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Cranberry & White Chocolate Shortbread

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Shortbread is a classic Christmas favourite for many, me included. And this variety with dried cranberries and a drizzle of white chocolate gives them a bit of an extra festive touch. Make This Cranberry & White Chocolate Shortbread and you won’t be disappointed.

Cranberry & White Chocolate Shortbread on a baking tray
Cranberry & White Chocolate Shortbread

Continuing with the festivities today and bringing you shortbread cookies. Much like my Holiday Sugar Cookies, there are a must make treat! And let’s not forget the Cranberry & Orange Mini Cakes!

Cranberry & White Chocolate Shortbread

Never Enough Time

As usual, I didn’t get a chance to make everything I wanted to for the blog.  Where does the time go?  It seems come December, we are all so busy there just isn’t much time for creating new recipes and getting everything done that goes with a blog post. It is what it is, right?

Cranberry & White Chocolate Shortbread

Anyway, I made these cookies about three weeks ago and safely stored them in the freezer.  Well, you can only guess there are only a handful left now.  Again, I know where the freezer is and will eat frozen cookies.  I need to learn more self control.  Something I started out great with back in January, but by mid April self control took a vacation.  A quarter of a year isn’t too bad now is it?

Cranberry & White Chocolate Shortbread

So, this week I am baking a few more things and I am really hoping and keeping my fingers crossed that will have the time to get the photos done and write the recipes to share with you all.  I have a list of at least a half a dozen new cookies I want to make and I’ll be over the moon if I can get two of those on the blog.  So, check back to continue with the Christmas sugar rush.

As for right now, I’m sharing these classic shortbread cookies.  What I love about shortbread is that you can add whatever flavours you like to dress them up a bit.  I loved the dried cranberries in these and the little addition of white chocolate was delish.

overhead view of the shoertbread

Notes about the shortbread

  • The most important thing I can say about this recipe, is use real butter.  These cookies rely heavily on butter for their flavour and texture. 
  • Make sure you chill the dough.    If it’s soft, it will be real tricky to roll out and cut into circles.  I just put it in the fridge for about 1/2 hour and it was enough.  You could speed this process up by putting it in the freezer for 15 minutes.
  • I topped mine off with a few extra chopped cranberries.  This was mainly for decoration, so you don’t have to do that. 

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Cranberry & White Chocolate Shortbread

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Cranberry & White Chocolate Shortbread

Shortbread is a classic Christmas favourite for many, me included. And this variety with dried cranberries and a drizzle of white chocolate gives them a bit of an extra festive touch. Make This Cranberry & White Chocolate Shortbread and you won't be disappointed.
Prep Time15 minutes
Cook Time15 minutes
Chill Time30 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: British, North American
Keyword: christmas, cookies, cranberries
Servings: 36 cookies
Calories: 99kcal
Author: Julia Pinney


  • 2 Cups flour
  • Pinch salt
  • 1 Cup butter
  • 1/2 Cup icing sugar
  • 1/2 Cup dried cranberries roughly chopped
  • 4 oz white chocolate


  • In a medium bowl, whisk together the flour with the salt.
  • In a large mixing bowl, mix the butter on high speed for about a minute. Sift in the sugar and continue to beat until light and fluffy, about 2-3 minutes. Add the flour and mix until just incorporated. Fold in the dried cranberries.
  • Divide the dough into two portions. Form each one into a ball and then slightly flatten it with your hands. Wrap each disk and put it in the fridge for about 1/2 hour to chill.
  • Preheat oven to 350 degrees F. Line two baking trays with parchment paper.
  • On a lightly floured surface roll out the dough to about 1/2 inch thick. Using a 3 inch circle cutter, cut out as many as you can from each disk. Dough can be re rolled and cut again.
  • Place cookies on the baking tray and bake for about 12 – 15 minutes. Remove from oven and place on a wire rack to cool completely.
  • Place the chocolate in a double boiler set over simmering water. Stir until it melts. Put the chocolate in a piping bag with a very small nozzle attached. Drizzle over the cookies. Top with extra dried cranberries if desired.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.


Bake time is per batch.
Serving size is approximately.
Nutrition Facts
Cranberry & White Chocolate Shortbread
Amount Per Serving (1 cookie)
Calories 99 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 14mg5%
Sodium 48mg2%
Potassium 18mg1%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 158IU3%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

By on December 16th, 2018
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