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Cranberry Almond Shortbread Cookies

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These Cranberry Almond Shortbread Cookies are a soft and buttery almond shortbread loaded with sweetened cranberries and dipped in white chocolate. 

Looking for more Christmas Cookies?  Try these Coconut Krispie Date Cookies or my perfect snickerdoodles .

Easy Shortbread Cookies

Cookie week continues with these Cranberry Almond Shortbread cookies! I love giving homemade gifts and giving cookies gives me an excuse to bake. These are perfect for gifting.

Can you believe I’ve never made shortbread cookies before? Me either! I was combing through the cookie recipes on Better Homes and Gardens website, and saw some shortbread cookies and thought they sounded amazing, but I didn’t have all the ingredients. So I searched through my pantry and picked out some cranberries and almond extract. Sometimes this is how the best recipes start.

I was so surprised when I took my first bite of these cookies and they were soft and buttery in the middle. When I typically think of homemade shortbread cookies, I think of a crunchy butter cookie with a coarse crumb. These won me over immediately.

Stacked cranberry shortbread cookies dipped in white chocolate

Ingredients You’ll Need

You’ll need just 6 easy ingredients for the cookies and some chocolate to dip them in.

  • Unsalted butter: be sure it’s at room temperature
  • Granulated sugar
  • Almond extract: can also be subbed with vanilla extract
  • Salt
  • All-purpose flour
  • Sweetened cranberries: be sure these are finely chopped
  • Ghirardelli white chocolate melting wafers
sliced cranberries on a cutting board

How to Make Shortbread Cookies

You’ll notice there are no eggs in this recipe, so it’s especially important to cream the butter and sugar together which helps all the ingredients stick together once the flour has been added.

Combine butter and sugar: In a stand mixer, beat the butter, sugar, almond extract and salt. Beat until light and fluffy, scraping the bowl as needed.

A stand mixer beater blade with butter being held over a glass mixing bowl

Add the remaining dry ingredients: Next, slowly add the flour ½ cup at a time until all the flour has been added. Mix at a low speed until the dough is crumbly

Add the cranberries: Once added, increase the speed to medium-high and beat only until the dough starts to come off the sides of the bowl and stick together in a ball.

Press and shape the dough: Turn the dough out onto a piece pf parchment paper. Divide the dough into two equal halves, press and shape into a log about 1 ½ inch thick and about 6-7 inches long.

Rolls of cranberry almond shortbread dough

Chill: Tightly wrap the dough in plastic wrap and chill for at least 2 hours.

Bake: Preheat the oven to 375°F. Line a large cookie sheet with a silicone baking mat or parchment paper. Slice the cookies at least ¼”- 3/8″ thick. Place on the prepared baking sheet approximately 1-inch apart. Bake for 9-11 minutes or just until the edges start to brown.

Dip in chocolate: You’ll want to wait until the cookies have cooled completely. In a microwave-safe bowl, melt half the chocolate wafers at 50% power in 30-second intervals; stir after each interval and continue until chocolate is melted. Reduce microwave time as needed so the chocolate does not burn.

Dip the cookies in the chocolate, tap off excess chocolate on the sides of the bowl and then place on a baking sheet lined with parchment paper or a silicone baking mat and allow the chocolate to set completely.

Dipping in White Chocolate

When it comes time to dip these cookies in white chocolate, I suggest using high-quality chocolate that is made for candy making so that it will set nicely. I love the Ghirardelli melts, I think they taste the best.

If you want to use a white chocolate bar or white chocolate chips, consider adding a tablespoon of Crisco or vegetable oil so it will set quicker.

These cookies can be crumbly on the edges, which can fall off into the chocolate. I suggest melting half at a time in case the melted chocolate gets messy with crumbs.

A pyrex measuring cup with melted white chocolate and a spoon

Tips For Working With Slice & Bake Cookies

  • Cut up the cranberries: Since these cookies are sliced, it’s important to slice the cranberries nice and small. I used a knife to chop them up before mixing them into the dough.
  • Tightly roll the dough: Be sure to really press the loose crumbs together. If you have air pockets in the middle, you’ll see them when you slice the dough
  • Cut them thick: They tend to spread less when the cookies are thicker, at least 1/4″
  • Chill the dough: This is an essential step. The dough is much easier to cut through, and hold a shape when the dough is good and firm
  • To get nice round cookies: When rolling the dough, try and roll the log as round as possible. Cookies will spread when baking, so right when they come out of the oven, use a round cookie cutter (or a couple of spoons) and press the edges of the cookies back towards the middle. You can also use the cookie cutter to trim off the browned edges. You have to do this while they are still hot from the oven.
A baking sheet lined with a silicone mat, baked shortbread cookies with a round cookie cutter

Can I freeze These?

The dough can be prepared in advance and stored for up to 3 days in the refrigerator, but it is definitely freezer-friendly. They should last in the freezer for up to 2 months.

Once the dough has been rolled into the logs, tightly wrap them twice with plastic wrap and store in the freezer. Thaw overnight in the refrigerator prior to baking.

Finished cookies can also be frozen. You may consider baking the cookies, then freezing them in an airtight container. If possible, dip in chocolate once they have thawed.

Print
A close up of a white chocolate dipped cranberry shortbread cookie

Cranberry Almond Shortbread Cookies

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Chill Time: 2 hours
  • Cook Time: 10 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 24-32

Description

These Cranberry Almond Shortbread Cookies are a soft and buttery almond shortbread loaded with sweetened cranberries and dipped in white chocolate. 

Ingredients

Instructions

  1. In a stand mixer, combine the butter, sugar, almond extract and salt. Beat until light and fluffy and well combined, scraping down the bowl as needed.
  2. Next, slowly add the flour ½ cup at a time until all the flour has been added. Mix at a low speed until the dough is crumbly, add the cranberries then increase the speed to medium-high and beat only until the dough starts to come off the sides of the bowl and stick together in a ball.
  3. Turn the dough out onto a piece pf parchment paper. Divide the dough into two equal halves, press and shape into a log about 1 ½ inches thick and about 6-7 inches long. Tightly wrap the dough in plastic wrap and chill for at least 2 hours.
  4. Preheat the oven to 375°F. Line a large cookie sheet with a silicone baking mat or parchment paper. Unwrap the dough and slice the cookies at least ¼” -3/8″ thick. Place on the prepared baking sheet approximately 1-inch apart. Bake for 9-11 minutes or just until the edges start to brown. Cool on the baking sheet for about 5 minutes then transfer to a wire rack to cool completely.
  5. To dip in chocolate, wait until the cookies have cooled completely. In a microwave-safe bowl, melt half the chocolate wafers at 50% power in 30 second intervals; stir after each interval and continue until chocolate is melted. Reduce microwave time as needed so the chocolate does not burn.
  6. Dip the cookies in the chocolate, tap off excess chocolate on the sides of the bowl and then place on a baking sheet lined with parchment paper or a silicone baking mat and allow the chocolate to set completely.

Notes

  • Be sure to bake the dough cold. 
  • The thicker these are cut, the less they spread. Using a silicone baking mat helps prevent the bottoms from cooking too quickly and results if a softer cookie. 
  • If you do find these spread after baking, you can fix it. Right, when they come out of the oven use 2 spoons, knives or spatulas to press the edges of the cookie back towards the center. You can also use a round cookie cutter to trim off some of the crispier edges You have to do this right away. 
  • Dough can be prepared in advance and stored up to 3 days in the refrigerator. Otherwise, I recommend freezing. Double wrap in plastic wrap. 
Nutrition Information:
1 Cookie
266
23.7 g
45 mg
14.7 g
32.3 g
0.7 g
2.4 g
24.8 mg
  • Category: Cookies
  • Method: Oven
  • Cuisine: American

More Christmas Cookie Recipes

Leave a Comment

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74 Responses
  1. Hanna

    I made 1/2 recipe of the Cranberry Almond Shortbread cookies because I was looking for a recipe with sweetened dried cranberries and the only spice I had was almond extract. We are moving and other spices were packed. Thankyou so much, my grandchildren, daughter and I enjoyed them! They are easy to make and not overly sweet!






  2. Darlene

    These are some of the best cookies I’ve ever made! Absolutely delicious and incredibly easy to make! And they look so fancy…just love them!






  3. Adriana

    Mouthwatering cookies! Very easy to make. The combination of flavors is delicious. Everyone loved them. I’ll definitely keep this recipe on my Christmas cookies list.






  4. Lynda

    My favorite new cookie this Christmas! They were so easy to mix and slice. I love the almond and cranberry flavors, really nice with the white chocolate dip.






  5. Kerri T

    Hello!
    We made these and dipped in dark chocolate, as it is what we had on hand. Super Delicious cookies!
    Thank you!






  6. Holly

    I made these just how the recipe stated and they were fantastic!! I will definitely make these again. I also added some sliced almonds onto the melted white chocolate.






      1. Hope

        I was wondering how long the dough can be chilled. I want to bake 1 log now and the other in several days. Think it would be OK wrapped tightly for several days?

      2. Julianne - Beyond Frosting
        Beyond Frosting

        Yes, I would say if you’re planning to bake within 2-3 days, then refrigerate. If it’s any longer than that, freeze the dough.

  7. T Fox

    These are delicious cookies! Easy dough to mix up! Mine did turn out a little flat – I sliced them on the thinner side. Ended up doing a drizzle with white chocolate instead of dipping them. This recipe is a keeper for me!






  8. Tim Voigt

    This looks like a wonderful project! I am without a standing mixer but have a hand held with a whisk attachment, wondering if that would suffice?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Tim, to be honest, I haven’t tried, but it’s worth try and then using your hands to get the dough to come together

  9. Lori Hathcock

    Simple and delicious. Chopping the cranberries were the time consuming process but once that was done, it was a matter of minutes til your dough is ready to chill or freeze.






  10. Tonyna Gornie

    Once baked, do they need refrigeration or can they be left out?? If they can be left out, how long? Thank you!!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      These do not need to be refrigerated. They can be stored at room temperature for 3-4 days or frozen for up to 2 months.

  11. GAIL ann DINKEL

    LOVE CRANBERRIES . HOW LONG DOO you think I can freeze them for ?I want to make ahead for wedding cookies ,THANKS FOR SHARING

  12. Mary

    I’ve made these several times. They always flatten out and are very thin. Chewy and good, but not a shortbread cookie

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Mary, I would recommend cutting them thicker, or refrigerating for longer. They should spread a little bit but if they are flat, then it seems you might be cutting them too thin.

  13. Lisa Post

    This recipe was easy and I realized I didn’t use sweetened cranberries, but used chopped fresh cranberries. Still super delicious and I love the tangy tartness of the berries.






    1. Julianne - Beyond Frosting
      Beyond Frosting

      Oh I am so happy to know this worked with fresh cranberries, a few people have asked and I have never done it. Thank you for sharing!

  14. Justine Cornelio

    I doubled this recipe but it’snot sticking together? I added additional butter too and nothing. Any suggestions?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      I’d probably try a little bit of milk, 1 tsp at a time, and try increasing the speed of the mixer. I find that with a lot of flour and sugar, and larger batches I have to beat it at a higher speed to actually get some doughs to stick

  15. J

    Amazing! I’ve been looking for a cranberry recipe like this. I get lots of compliments on it every time I make it. It is now a Christmas staple.






  16. Agnes

    These are the best cookies I ever made. I skip the chocolate though because they are perfect without it and I added candied orange peel instead.






  17. Becky

    These cookies were phenomenal and easy to make. I ended up having to freeze the dough for a little over a week. I also dipped it in the white chocolate after I baked these and they were even more flavorful. I shared several with my parents and a couple coworkers and they were a hit






  18. Deanne

    Great cookie. Stir ins easy to change up with the season/reason.
    I always cut my dried fruit with scissors, less bouncing around.






  19. Madusa

    Hello, thank you for the recipe. The rolls are in my refrigerator as we speak.
    After baking the cookie, how long and how can I store them?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Zalak, you can refer to the section under the headline “Can I freeze These?” which says “Thaw overnight in the refrigerator prior to baking.” You’ll follow the same baking instructions. The dough should last in the freezer for two months.

  20. Dawn Wharton

    Always looking to switch up yummy recipes to make a gluten free version for friends.
    Do you think this recipe would work using almond flour instead of APF? Thanks.

      1. Mimi

        I just made these using Gluten Free King Arthur flour mix. I did have to add a little milk (I think about 1 1/2 tsp to make it come together. They are beautiful and delicious. They will be the perfect addition to my Thanksgiving table, for those who aren’t into pie!






      2. Julianne - Beyond Frosting
        Beyond Frosting

        Oh that is wonderful Mimi! Thank you so much for sharing these adaptions so other readers will know!

  21. Jes

    Made these today. They are soooo good. Not too sweet. I used 3/4 of cranberries instead of 1 cup and I’m glad I did. I had to cook my cookies for 12-13 min but all ovens are different. I can’t wait to share these with my family!






  22. Stacy

    I have a question, which relates to most of your baking.

    My husband hates microwaves, so we don’t have one. Ppft. I plan on eventually buying a small one, but for now:

    Can you give us times/techniques/substitutions for parts of your recipes that use a microwave ( for melting chocolate etc.)?

    Thanks!!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Stacy- no problem. The best way to do it is to use a double boiler method. Place a heat-proof bowl over top of a pot 1/4 filled with water. Bring the water to a boil, place the bowl over top and stir the chocolate till melted. The heat from the boiling water helps to melt the chocolate.

  23. Patty Zylstra

    Made these tonight for a cookie exchange tomorrow. They are AWESOME! I haven’t done the white chocolate yet and still love them. I think I might use dark chocolate because my #2 daughter has informed me that a sweet is not really a sweet unless it has chocolate AND white chocolate is not the real thing! 🙂 Another great recipe! Thanks!

  24. Lori Marie Kepple

    What is up with finding the recipe for the cranberry shortbread cookies??? Every so called link just redirects you to this same very long explanation of the cookies and other ones but never the recipe.Why can’t you just put a normal link or a tab to click on for the real recipe?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Lori, this recipe is ADAPTED from the Pistachio Vanilla Bean Shortbread cookies, so there is no direct link to the exact recipe. As this is a guest post on the Better Homes and Garden’s blog, I cannot post the recipe directly on my site, I apologize. You can find the link to the Pistachio Vanilla Bean Shortbread cookies listed a couple times in the above post.

  25. Karen @ The Food Charlatan

    These look so moist and delicious Julianne!! I’ve never made shortbread either (lame!!) I definitely need to try it out with some almond extract!

  26. Claudia Major

    I received this recipe in my email since I follow your site. Where is the said recipe? I have looked and looked. I have clicked on everything I see to go to the recipe. Very disappointing!!!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Claudia, I apologize that you had a hard time finding the recipe. I tried very hard to link to it several times, but I cannot share it directly on my page since it is a guest post over at Delish dish.

      The recipe is adapted from the Pistachio Vanilla Shortbread. Here is some more helpful information.

      A link to the BHG post is located in Paragraph 2, see “Cranberry Almond Shortbread link”. In my BHG post, there is a link to the recipe a couple times.

      In paragraph 4, there is a link to the recipe for the Pistachio vanilla shortbread and the following note:
      I adapted the recipe for these pistachio vanilla bean cookies, but substituted the ½ teaspoon of vanilla extract for 1 teaspoon almond extract. While I happen to have a vanilla bean in the cupboard, I don’t think it made a huge difference in the taste of the cookies since these are almond flavored. So next time, I would just omit the vanilla bean for this recipe. I am sure it was amazing in the pistachio recipe. Other than that, I followed the recipe exactly. Since these cookies are sliced, it’s important to slice the cranberries nice and small. I used a knife to chop them up before mixing them into the dough.

      And finally, the very last line of this post says: Read more details over at Delish Dish or skip right to the recipe I adapted which was these pistachio vanilla bean cookies. Which is also linked the recipe on “Delish Dish” and also the “pistachio vanilla bean cookies.

      However, here is the direct link just for you, but please note my adaptions which I’ve repasted from my post here.

      http://www.bhg.com/recipe/pistachio-vanilla-bean-cookies/

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