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. So much so that I also made a cranberry orange version of them using the same base recipe.
Ingredients You’ll Need
You’ll need just 6 easy ingredients for the cookies and some chocolate to dip them in. The full recipe card is at the bottom of this post.
- 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
- White Chocolate for dipping. – You can use any of the following: Ghirardelli melting wafers, almond Bark, a white chocolate bar such as Lindt or Ghirardelli or white baking chips.
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.
- 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.
- 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.
- Melt the chocolate: You’ll want to wait until the cookies have cooled completely. In a microwave-safe bowl, melt the chocolate 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 Cookings
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. If you want to use a white chocolate bar or white chocolate chips, consider adding a teaspoon or two of coconut oil or Crisco to thin it out, but it’s not necessary. You can also use a melting wafer like Ghirardelli or an almond bark.
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.
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.
Preparation and Freezing Suggestions
- Make the dough ahead of time: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.
- Freezing cookie dough: 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.
Cranberry Almond Shortbread Cookies
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 40 minutes
- Yield: 24-32
- Category: Cookies
- Method: Oven
- Cuisine: American
Description
These Cranberry Almond Shortbread Cookies are a soft and buttery almond shortbread loaded with sweetened cranberries and dipped in white chocolate.
Ingredients
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Bake the dough cold: 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.
- White chocolate: You can use any of the following: Ghirardelli melting wafers, almond Bark, a white chocolate bar such as Lindt or Ghirardelli or white baking chips.
Nutrition
- Serving Size: 1 Cookie
- Calories: 266
- Sugar: 23.7 g
- Sodium: 45 mg
- Fat: 14.7 g
- Carbohydrates: 32.3 g
- Fiber: 0.7 g
- Protein: 2.4 g
- Cholesterol: 24.8 mg
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More Christmas Cookie Recipes
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- Cream Cheese Cookies
- Easy Snowball Cookies
Very disappointed with this recipe. I refrigerated the cookie dough overnight and it fell apart as I was cutting it. They turned out greasy, I will not make these again.
Hi Frankie, if the dough was not pressed together well enough in the logs, then it could crumble when you slice. Not sure why they would be so greasy though.
I have fresh cranberries. Can I use those instead?
I have not tested the recipe with fresh cranberries.
These look great! Any thoughts on adding some orange extract to them?
Yes! I use orange zest to make a cranberry orange version. https://beyondfrosting.com/cranberry-orange-shortbread-cookies/
oh my goodness….these cranberry shortbread cookies are absolutely the best. I can’t wait to add them to my Thanksgiving cookie platter. I sliced my cookies pretty thick and after dipping them in white chocolate….all I can say is YUM!!!
Thank you so much for sharing this incredible recipe.
That is so amazing! Thank you so much!
These cookies are delicious as well as easy to make!! I made them for Thanksgiving but very doubtful they will be around by then! I will have to make more! This a new favorite recipe! I have already shared it with my sisters! Thank you!
I love this so much Jennifer, thank you!