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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 .

A stack of white chocolate dipped shortbread cookies in a glass jar, and another cooking leaning up against it

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.

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.

a small white cake stand with dipped shortbread cookies, one cookie split in half to show the center

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

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 about ¼” 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.

a small glass jar filled with white chocolate dipped shortbread cookies

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.

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

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. 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.

overhead of shortbread cookies half dipped in white chocolate on a distressed white board with dried cranberries scattered
Print
Soft and buttery almond shortbread cookies loaded with sweetened cranberries and dipped in white chocolate.

Cranberry Almond Shortbread Cookies

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

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 about ¼” 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

  • The thicker these are cut, the less they spread
  • 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 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

Keywords: Christmas Cookies, Almond Cookies, Shortbread Cookies

These Cranberry Almond Shortbread Cookies were originally shared at Better Homes and Gardens.

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11 Responses
  1. 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!

  2. 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. 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.

  3. 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!

  4. 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. 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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