These melt-in-your-mouth Christmas shortbread cookies are elevated to a delicious level with the addition of sweet white chocolate chips and tangy dried cranberries.
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These Cranberry White Chocolate Christmas Shortbread Cookies happened quite by accident. At the end of a long day of baking Christmas cookies and other treats, there were a few remnants of several different recipes left behind.
Some shortbread cookie batter, some white chocolate chips, and a bunch of dried cranberries.
On a whim, a “throw caution to the wind” decision was made to through them all together into one dish just to see what would come out of the oven, and the results were delicious. Yes, I am a rebel. It is true.
They have since become my favorite Christmas shortbread cookies, because I love the tender, melt-in-your-mouth aspect of the shortbread combined with the touch of additional sweetness from the white chocolate chips and the tang of the dried cranberries.
Plus, the red and white color combination of these Christmas shortbread cookies is quite perfect for serving at Christmas time.
Baking Up a Batch of Cranberry White Chocolate Christmas Shortbread Cookies
This Christmas shortbread cookie recipe is ridiculously easy and only takes a few minutes to whip up. But they are so delightful that people will believe that you spent hours slaved over a stove to create them.
The first thing you want to do is create the shortbread base using a classic shortbread recipe.
- 1 Cup Butter (Softened)
- 1 1/2 Cups All Purpose Flour
- 1/4 Cup Corn Starch
- 1/2 Cup Confectioners (Icing) Sugar
- 1 Pinch Salt
Using an electric mixer, whip the softened butter until it is light and fluffy. You should start to see peaks form, but don’t over-whip the butter until it curdles… as that is never good. .
Carefully stir in the confectioners sugar, flour, cornstarch, and just a pinch of salt using a wooden spoon or spatula until just blended. Then you’ll want to beat the mixture on low for about 1 minute to make sure everything is nicely blended.
These two steps don’t really impact the flavor as much as trying to make sure you don’t end up sending powdery ingredients flying throughout your entire kitchen.
The cleanup when that happens is never fun, and for months you’ll keep asking yourself “How the heck did flour get way over THERE!!”
After that, whip the entire mixture on high for about 3 minutes. You may be tempted to end this process early because everything looks well-mixed, but don’t. It’s important that all of the ingredients are thoroughly blended.
This process if part of what makes the melt-in-your-mouth aspect of these cookies happen.
You’re blended mixture may look a little bit crumbly, but don’t worry. That’s perfectly normal and it will smooth out nicely in the next step.
Once your Christmas shortbread cookie base mix is ready, you’ll then stir in the white chocolate chips and dried cranberries. Mix thoroughly to make sure of an even distribution but do not blend with electric mixer.
I tried this ones. It wasn’t pretty. Learn from me!
Spoon the cookie mixture about 2 inches apart onto an ungreased cookie sheet. I like to flatten my shortbread cookies just a touch to avoid them being too thick, but that is just my preference.
Bake for 12 – 14 minutes, watching carefully near the end to make sure the edges get to a lovely golden brown without darkening too much. The exact length of time required will depend on your oven and how thick you left the Christmas shortbread cookies before putting them into the oven.
Once baked, allow to cool.
Now comes the really challenging part. Don’t eat them all right away. Try to keep some for company. I know it will be a challenge, but I have faith in you!
If you find it absolutely impossible to resist this pile of deliciousness sitting on your kitchen counter (or your bedside table, whatever… don’t judge!) these cookies are very freezer-friendly!
And Now What You’ve Been Waiting For… The Recipe
Cranberry White Chocolate Christmas Shortbread Cookies
Equipment
- Mixing Bowls
- Measuring Cups & Spoons
- Electric Mixer
- Baking Sheets
Ingredients
- 1 Cup Butter (Softened)
- 1 1/2 Cups All Purpose Flour
- 1/4 Cup Corn Starch
- 1/2 Cup Confectioners (Icing) Sugar
- 1/2 Cup White Chocolate Chips (or Chunks)
- 1 Cup Dried Cranberries
- 1 Pinch Salt
Instructions
- Preheat oven to 375° F
- Whip softened butter until light and fluffy
- Stir in confectioners sugar, flour, cornstarch, and salt until wet
- Mix on low for 1 minute until blended
- Whip on high for 3 minutes until thorough mixed and crumbly
- Stir in white chocolate chips and dried cranberries
- Spoon onto an un-greased cookie sheet & flatten just a touch
- Bake at 375° F for 12 – 14 minutes until the slightest hint of golden brown can be seen at the edges
- Allow to cool
Still Hungry for More Christmas Cookies?
Take a look at our stunning collection of 50 Amazing Christmas Cookie Recipes.
