White Chocolate Cranberry Shortbread Cookies

overhead close up of cranberry shortbread cookies decorated with pink white chocolate patterns and sanding sugar

5 from 1 review

White chocolate and cranberry are a classic flavor combination for holiday cookies! These slice-and-bake shortbread cookies are beautifully studded with dried cranberries and white chocolate chunks. They're great as is or decorated with melted white chocolate and sanding sugar for extra sparkle. 


Units Scale
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 1/3 cups all-purpose flour
  • 2/3 cup dried cranberries
  • 1/3 cup chopped white chocolate*
  • Turbinado/ coarse sanding sugar (optional)
  • Pink white chocolate melting wafers* (optional)


  1. Beat butter and sugar together in the bowl of a stand mixer with the paddle attachment for 2-3 minutes, until light and fluffy.


  • I recommend chopping bars of white chocolate into chunks, rather than using white chocolate chips. The chocolate bars will be easier to cut through and result in more evenly shaped cookies. 
  • Don't attempt to use food coloring to dye white chocolate - the water content will cause the chocolate to seize. Instead, you'll want to buy commercially dyed melting wafers or use white chocolate for a white drizzle. 
  • If the dough is too crumbly after adding the flour and won't hold together, add a small splash of water (up to 1 tablespoon) until it's easy to work with. The dough should hold together when pressed, but it shouldn't be very sticky.

Keywords: White Chocolate Cranberry Shortbread Cookies, cranberry Christmas cookies, slice and bake shortbread cookies