White Chocolate Cranberry Shortbread Cookies

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

5 from 1 reviews

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. 


  • 1 cup unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 1 egg
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon salt
  • 2 ⅓ cups all-purpose flour
  • ⅔ cup dried cranberries
  • ⅓ 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