• Prep Time: 20 minutes
  • Cooking Time: 20 minutes
  • Serves: 4 dozen cookies

White Chocolate and Cranberry Shortbread Cookies

  • Recipe Submitted by on

 Ingredients List

  • 2 cups butter (4 sticks), softened to room temperature
  • 1 1/4 cup granulated sugar
  • 4 cups all-purpose flour
  • 1 tsp. salt
  • 2 cups white chocolate chips
  • 2 tsp. vegetable oil
  • 3/4 cup dried cranberries


Preheat oven to 350 degrees F. Line cookie sheet with parchment paper or silicone baking mat.

In a large mixing bowl, cream butter and sugar till smooth. Add flour and salt; mix until combined. Using a small cookie scoop, place the cookie dough onto the prepared baking sheet about 2 inches apart. Gently press down on each cookie to flatten them then bake for 20 minutes or until lightly brown. Cool completely.

In a small bowl, melt white chocolate chips and vegetable oil in either the microwave (make sure to use a microwave safe bowl) or a double boiler. For the microwave method, heat the chocolate chips only 15 to 20 seconds at a time, stirring the white chocolate and then returning to the microwave until it is completely melted. For the double boiler method, make sure not to boil the water and do not allow the bottom of the bowl to touch the water.

Drizzle melted white chocolate using a spoon on a few cookies. Top with some dried cranberries. Repeat this process until all the cookies are decorated. If desired, use any leftover melted white chocolate to lightly drizzle over the dried cranberries.

Allow for the white chocolate to set (you can speed this up by placing the cookies in the refrigerator for 10-15 minutes). Serve immediately or store in an airtight container in the refrigerator for up to two weeks.

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