If you’re on the hunt for a truly irresistible treat, the Cranberry Shortbread Cookies with White Chocolate Dip Recipe is going to steal your heart. These delightful cookies marry the rich, buttery tenderness of almond shortbread with bursts of sweet dried cranberries and a luscious white chocolate dip that adds just the right touch of decadence. Every bite is a harmony of textures and flavors, from the crumbly cookie base to the creamy sweetness of the dipped finish, making this recipe an absolute must-try for cookie lovers and holiday bakers alike.
Ingredients You’ll Need
Getting ready to bake these charming cookies is surprisingly straightforward. Each ingredient plays a crucial role, whether it’s the butter that creates that perfect melt-in-your-mouth texture, or the cranberries that bring a pop of color and natural sweetness. Every component complements the other to build a cookie that’s both simple and sensational.
- Unsalted butter (1 cup, 226g), at room temperature: Provides a rich, creamy base essential for that tender shortbread texture.
- Granulated sugar (¾ cup, 143g): Sweetens the dough perfectly without overpowering the buttery flavor.
- Almond extract (1 teaspoon, 5ml): Adds a fragrant nutty undertone; vanilla extract works if preferred.
- Salt (¼ teaspoon): Enhances all the other flavors, balancing sweetness perfectly.
- All-purpose flour (2 cups, 280g): The structural foundation of your cookie, giving it that classic shortbread crumb.
- Sweetened dried cranberries (1 cup, 120g), finely chopped: Bursting with tart-sweet flavor and lovely specks of vibrant red throughout the dough.
- Ghirardelli vanilla melting wafers or white chocolate (6 ounces): For dipping, bringing creamy, sweet indulgence to finish off each cookie beautifully.
How to Make Cranberry Shortbread Cookies with White Chocolate Dip Recipe
Step 1: Cream the Butter and Sugar
Start by combining the softened butter, granulated sugar, almond extract, and salt in a stand mixer. Beat these ingredients together until the mixture is light, fluffy, and thoroughly blended. This step is key to creating that wonderfully delicate crumb that shortbread is known for. Don’t rush—scrape down the bowl occasionally to ensure even mixing.
Step 2: Add the Flour and Cranberries
Next, gradually add the flour half a cup at a time, mixing gently on low speed. Your dough will start out crumbly, which is just right. Then fold in those finely chopped sweetened cranberries, infusing the dough with tart bursts of color and flavor. Once the cranberries are incorporated, increase the speed slightly and mix until the dough comes together in a soft ball that peels off the sides of the bowl.
Step 3: Shape and Chill the Dough
Transfer the dough onto parchment paper and divide it into two portions. Press each half into a log shape about 1½ inches thick and 6 to 7 inches long. Wrap these logs tightly in plastic wrap, then chill them in the refrigerator for at least two hours. This chilling step prevents spreading and helps maintain the perfect cookie shape.
Step 4: Bake the Cookies
When you’re ready to bake, preheat your oven to 375°F. Line your baking sheet with a silicone mat or parchment paper for easy cleanup. Unwrap the dough logs and slice them into ¼ to 3/8-inch thick rounds. Place these cookies on the sheet spaced about one inch apart. Bake for around 9 to 11 minutes, watching closely for the edges to get just a hint of golden brown. Let the cookies cool on the sheet for five minutes before transferring to a wire rack to cool completely.
Step 5: Dip in White Chocolate
Once the cookies are fully cooled, it’s time to add the signature white chocolate dip. Melt half of your white chocolate wafers or chocolate in a microwave-safe bowl at 50% power, heating in 30-second bursts and stirring after each interval to prevent burning. Use a spoon to dip each cookie halfway, allowing excess chocolate to drip off before setting them back onto your lined baking sheet. Let the chocolate harden at room temperature to create a glossy, creamy finish.
How to Serve Cranberry Shortbread Cookies with White Chocolate Dip Recipe
Garnishes
For a little extra wow factor, sprinkle some finely chopped candied orange peel or a dusting of flaky sea salt on the wet white chocolate before it sets. These small additions bring a fresh twist and deepen the flavor profile of your cookies, complementing the sweet-tart cranberries perfectly.
Side Dishes
Pair these delightful cookies with a hot beverage like a spiced chai latte or classic Earl Grey tea. The warm spices and citrusy notes in your drink highlight the almond and cranberry flavors, making for a cozy and memorable snack or dessert experience.
Creative Ways to Present
If you’re bringing these cookies to a gathering, arrange them on a festive platter with sprigs of fresh rosemary or powdered sugar “snow” to evoke a holiday vibe. You can also sandwich two cookies together with a smear of cranberry jam or cream cheese frosting for a fun twist on this classic recipe.
Make Ahead and Storage
Storing Leftovers
Store your leftover Cranberry Shortbread Cookies with White Chocolate Dip Recipe in an airtight container at room temperature for up to one week. Keeping them sealed ensures your cookies stay soft and fresh without absorbing any unwanted moisture or odors.
Freezing
If you want to keep these cookies around longer, freeze them either dipped or plain. Wrap tightly in plastic wrap and then place in a freezer-safe container or bag. They keep well for up to three months. When ready to enjoy, thaw them at room temperature—chocolate-dipped cookies will retain their charm beautifully.
Reheating
For a warm cookie experience, gently reheat plain cookies for about 5 to 7 minutes in a 300°F oven. Avoid heating dipped cookies as the white chocolate may melt unevenly. Instead, enjoy the chocolate’s smooth texture at room temperature for the best bite.
FAQs
Can I substitute dried cranberries with fresh cranberries?
Fresh cranberries contain a lot of moisture, which would alter the texture and baking time of the cookies. It’s best to use sweetened dried cranberries finely chopped for the perfect consistency and burst of flavor.
What if I don’t have almond extract?
No worries! You can swap almond extract for vanilla extract without sacrificing too much flavor. The cookies will still be delicious, just a bit less nutty.
Can I use regular chocolate chips instead of melting wafers?
Yes, you can use white chocolate chips, but melting wafers or high-quality white chocolate bars tend to melt smoother and give a shinier finish, making them ideal for dipping.
How thick should I slice the dough logs?
Slice your logs into ¼ to 3/8 inch thick rounds. Slices thinner than ¼ inch may crisp up too much, while thicker cookies may need longer baking time and might not crisp properly on the edges.
Is chilling the dough necessary?
Chilling the dough is essential for maintaining the perfect shape and texture. It helps the butter solidify, reduces spreading, and allows flavors to meld beautifully.
Final Thoughts
I cannot recommend enough that you try this Cranberry Shortbread Cookies with White Chocolate Dip Recipe soon. These cookies are a perfect blend of festive flavors and lush textures that are sure to bring smiles all around—whether you’re sharing with friends, family, or treating yourself. Happy baking and even happier indulging!
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Cranberry Shortbread Cookies with White Chocolate Dip Recipe
- Total Time: 40 minutes
- Yield: 24-32 cookies
Description
These cranberry shortbread cookies are a soft and buttery almond-infused treat loaded with sweetened dried cranberries. Finished by dipping in smooth white chocolate, they offer a perfect balance of tartness and sweetness in every bite.
Ingredients
Dough:
- 1 cup (226g) unsalted butter, at room temperature
- ¾ cup (143g) granulated sugar
- 1 teaspoon (5ml) almond extract (or vanilla)
- ¼ teaspoon salt
- 2 cups (280g) all-purpose flour
- 1 cup (120g) sweetened dried cranberries, very finely chopped
Chocolate Dip:
- 6 ounces Ghirardelli vanilla melting wafers or white chocolate bar (or chips)
Instructions
- Mix Butter and Sugar: In a stand mixer, combine the butter, sugar, almond extract, and salt. Beat until light, fluffy, and well combined, scraping down the bowl as needed.
- Add Flour and Cranberries: Slowly add the flour half a cup at a time until fully incorporated. Mix on low speed until the dough is crumbly. Add the finely chopped cranberries, then increase speed to medium-high and beat until the dough starts to come off the sides of the bowl and sticks together in a ball.
- Shape and Chill Dough: Turn the dough out onto parchment paper. Divide into two equal halves, pressing each into a log about 1½ inches thick and 6-7 inches long. Wrap tightly in plastic wrap and chill for at least 2 hours.
- Preheat Oven and Slice Cookies: Preheat oven to 375°F (190°C). Line a large cookie sheet with silicone baking mat or parchment paper. Unwrap dough logs and slice cookies ¼” to 3/8” thick. Place slices about 1 inch apart on the baking sheet.
- Bake Cookies: Bake for 9-11 minutes or just until edges start to brown. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt Chocolate: Once cookies are fully cooled, melt half the chocolate wafers in a microwave-safe bowl at 50% power in 30-second intervals, stirring after each interval until smooth. Take care not to burn the chocolate.
- Dip Cookies: Dip each cookie into the melted chocolate, tapping off excess. Place dipped cookies on parchment-lined baking sheet and allow chocolate to set completely before serving or storing.
Notes
- Chilling the dough is essential for firm, clean cookie slices.
- Use finely chopped cranberries to avoid uneven texture.
- White chocolate can burn easily; melt slowly at reduced microwave power.
- Store cookies in an airtight container at room temperature for up to one week.
- For added texture, consider sprinkling chopped almonds on the chocolate before it sets.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
