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Close up of shortbread cookies that have cranberries and chunks of white chocolate in them.

Cranberry White Chocolate Shortbread Cookies

These easy six-ingredient Cranberry White Chocolate Shortbread Cookies are a fantastic holiday treat perfect for a cookie swap party!
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Author: Michelle Ferrand
Course: Dessert
Cuisine: Scottish
Keyword: christmas, cookie swap party, holiday
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Makes: 40 cookies



  • Using an electric mixer on medium speed, beat butter, powdered sugar, and vanilla extract in a large bowl until it just becomes light and fluffy, about 1 minute.
  • Add flour, cranberry, and white chocolate. On low speed, beat until the dough just starts to come together, about 3 minutes.
  • Turn dough out onto a lightly floured surface and press together to form a log. Divide the dough in half and form each piece of dough into a 7-inch log. Wrap in parchment paper and chill for at least 2 hours, up to 3 days.
  • Preheat oven to 350 degrees and line two baking sheets with parchment paper.
  • Slice each log into ¼ to ¾-inch slices and evenly space on the baking sheets. You should have about 40 cookies.
  • Bake until the bottom edges of the cookies just start to brown, 14-16 minutes.
  • Allow cookies to cool and serve!
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Calories: 105kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 45mg | Potassium: 21mg | Fiber: 1g | Sugar: 7g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg