Let's Bake

Chocolate Cranberry Shortbread Cookies

Yield Makes 14 cookies 1x
Prep: 80 minutesCook: 18 minutesTotal: 1 hour 38 minutes

Buttery melt-in-your-mouth Dark Chocolate Cranberry Shortbread Cookies.


  • 230 grams (1 cup or 2 sticks) butter, room temperature
  • 125 grams (1 cup) icing sugar or powdered sugar
  • 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
  • 280 grams (2 cups) plain flour or all purpose flour
  • 75 grams (1/2 cup) good quality dark chocolate
  • 55 grams (1/2 cup) dried cranberries


  1. In a large mixing bowl, add butter and beat with an electric mixer until pale and creamy. Add sugar, vanilla extract and flour and beat briefly until a soft cookie dough forms.
  2.  Roughly chop chocolate into small pieces. Add chocolate and cranberries to cookie dough and beat briefly until combined.
  3. Place the dough on a piece of baking or wax paper and use your hands to mould the dough into a long circular roll. Roll the dough in the baking paper and squeeze the ends shut (like a paper covered lolly) or cover with cling wrap. Place in the fridge for at least 30 minutes.*
  4.  Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Use a large knife to cut cookies into 1/2 inch thick slices. Place cookie dough on a baking tray lined with baking paper. Bake cookies for approximately 15-16 minutes or until golden on the edges. Leave to cool completely.


*If you would like to bake these cookies at a later date, you can place the cookie dough in the freezer. Simply let it thaw for 15-30 minutes or until it’s easy to cut the cookie into slices. Then bake as per above.

Nutrition Information

Serving Size: 1 cookie Calories: 258
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CookiesCuisine: American
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