Chocolate Cranberry Shortbread Cookies

Chocolate Cranberry Shortbread Cookies

  • Author: Jessica Holmes
  • Prep Time: 80 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 38 minutes
  • Yield: Makes 14 cookies
  • Category: Cookies
  • Cuisine: American


Buttery melt-in-your-mouth Dark Chocolate Cranberry Shortbread Cookies loaded with dark chocolate and cranberries.


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


  1. In a large mixing bowl, beat the butter for approximately 2 minutes or until pale and creamy. Sift in the powdered or icing sugar and vanilla extract and gently stir with a wooden spoon or spatula. Sift in the flour and stir gently. Chop the dark chocolate into small pieces and add the chocolate and cranberries and stir until combined.
  2. Place the dough onto a piece of baking or wax paper and spread out into a long circular roll. Cover with cling wrap and place in the freezer until you are ready to bake. To cook the cookies, thaw for 10-15 minutes before cutting into 1/2 inch thick slices and placing on a baking tray lined with baking paper. Bake at 160 C (320 F)  for approximately 16 -18 minutes.


  • Serving Size: 1 cookie
  • Calories: 258

Keywords: Cookies, Chocolate, Cranberry, Dessert, Christmas

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