Cranberry Almond Shortbread Cookies with White Chocolate Dip Recipe

Introduction

Cranberry Almond Shortbread Cookies offer a delightful blend of buttery richness, tart cranberries, and a hint of almond. Perfectly crumbly and dipped in white chocolate, these cookies make an elegant treat for any occasion.

Ingredients

• 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
• 6 ounces Ghirardelli vanilla melting wafers or white chocolate bar (or chips)

Instructions

1. Step 1: 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.
2. Step 2: Gradually add the flour, half a cup at a time. Mix on low speed until the dough is crumbly, then add the finely chopped cranberries. Increase speed to medium-high and beat just until the dough starts coming off the sides and forms a ball.
3. Step 3: Turn the dough onto parchment paper. Divide in half and shape 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.
4. Step 4: Preheat the oven to 375°F. Line a large cookie sheet with parchment paper or a silicone baking mat. Slice the chilled dough into ¼ to 3/8 inch thick cookies. Place them about 1 inch apart on the baking sheet.
5. Step 5: Bake for 9–11 minutes, until edges just start to brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. Step 6: Once cooled, melt half the white chocolate wafers in a microwave-safe bowl at 50% power in 30-second intervals, stirring after each. Dip each cookie into the melted chocolate, tap off excess, and place on parchment-lined baking sheet. Let chocolate set completely before serving.

Tips & Variations

• If you prefer, substitute almond extract with vanilla extract for a different flavor profile.
• Use salted butter and omit the added salt if you like a slightly saltier cookie to balance the sweetness.
• To add crunch, sprinkle chopped almonds on the chocolate before it sets.
• Freeze the dough logs before slicing to make thinner, crispier cookies.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, keep them refrigerated for up to two weeks or freeze for up to three months. Reheat gently at room temperature if dipped in chocolate to prevent melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries contain more moisture and may affect the dough consistency and baking time. It’s best to use sweetened dried cranberries finely chopped for the best texture.

Do I need a stand mixer for this recipe?

You can use a hand mixer or mix by hand with a sturdy spoon, but a stand mixer makes it easier to cream the butter and sugar well and achieve the right dough texture.

Cranberry Almond Shortbread Cookies with White Chocolate Dip Recipe

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★★★★★

4.8 from 99 reviews

These Cranberry Almond Shortbread Cookies are buttery, tender, and perfectly crumbly with a delightful almond flavor. Filled with finely chopped sweetened dried cranberries and dipped in smooth white chocolate, they offer a festive and delicious treat ideal for holiday gatherings or anytime you crave a melt-in-your-mouth cookie with a fruity twist.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 2 hours 31 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough Ingredients

• 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

1. Mixing the Dough: In a stand mixer, combine the room temperature butter, granulated sugar, almond extract, and salt. Beat the mixture until it is light, fluffy, and well combined, scraping down the bowl as necessary to ensure even mixing.
2. Incorporating Flour and Cranberries: Gradually add the all-purpose flour in half-cup increments to the butter mixture, mixing on low speed until the dough becomes crumbly. Then fold in the finely chopped dried cranberries. Increase the mixer speed to medium-high and beat only until the dough begins to come away from the sides of the bowl and forms a ball.
3. Shaping the Dough: Transfer the dough onto a piece of parchment paper. Divide it into two equal portions and shape each into a log approximately 1½ inches thick and 6-7 inches long. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours to firm up.
4. Baking the Cookies: Preheat the oven to 375°F (190°C). Line a large baking sheet with a silicone baking mat or parchment paper. Unwrap the chilled dough and slice into cookies about ¼ inch to 3/8 inch thick. Arrange cookies about 1 inch apart on the baking sheet. Bake for 9-11 minutes or until the edges begin to brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
5. Melting the Chocolate: Once the cookies have cooled entirely, melt half of the chocolate wafers in a microwave-safe bowl at 50% power in 30-second intervals. Stir after each interval and continue melting until smooth, being careful not to burn the chocolate by reducing the microwave time as needed.
6. Dipping the Cookies: Dip each cooled cookie into the melted chocolate, tapping off any excess chocolate on the edge of the bowl. Place the dipped cookies on a baking sheet lined with parchment paper or a silicone baking mat and allow the chocolate to set completely before serving.

Notes

• Be sure the butter is at room temperature for easier mixing and a smoother dough.
• Chilling the dough is crucial to help the cookies hold their shape during baking.
• If you prefer, you can substitute almond extract with vanilla extract.
• For an extra festive touch, sprinkle a few chopped almonds or extra dried cranberries on the cookies right after dipping them in chocolate before the chocolate sets.
• Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.

Keywords: cranberry cookies, shortbread cookies, almond extract cookies, white chocolate dip, holiday cookies, festive cookies, butter cookies