White Chocolate Cranberry Shortbread Cookies
White Chocolate Cranberry Shortbread Cookies
5 from 1 vote
Prep: 15 minutes
Cook: 15 minutes
Total Time 30 minutes
Servings: 25 Cookies
White chocolate cranberry shortbread cookies bring a perfect blend of buttery richness, sweet white chocolate, and tart cranberries. These festive cookies have a tender, crumbly texture ideal for holiday gatherings.

Nutrition: per serving

Calories105kcal
Carbs21g
Fat2g
Saturates1g
Sugars10g
Protein2g
Fibre1g

Ingredients

  • 150 g Butter Unsalted, softened
  • 75 g Icing Sugar sifted
  • 1 tsp Vanilla Extract
  • 225 g Plain Flour
  • 50 g Cornflour
  • 100 g White Chocolate chopped
  • 75 g Dried Cranberries

Instructions

  • In a mixing bowl, cream the softened butter and icing sugar together until light and fluffy. Stir in the vanilla extract to combine.
  • Gradually sift in the plain flour and cornflour, mixing until the dough starts to come together. Gently fold in the chopped white chocolate and dried cranberries.
  • Once the dough is formed, wrap it in cling film and chill in the refrigerator for at least 30 minutes to firm up.
  • Preheat the oven to 180°C (160°C fan) and line a baking tray with parchment paper.
  • Remove the dough from the fridge and roll it into small balls, about 25 g each, and place them on the prepared baking tray, leaving space between each one as they will spread slightly.
  • Flatten each ball gently with the back of a fork.
  • Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden.
  • Remove from the oven and allow to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.

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