White Chocolate Cranberry Almond Shortbread Cookies

White Chocolate Cranberry Almond Shortbread Cookies bring together buttery dough, bright cranberries, and smooth white chocolate in the most festive way. Although the recipe uses simple ingredients, the flavor remains elegant, and the texture stays beautifully soft. Finely chopped dried cranberries spread through every cookie, while the almond extract adds warmth without overpowering the sweetness. Because the dough chills well, the slice-and-bake method keeps prep easy and stress-free.

Shortbread has been a classic for centuries, originally made with only butter, sugar, and flour. Over time, bakers added fruit, nuts, and chocolate to create modern variations. This version follows that tradition while offering a holiday-ready twist with creamy white chocolate.

Whether you’re filling gift boxes, hosting a cookie exchange, or keeping treats for cozy evenings, these cookies deliver consistent results. They look beautiful on any dessert table and stay tender for days. With reliable steps and a polished flavor, this recipe quickly becomes a favorite for every baking enthusiast.

Recipe Yield: about 24 cookies

INGREDIENTS

2 cups all-purpose flour
1 cup unsalted butter, softened
½ cup granulated sugar
½ tsp almond extract
¼ tsp fine salt
½ cup finely chopped dried cranberries
⅓ cup finely chopped sliced almonds
6 oz white chocolate, melted (for dipping)

INSTRUCTIONS

1. Cream the butter:
In a medium bowl, beat softened butter and sugar until smooth and creamy, about 1 minute.

2. Add flavoring:
Mix in the almond extract until fully combined.

3. Combine dry ingredients:
In a separate bowl, whisk the flour and salt. Add to the butter mixture and mix on low until a soft dough forms.

4. Fold in cranberries and almonds:
Stir in the finely chopped cranberries and almonds until evenly distributed.

5. Shape and chill:
Divide the dough in half. Roll each portion into a 2-inch diameter log. Wrap tightly in parchment and chill for 2 hours, or until firm enough to slice.

6. Slice and bake:
Preheat oven to 350°F (177°C). Line a baking sheet with parchment. Slice dough into ½-inch rounds and arrange 2 inches apart. Bake 10–12 minutes, or until edges are pale golden.

7. Cool and dip:
Let cookies cool completely. Dip half of each cookie in melted white chocolate and place on parchment until set.

Helpful Tips to Perfect This Recipe

• Chill the dough well: Cold dough slices cleanly and keeps its round shape while baking, which ensures a crisp edge and soft, buttery center.
• Finely chop the cranberries: Smaller pieces distribute evenly, adding beautiful color without cracking the cookie edges.
• Use quality white chocolate: Premium chocolate melts smoother and sets with a glossy, elegant finish ideal for holiday gifting.