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Cranberry Shortbread Cookies with White Chocolate Chips

Cranberry Shortbread Cookies with White Chocolate Chips

5 from 6 votes
Prep Time 20 mins
Servings 28 Cookies


  • 1 cup butter softened
  • ½ cup icing sugar or powdered sugar
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ cup corn starch
  • ½ cup finely chopped dried cranberries
  • ½ cup white chocolate chips


  • Line 2 baking sheets with parchment paper. Set aside.
  • Preheat oven to 325 F.
  • In a large bowl use an electric mixer to cream the butter until light and creamy.
  • Mix in the vanilla.
  • Gradually add the icing sugar to the butter mixture beating well.
  • In a medium bowl mix together the flour and cornstarch.
  • Gradually stir the flour/cornstarch mix into the creamed mixture until just incorporated.
  • Fold in the cranberries and white chocolate. Mix just enough to evenly combine.
  • Use your hands to form the dough into a ball.
  • On a floured surface roll the dough to about ¼ inch thick.
  • Use a 2 ½ inch round cutter to cut out cookies and place on prepared pans.
  • Bake for 20 to 25 minutes, until just set and very lightly browned on the edges.
  • Allow to cool on the pans for 5 minutes before removing cookies to wire rack to cool completely.