There’s something extra cozy about baking a batch of Dark Chocolate Cranberry Shortbread Cookies when the weather turns cool.

These cookies are crisp on the edges, soft in the middle, and full of buttery flavor, with bursts of tart cranberry and a rich drizzle of dark chocolate. They’re one of the easiest cookies you can make, but they taste like you spent hours in the kitchen.

This shortbread cookie dough is perfect for the holiday season—or honestly, any time you need a go-to recipe for cookie exchanges, gifting, or just a cozy afternoon with a cup of hot chocolate.

These festive treats come together with basic ingredients and a few simple steps, and they store beautifully so that you can make them ahead of time.

You can even make the dough, split it in half, and add different add-ons to each – let’s get you set up to bake cookies with confidence!

What is the difference between shortbread cookies, butter cookies, and sugar cookies?

Shortbread cookies are Scottish cookies made mainly from one part sugar, two parts butter, and 3 to 4 parts flour, and don’t contain any leavening agents. They have a very short list of ingredients and are generally easy to make. They have a higher ratio of butter to flour and are generally baked at lower temperatures. Their texture is lighter and crumblier.

A couple of my favorite recipes are Chocolate Almond Shortbread Bars and Orange Rosemary Shortbread Cookies

Butter Cookies, like shortbread cookies, have a higher butter proportion, but they also have more sugar and flour. For this reason, butter cookies will hold their shape better than shortbread cookies.

From the 3 types of cookies, Sugar cookies are the ones that hold their shape better. They are denser and have a higher ratio of flour to fat.

They contain baking soda or baking powder as leavening agents, and their ingredient lists are longer than those of shortbread cookies. 

A couple of my favorites are my Sugar cookie bars with cream cheese frosting and my Cinnamon Roll Sugar Cookies

Note: If you are not using a cookie cutter, you can even skip the freezing process, but your cookies will spread more and won’t hold their shape as well.

Ingredients

This recipe calls for simple ingredients, found in any grocery store. Each one plays a specific role in making these white chocolate cranberry shortbread cookies shine.

• Unsalted butter (room temperature): Butter is the heart of shortbread. It creates a tender texture and that signature buttery flavor.
• All-purpose flour: This is the base of your shortbread dough. It gives structure without making the cookies too tough.
• Powdered sugar: Also called icing sugar, this helps create a smooth dough with no gritty texture, unlike granulated sugar.
• Salt: Just a touch to balance out the sweetness and bring out the flavor of the chocolate and cranberries.
• Vanilla extract: Adds warmth and depth to the buttery base. It ties all the flavors together beautifully.
• Mini chocolate chips: Mini chips are the perfect size—they melt slightly into the dough without overpowering it.
• Dried cranberries (roughly chopped): These add texture and tartness, balancing the rich chocolate and buttery dough.
• Melted chocolate (optional, for decorating): A drizzle or dip of melted dark chocolate adds a festive touch and a little snap to each bite.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

• If you love orange shortbread cookies, try mixing in some finely grated orange zest with the butter mixture for a bright, citrusy note.
• You can swap mini chocolate chips for chopped white chocolate or dark chocolate chunks. Just make sure they’re evenly sized so they mix well into the dough.
• For a nutty variation, fold in some finely chopped pistachios or almonds alongside the cranberries.
• Out of vanilla extract? Almond extract works in a pinch—just use a tiny amount since it’s stronger.

How to Make

Start by lining your baking sheets with parchment paper so your cookies don’t stick and cleanup is easier.

In a large mixing bowl or stand mixer with the paddle attachment, beat butter, powdered sugar, flour, salt, and vanilla extract on medium speed until the dough looks like wet sand. This should only take a minute or two—don’t overmix. When you press it between your fingers, it should hold together.

Turn the dough out onto a clean surface and gently knead in the chopped dried cranberries and mini chocolate chips until evenly distributed. Shape the dough into a cylinder or press into a thick disc. Wrap in plastic wrap and chill in the fridge for 45 minutes so it firms up.

After chilling, roll the dough on parchment paper to about 1/4 inch thickness. Lightly flour your rolling pin if it sticks. Use your favorite cookie cutter to cut cookies, then transfer them to your prepared baking sheets. Pop the trays into the freezer for 15 minutes to help them hold their shape in the oven.

Preheat your oven to 320°F while the dough chills. Once ready, bake your cookies for 15–17 minutes, or until the edges are just beginning to turn golden. Let them rest for a couple of minutes on the cookie sheets, then transfer to a wire rack to cool completely.

If you’re decorating, melt some dark chocolate and either dip half the cookie or drizzle it over the top. Let the chocolate set at room temperature before serving or storing in an airtight container.

Expert Tips

• If you’re not using a cookie cutter, you can skip the freezer step, but the cookies may spread slightly and lose their sharp shape.
• Always bake shortbread cookies at lower temperatures to keep their color pale and texture even.
• If your dough feels crumbly when rolling, let it sit at room temperature for a few minutes to soften slightly. It should feel like clay—firm, but workable.
• Chop your dried cranberries so they don’t tear the dough or leave large chewy chunks in the baked cookies.
• Use a sharp knife or bench scraper to cleanly cut cookies if shaping into shortbread cookie sticks or logs instead of rounds.
• Store extras in an airtight container lined with parchment paper between layers to prevent smudging if decorated with chocolate.

Frequently Asked Questions

How should I store these cookies?

Once cooled, place them in an airtight container at room temperature for up to 1 week. If dipped in chocolate, layer with parchment to avoid sticking.

Can I make the dough ahead of time?

Yes! The shortbread dough can be made 2–3 days in advance. Keep it tightly wrapped in plastic wrap in the fridge until ready to bake.

Can I freeze these cookies?

You can freeze the dough or the baked cookies. Wrap well and store in an airtight container for up to 3 months. Thaw in the fridge before baking or serving.

What is the difference between a butter cookie and a shortbread cookie?

Butter cookies usually include a leavening agent and more sugar, giving them a lighter texture. Shortbread cookies are denser and richer, with no rise.

What’s the difference between Scottish shortbread and regular shortbread?

Scottish shortbread traditionally uses a higher ratio of butter and sometimes includes rice flour for extra crispness, while regular versions stick to wheat flour.

What is the secret to good shortbread?

Use high-quality butter, don’t overmix, and bake at a low temperature. The dough should be chilled so it holds its shape well in the oven.

Is powdered sugar or granulated sugar better for shortbread?

Powdered sugar gives a finer, melt-in-your-mouth texture, while granulated sugar results in a more crumbly cookie.

What are the mistakes when making shortbread?

Overworking the dough, baking at too high a temperature, or skipping the chill time are the biggest missteps. All can lead to spreading or tough cookies.

Be sure to check out these other great recipes on the blog for more cranberry-inspired desserts, or check this link for more cookie recipes.

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If you make this recipe, please be sure to give it a rating and leave a comment!