Dark Chocolate Cranberry Shortbread Cookies

5 from 6 votes

These are the easiest cookies ever! Super simple and quick to make.

The cranberries and dark chocolate give them an amazing depth of flavor, but you can also skip them for a plain cookie or swap them for any other flavor of your choice.

You can even make the dough, split it in half, and add different add-ons to each!

Prep Time25

Cook Time15

Total Time40

Servings: 30

Author: Maria

Ingredients

1 Cup unsalted butter room temperature
2 Cup all-purpose flour
1 Cup powdered sugar
3/4 teaspoon salt
1 teaspoon vanilla extract
1/3 Cup mini chocolate chips
1/3 Cup dried cranberries roughly chopped
1/2 cup Melted chocolate to decorate optional

Instructions

Line 3 baking sheets with parchment paper and set aside
Mix butter, flour, sugar, salt and vanilla until mixture looks like wet sand, and try not to overwork it. It should clump together when pressed
1 Cup (227 g) unsalted butter, 2 Cup (250 g) all-purpose flour, 1 Cup (120 g) powdered sugar, 3/4 teaspoon (0.8 teaspoon) salt, 1 teaspoon vanilla extract
Remove from mixing bowl and incorporate chocolate and cranberries while kneading your mix together; mix them in evenly, wrap in plastic and refrigerate for 45 minutes
1/3 Cup (60 g) mini chocolate chips, 1/3 Cup (40.4 g) dried cranberries
Dust your roller pin and roll over a parchment paper to 1/4” thickness; cut cookies, place them on your prepared sheets, and freeze for 15 minutes. In the meantime, preheat your oven to 320 farenheit
Bake your cookies for 15-17 min and place on a wire rack to cool completely
Dip your cookies in dark chocolate and let them set before serving
1/2 cup Melted chocolate to decorate

Notes

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.

Nutrition