These cranberry shortbread cookies are so easy you can knock it out of the park without even trying!
Most people add boring old dried cranberries to their cookies!
Today, we’re adding DOVE® Chocolate Covered Cranberries to our cranberry shortbread cookie recipe. Yum!
If you’re looking for more cookie recipes to make for your holiday parties, check out this post.
Cranberry is the theme, and let’s face it — these chocolate cranberry shortbread cookies will be perfect to bring to your friends or family gathering!
This chocolate cranberry shortbread cookie recipe makes several dozen cookies. So, there will be plenty to go around. Whether you’re doing a cookie swap, bake sale or bringing cookies to your holiday party – these chocolate covered cranberry shortbread cookies will do just fine!
Cranberry Shortbread Cookies
Thanksgiving cookie, Christmas cookies, cookie swap cookies or even summer cookies. Everyone loves cranberry shortbread cookies and there really is no bad time of year to make them! Let’s gather up our ingredients and get started.
Ingredients for Cranberry Shortbread Cookies
- 1 1/4 cups butter, softened
- 1 cup powdered sugar
- 2 1/4 cups all purpose flour
- 1 cup finely chopped DOVE® Chocolate Covered Cranberries
Instructions
First, Preheat Your Oven
Preheat your oven to 325 degrees. Then, get a baking sheet lined with parchment paper.
If you don’t have parchment paper, don’t worry! These cookies won’t stick to your baking sheet.
Second, Mix the Ingredients
With your mixer, cream together the butter and powdered sugar until it’s fluffy.
Then, slowly mix in the flour until well-combined. You can scrape down the sides if you need to. You should end up with a thick cookie dough.
Next, Chop the Chocolate
Finely chop DOVE® Chocolate Covered Cranberries. Then, stir in the chocolate with a stiff spoon. I recommend a wooden spoon because the batter will be thick.
Then, Roll the Dough
Roll the ball into 1″ balls. Place the balls on the baking sheet. Then, use the bottom of a glass to press the cookies flat.
Finally, Bake the Cranberry Shortbread Cookies
Bake the cranberry shortbread cookies 12-14 minutes on an ungreased or parchment paper baking sheet.
Once they’re out of the oven, carefully move them on to a cooling rack. Then, get the next round of cookies in the oven.
You can decorate them if you wish. I normally dust mine with a little powdered sugar.
Expert Tip: Press the bottom of a drinking glass into flour, then press the cookie. Repeat the flour, cookie process for every cookie. This prevents the cookie dough from sticking to the bottom of the glass while you flatten them. This is a similar method to the one we used for our pumpkin whoopie pies.
Related Recipes
Easy Cranberry Shortbread Cookies
Equipment
- Mixer
Ingredients
- 2 1/2 sticks butter softened
- 1 cup powdered sugar
- 2 1/4 cups all purpose flour
- 1 cup finely chopped DOVE® Chocolate Covered Cranberries
Instructions
- Preheat oven to 325°.
- In your mixer, cream butter and sugar until it's fluffy.
- Slowly mix in flour until combined.
- Stir in DOVE® Chocolate Covered Cranberries.
- Roll dough into 1 inch balls and flatten into 2 inch cookies.
- Bake 15 to 17 minutes on ungreased or parchment paper prepared baking sheet.
- Cool for 5 minutes before moving to cooling rack to cool completely.
- Dust with powdered sugar and serve.
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Sweet! You’ll have to let me know how they turn out!
Making a regular and gluten-free version of these tonight! Thank you for the recipe!
I hope you enjoyed them JD! We’re really having fun with this Cookie Swap!! 🙂
Another awesome recipe! Before I get too excited, I’m going to check if we have any flour left in the pantry LOL. I might just try and make these today!!! Thank you for the inspiration and for being an awesome part of #CookieSwappinGood!!!