These white chocolate cranberry cookies are a classic slice and bake shortbread cookie. The cranberries are slightly tart and the white chocolate adds an extra layer of sweetness. The flavours really pop in this irresistible winter cookie.

What I love about this recipe is that the whole mixture is made in the food processor. Making this cookie dough is so easy and comes together so quickly. But if you prefer using a stand mixer, that will work too. If you do, just chop the cranberries with a knife. 

What You Need for White Chocolate Cranberry Cookies 

• flour
• butter
• sugar
• vanilla extract
• salt
• cranberries, fresh or dried (I used dried)
• white chocolate – use a bar of good white chocolate, but you can use chips

Make the cookie dough, roll into logs, wrap and refrigerate or freeze until you’re ready to bake. For frozen dough, just put the log of dough in the refrigerator to thaw the night before you want to bake.

These cookies make a delicious gift. Pack them up in a pretty box and you will make someone very happy. 

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White Chocolate Cranberry Cookies

Course Dessert

Ingredients

• 1 cup (227 grams) unsalted butter, room temperature
• ½ cup organic sugar
• 1 ½ tsp pure vanilla extract
• pinch of salt
• 2 cups all purpose flour*
• 1 cup dried cranberries, if using fresh, make sure they are completely dry
• 4 ounces white chocolate, chopped in small chunks

Instructions

• Cream the room temperature butter, sugar, vanilla and salt together in a food processor. You can also make the dough in a stand mixer.
• 
Add the flour and pulse about 20 times until the mixture gets crumbly.

• Add the cranberries and chopped white chocolate and pulse to chop the berries and bring the dough together. You may need to stop and scrape down the sides of the bowl. The dough will be moist but crumbly.
• Turn the dough out onto a flour dusted surface and knead once or twice to bring the dough together. Add an extra sprinkle of flour if it seems wet or sticky.
• Form dough into a rough log shape, about 11-12 inches long.
Wrap the log in plastic and use the plastic to smooth out the shape of the log.
• Chill the dough until firm, about 3 hours, or overnight.
• 
Preheat oven to 350℉.
• Line a cookie sheet with parchment paper.

• Slice the dough into thick ⅓ inch slices with a sharp knife using and a back and forth sawing motion to slice through the dough. This helps to minimize crumbling as you cut through the cold dough.
• Place the cookies 2 inches apart on parchment lined baking sheets.
• Bake in the preheated oven for about 18 minutes. The cookies will be quite pale, but starting to turn golden just around the edges. The baking time will vary, depending on if you like your cookies soft or if you want your cookies a little more crisp, bake for a few more minutes. Also the exact baking time will depend on how thick you’ve sliced your cookies.
• Allow to cool on the pan for a few minutes before transferring to a rack, as the cookies are delicate when warm.

Notes

* Note: the best way to measure flour is to fluff the flour in the bag with a fork or whisk, then scoop lighty and level off with the straight back of a knife without compacting the flour. Recipe from ViewFromGreatIsland