Chocolate Chip and Cranberry Shortbread Cookies

Course: Baked Desserts, Cookies, Snacks, Tea / coffee break

Cuisine: American, European, North American

Prep Time: 50

Cook Time: 30

Chilling time: 30

Total Time: 1 50

Servings: cookies

Calories: 106kcal

Author: Dini Kodippili

These delicious Chocolate Chip & Cranberry Shortbread Cookies are studded with bits of chocolate and dried cranberries, and spiced with cinnamon, nutmeg and allspice. Crisp, buttery, crumbly and so delicious! Great for holiday baking.

EASY - Very easy cookie recipe. Great for beginners. The addition of cranberries and chocolate really elevates these cookies! But you're welcome to make substitutions for these additions to put your own spin on these cookies too.

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Ingredients

150 g unsalted butter 11 tbsp (1 stick + 3 tbsp)
75 g icing sugar confectioner's sugar - about ⅔ cup (measured by spoon and level method)
Generous pinch of salt
100 g dried cranberries chopped, ½ cup
100 g chopped chocolate or chocolate chips. You can use any type of chocolate you prefer (dark or milk chocolate)
½ tsp pumpkin spice or a combination of cinnamon, nutmeg, allspice
Zest of 1 lemon a generous 1/2 tsp
1 tsp vanilla extract
150 g AP flour about 1 ¼ cup (spoon and leveled)
50 g cornstarch about 5 tbsp

Instructions

Place the butter, salt and confectioner's sugar in a bowl, and beat until the mix is creamy and fluffy.
150 g unsalted butter, Generous pinch of salt, 75 g icing sugar
Add the spices, lemon zest, dried cranberries, chocolate, and vanilla, and mix well.
100 g dried cranberries, 100 g chopped chocolate, ½ tsp pumpkin spice, Zest of 1 lemon, 1 tsp vanilla extract
Sift the AP flour and cornstarch together into a separate bowl. Add the sifted dry ingredients into the butter-sugar mix in two batches, mixing gently with a wooden spoon or spatula after each addition. Following the second addition, mix until a soft dough is formed.
150 g AP flour, 50 g cornstarch
Refrigerate the dough for about 15 - 30 minutes.
Preheat the oven to 350°F / 180°C while the dough is chilling, and line a baking tray with parchment paper.
Roll the chilled dough into 1 inch balls and place them on the lined tray with about 2 inches of space between each. Press down gently on each with a fork. You should end up with about 28 cookies.
Bake in the oven for about 15 minutes or until the cookies turn a light golden color (the bottom will be a golden color).
Remove from the oven and let them cool down for a few minutes and transfer to a wire rack to cool down completely. Then store them in an airtight container.

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