Buttery, crisp, and just a little sweet, these cranberry dark chocolate shortbread cookies strike the perfect balance between sweet and tart. Rich dark chocolate melts into the tender shortbread crumb, while pops of tart cranberry add a bright contrast in every bite. Simple ingredients but elegant in flavor, they’re the kind of cookie that feels equally at home on a holiday platter or alongside a quiet afternoon cup of coffee. One bite and you’ll see why this classic shortbread gets a festive, irresistible upgrade.
I love using Bob’s Red Mill Gluten-Free 1:1 All-Purpose Flour (in the blue bag!) or King Arthur Gluten-Free All-Purpose Flour blends. To make this dairy-free, I use Earth Balance Plant Sticks and Enjoy Life Dark Chocolate Chips. A lot of recipes call for dried cranberries, which can definitely be used here, but I really like using the fresh cranberries for some added tartness and moisture. Plus, the rich, red color they provide is beautiful!
Cranberry Dark Chocolate Shortbread Cookies
Description
Tender, buttery shortbread balanced with pops of tart cranberry and smooth dark chocolate.
Ingredients
Instructions
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In a food processor, pulse fresh cranberries and chocolate chips until finely chopped.
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Add in flour and cubed butter. Pulse until mixture is crumbly.
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Add in vanilla, orange zest, orange juice and sugar. Pulse until mixture starts to come together. Dough will be slightly dry and crumbly but if it seems dry, add 1 tbsp of water at a time.
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Pour dough onto a piece of plastic wrap and shape into a 2” diameter log, wrapping the log tightly in plastic wrap and sealing both ends.
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Chill dough in refrigerator for at least 1 hour or overnight.
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Preheat oven to 325 degrees. Line a baking sheet with parchment paper
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Slice log into cookies and lay at least 1” apart on baking sheet.
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Bake at 325F for about 12-15 minutes or until edges are lightly browned.
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Remove from cookie sheet and let cool about 10 minutes.
