Get festive with these Cranberry White Chocolate Shortbread Cookie Sticks. These melt-in-your-mouth treats disappear fast… you may want to double the recipe!
Table of Contents
Why This Cookie is Best
Today’s cookie recipe is my favorite type. Shortbread.
At Christmas, when everyone else is rushing to get their share of Chocolate Chip Cookies or the Cut Out Sugar Cookies, I’m going straight for the shortbread. I love the buttery flavor and the crisp bite that dissolves into sugary crumbs in your mouth.
Shortbread is so versatile, too! You can add so many mix ins, toppings and icings to create a variety of flavored shortbread desserts.
For this recipe, I turned shortbread cookies into Cookie Sticks perfect for dipping into coffee. Because every cookie is better when you can eat it with a cup of coffee.
I’ve packed these with some dried cranberries and topped them with melted white chocolate for a festive touch. These were a hit on my cookie platter this year!
- Just SIX ingredients needed!
- Classic shortbread dough sliced into cookie sticks.
- Baked to perfection with a crisp consistency and buttery texture that melts in your mouth.
- Filled with sweetened dried cranberries and drizzled with melted white chocolate, making them a perfect winter treat!
- Butter – I use unsalted butter as I do with most of my baking. Use a good quality butter if you can as it’s flavor is central in shortbread. Use our guide on how to soften butter quickly.
- Powdered Sugar – Also known as confectioner’s sugar, this melts perfectly into the dough for a smooth consistency.
- Vanilla Extract – A store bought PURE vanilla (not imitation) is fine, but you’ll love the flavor of homemade vanilla extract in these cookie sticks.
- All Purpose Flour – It’s important to carefully measure your flour for best results!
- Dried Cranberries – I use Craisins but any similar brand will do. Just make sure they are fresh and haven’t gotten stale.
- White Chocolate – You can use white chocolate chips or white chocolate melting wafers for this recipe.
Make the dough. In a large mixing bowl, beat butter with powdered sugar and vanilla extract until creamy. Add in flour and beat until combined. Fold in dried cranberries.
Bake the shortbread. Drop the dough into center of baking sheet lined with parchment paper. Using the heels of your hands, press the dough into a large rectangle. Keep pressing until you have a rectangle about 12×10-inches and about 1/4-inch thick throughout. Bake for 20-25 minutes at 350 F, until edges begin to lightly brown.
Cut into bars. Remove the shortbread from the oven and immediately cut into strips using a pizza cutter. Let cool completely.
Drizzle and garnish. While the cookies are cooling, melt the chocolate. Once cooled, drizzle each shortbread cookie stick with melted white chocolate and add sparkly white sanding sugar for a garnish if desired. ENJOY!
Once cooled and drizzled, store the shortbread cookies in an airtight container at room temperature for up to a week.
Yes, you can freeze these cookies in a freezer-safe ziplock bag for up to 1-2 months, but they will lose some of their crispiness. I prefer them served soon after baking.
The white chocolate drizzle adds a festive touch, but you can definitely use milk chocolate or dark chocolate if you prefer. Or do both white and dark chocolate drizzles!
Favorite Dessert Recipes
Cranberry White Chocolate Shortbread
- 1 cup unsalted butter softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup dried cranberries Craisins
- ¾ cup melted white chocolate chips
- white sanding sugar for garnish, optional
- Line a 15×10-inch baking sheet with parchment paper. Set aside. Preheat oven to 350 degree.
- In a large mixing bowl, beat butter with powdered sugar, and vanilla extract until creamy. Add in flour and beat until combined. Fold in dried cranberries.
- Drop dough into center of baking sheet, and using the heels of your hand, press dough into a large rectangle. You want the dough to be the same thickness throughout, so keep pressing until you have a rectangle about 12×10-inches and about 1/4-inch thick.
- Bake for 20-25 minutes, until edges begin to lightly brown. Remove from oven and immediately cut into strips using a pizza cutter. Once cooled, drizzle with melted white chocolate and add sparkly white sanding sugar for a garnish. ENJOY!
- Melting chocolate: To melt the chocolate chips, I microwave them in a glass bowl in 30 second increments. Stir the chocolate between each interval until it’s completely melted and smooth.
- Use softened butter. Cold butter is more difficult to work into the dough and disrupts the consistency of the shortbread cookies.
- Storing: Store covered at room temperature. You can freeze these cookies but they will lose some of their crispiness, so I prefer them served soon after baking.
- No pizza cutter? You can use a very sharp knife to cut these bars. Cut carefully to keep the shape of the sticks and make clean lines.
- See blog post for more recipe tips and tricks.
Served with your after dinner coffee or as a pick-me-up any time of day, Shortbread Cookie Sticks are guaranteed to get you in the Christmas spirit!