Chocolate Chip and Cranberry Shortbread Cookies
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
50 mins
-
Cook Time
50 mins
-
Additional Time
30 mins
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Total Time
1 hr 50 mins
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Servings
28 cookies
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Calories
106 kcal
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Course
Snacks, Baked Goods
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Cuisine
European, North American, American
Chocolate Chip and Cranberry Shortbread Cookies
Report
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. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
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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.
- Add the spices, lemon zest, dried cranberries, chocolate, and vanilla, and mix well.
- 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.
- 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.
Nutrition Information
Show Details
Serving
1cookie
Calories
106kcal
(5%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
12mg
(4%)
Sodium
5mg
(0%)
Potassium
32mg
(1%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
134IU
(3%)
Vitamin C
1mg
(1%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 106kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 5mg | 0% |
| Potassium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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