It’s starting to get chilly outside, which means my favorite cold weather cookies are back in season — shortbread. These buttery, flakey, and crispy cookies are great for a fireside evening or dipped in hot chocolate.
I’ve spiced up the classic cookie with a seasonal twist, giving you three new recipes to try out: dark chocolate cranberry, white chocolate ginger, or rosemary shortbread. Spring into the holiday season a little early with these cookies.
Dark Chocolate Cranberry Shortbread
- Prep Time:30 minutes
- Cook Time:15-20 minutes
- Total Time:45-50 minutes
- Servings:24 cookies
- Medium
- 1 cup unsalted butter (2 sticks)
- 1/2 cup granulated sugar
- 2 cup flour
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup dried cranberries
- 5 oz dark chocolate
Ingredients
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Step 1
Beat butter and sugar together in a mixing bowl.
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Step 2
Mix in vanilla and flour to form dough.
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Step 3
Fold in cranberries with hands.
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Step 4
Roll into log and refrigerate for 20-30 minutes.
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Step 5
Preheat oven to 350°F.
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Step 6
Cut chilled log into 1/4 inch rounds.
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Step 7
Bake for 15-20 minutes.
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Step 8
Melt dark chocolate in microwave.
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Step 9
Drizzle chocolate on cookies.
White Chocolate Ginger Shortbread
- Prep Time:35 minutes
- Cook Time:15-20 minutes
- Total Time:50-55 minutes
- Servings:24 cookies
- Medium
- 1 cup unsalted butter (2 sticks)
- 1/2 cup granulated sugar
- 2 cup flour
- 1 teaspoon vanilla
- 1 pinch salt
- 1 cup dried ginger, chopped
- 5 oz white chocolate
Ingredients
-
Step 1
Beat butter and sugar together in a mixing bowl.
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Step 2
Mix in vanilla and flour to form dough.
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Step 3
Chop up ginger and add to dough.
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Step 4
Roll dough into log and refrigerate for 20-30 minutes.
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Step 5
Preheat oven to 350°F.
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Step 6
Cut chilled log into 1/4 inch rounds.
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Step 7
Bake for 15-20 minutes.
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Step 8
Melt white chocolate in microwave.
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Step 9
Drizzle white chocolate on cookies.
Rosemary Sugar Shortbread
- Prep Time:30 minutes
- Cook Time:15-20 minutes
- Total Time:45-50 minutes
- Servings:24 cookies
- Medium
- 1 cup unsalted butter (2 sticks)
- 1/2 cup granulated sugar
- 2 cup flour
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoon crushed rosemary
- Cane sugar
Ingredients
-
Step 1
Beat butter and sugar together in a mixing bowl.
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Step 2
Add vanilla and flour to form dough.
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Step 3
Fold in rosemary with hands.
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Step 4
Roll dough into log and refrigerate for 20-30 minutes.
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Step 5
Preheat oven to 350ºF.
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Step 6
Cut dough into 1/4 inch rounds.
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Step 7
Roll rounds in cane sugar.
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Step 8
Bake for 15-20 minutes.