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

    Ingredients

  • 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
Photo by Katie Zizmor
Photo by Katie Zizmor
  • Step 1

    Beat butter and sugar together in a mixing bowl.

    Photo by Katie Zizmor
    Photo by Katie Zizmor
  • Step 2

    Mix in vanilla and flour to form dough.

    Photo by Katie Zizmor
    Photo by Katie Zizmor
  • Step 3

    Fold in cranberries with hands.

    Photo by Katie Zizmor
    Photo by Katie Zizmor
  • Step 4

    Roll into log and refrigerate for 20-30 minutes.

    Photo by Katie Zizmor
    Photo by Katie Zizmor
  • Step 5

    Preheat oven to 350°F.

  • Step 6

    Cut chilled log into 1/4 inch rounds.

    Photo by Katie Zizmor
    Photo by Katie Zizmor
  • Step 7

    Bake for 15-20 minutes.

    Photo by Katie Zizmor
    Photo by Katie Zizmor
  • Step 8

    Melt dark chocolate in microwave.

    Photo by Katie Zizmor
    Photo by Katie Zizmor
  • Step 9

    Drizzle chocolate on cookies.

    Photo by Katie Zizmor
    Photo by Katie Zizmor

White Chocolate Ginger Shortbread

  • Prep Time:35 minutes
  • Cook Time:15-20 minutes
  • Total Time:50-55 minutes
  • Servings:24 cookies
  • Medium

    Ingredients

  • 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
Photo by Katie Zizmor
Photo by Katie Zizmor
  • Step 1

    Beat butter and sugar together in a mixing bowl.

    Photo by Katie Zizmor
    Photo by Katie Zizmor
  • Step 2

    Mix in vanilla and flour to form dough.

    Photo by Katie Zizmor
    Photo by Katie Zizmor
  • Step 3

    Chop up ginger and add to dough.

    Photo by Katie Zizmor
    Photo by Katie Zizmor
  • Step 4

    Roll dough into log and refrigerate for 20-30 minutes.

    Photo by Katie Zizmor
    Photo by Katie Zizmor
  • Step 5

    Preheat oven to 350°F.

  • Step 6

    Cut chilled log into 1/4 inch rounds.

    Photo by Katie Zizmor
    Photo by Katie Zizmor
  • Step 7

    Bake for 15-20 minutes.

    Photo by Katie Zizmor
    Photo by Katie Zizmor
  • Step 8

    Melt white chocolate in microwave.

  • Step 9

    Drizzle white chocolate on cookies.

    Photo by Katie Zizmor
    Photo by Katie Zizmor

Rosemary Sugar Shortbread

  • Prep Time:30 minutes
  • Cook Time:15-20 minutes
  • Total Time:45-50 minutes
  • Servings:24 cookies
  • Medium

    Ingredients

  • 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
Photo by Katie Zizmor
Photo by Katie Zizmor
  • Step 1

    Beat butter and sugar together in a mixing bowl.

    Photo by Katie Zizmor
    Photo by Katie Zizmor
  • Step 2

    Add vanilla and flour to form dough.

    Photo by Katie Zizmor
    Photo by Katie Zizmor
  • Step 3

    Fold in rosemary with hands.

    Photo by Katie Zizmor
    Photo by Katie Zizmor
  • Step 4

    Roll dough into log and refrigerate for 20-30 minutes.

    Photo by Katie Zizmor
    Photo by Katie Zizmor
  • Step 5

    Preheat oven to 350ºF.

  • Step 6

    Cut dough into 1/4 inch rounds.

    Photo by Katie Zizmor
    Photo by Katie Zizmor
  • Step 7

    Roll rounds in cane sugar.

    Photo by Katie Zizmor
    Photo by Katie Zizmor
  • Step 8

    Bake for 15-20 minutes.

    Photo by Katie Zizmor
    Photo by Katie Zizmor