January 27, 2023
Review RecipeCranberry White Chocolate Cookies
These cranberry white chocolate cookies are the perfect mix of tart and sweet, with a chewy texture and white chocolate that adds a lovely richness to these flavorful cookies.
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It’s time to get a little festive with cranberry season, and these cranberry white chocolate cookies are the perfect way to add a bit of cranberry love to your life. They’re soft, fluffy, and loaded with sweet cranberry and white chocolate flavors, and you won’t be able to stop at just one.
Cranberry White Chocolate Cookies Ingredients
Pantry staples come together to make the batter for these deliciously soft cookies. Combining tangy cranberries and sweet white chocolate, plus a hint of vanilla extract, creates the perfect balance of flavors.
To make this delightful recipe, you’ll need the following ingredients:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
- ½ cup white chocolate chips, for optional drizzle
- 1 teaspoon shortening, for optional drizzle
Substitutions and Additions
NUTS: You can add up to 1 cup of your favorite nuts to these white chocolate chip cranberry cookies as well.
How to Make Cranberry White Chocolate Cookies
Making cranberry white chocolate cookies is a simple yet delicious recipe that anyone can easily make. All you’ll need are basic ingredients that are probably already lying at home.
Once the batter is made, all you need to do is scoop balls of cookie dough onto a tray, pop them in the oven, and bake until the cookies are just slightly browned around the edges.
Here are the steps to make this tasty treat:
STEP ONE: Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
OUR RECIPE DEVELOPER SAYS
Cookies will cook and spread differently depending on the surface they cook on. For best results, use parchment paper as instructed.
STEP TWO: Cream together butter, white sugar, and brown sugar with a hand mixer until fluffy.
STEP THREE: Add in the eggs and vanilla extract and beat on high for 3 to 4 minutes, scraping down the sides of the bowl.
PRO TIP:
Follow the instructions precisely for creaming the butter, sugar, and eggs together. A longer cream time will help the cookie hold its shape when baking.
STEP FOUR: Whisk together flour, salt, baking soda, and baking powder.
STEP FIVE: Add half of the dry ingredients to the butter/sugar mixture and mix just until combined. Add the remaining flour mixture and mix again briefly until combined.
STEP SIX: Add the cranberries and white chocolate chips. Mix by hand or on low speed with the mixer until spread evenly throughout the cookie dough. Do not overmix.
STEP SEVEN: Use a 1½ tablespoon cookie scoop to scoop mounds of dough onto lined baking sheets.
PRO TIP:
I wanted cookies that were a bit larger, so I used a heaping 1½ tablespoon cookie scoop (about 2 tablespoons of dough per cookie).
STEP EIGHT: Bake cookies for 9 to 10 minutes or until the cookie has just browned around the edges and is set in the middle.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended bake time.
STEP NINE: Allow cookies to cool for 1 to 2 minutes before removing them to a wire rack. Cool completely.
STEP TEN: Combine remaining white chips and shortening in a microwave-safe bowl. Heat for 30 seconds at a time, stirring in between, until the chocolate is fully melted and smooth.
STEP ELEVEN: Transfer melted chocolate to a plastic bag or piping bag; snip a small hole in the bag and drizzle the chocolate over the cookies. Allow chocolate drizzle to set; then serve.
How To Serve
Once the cookies are cooled and the drizzle set, they would be ideal to serve with a cold glass of milk, a cozy mug of homemade hot chocolate or pumpkin spice latte to drink. Or, for an extra flavor pop, consider pairing the cookies with a glass of hot apple cider.
This soft and chewy white chocolate cranberry cookies recipe would also be a delicious treat to add to your holiday cookie tray this festive season.
Our thumbprint cookies and chocolate crinkle cookies are easy cookies that you should also add to your holiday baking.
MORE COOKIE RECIPES
Storage
ON THE COUNTER: Store these white chocolate chip cookies in an airtight container on the countertop for 4 to 5 days.
IN THE FREEZER: Freeze these easy white chocolate cranberry cookies for up to 3 months in an airtight container or freezer bag.
Make sure your cookies are cooled before adding them to the freezer bag or airtight container.
If you are storing them in a freezer bag, remove as much air as possible from the container or bag. Also, label it with the date — so that you can keep track of how long the cookies have been frozen.
Once you take these cookies out of the freezer, thaw them on the counter, as they are best enjoyed at room temperature.
I am not sure if there is anything better in the world than a warm, freshly baked cookie. Especially when that cookie is stuffed full of delicious ingredients like cranberries and white chocolate. This holiday season, don’t forget to give these cranberry white chocolate cookies a try.
FREQUENTLY ASKED QUESTIONS
Can I freeze these cookies?
This delicious cookie recipe freezes well and will keep in the freezer for up to three months.
Can I use dark chocolate or milk chocolate chips in these cranberry white chocolate chip cookies?
This classic cookie would be tasty no matter what type of chocolate you use.
Can I add chopped pecans or walnuts to these white chocolate and cranberry cookies?
This easy recipe would be delicious with chopped nuts added along with the white chocolate chips.
More Recipes You’ll Love
- Shortbread Cookies
- Creamsicle Cookies
- Twix Cookies
- Blueberry Cookies
- Cranberry Pecan Oatmeal Cookies
- Chocolate Chip Shortbread Cookies
- Cranberry Orange Cookies
- Chocolate Chip Pudding Cookies
Cranberry White Chocolate Cookies
These cranberry white chocolate cookies are the perfect mix of tart and sweet, with a chewy texture and white chocolate that adds a lovely richness to these flavorful cookies.
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 32
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 2½ cups all-purpose flour
- 1 cup dried cranberries
- 1 cup white chocolate chips
- ½ cup white chocolate chips, for optional drizzle
- 1 teaspoon shortening, for optional drizzle
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- Cream together butter, granulated sugar, and brown sugar until fluffy.
- Add in eggs and vanilla extract and beat on high for 3 to 4 minutes, scraping down the sides of the bowl.
- Whisk together flour, salt, baking soda, and baking powder.
- Add half of the dry ingredients to the butter/sugar mixture and mix in just until combined. Add the remaining dry ingredients and mix again briefly until combined.
- Add the cranberries and white chocolate chips. Mix by hand or on low speed with the mixer until spread evenly throughout the cookie dough. Do not overmix.
- Use a 1½ tablespoon cookie scoop to scoop mounds of dough onto lined baking sheets.
- Bake for 9 to 10 minutes or until cookie has just browned around the edges and is set in the middle.
- Allow cookies to cool for 1 to 2 minutes before removing to a cooling rack. Cool completely.
- Combine remaining white chocolate chips and shortening in a microwave safe bowl. Heat for 30 seconds at a time, stirring in between, until the chocolate is fully melted and smooth.
- Transfer the melted chocolate to a plastic bag or piping bag; snip a small hole in the bag and drizzle the chocolate over the cookies. Allow chocolate drizzle to set; then serve.
Notes
- Cookies will cook and spread differently depending on the surface they cook on. For best results, use parchment paper as instructed.
- Follow the instructions precisely for creaming the butter, sugar, and eggs together. A longer cream time will help the cookie hold its shape when baking.
- I wanted cookies that were a bit larger, so I used a heaping 1½ tablespoon cookie scoop (about 2 tablespoons of dough per cookie).
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended bake time.
Nutrition
Calories: 188kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 68mg | Potassium: 75mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 197IU | Vitamin C: 0.05mg | Calcium: 37mg | Iron: 1mg
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Comments
Christina says
Can you use fresh cranberries, instead of dried ? I have a bunch of fresh cranberries on hand.
Maureen says
I just made these recently and they were perfection. Love the combination of cranberries and white chocolate.