Cranberry White Chocolate Cookies

5 from 2 votes

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 Time15

Cook Time9

Total Time24

Course: Dessert

Cuisine: American

Keyword: Cranberry White Chocolate Cookies Recipe

Servings:

Calories: 188kcal

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.

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