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Cranberry White Chocolate Cookies
Cranberry white chocolate cookies are incredibly soft and chewy. Treat yourself to one of these cookies packed full of white chocolate chips and dried cranberries.
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Cranberry white chocolate cookies are soft, fluffy, and loaded with sweet cranberry and white chocolate flavors. Combining tangy cranberries and sweet white chocolate, these cranberry white chocolate cookies are the perfect mix of tart and sweet. It’s time to get a little festive, and these cranberry white chocolate cookies are the perfect way to add a bit of cranberry love to your life.
Looking for more flavorful desserts packed with tangy cranberries? You’ll definitely want to make Cranberry Cake, Pistachio and Cranberry Fudge, and Cranberry Upside-Down Quick Bread.
Cranberry White Chocolate Cookies Ingredients
You will need:
- 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
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
STEP ONE: Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
PRO TIP: 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, granulated sugar, and brown sugar until fluffy.
STEP THREE: Add in 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 in just until combined. Add the remaining dry ingredients 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 for 9 to 10 minutes or until cookies have just browned around the edges and are 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 cooling rack. Cool completely.
STEP TEN: 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.
STEP ELEVEN: 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.
How to Serve Cranberry White Chocolate Cookies
These deliciously soft cookies are a festive treat with their red and white colors and would make a perfect addition to your holiday cookie tray. This classic cookie is also yummy to enjoy anytime throughout the year! Making cranberry white chocolate cookies is a simple yet delicious recipe that anyone can easily make using basic ingredients that are probably already lying at home. Enjoy these soft and chewy cookies with a cold glass of milk, a mug of hot chocolate, or a seasonal glass of hot apple cider.
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.
Cranberry white chocolate cookies are incredibly soft, chewy, thick, and full of white chocolate chips and dried cranberries. This holiday season, treat yourself to one of these warm, freshly baked cookies. Rich and flavorful, we bet won’t be able to stop at just one!
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
Cranberry White Chocolate Cookies
Cranberry white chocolate cookies are incredibly soft and chewy. Treat yourself to one of these cookies packed full of white chocolate chips and dried cranberries.
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 cookies have just browned around the edges and are set in the middle.
- Allow cookies to cool for 1 to 2 minutes before removing them 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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