The Best Cranberry White Chocolate Cookies! These white chocolate cranberry cookies are easy to make with basic ingredients. Simply delicious!
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If you love the sweet and tart combination of white chocolate and dried cranberries then this cookie is for you!
These cranberry cookies are soft and chewy with slightly crisp edges, perfect for every season but especially delicious for the holidays!
If you enjoy white chocolate or cranberry as much as I do, give our White Chocolate Chip Cookie Recipe, Cranberry Pie Recipe and this Instant Pot White Chocolate Raspberry Swirl Cheesecake a try. They're both so delicious and easy to make.
These White Chocolate and Cranberry Cookies are the Best!
- Delicious: White chocolate and cranberry deliver a sweet and tart flavor combination that pairs so well together.
- Cheap: With only a handful of ingredients, most of which you likely have on hand you'll have these made in no time!
- Total Comfort Food: Warm cookies will always be a comfort food, I hope you love them just as much as I do.
Cranberry and White Chocolate Cookies Ingredients
For these white chocolate cranberry cookies you'll need:
- salted butter
- brown sugar
- white sugar
- egg
- vanilla extract
- all purpose flour
- baking soda
- dried cranberries
- white chocolate chips
How to make White Chocolate Cranberry Cookies
- Add the butter, brown sugar, and granulated sugar to a large mixing bowl. Cream the butter and sugar together for 1-2 minutes, until pale and creamy.
- Add the egg and vanilla extract to the bowl and beat once again until well combined with the butter mixture, scraping the bowl as necessary.
- Add the flour and baking soda and beat on a low speed until the ingredients are just combined. Mix through the dried cranberries and white chocolate chips.
- Cover the bowl and chill in the fridge for at least 1 hour.
- Once the dough has chilled, preheat oven to 325°F/160°c.
- Scoop the dough using a cookie scoop and roll it into a ball (it doesn’t have to be perfectly round). Place the dough balls on parchment paper lined baking sheet.
- Bake the cookies for 10-12 minutes, or until lightly golden.
- Allow the cookies to cool completely on the baking sheets.
How to store White Chocolate and Cranberry Cookies
Storing: Store baked and cooled cranberry cookies in an airtight container at room temperature for up to 5 days.
Both the uncooked dough and the baked cookies are suitable for freezing.
Can I freeze these cookies?: You can freeze cooked cranberry cookies or raw cookie dough for up to 3 months in an airtight container. Thaw completely before enjoying or bake from frozen
Freezing Cookie Dough: You can freeze this cookie dough. Scoop into balls and place on a parchment lined baking sheet or use these cookie dough freezing trays. Check out this post for How to Freeze Cookie Dough for tips on saving cookie dough for later.
How to serve Cranberry White Chocolate Cookies
White chocolate cranberry cookies are an all-season cookie, but they are most often enjoyed around the colder holidays. This is likely due to their red and white pops of color, and the use of cranberries.
Serve these cookies to your party guests on a themed dessert table. Include them in a holiday cookie box, or your kiddo's school bake sale. There isn't a right or wrong way to serve these sweet cookies.
Serve slightly warm with a cold glass of milk, and the company of a friend.
Substitutions for this White Chocolate Cranberry Cookie Recipe:
Butter: I used salted butter in these cookies. Unsalted butter can also be used. If unsalted butter is used, add ½ teaspoon salt to the cookie dough. We haven't tried it with dairy-free butter but it might work!
Brown sugar: More brown sugar than granulated sugar is used in this recipe, which helps give the cookies that perfect soft and chewy texture. We don't recommend substituting white sugar unless you have to, but White sugar can be used interchangeably with brown sugar. You can add 1 teaspoon of molasses to white sugar to make brown sugar. Check out this post on Sugar Substitutes for Baking for other ideas.
Granulated sugar: The granulated sugar helps the cookie spread just a little.
Egg: We don't recommend substituting eggs, but you can read this article on Egg Substitutions for Baking if you need to substitute. Try it at your own risk!
Vanilla extract: Vanilla extract is best used in this recipe as it will give the cookies a deeper vanilla flavor. However vanilla essence can be used.
Sweetened dried cranberries - Use dried cranberries in these cookies, fresh cranberries hold too much moisture and will affect the texture of the cookies. You can use raisins but it will impact the flavor!
White chocolate chips: White chocolate chips work so well with cranberries, however, feel free to substitute them with your favorite flavor of chocolate chips. You could also try white chocolate chunks!
Why does the dough need to chill?
The dough needs to chill for 2 reasons. It helps prevent the cookies from spreading too much as they bake.
Chilling the dough in the fridge also helps the flavor to develop further, resulting in a much tastier cookie.
If you are short on time the dough can be baked immediately after mixing, however the cookies may spread more.
White Chocolate Cranberry Cookie Recipe FAQs
Your cookies may be flat if you're not creaming the butter and sugar correctly. While creaming the butter and sugars together, you're incorporating air into the batter right away. It's important during this step to not overdo it on this step. Trapped air pockets within the cookie dough will result in the fluffy cookies you love.
A soft cookie is the result of baking at a higher temperature for a shorter amount of time. This will prevent the cookie dough from sitting in the oven too long and drying out. Also, baking your cookies until they're just underdone will result in a softer cookie.
You can, a lot of drop cookies will call for melted butter like chocolate chip cookies, or peanut butter cookies. Melted butter will give your cookie a chewier bite and texture rather than a cake-like texture.
Cookies with melted butter will typically be chewier, fudge-like cookies. A cookie that is dense and less cake-like.
In addition to the one egg that most cookie recipes call for, add an additional egg yolk. The added fat will help keep your cookies moist and gooey.
Your cookies are likely fluffy because air has been whipped into the butter and sugar during the creaming process. This air will become trapped in the cookie dough balls and during baking allow the cookies to puff and become fluffy.
One serving of our white chocolate cranberry cookies will contain 209 delicious calories.
Try more of our delicious cookie recipes:
White Chocolate and Cranberry Cookies
Ingredients
- ½ cup salted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- ½ cup sweetened dried cranberries
- 1 cup white chocolate chips
Instructions
- Add the butter, brown sugar and granulated sugar to a large mixing bowl. Using electric hand beaters or a stand mixer, cream the butter and sugar together for 1-2 minutes, until pale and creamy. If using a stand mixer, you may need to scrape the sides of the bowl once or twice.
- Add the egg and vanilla extract to the bowl and beat once again until well combined with the butter mixture, scraping the bowl as necessary.
- Add the flour and baking soda and beat on a low speed until the ingredients are just combined. Mix through the dried cranberries and chocolate chips.
- Cover the bowl and chill in the fridge for at least 1 hour.
- Once the dough has chilled, preheat oven to 325°F/160°c. Line 2 baking sheets with parchment paper and set aside.
- Scoop the dough using a cookie scoop and roll into a ball (it doesn’t have to be perfectly round). Place the dough balls on the prepared baking sheets.
- Bake the cookies for 10-12 minutes, or until light golden. The cookies will still be soft at this stage, but will firm up as they cool.
- Allow the cookies to cool completely on the baking sheets.
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