White Chocolate Cranberry Cookies Recipe
If you’re looking for a cookie that absolutely oozes cozy holiday vibes but feels just as welcome at a summer potluck, look no further than these White Chocolate Cranberry Cookies. Buttery, chewy, and just the right amount of sweet, they’re loaded with creamy white chocolate chips and jewel-like dried cranberries for a perfect blend of flavors and textures. Whether you bake them for a festive celebration or just as a treat for yourself, this recipe is guaranteed to spark joy from the first bite to the last crumb.
Ingredients You’ll Need
With just a handful of everyday ingredients, you can create cookies with bakery-level flavor and irresistible texture. Every element plays a part: creamy richness from butter, a chewy base, a burst of sweetness, and those beautiful pops of cranberry tartness and silk-smooth white chocolate.
- Unsalted butter: Using unsalted butter lets you control the saltiness in your cookies while giving them a rich, melt-in-your-mouth quality.
- Packed light brown sugar: Adds moisture and a delightful caramel undertone, making your cookies soft and chewy.
- Granulated sugar: Brings subtle crispness to the edges and balances the brown sugar’s deep flavor.
- Large eggs: Help bind everything together and contribute to that luscious, tender crumb.
- Vanilla extract: Enhances all the other flavors and gives your cookies a classic, comforting aroma.
- All-purpose flour: Provides just the right structure to support all the add-ins.
- Baking soda: Gives a slight lift for the perfect soft and chewy bite.
- Salt: Rounds out the sweetness and amplifies the flavors.
- White chocolate chips: Creamy and sweet, these chips add pops of decadent texture throughout the cookie.
- Dried cranberries: Bring a hint of tartness, color, and chewiness that set these cookies apart from all the rest.
How to Make White Chocolate Cranberry Cookies
Step 1: Prep and Preheat
Begin by setting the stage for cookie greatness: preheat your oven to 350°F (175°C) so you hit that perfect temperature right when your dough is ready. Line two large baking sheets with parchment paper for easy cleanup and evenly baked cookies. These simple steps make all the difference when it comes to a golden, not-too-crisp bottom.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine your softened unsalted butter with the packed light brown sugar and granulated sugar. Use an electric mixer (or some old-fashioned elbow grease) to beat the mixture until it’s light, fluffy, and looks a little like pale caramel cloud. This step is key for creating cookies that are dreamy-soft in the center.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, making sure to mix thoroughly after each addition. This helps the dough come together seamlessly. Then, stir in the vanilla extract for that iconic aroma and warmth. Take a moment to enjoy the scent—this is where the cookie magic begins!
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening is evenly distributed so your White Chocolate Cranberry Cookies bake up beautifully every time. Gradually add the dry mixture to your wet ingredients, mixing just until combined and scraping down the sides of the bowl if needed.
Step 5: Fold in White Chocolate Chips and Cranberries
Now for the stars of the show! Gently fold in the white chocolate chips and dried cranberries, making sure every bite will get a bit of both. If you’re feeling adventurous, toss in a half teaspoon of orange zest for a lovely citrus twist that pairs perfectly with the cranberry.
Step 6: Scoop and Bake
Using a rounded tablespoon, scoop cookie dough onto your prepared baking sheets, spacing them about two inches apart (they’ll spread a little as they bake). For ultra-thick, bakery-style cookies, pop the dough in the fridge for 30 minutes before baking—your patience will be rewarded! Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers look just set.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheets for about 5 minutes (they’ll finish setting up), then transfer them to a wire rack. Resist the urge to eat them all warm—okay, maybe just one! Each bite is a chewy, gooey moment worth savoring.
How to Serve White Chocolate Cranberry Cookies
Garnishes
For the perfect finishing flourish, sprinkle a few extra white chocolate chips and dried cranberries over the cookies while they’re still slightly warm. A light dusting of powdered sugar gives them a festive, snow-kissed look that makes them irresistible on any dessert table.
Side Dishes
Serve your White Chocolate Cranberry Cookies with a tall glass of cold milk, a mug of rich hot chocolate, or even a tart citrusy tea if you want to highlight the cranberry notes. They’re also the perfect partner to a scoop of vanilla ice cream for a quick-and-easy dessert you’ll crave all year.
Creative Ways to Present
Stack cookies in cute cellophane bags and tie with a ribbon for a thoughtful homemade gift, or arrange them on a pretty platter for holiday parties. For a playful touch, use these cookies as the base in a decadent ice cream sandwich—trust me, your guests will ask for the recipe!
Make Ahead and Storage
Storing Leftovers
Keep your White Chocolate Cranberry Cookies at their chewy best by storing leftovers in an airtight container at room temperature. They’ll stay tender and flavorful for up to five days—perfect for snacking or tucking into lunchboxes.
Freezing
Planning ahead? You can freeze these cookies either before or after baking. Freeze unbaked dough balls on a tray, then move to a freezer bag for up to three months (just add an extra minute or two to the bake time). Baked cookies also freeze well—simply layer between parchment in an airtight container for fresh-from-the-freezer treats anytime.
Reheating
For that freshly-baked flavor, reheat cookies in the microwave for about 10-15 seconds. If you’re reheating a bunch, a few minutes in a 300°F oven will do the trick. They’ll come out warm, soft, and ready to wow all over again.
FAQs
Can I use fresh cranberries instead of dried?
Dried cranberries are preferred here since they don’t release liquid as they bake, giving consistent chewy texture and bright pops of flavor. Fresh cranberries can be used, but consider chopping them and adding a bit of extra sugar to balance the tartness.
What if I only have salted butter?
You can use salted butter in a pinch! Just reduce or skip the added salt in the recipe to avoid over-seasoning your cookies.
How can I make my cookies extra thick and chewy?
Chilling the dough for at least 30 minutes before baking helps prevent spreading and delivers that gorgeous, bakery-style thickness. It also helps meld the flavors together—totally worth the wait!
Can I substitute other types of chocolate chips?
Absolutely! Swap in milk chocolate, dark chocolate, or even butterscotch chips for a tasty twist. But the classic white chocolate pairs especially well with the tart cranberries in White Chocolate Cranberry Cookies.
Are these cookies suitable for gifting?
Definitely. White Chocolate Cranberry Cookies are sturdy and stay fresh for several days, making them ideal for gifting during the holidays or any celebration. Package them in decorative boxes or jars for an extra-special touch.
Final Thoughts
There’s something undeniably joyful about baking a batch of White Chocolate Cranberry Cookies—the kitchen fills with sweet aromas and anticipation builds for that first, warm bite. Give this recipe a try, and don’t be surprised if it becomes your new signature cookie. Happy baking!
Print
White Chocolate Cranberry Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These White Chocolate Cranberry Cookies are the perfect blend of sweet white chocolate and tart cranberries in a chewy cookie. Easy to make and perfect for the holiday season!
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-Ins:
- 1 1/2 cups white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until combined.
- Add Mix-Ins: Stir in the white chocolate chips and dried cranberries.
- Bake: Scoop dough onto baking sheets and bake for 10-12 minutes until lightly golden. Cool on sheets before transferring to a rack.
Notes
- For extra flavor, add 1/2 teaspoon of orange zest to the dough.
- Chilling the dough for 30 minutes before baking yields a thicker, chewier texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
