White Chocolate Cranberry Cookies Recipe
If you’re searching for a cookie that perfectly balances tart and sweet, look no further than these White Chocolate Cranberry Cookies. Each bite delivers chewy, buttery goodness studded with creamy white chocolate and tangy dried cranberries. Whether you’re baking for holiday gatherings, cookie swaps, or simply to treat yourself, this recipe is a guaranteed crowd-pleaser that brings a pop of festive color and a burst of flavor to any dessert table.
Ingredients You’ll Need
White Chocolate Cranberry Cookies come together with simple, familiar ingredients, each playing a crucial role in achieving that ideal chewy texture and crave-worthy flavor. Here’s what you’ll need and why it matters:
- Unsalted butter (1 cup, softened): The foundation for a rich, tender crumb and that melt-in-your-mouth bite.
- Packed light brown sugar (1 cup): Adds moisture and a warm, caramel-like depth that perfectly complements the cranberries.
- Granulated sugar (1/2 cup): Provides sweetness and helps create those irresistibly crisp edges.
- Large eggs (2): Bind the dough while adding richness and a little extra lift.
- Vanilla extract (1 teaspoon): Enhances all the flavors and gives the cookies a cozy aroma.
- All-purpose flour (2 1/2 cups): The backbone of the cookie, ensuring they’re just thick enough to stay chewy.
- Baking soda (1 teaspoon): Gives your cookies the perfect amount of rise and prevents them from getting too dense.
- Salt (1/2 teaspoon): Balances the sweetness and sharpens all the other flavors.
- Dried cranberries (1 cup): Bursts of tartness and a festive pop of color in every bite.
- White chocolate chips (1 1/2 cups): Creamy, sweet morsels that pair beautifully with the cranberries and brown sugar base.
How to Make White Chocolate Cranberry Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F. Line two baking sheets with parchment paper—this step ensures your White Chocolate Cranberry Cookies bake evenly and slide off effortlessly without sticking or over-browning on the bottoms.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened unsalted butter, packed light brown sugar, and granulated sugar until the mixture is light and fluffy. This process usually takes about two to three minutes with an electric mixer and is essential for creating cookies with a soft, airy texture.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract next. This helps incorporate air and ensures your dough is silky-smooth, setting the stage for cookies that are moist but never cakey.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gently add these dry ingredients to your wet mixture, mixing just until no streaks of flour remain. Over-mixing at this stage can make your cookies tough, so keep it gentle and watch your dough come together.
Step 5: Fold in White Chocolate and Cranberries
Now for the stars of the show! Fold in the dried cranberries and white chocolate chips, making sure they’re evenly distributed throughout the dough. You’ll notice the dough feels thick and studded with colorful gems—it’s exactly what you want for chunky, bakery-style White Chocolate Cranberry Cookies.
Step 6: Scoop and Bake
Drop tablespoon-sized scoops of dough onto your prepared baking sheets, spacing them about two inches apart to allow for spreading. Bake in your preheated oven for 10–12 minutes, or until the edges are lightly golden but the centers are still soft. For extra chewy cookies, err on the side of underbaking just slightly.
Step 7: Cool and Enjoy
Let your cookies cool on the baking sheet for about five minutes before transferring them to a wire rack to cool completely. This little rest lets them finish setting and intensifies their flavor. Now all that’s left is to pour a glass of milk and enjoy!
How to Serve White Chocolate Cranberry Cookies
Garnishes
For a bakery-worthy touch, sprinkle a few extra white chocolate chips and chopped dried cranberries on top of the cookies while they’re fresh out of the oven. You can also dust them lightly with powdered sugar for a snowy finish that feels festive and fun.
Side Dishes
Pair your White Chocolate Cranberry Cookies with a mug of hot cocoa, a creamy chai latte, or even a scoop of vanilla bean ice cream. These cookies are also a delightful complement to a platter of mixed holiday desserts, adding both color and a bright, tart flavor.
Creative Ways to Present
Stack your cookies in a clear cellophane bag tied with a ribbon for a thoughtful homemade gift. For parties, arrange them on a tiered cake stand alongside other cookies for a show-stopping display. Or make ice cream sandwiches with two cookies and your favorite ice cream for an indulgent treat!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your White Chocolate Cranberry Cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to a week, making them perfect for prepping ahead of busy holidays or gatherings.
Freezing
These cookies freeze beautifully! Place completely cooled cookies in a freezer-safe zip-top bag or airtight container, separating layers with parchment paper. They’ll keep for up to three months. You can also freeze unbaked dough balls and bake them straight from the freezer—just add a minute or two to the baking time.
Reheating
To revive that just-baked warmth, pop a cookie in the microwave for about 10 seconds. If reheating from frozen, let the cookie thaw at room temperature for 30 minutes, then warm it for a few seconds in the microwave or a preheated oven. The white chocolate melts slightly, making them taste oven-fresh!
FAQs
Can I use fresh cranberries instead of dried?
It’s best to stick with dried cranberries for this recipe, as fresh ones can release too much moisture and affect the cookies’ texture. Dried cranberries provide the perfect chewy contrast and concentrated flavor.
What’s the secret to extra chewy White Chocolate Cranberry Cookies?
Be sure not to overbake—remove the cookies when the edges are just golden and the centers look slightly underdone. Also, chilling the dough for 30 minutes before baking helps prevent spreading and gives you thicker, chewier cookies.
Can I swap the white chocolate chips for something else?
Absolutely! While white chocolate chips make these cookies classic, you can try dark chocolate chunks, milk chocolate chips, or even chopped nuts for a different flavor profile. Just keep the total mix-ins to about 2 1/2 cups.
How do I keep my cookies from spreading too much?
If you find your cookies are spreading more than you’d like, make sure your butter isn’t too soft or melted, and try chilling the dough for at least 30 minutes before baking. Using parchment paper instead of greasing the pan also helps.
Are these cookies good for gifting or mailing?
Definitely! White Chocolate Cranberry Cookies hold up well when packaged and shipped. Layer them between sheets of wax paper in a sturdy tin or box, and you’ll have a delightful homemade gift to brighten someone’s day.
Final Thoughts
There’s just something special about the combination of creamy white chocolate and tangy cranberries in these White Chocolate Cranberry Cookies. They’re easy to make, gorgeous to look at, and impossible to resist. Give them a try—you might just find your new favorite cookie recipe!
Print
White Chocolate Cranberry Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these chewy and festive White Chocolate Cranberry Cookies, a perfect blend of sweet white chocolate chips and tart dried cranberries nestled in a buttery cookie base. Ideal for holiday celebrations or any time you crave a delicious treat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup dried cranberries
- 1 1/2 cups white chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, creating a smooth base for your cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate them fully, followed by the vanilla extract to infuse the dough with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt. This ensures that the leavening agent and salt are evenly distributed within the flour.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing, which can make cookies tough.
- Fold in Cranberries and Chocolate: Gently fold in the dried cranberries and white chocolate chips, evenly distributing these delicious add-ins throughout the dough.
- Portion Onto Sheets: Drop tablespoon-sized scoops of dough onto the prepared baking sheets, leaving about 2 inches of space between each to allow for spreading.
- Bake: Bake in the preheated oven for 10–12 minutes or until the edges turn lightly golden, indicating they are perfectly baked.
- Cool: Remove from oven and let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough for 30 minutes before baking helps prevent spreading for thicker cookies.
- These cookies freeze well; store in an airtight container in the freezer for up to 3 months.
- Store baked cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
