White Chocolate Cranberry Cookies

24 cookies
30 min

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These White Chocolate Cranberry Cookies have everything you want in a cookie. Packed with white chocolate chips and dried cranberries, they are sweet, soft, and chewy!

Find this recipe and more on my blog HERE: https://sugarylogic.com/white-chocolate-cranberry-cookies/

When the cookie cravings are calling, it is important to have the basic baking ingredients in the pantry. When I created this recipe, I was blessed to have dried cranberries AND white chocolate chips in the pantry. Say hello to these addictively delicious white chocolate cranberry cookies!


Ingredients


  • Dry Ingredients - All-purpose flour, baking soda, salt.
  • (1) Large Egg
  • Pure Vanilla Extract
  • Unsalted Butter - Softened at room temperature.
  • Sugar - Both light brown and granulated sugars.
  • White Chocolate Chips
  • Dried Cranberries

Instructions


  1. Preheat the oven to 350° F.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
  3. Beat the Butter and Sugars: In the bowl of a standing mixer, beat together the butter and sugars until light and fluffy, about 3 - 4 minutes.
  4. Add in the egg and vanilla extract, mixing just until incorporated.
  5. Add the Dry Ingredients: With mixer speed on low, add the dry ingredients into the batter, mixing just until fully incorporated. Stir or fold in the white chocolate chips and dried cranberries.
  6. Scoop the Cookie Dough Balls: With a medium cookie scoop or a spoon, scoop 1 ½-inch ball of dough. Place balls on ungreased non-stick baking sheet trays, about 2-in apart. Bake for 12-15 minutes, or until slightly golden.
  7. Allow cookies to cool for a few minutes before transferring to a cooling rack.

  8. *Store in an air-tight container for 3-4 days.


Recipe Tips


Additional flavors and ingredients that would be great in these white chocolate and cranberry cookies: sweetened shredded coconut, macadamia nuts, almond slivers, and almond extract in place of the vanilla extract.


You can substitute semi-sweet chips or chunks for the white chocolate chips.


If the cookie dough becomes too soft before scooping, refrigerate the dough for 10-15 minutes until firm.

Frequently Asked Questions


Can you freeze cookies? Yes, you can freeze these white chocolate cranberry cookies. Place the cookies in an airtight container or freezer-safe zip-top bag lined with wax paper. Freeze for up to 2 months.

How do you store cookies? Store these cookies in an airtight container lined with wax paper for up to 4 days. For longer shelf life, store cookies in the refrigerator.

Can you use fresh cranberries in place of the dried cranberries? While I have not tested fresh cranberries in this recipe, I do not suggest using fresh cranberries in these cookies. The moisture in the fresh berries will alter the consistency of the cookie batter.

Other Recipes You'll Love



I think you are going to love this cookie recipe. These cookies have the perfect balance of sweet and tart, sweet from the white chocolate and tart from the dried cranberries. Pair one of these white chocolate cranberry cookies with a glass of milk for the perfect treat!


DID YOU MAKE THIS RECIPE? Please leave a star rating and review on my website!

White Chocolate Cranberry Cookies

Recipe details

  • 24  cookies
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients


  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter softened
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1/2 cup white chocolate chips
  • 1/2 cup dried cranberries

Instructions


Preheat the oven to 350° F.
In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
In the bowl of a standing mixer, beat together the butter and sugars until light and fluffy, 3-4 minutes.
Add in the egg and vanilla extract, mixing just until incorporated.
With mixer speed on low, add the dry ingredients into the batter, mixing just until fully incorporated. Stir or fold in the white chocolate chips and dried cranberries.
Scoop 1 ½-inch balls of dough. Place balls on ungreased non-stick cookie sheets, about 2-in apart. Bake for 12-15 minutes, or until slightly golden.
Allow the cookies to cool for a few minutes before transferring to a cooling rack. Store in an airtight container for 3-4 days.

Tips

  • If cookie dough seems soft, refrigerate for 10-15 minutes.

Katelyn | Sugary Logic
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