Cranberry White Chocolate Cookies
These cranberry white chocolate cookies are the perfect addition to your holiday baking list. The cookies are crisp on the edges, chewy in the center, and are packed with sweet white chocolate and tart dried cranberries. White chocolate cranberry cookies are festive and delicious!
Ingredients for Cranberry White Chocolate Cookies
- Unsalted butter – Room temperature.
- Dark brown sugar – Dark brown sugar makes chewy chocolate chip cookies and provides that classic cookie flavor. Use light brown sugar as a substitute, if preferred.
- Granulated sugar
- Eggs – Large eggs, room temperature.
- Vanilla extract – Pure vanilla extract for the best vanilla flavor.
- All-purpose flour
- Baking soda
- Salt
- White chocolate chips – Use white chocolate chips or chocolate chunks.
- Dried cranberries – Also known as “craisins”. I do not recommend using fresh cranberries for this recipe.
How to Make Cranberry White Chocolate Cookies
- Make the cookie dough: Cream the butter, brown sugar, and granulated sugar until smooth and creamy. Add in the eggs and vanilla extract and mix until smooth. Add in the dry ingredients (all-purpose flour, baking soda, and salt) and mix until the cookie dough forms. Stir in the white chocolate chips and dried cranberries.
- Chill the cookie dough: Portion the cookie dough using a large cookie scoop (3 tablespoons) and place the cookie dough balls on a parchment-lined baking sheet pan. Press additional white chocolate chips and dried cranberries into the cookie dough balls. Chill the cookie dough for 30 minutes.
- Prep: Preheat the oven to 350℉ (177℃). Prepare baking sheet pans with silicone baking mats or parchment paper.
- Bake the cookies: Place the cookie dough balls on the prepared baking pan allowing room for spreading. Bake the cookies for 12 to 13 minutes until slightly golden brown on the edges. Allow the cookies to sit on the pan for two minutes and then transfer to a wire rack to cool completely.
Recipe Tips
- Check out my baking tips post on 10 Tips for Baking Perfect Cookies to learn simple tips and tricks to making the most out of this recipe.
- Press additional white chocolate chips and dried cranberries into the cookie dough balls before baking to make beautiful, bakery-quality cookies.
- Use a large cookie scoop to create even, round cookies. If the cookies become misshapen while baking, use the back of a spoon or a large round cookie cutter to gently shape the cookies immediately when they come out of the oven.
Frequently Asked Questions
How should I store the cookies?
- Store the baked cookies in an airtight container at room temperature for about 2 to 3 days.
Can I make the cookie dough ahead of time?
- Yes! Portion the cookie dough using a large cookie scoop and chill the cookie dough balls until firm. Store the cookie dough in a storage bag in the refrigerator for up to 2 weeks.
- To use, thaw the cookie dough to room temperature and bake as instructed.
Can I replace the white chocolate?
- Yes! If you are not a fan of white chocolate chips, you can replace it with milk, dark, or semisweet chocolate chips.
Other Cookie Recipes You Will Love
- Cranberry orange shortbread cookies
- Chocolate chip cookies
- Cranberry orange linzer cookies
- Cherry almond shortbread cookies
- Cherry pistachio snowball cookies
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Cranberry White Chocolate Cookies
Yield: 26 cookies
These cranberry white chocolate cookies are the perfect addition to your holiday baking list. The cookies are crisp on the edges, chewy in the center, and are packed with sweet white chocolate and tart dried cranberries. White chocolate cranberry cookies are festive and delicious!
Equipment
Ingredients
- 1 cup (227 g) unsalted butter room temperature
- 1 ½ cups (330 g) dark brown sugar packed
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs room temperature
- 2 tsp (2 tsp) vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 cup (180 g) white chocolate chips plus more for adding on the top of the cookies, if desired
- 1 cup (121 g) dried cranberries plus more for adding on the top of the cookies, if desired
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream together the unsalted butter, dark brown sugar, and granulated sugar until well combined and smooth. Add in the eggs and vanilla extract and mix until well combined.
- Add the all-purpose flour, baking soda, and salt. Mix on low speed until the cookie dough forms. Fold in the white chocolate chips and dried cranberries until well dispersed throughout the cookie dough.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough. Place the cookie dough balls on a parchment-lined baking sheet pan. If desired, press additional white chocolate chips and dried cranberries into the dough balls. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the chilled cookie dough balls on the prepared baking pans, allowing room for spreading. Bake the cookies for 12 to 13 minutes until the cookies are golden-brown on the edges and slightly underbaked in the center.
- Remove the baking pan from the oven. Allow the cookies to cool on the pan for about 2 minutes and then transfer the cookies to a wire rack to cool.
Notes
- Store the cookies in an airtight container at room temperature for 2 to 3 days.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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