Name: White Chocolate Cranberry Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: ½ cup cup unsalted butter (melted); ⅓ cup cup granulated sugar; ½ cup cup packed light brown sugar; 1 large egg; 1 teaspoon teaspoon baking soda; ½ teaspoon teaspoon salt; 1 ½ cups cups all-purpose flour; 1 cup cup white chocolate chips; ¾ cup cup dried cranberries

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There’s something magical about baking during the holiday season, and one of my absolute favorite treats to whip up is White Chocolate Cranberry Cookies. The combination of sweet, creamy white chocolate and tart, chewy cranberries creates a delightful balance that never fails to impress family and friends. I remember the first time I made these cookies; the aroma wafted through my home, and everyone gathered in the kitchen, eager for a taste. It was a moment of pure joy, laughter, and deliciousness. Every bite is a reminder of cozy gatherings, festive cheer, and the warmth of the oven amid the winter chill. Whether you’re celebrating the holidays or just in need of a sweet treat, these cookies are sure to bring a smile to your face.

Recipe Snapshot

Total Time:
30 mins

Prep Time:
20 mins

Cook Time:
10 mins

Difficulty:
Medium

Calories:
145 kcal

Protein:
1 g

Diet:
Gluten-Free, Low FODMAP

Fat:
7 g

Tools Used:
Wooden Spoon, Baking Sheet, Oven, Mixing Bowl

The Appeal of This White Chocolate Cranberry Cookies

1. A Perfect Blend of Flavors

What I love most about White Chocolate Cranberry Cookies is the rich, sweet flavor of white chocolate paired with the tartness of dried cranberries. The two ingredients complement each other beautifully, making every bite a delightful surprise. The sweetness of the white chocolate balances out the fruity notes of the cranberries, creating a harmony that’s simply irresistible.

2. Texture That’s Just Right

The texture of these cookies is another standout feature. I aim for a soft and chewy center, with slightly crisp edges. This means using melted butter and ensuring not to over-mix the dough. The result is a cookie that’s both satisfying and comforting—perfect for enjoying with a warm cup of tea or coffee.

3. Easy to Make

Even if you’re a novice in the kitchen, you’ll find these cookies easy to make. The process is straightforward, and I promise you won’t need any fancy equipment. Just grab some mixing bowls and a spoon, and you’re all set. Plus, chilling the dough for a couple of hours takes care of any worries about spreading in the oven.

4. Perfect for All Occasions

While they’re a festive favorite, White Chocolate Cranberry Cookies are perfect for any occasion. Whether it’s a holiday gathering, a summer picnic, or simply a Sunday afternoon treat, these cookies will always be a hit. They also make great gifts when packed in a pretty tin or box!

5. Versatile and Customizable

Another reason to love this recipe is its versatility. You can easily swap out the cranberries for other dried fruits like cherries or raisins, or even add in some nuts for an extra crunch. Feel free to play around with the ingredients to suit your taste!

Recipe Ingredients for White Chocolate Cranberry Cookies

When it comes to baking, the quality and combination of ingredients are key. Each component plays a vital role in achieving the perfect cookie. The star ingredients here are the rich white chocolate and tangy dried cranberries, which create a delightful flavor profile. Let’s dive into the details of what you’ll need for these delicious cookies.

½ cup (113g) unsalted butter, melted
⅓ cup (67g) granulated sugar
½ cup (100g) packed light brown sugar
1 large egg
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups (186g) all-purpose flour
1 cup (170g) white chocolate chips
¾ cup (98g) dried cranberries

Putting Together White Chocolate Cranberry Cookies

Let’s get baking! The process is simple and fun. You’ll love watching the transformation from simple ingredients to delightful cookies. Follow these steps closely to ensure your White Chocolate Cranberry Cookies turn out perfectly.

Begin by placing the melted butter in a large bowl. You can choose to use a hand mixer, a stand mixer, or simply mix by hand—whatever you prefer!
Add the granulated sugar and brown sugar to the bowl. With a whisk or a spatula, stir the mixture until it becomes smooth and creamy. This step is crucial as it helps incorporate air, making the cookies lighter.

Next, stir in the egg and mix in baking soda and salt. Ensure everything is well combined.
Now, slowly add in the flour, mixing just until the batter is smooth. Be careful not to overmix here; we want the cookies to maintain their tender texture.
Once the batter is mixed, gently fold in the white chocolate chips and dried cranberries. Make sure they’re evenly distributed throughout the dough.

Prepare a cookie sheet by lining it with a silicone baking mat or parchment paper. Scoop about 2 tablespoons of dough for each cookie and place them on the sheet. Don’t worry about spacing them closely at this point, as you will chill the dough.
Cover the dough with plastic wrap and place it in the refrigerator for at least 2 hours. Chilling is a vital step that helps prevent the cookies from spreading too much.
When you’re ready to bake, preheat your oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.

Remove the chilled cookie dough from the refrigerator and space the balls about 2 inches apart on the cookie sheets. This spacing allows the cookies to spread properly during baking.
Bake the cookies for 11-15 minutes, or until the edges turn a light golden color and the tops lose their glossy appearance. After baking, let them cool on the cookie sheets for at least 10 minutes before transferring them to a wire rack.

Things Worth Knowing

Chilling the dough: This is a crucial step! It firms up the butter, preventing the cookies from spreading too much while baking.

Measuring flour: Use the spoon and level method to measure your flour. This technique ensures you get the right amount for perfect cookies.
Don’t overmix: Once you add the flour, mix just until combined. Overmixing can lead to tough cookies.
Storage: Store cookies in an airtight container at room temperature for several days. They can also be frozen for up to a month.

Ways to Customize

There are so many ways to make the recipe your own! Here are some ideas to customize your White Chocolate Cranberry Cookies:

Try different fruits: Substitute dried cranberries with dried cherries, raisins, or even dried apricots for a twist.
Add nuts: For some crunch, toss in chopped pecans or walnuts to the dough.

Adjust the sweetness: If you prefer less sweetness, reduce the amount of white chocolate chips slightly.
Include spices: Add a hint of cinnamon or nutmeg to the dough for a warm, cozy flavor.
Make them festive: Drizzle some melted dark chocolate over the cooled cookies for a beautiful presentation.

Perfect Pairings for White Chocolate Cranberry Cookies

These delightful cookies pair perfectly with various occasions and beverages. Here are some suggestions:

Hot drinks: Enjoy them with a warm cup of tea, coffee, or hot cocoa for a cozy treat.
Festive gatherings: Serve these cookies during holiday parties or family get-togethers to impress your guests.

Picnics: They are easy to pack and transport, making them a great snack for outdoor activities.
Gifts: Package your cookies in a decorative tin to share with friends and family as a thoughtful gift.
Seasonal themes: These cookies are festive enough for Christmas but delicious any time of year!

FAQ

While fresh cranberries are delicious, they are much more tart than dried cranberries. If you decide to use fresh cranberries, I recommend adding a bit more sugar to balance out the tartness. However, keep in mind that fresh cranberries will also increase the moisture in your cookie dough, potentially altering the texture. So, dried cranberries are really the best option for achieving that perfect balance of flavors in these cookies.

For optimal freshness, store your White Chocolate Cranberry Cookies in an airtight container at room temperature. They will keep for several days, maintaining their delicious texture. If you want to keep them longer, you can also freeze the cookies. Just make sure they’re in a sealed container or bag to prevent freezer burn. They can last up to a month in the freezer, and I recommend letting them thaw at room temperature before enjoying them again.

Absolutely! One of the great things about this cookie recipe is that you can make the dough ahead of time. After mixing the dough, simply cover it tightly with plastic wrap or transfer it to a sealable bag and refrigerate it. You can keep the dough in the refrigerator for up to 2 days before baking. Just remember that you will still need to chill it for at least 2 hours before baking if you haven’t done that yet!

If you’re looking to change things up, feel free to swap the white chocolate chips for semisweet or dark chocolate chips. This will give your cookies a different flavor profile, making them richer and less sweet. You could also experiment with butterscotch, peanut butter chips, or even a combination of different types of chocolates for a fun twist on the classic recipe. Just remember to adjust the sugar content if you use a sweeter chocolate!

Conclusion

The magic of White Chocolate Cranberry Cookies lies in their delightful combination of flavors and textures. They’re soft, chewy, and bursting with sweet and tart goodness, making them an irresistible treat that everyone will love. I encourage you to give this recipe a try; they’re not just cookies, they’re a warm hug in every bite. Bake them for yourself or share them with loved ones for a memorable experience that will have everyone coming back for seconds!

White Chocolate Cranberry Cookies

Indulge in the delightful sweetness of White Chocolate Cranberry Cookies, where creamy white chocolate meets tangy cranberries. Perfect for any occasion, these cookies are a must-try for a cozy treat that's sure to impress. Bake a batch tonight!

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Prep Time 20

Cook Time 10

Total Time 30

Course Desserts

Cuisine American

Servings 20 cookies

Calories 145 kcal

Equipment

Wooden Spoon
Baking Sheet
Oven
Mixing Bowl

Ingredients

½ cup cup unsalted butter melted
⅓ cup cup granulated sugar
½ cup cup packed light brown sugar
1 large egg
1 teaspoon teaspoon baking soda
½ teaspoon teaspoon salt
1 ½ cups cups all-purpose flour
1 cup cup white chocolate chips
¾ cup cup dried cranberries

Instructions

Begin by placing the melted butter in a large bowl. You can choose to use a hand mixer, a stand mixer, or simply mix by hand—whatever you prefer!
Add the granulated sugar and brown sugar to the bowl. With a whisk or a spatula, stir the mixture until it becomes smooth and creamy. This step is crucial as it helps incorporate air, making the cookies lighter.

Next, stir in the egg and mix in baking soda and salt. Ensure everything is well combined.
Now, slowly add in the flour, mixing just until the batter is smooth. Be careful not to overmix here; we want the cookies to maintain their tender texture.
Once the batter is mixed, gently fold in the white chocolate chips and dried cranberries. Make sure they’re evenly distributed throughout the dough.

Prepare a cookie sheet by lining it with a silicone baking mat or parchment paper. Scoop about 2 tablespoons of dough for each cookie and place them on the sheet. Don’t worry about spacing them closely at this point, as you will chill the dough.
Cover the dough with plastic wrap and place it in the refrigerator for at least 2 hours. Chilling is a vital step that helps prevent the cookies from spreading too much.
When you’re ready to bake, preheat your oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.

Remove the chilled cookie dough from the refrigerator and space the balls about 2 inches apart on the cookie sheets. This spacing allows the cookies to spread properly during baking.
Bake the cookies for 11-15 minutes, or until the edges turn a light golden color and the tops lose their glossy appearance. After baking, let them cool on the cookie sheets for at least 10 minutes before transferring them to a wire rack.

Notes

Tip 1: Be sure to use the spoon and level method to measure your flour. This will ensure you get the right amount, so your cookies have the best texture.

Tip 2: Don’t over mix the dough. Once you add the flour, you only need to mix until the dough comes together.
Tip 3: Don’t skip chilling the dough. It makes a big difference! Since the dough has melted butter, it needs to be refrigerated so the butter firms up before baking it. Otherwise, your cookies will spread too much when they bake.
Tip 4: The cookies will keep for several days in an air-tight container at room temperature. Or, you can freeze the cookies for up to a month.