Irresistible White Chocolate Cranberry Cookies Recipe for Winter

Soft and chewy white chocolate cranberry cookies offer a delightful twist on classic holiday treats.

Sweet bursts of dried cranberries contrast beautifully with creamy white chocolate chunks.

Baking these cookies fills your kitchen with an irresistible warm, buttery aroma.

Each bite promises a perfect balance between tart fruit and rich, smooth chocolate.

Crisp edges and tender centers make these cookies absolutely addictive for anyone who loves a little sweet-tangy combination.

Whip up a batch and watch them disappear within minutes – these cookies are guaranteed to become your new favorite seasonal indulgence.

Why These Cranberry Cookies Hit the Sweet Spot

• Combine sweet white chocolate chips with tart cranberries for a flavor combination that appeals to all ages and taste preferences.
• Package these cookies in cute boxes or bags for perfect homemade holiday presents that show personal care and effort.
• Follow simple step-by-step instructions that require basic baking tools and guarantee consistent, delicious results every single time.

What You’ll Need for Tangy, Sweet Balance

• All-Purpose Flour: Provides structure and foundation for the cookie dough.
• Baking Soda: Helps cookies rise and creates a soft, tender texture.
• Salt: Enhances overall flavor and balances sweetness.
• Ground Cinnamon: Adds warm, aromatic background note to the cookies.

• Unsalted Butter: Creates rich, tender texture and carries flavor.
• Brown Sugar, Granulated Sugar: Provide sweetness and help with cookie caramelization.
• Egg, Egg Yolk: Bind ingredients and contribute to cookie structure.
• Vanilla Extract: Adds depth and classic bakery flavor.

• White Chocolate Chips, Dried Cranberries: Bring festive holiday flavor and sweet-tart contrast.
• Chopped Nuts: Optional ingredient for added crunch and nutty complexity.

How to Bake Cookies Without Overdrying

Step 1: Prepare Baking Setup

Preheat oven to 350°F. Cover two baking sheets with parchment paper or silicone mats.

Step 2: Create Creamy Base

• Softened butter
• Brown sugar
• Granulated sugar

Use an electric mixer to whip until fluffy and smooth, about 2 minutes.

Step 3: Incorporate Liquid Elements

• Whole egg
• Extra egg yolk
• Vanilla extract

Beat until mixture looks creamy and consistent.

Step 4: Combine Dry Components

• All-purpose flour
• Baking soda
• Salt
• Ground cinnamon (optional)

Slowly integrate dry ingredients into wet mixture, stirring until just combined.

Step 5: Add Delicious Extras

• White chocolate chips
• Dried cranberries
• Chopped pecans or walnuts (optional)

Step 6: Shape Cookie Rounds

Roll dough into tablespoon-sized balls. Place on prepared baking sheets, leaving 2 inches between each cookie.

Step 7: Bake To Perfection

Slide cookies into oven. Bake 9-11 minutes until edges turn golden while centers remain soft.

Step 8: Cool And Serve

Let cookies rest on baking sheet for 5 minutes. Transfer to wire rack. Serve with hot cocoa or package as a delightful gift.

Tips for Even Texture and Proper Spread

• Soften Butter Perfectly: Let butter sit at room temperature for 30-45 minutes before creaming to ensure smooth, even mixing without overworking.
• Control Cookie Texture: Remove cookies from oven when edges are golden but centers look slightly underbaked for soft, chewy results that stay moist.
• Customize Mix-Ins: Swap nuts or use different dried fruits like chopped apricots or cherries to personalize the cookie flavor profile.
• Prevent Spreading: Chill dough for 30 minutes before baking to help cookies maintain shape and prevent excessive spreading on the baking sheet.
• Store Smartly: Keep cookies in an airtight container at room temperature for up to 5 days, placing a piece of bread inside to maintain softness.

Store These Cookies with Flavor Intact

• Store cooled cookies in an airtight container lined with parchment paper for up to 5 days, keeping them fresh and preventing them from drying out.
• Place cookies in a freezer-safe container with wax paper between layers, where they'll maintain quality for 2-3 months. Thaw at room temperature before serving.
• Warm cookies briefly in the microwave for 10-15 seconds or place in a 300F oven for 3-4 minutes to restore their soft, fresh-baked texture and revive the white chocolate's melty goodness.
• Add a slice of bread to the storage container to help maintain the cookies' softness and prevent them from becoming dry or crumbly.

Sips and Snacks That Pair Best

• White chocolate cookies complement a rich, velvety latte with smooth espresso and steamed milk, enhancing the cookie's sweet, buttery notes.
• Warm, aromatic chai tea with its blend of cinnamon, cardamom, and ginger creates a delightful contrast to the sweet white chocolate and tart cranberries.
• Festive, warm mulled wine with hints of orange and clove perfectly balances the cookies' sweetness, creating a cozy winter treat.
• Classic hot chocolate with marshmallows elevates the cookies' white chocolate flavor, offering a comforting and nostalgic dessert experience.

Fun Swaps Like Pistachios or Orange Zest

• Gluten-Free Cookies: Replace wheat flour with almond flour or gluten-free blend for a celiac-friendly version.
• Vegan White Chocolate Cranberry Cookies: Swap butter with coconut oil, use flax egg instead of regular eggs, and select dairy-free white chocolate chips.
• Low-Sugar Option: Substitute granulated and brown sugar with monk fruit sweetener or stevia to reduce overall sugar content while maintaining sweetness.
• Nutty Protein Boost: Add chopped almonds or pecans to increase protein content and provide extra crunch, perfect for health-conscious bakers.

Cookie Q&A for Cranberry Lovers

• What makes these cookies unique?

The combination of white chocolate, cranberries, and optional nuts creates a perfect balance of sweet and tart flavors, making these cookies stand out from traditional chocolate chip cookies.

• Can I substitute ingredients if I don't have exactly what the recipe calls for?

You can swap brown sugar with white sugar, use salted butter instead of unsalted (just reduce added salt), and replace nuts with seeds or skip them entirely if you prefer.

• How do I know when the cookies are perfectly baked?

Look for lightly golden edges while the centers remain soft. They might seem slightly underbaked, but they’ll continue cooking on the baking sheet after removal from the oven, creating a perfect chewy texture.

• Is it necessary to use an electric mixer for this recipe?

While an electric mixer makes creaming butter and sugar easier, you can use a hand whisk or wooden spoon. Just ensure the butter is very soft and mix thoroughly to incorporate air for a fluffy texture.

White Chocolate Cranberry Cookies Recipe

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4.5 from 16 reviews

• Total Time: 25 minutes
• Yield: 24 1x

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Description

Sweet holiday magic happens when white chocolate cranberry cookies meet festive cheer. Crisp edges, chewy centers, and tangy-sweet bursts make these cookies irresistible companions for cozy winter gatherings.

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Ingredients

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Main Ingredients:

• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) light brown sugar
• 1 cup (170 g) white chocolate chips
• ¾ cup (170 g) unsalted butter, softened
• ¾ cup (100 g) dried cranberries

Wet Ingredients:

• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• ½ cup (100 g) granulated sugar

Supplementary Ingredients:

• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon (optional)
• ½ cup (50 g) chopped pecans or walnuts (optional)

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Instructions

1. Prepare the baking workspace by lining two baking sheets with parchment paper, ensuring a non-stick surface for the cookies.
2. Use an electric mixer to whip softened butter with brown and granulated sugars until the mixture becomes airy and voluminous, creating a smooth base for the cookies.
3. Incorporate egg, additional egg yolk, and vanilla extract into the butter mixture, blending until the texture becomes uniform and glossy.
4. Create a separate dry ingredients blend by whisking flour, baking soda, salt, and optional cinnamon together, ensuring even distribution of leavening agents.
5. Gradually introduce the dry ingredient mixture into the wet ingredients, stirring gently to maintain the delicate cookie dough structure without overmixing.
6. Delicately fold white chocolate chips, dried cranberries, and optional chopped nuts into the dough, distributing ingredients evenly throughout the mixture.
7. Form uniform cookie portions by scooping tablespoon-sized rounds and rolling them into balls, strategically placing them on prepared baking sheets with adequate spacing.
8. Position the cookie-laden sheets in a preheated oven at 350F (175C), allowing the cookies to transform into golden-edged delicacies with soft, tender centers.
9. Allow cookies to rest on the baking sheet for a brief five-minute period, facilitating initial cooling and structural stabilization before transferring to a wire rack.
10. Complete the cooling process on the wire rack, enabling cookies to reach room temperature and develop their final texture before serving or packaging.

Notes

• Softened butter ensures smooth mixing and helps create a tender cookie texture with even distribution of ingredients.
• Chill the dough for 30 minutes before baking to prevent excessive spreading and maintain a thick, chewy cookie shape.
• Use room temperature egg for better incorporation and smoother batter, which helps create a more consistent cookie texture.
• For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain similar structure and taste.
• Toast nuts before adding to enhance their nutty flavor and provide a deeper, more complex taste profile in the cookies.
• Add a sprinkle of sea salt on top before baking to create a delightful sweet-salty contrast that elevates the overall flavor.
• Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness and soft texture.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 180
• Sugar: 12 g
• Sodium: 80 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 20 mg