Cranberry White Chocolate Cookies
Cranberry White Chocolate Cookies are the perfect treat for the holidays. They’re full of sweet cranberries and white chocolate, and are such a festive Christmas dessert. You’ll definitely want to add them to your holiday baking list!
For more Christmas cookie recipes, be sure to check out my Gingerbread Man Cookies, Pecan Chocolate Chip Cookies, and Soft Molasses Cookies.
This holiday season is officially in full swing, and if you’re looking for the perfect cookie recipe for all of your holiday baking, these Cranberry White Chocolate Cookies are it!
They remind me a bit of my favorite Starbucks copycat, Cranberry Bliss Bars, which are SUPER popular on my blog this time of year and taste just like the original. In my opinion, they’re even better!
I’ve been making these cookies for many years, for Christmas get-togethers, cookie exchanges, and for gift-giving.
They are easy to make, and the dough doesn’t require any chilling time. And best of all, they are so delicious thanks to the winning combination of the sweet, dried cranberries and creamy white chocolate. You will love them!
Ingredients for Cranberry White Chocolate Cookies
- Unsalted butter: I prefer to use unsalted vs salted butter when baking. It allows you to control the amount salt that is added to your recipe. Try it with homemade butter if you have a little extra time!
- Egg: Allow your egg to come to room temperature first, as it will blend into your batter much more smoothly. Pro tip: If you are short on time, simply place your egg in a mug or small bowl of warm water for about five minutes before adding it to the batter.
- Vanilla extract gives great depth of flavor and richness to the cookies. Vanilla bean paste is another fabulous option to use, and is my go-to when making Vanilla Buttercream Frosting. I like to buy mine from Trader Joe’s.
- Dried cranberries like Craisins are what I like to use in my Cranberry White Chocolate Cookies. Just make sure to use sweetened dried cranberries and you will be good to go.
- White chocolate chips: my favorite brand is Ghirardelli White Chocolate. It has the best flavor and melts nicely in the cookies. I use them exclusively in my White Chocolate Chip Cookies, and anytime I’m making a recipe that call for white chocolate.
A full list of ingredients, measurements, and instructions are located in the recipe card below.
Additions and Substitutions
- The dried cranberries can easily be replaced with any other dried fruit, like raisins, dried blueberries, or dried strawberries.
- To add a little brightness to your cookies, add 1/2 a teaspoon of orange extract or orange zest. That’s what I do to make my Cranberry Bliss Bar Cookies!
- Add some chopped nuts like macadamia nuts or pecans for some crunch.
- Feel free to substitute the white chocolate chips with white chocolate chunks or a chopped white chocolate bar. I think they taste best with white chocolate, but you could substitute with semi-sweet chocolate instead, too.
How to Make Cranberry White Chocolate Cookies – Step by Step
Step 1: Cream together the butter and sugar in a large bowl, then add the egg and vanilla.
Step 2: Sift together the flour, baking soda, and salt in a separate bowl.
Step 3: Gradually add the dry mixture to the batter, beating over low speed until combined.
Step 4: Stir in the dried cranberries and white chocolate chips.
Step 5: Drop the dough by rounded Tablespoons onto parchment lined baking sheets.
Step 6: Bake at 350 degrees for 8-12 minutes, until edges are set and golden.
Tips and Notes
- Measure your ingredients accurately. Use precise measurements for your ingredients, especially for the flour. Use the “scoop and level method,” where you use a spoon to scoop the flour into your measuring cup and then level it off with the back of a knife. This will ensure that you don’t add too much flour to the dough which can result in drier, crispier cookies.
- Line your cookie sheets with parchment paper. This will help prevent the cookies from burning on the bottom and spreading/sticking to the pan. It also makes clean up much easier.
- Use a cookie scoop to help scoop out the dough. You can also use a coffee scoop, which is what I use a lot. I use a 2 Tablespoon coffee scoop or cookie scoop to mold my dough. This helps keep all of your cranberry white chocolate cookies uniform in shape and size so that they will bake evenly.
- Store baked and cooled cookies in an airtight container on the counter for up to 3 days.
Freezer Instructions
To freeze your Cranberry White Chocolate Cookie dough, place the prepared dough into a freezer safe container and freeze for up to 3 months. I like to go ahead and roll the dough into balls before freezing so that they are ready to bake when you take them out of the freezer.
You can either thaw the dough in the fridge before baking, or you can bake them frozen by adding 2-4 minutes onto your bake time.
To freeze fully baked cookies, place them in a freezer safe container or zipper freezer bag and freeze for up to 3 months. Thaw on the counter before enjoying.
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Cranberry White Chocolate Cookies
Ingredients
- 1 stick unsalted butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 egg
- 1 Tablespoon vanilla extract
- 1½ cups all purpose flour
- 1½ teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- ¾ cup white chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, cream together butter and sugars over medium speed until smooth. Beat in the egg and vanilla.
- Combine flour, baking soda, and salt in a small separate bowl, sifting well. Gradually add to creamed mixture over low speed. Carefully stir in cranberries and white chocolate chips (by hand).
- Drop dough by rounded tablespoons onto cookie sheets that have been lined with parchment paper or silicone baking mats.
- Bake in preheated oven for 8-12 minutes. Remove from oven and allow to cool on pan for a few minutes. Transfer to a wire rack and allow to cool completely.
Notes
- Measure your ingredients accurately. Use precise measurements for your ingredients, especially for the flour. Use the “scoop and level method,” where you use a spoon to scoop the flour into your measuring cup and then level it off with the back of a knife. This will ensure that you don’t add too much flour to the dough which can result in drier, crispier cookies.
- Line your cookie sheets with parchment paper. This will help prevent the cookies from burning on the bottom and spreading/sticking to the pan. It also makes clean up much easier.
- Use a cookie scoop to help scoop out the dough. You can also use a coffee scoop, which is what I use a lot. I use a 2 Tablespoon coffee scoop or cookie scoop to mold my dough. This helps keep all of your cranberry white chocolate cookies uniform in shape and size so that they will bake evenly.
- Store baked and cooled cookies in an airtight container on the counter for up to 3 days.
A great addition to our holiday baking list! It is so good! Thanks for the recipe!
Cranberry and white chocolate is such a classic flavor combination, especially for the holidays. These came out perfectly.
I use this recipe for my base of every cookie I make. chocolate chip cookies white chocolate chip cookies and of course her cranberry white chocolate chip cookies. I add almonds to these cookies. This is the best recipe for cookies.
Wow- these look so yummy! I love anything cranberry.
Yumm these look amazing! I love cookies. I will have to make these
Yum what a great cookie combo for Thanksgiving I love cranberry anything so this is perfect!
I can smell them from where I am!! These look really good. Just perfect for the holidays!