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Indulge in the perfect blend of sweet and tart with our White Chocolate Cranberry Cookies. A mouthwatering treat that’s simply irresistible!
Featured with this recipe
- Ingredients in White Chocolate Cranberry Cookies
- Tips for Perfect Cookies
- Other Mix-In Ideas
- Storing and Freezing Cookies and Cookie Dough
- Frequently Asked Questions about White Chocolate Cranberry Cookies
- More Cookie Recipes
- How to Make White Chocolate Cranberry Cookies
- White Chocolate Cranberry Cookies Recipe
Always soft and chewy, never crunchy, these cookies are the perfect holiday treat to share with friends or hoard for yourself and enjoy all throughout the season. White chocolate and cranberries combine to create a sweet flavor sensation that is a kiss more sophisticated than your average chocolate chip cookie. Making your own cookies from scratch isn’t too hard, but we will show you how with our tried and true method.
Ingredients in White Chocolate Cranberry Cookies
- Brown Sugar
- Vanilla Extract
- Baking Soda
- White Chocolate Chips
- Dried Cranberries
Tips for Perfect Cookies
- Use parchment paper or a silicone mat – these prevent your cookies from sticking to the baking sheet. The benefit of a silicone mat specifically is that it will help your cookies bake more evenly because they don’t conduct heat, so there are no hot spots on which your cookies will burn.
- Do not over bake – although your cookies may not look quite done when you are taking them out of the oven, keep in mind that they continue to cook on the pan. They say a cookie continues to cook for 20 minutes after it comes out of the oven. During this time, it finishes baking, cools, and firms up.
- Use a cookie dough scoop – for uniform sized cookies that bake evenly, it is best to use a cookie dough scoop of some kind. If you don’t have a cookie dough scoop, use some kind of scoop and stick to it, it could be a tablespoon. The average cookie dough scoop is 1 ½ tablespoons large.
- Do the cup trick – for perfectly round cookies, when they are fresh out of the oven, take a glass cup and turn it over the cookie, trapping the cookie inside. Twirl the glass around, with the glass touching the bottom the cookie sheet. This softens out any wonky edges of your cookie.
Other Mix-In Ideas
Although white chocolate chunks and dried cranberries are delicious, this cookie recipe is also a great base for any mix-in favorites or ideas you might want to stir in. Try any of these:
- Candied orange peel
- Dark chocolate chips
- Dried cherries
Storing and Freezing Cookies and Cookie Dough
How to store and freeze cookie dough
Make your dough mixture and then, before chilling or putting in the freezer, to make things easier on yourself, cookie dough scoop out all of the cookie balls and freeze them in that shape so you can just separate and bake when you are ready. These cookie balls will last in your freezer up to 3 months. You can keep them on a cookie tray or large baking sheet wrapped in plastic wrap, or in a freezer bag.
How to store baked cookies
Any way you slice it, cookies need to cool completely before you store them. The enemy here is condensation, and this will form if your cookie is warm and you put it in a bag. Imagine the cookie sweating. If storing in the fridge, place in an airtight container. Your cookies will keep for two weeks in the fridge. If stored in the freezer, they can last 8 to 12 months. That’s coming straight from the US Dept. of Agriculture. You could enjoy these cookies on this year’s holiday cookie trays and again next year.
Frequently Asked Questions about White Chocolate Cranberry Cookies
Sure! Dried cranberries aren’t everyone’s cup of tea, but if you want to make these cookies anyway, and I suggest you do, you could try dried blueberry or dried cherry (or anything else, the world is your oyster).
Using brown sugar helps to make the cookie chewy, this is because the brown sugar attracts and absorbs liquid in the dough.
It might be because there is too much sugar in the dough and/or because the dough was mixed too much. Flour has gluten in it and when you over mix and other ingredients are added, the gluten can form. This can cause your cookies to become very hard.
More Cookie Recipes
How to Make White Chocolate Cranberry Cookies
White Chocolate Cranberry Cookies
- Preheat oven to 350. Add butter and sugars to the bowl of a stand mixer. Mix on high until combined, light, and fluffy.
- Add vanilla and eggs and mix until just combined.
- In a separate bowl, combine flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients a little at a time, mixing in between.
- Fold in white chocolate chips and dried cranberries.
- Roll dough into balls and place on a baking sheet.
- Bake for 8-10 minutes. Do not over-bake. Cookies will seem a little underbaked but they will cook the rest of the way on the hot pan. After 5 minutes, transfer to a cooling rack and let cool completely.
- Use parchment paper or silicone mats for easy clean up.
- This is a great basic cookie recipe – use it as a base for your favorite cookie mix-ins like chocolate chip or M&M cookies.
- Store in an airtight container at room temperature.
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