White chocolate and dried cranberries make a deliciously soft, sweet and tangy cookie. The perfect dessert for snacking!
For the first time in a LONG time, I was a few weeks ahead of the Christmas game this year. I can't remember the last time that happened!
Gifts were purchased and wrapped.
Christmas cards were ordered, addressed and on their way out.
And cookie baking had commenced. Well that is until we decided to get a new puppy right before the holidays.
Meet our new Shih Tzu Kita! She was born September 25, 2021 and when we brought her home December 4th, she was only 3 ½ pounds.
Today she's 4 months old, loves her new family as much as we adore her and is especially fond of her big brother Koda.
Needless to say training a new puppy in cold NJ weather has been a bit challenging and I'm a little sleep deprived, but she's won our hearts. Just look at that face! 🥰
Unfortunately for me, I was no longer ahead and still had a few more batches of cookies to make. Since these White Chocolate Cranberry Cookies are my husbands absolute favorite, I decided these would be my last batch for the year.
Thankfully, I made them in time to put on our holiday baking platters, but never got around to sharing them on the website. So, in honor of Valentine's Day coming up, it seemed fitting to share them now.
Equipment Needed
- Stand Mixer with Paddle Attachment or Mixing Bowl with Wooden Spoon
- Baking Sheets
- Small Cookie Scoop (1 tablespoon)
- Cooling Rack
- Storage Container or Freezer Bags
Ingredients Needed
- salted butter, softened
- light brown sugar
- granulated sugar
- vanilla extract
- eggs
- all purpose flour
- baking soda
- dried cranberries (like Craisins)
- white chocolate chips
I prefer using salted butter in my recipes; however, if using unsalted butter add 1 teaspoon of salt.
How do you make White Chocolate Cranberry Cookies?
Start by preheating the oven to 350 degrees F; then line a baking sheet with parchment paper or a Silpat mat. In a large bowl or stand mixer, add the butter, both sugars, vanilla and eggs.
Beat until smooth; then add the flour and baking soda. Mix well; then add the cranberries and white chocolate chips. Scoop out 1 rounded tablespoon of dough onto the pan and repeat; spacing 2-inches apart. Repeat until there is no more dough.
You should get 12 cookies per baking sheet. If you need to do this in batches; keep the dough refrigerated until one batch is cooked.
Place the pan in the oven either on the lower or middle rack; then cook for 8-10 minutes until light brown and the cookie has spread out. Repeat for each pan.
Cool on baking sheets for 2 minutes; then remove to wire racks to cool completely. I prefer to make my cookies smaller; especially when making platters (more varieties to sample!). This recipe makes 5 dozen cookies.
These White Chocolate Cranberry Cookies are thin, crunchy on the outside and soft on the inside. They make the perfect sweet dessert for any day of the year!
Storage
Keep cookies stored at room temperature in an airtight container for up to 1 week. Any longer than that, cookies tend to taste stale.
To keep them fresher longer, I like to freeze my cookies; then only take out what I need. If stored in an airtight container or freezer bag, they can last for up to 3 months.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES!
More Cookie Recipes
- Hot Chocolate Sugar Cookies
- Oatmeal Pecan Chocolate Chip Cookies
- Red Velvet Sugar Cookies
- Italian Anise Cookies
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White Chocolate Cranberry Cookies
Equipment
- Stand Mixer ( with Paddle Attachment or Mixing Bowl with Wooden Spoon)
- Storage Container (or Gallon Freezer Bags)
Ingredients
- 1 cup salted butter ,softened
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 cup dried cranberries
- 2 cups white chocolate chips (12 ounces)
Instructions
- Preheat the oven to 350 degrees F; then line a baking sheet with parchment paper or a Silpat mat.
- In a large bowl or stand mixer, add the butter, both sugars, vanilla and eggs. Beat until smooth; then add the flour and baking soda. Mix well; then add the cranberries and white chocolate chips.
- Scoop out 1 rounded tablespoon of dough onto the pan and repeat; spacing 2-inches apart. Repeat for each pan until there is no more dough. (You should get 12 cookies per baking sheet. If you need to do this in batches; keep the dough refrigerated until one batch is cooked.)
- Place the pan in the oven either on the lower or middle rack; then cook for 8-10 minutes until light brown and the cookie has spread out. Repeat for each pan.
- Cool on baking sheets for 2 minutes; then remove to wire cooling racks to cool completely.
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