Cranberry White Chocolate Cookies have been my go-to recipe for years, especially during the holidays! I first stumbled upon this magical combination after a disastrous attempt at a fruitcake (we don’t talk about that). I had leftover dried cranberries and a bag of white chocolate chips, and a sudden inspiration struck. What if I combined the tartness of the cranberries with the creamy sweetness of white chocolate in a simple, chewy cookie? The result was pure perfection.
Over countless batches and a few tweaks, I’ve perfected this recipe to deliver that delightful balance of tart and sweet in every single bite. As someone who’s spent years in the kitchen developing and refining cookie recipes, trust me when I say these are a crowd-pleaser that will have everyone asking for your secret.
Why You’ll Love These Cranberry White Chocolate Cookies
There are so many reasons these Cranberry White Chocolate Cookies will become a staple in your baking repertoire. They’re incredibly easy to whip up, even for beginner bakers, and the flavor profile is simply irresistible. You’ll love how:
- They come together quickly with minimal fuss.
- The texture is perfectly soft and chewy every time.
- The sweet white chocolate perfectly complements the tart cranberries.
- They’re a guaranteed hit for any occasion, from casual snacking to festive gatherings.
The Perfect Cranberry White Chocolate Cookies
These cookies strike an amazing balance: a soft, chewy interior with slightly crisp edges, bursting with the tangy pop of cranberries and the creamy sweetness of white chocolate. It’s a flavor combination that truly sings!
Essential Ingredients for Cranberry White Chocolate Cookies
Crafting truly delicious cranberry white chocolate cookies starts with quality ingredients. I’m a firm believer that good baking comes from good components, so don’t skimp here! Using fresh, specified ingredients ensures your cookies will have the best flavor and texture, making all the difference in the final outcome.
Gathering Your Cranberry White Chocolate Cookie Ingredients
Here’s everything you’ll need to make these delightful cookies. Precision matters in baking, so make sure to measure carefully!
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon alcohol-free vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
How to Make Cranberry White Chocolate Cookies: Step-by-Step
Now that you’ve gathered all your wonderful ingredients, it’s time for the fun part: bringing these cranberry white chocolate cookies to life! Don’t worry, the process is incredibly straightforward and I’ve broken it down into easy-to-follow steps. You’ll be enjoying warm, delicious cookies in no time!
Preparing Your Cranberry White Chocolate Cookie Dough
Let’s get that dough mixed up! Follow these steps carefully for the best results.
- First things first, preheat your oven to 375°F (190°C). While it’s heating up, grab your baking sheets and line them with parchment paper. This makes for easy cleanup and prevents sticking.
- In a large mixing bowl, combine your softened butter, granulated sugar, and light brown sugar. Cream these together with an electric mixer on medium speed until the mixture is light, fluffy, and pale in color. This usually takes about 2-3 minutes.
- Next, beat in the eggs, adding them one at a time. Make sure each egg is fully incorporated before adding the next. Once the eggs are mixed in, stir in the alcohol-free vanilla extract.
- In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures these dry ingredients are evenly distributed throughout your dough.
- Gradually add the dry ingredient mixture to your wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage; overmixing can lead to tough cookies!
- Finally, gently fold in the white chocolate chips and dried cranberries until they are evenly distributed throughout the dough. A rubber spatula works perfectly for this.
Baking Your Cranberry White Chocolate Cookies to Perfection
Almost there! Now it’s time to bake your beautiful dough into golden, chewy cranberry white chocolate cookies.
- Using a tablespoon or a small cookie scoop, drop rounded portions of dough onto your prepared baking sheets, leaving a couple of inches between each cookie for spreading.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers look just set. They might look slightly underdone in the middle, but that’s the secret to a perfectly chewy cookie!
- Once baked, let the cookies cool on the baking sheets for about 5 minutes. This allows them to firm up slightly before you move them.
- Then, carefully transfer them to a wire rack to cool completely. Or, if you’re like me, enjoy one (or two!) while they’re still warm and gooey!
Tips for the Best Cranberry White Chocolate Cookies
Making great cranberry white chocolate cookies isn’t just about following the recipe; it’s also about a few key techniques and knowing what to look for. Over the years, I’ve picked up some secrets that’ll elevate your cookies from good to absolutely unforgettable. Pay attention to these expert tips to avoid common pitfalls and ensure every batch is a resounding success.
Achieving Chewy Cranberry White Chocolate Cookies
The secret to that coveted chewy texture lies in slightly underbaking your cookies. When the edges are golden but the centers still look a little soft, pull them out! They’ll continue to cook slightly on the hot baking sheet, resulting in a perfectly tender and chewy cookie.
Storing Your Cranberry White Chocolate Cookies
To keep your cranberry white chocolate cookies fresh and delicious, store them in an airtight container at room temperature for up to 3 days. If you want to make them ahead, the dough can be refrigerated for up to 2 days or frozen for up to 3 months. Just thaw in the fridge before baking!
Cranberry White Chocolate Cookies: Frequently Asked Questions
I get a lot of questions about these cranberry white chocolate cookies, and I love helping you bake them perfectly! Here are some of the most common questions I hear, with my best tips and answers to ensure your baking experience is a sweet success.
Can I Substitute Dried Cranberries in Cranberry White Chocolate Cookies?
Absolutely! While dried cranberries offer that classic tartness, you could try dried cherries or even chopped dried apricots for a different fruity twist in your cranberry white chocolate cookies. The texture will be similar, but the flavor profile will shift.
How Long Do Cranberry White Chocolate Cookies Last?
When stored in an airtight container at room temperature, your cranberry white chocolate cookies will stay fresh and delicious for up to 3 days.
Can I Freeze Cranberry White Chocolate Cookie Dough?
Yes, you can! Roll the dough into a log or individual balls, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw in the fridge overnight before baking, or bake directly from frozen, adding an extra minute or two to the bake time.
Nutritional Information for Cranberry White Chocolate Cookies
Please note that the nutritional information provided is an estimate. It can vary based on specific ingredients used, brands, and serving sizes. It’s a general guide for these delicious cranberry white chocolate cookies!
Share Your Cranberry White Chocolate Cookie Creations
I absolutely love seeing your baking triumphs! Once you’ve made these cranberry white chocolate cookies, please come back and leave a comment below to let me know how they turned out. Don’t forget to rate the recipe, and if you share your delicious creations on social media, be sure to tag me! For more baking inspiration, check out BBC Good Food.
Print
Cranberry White Chocolate Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy cranberry white chocolate cookies with a delightful balance of tart and sweet.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in white chocolate chips and dried cranberries.
- Drop rounded tablespoons of dough onto prepared baking sheets.
- Bake for 9-11 minutes, or until edges are golden and centers are set.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake them.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Dough can be made ahead and refrigerated for up to 2 days, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
