Nothing says Christmas more than Christmas cookies! And these white chocolate cranberry cookies are a holiday favorite around here!
It’s baking season! With Christmas just around the corner, we are doing more than our fair share of baking Christmas cookies!
Today we are whipping up a batch of White chocolate cranberry cookies. Or is it Cranberry White Chocolate Chip Cookies?
Whatever you want to call them. They are delicious.
I’ll be the first to admit I typically don’t like dried fruit in my cookies.
But somehow those dried cranberries somehow take this cookie recipe to the next level.
It’s a fantastic combo with the sweet creamy white chocolate and the slightly tangy zest of the cranberries.
The texture is good too!
Here is our favorite white chocolate and cranberry cookies.
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Ingredients Needed for White Chocolate Cranberry Cookies
These white chocolate cranberry cookies are made entirely from scratch. You’ll need:
- 2 Cups of all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 Cup unsalted butter (softened)
- ¾ cup packed brown sugar
- ¾ cup white sugar
- 2 egg
- 1 teaspoon vanilla
- 1 Cup dried cranberries
- 1 Cup white chocolate chips
We recommend using freshly open cranberries (you don’t want them to be overly dry and hard.)
I also suggest using high-quality white chocolate chips, like Ghiradelli’s white chocolate chips.
High-quality chocolate is creamy and sweet while lower quality will taste a little waxy and less flavorful.
How to Make the Cranberry White Chocolate Chip Cookies
To make these cranberry white chocolate cookies, start by combing the flour, baking soda, cinnamon and salt together in a mixing bowl.
Stir all the dry ingrdients to mix well.
In a separate mixing bowl, cream the butter, the brown sugar and white sugar with a hand mixer.
Add in your egg and vanilla extract.
Next, add the dry ingredients, a little at a time, to the wet ingredients and mix well until all the ingredients are well combined.
Finally, fold in the cranberries and white chocolate chips with a spoon.
Once your cookie mix is all ready, cover the mixing bowl with plastic wrap and let your cookie dough chill for 30-60 minutes.
Once the dough has finished chilling, preheat the oven to 350°.
Remove the chocolate cranberry cookie dough from the fridge and let sit while the oven preheats.
Roll out 1in balls of the cookie dough and place 2 inches apart on a baking sheet lined with parchment paper.
Gently press each ball to slightly flatten and add extra cranberries and white chocolate chips to the top.
Finally, pop the cookies in the oven and bake for 8-10 minutes.
The edges should appear lightly golden, don’t overbake.
Let the cookies cool on the baking sheet for 5 minutes before moving to a cooling rack to cool completely.