Mouthwatering Cranberry White Chocolate Cookies
Introduction
I still remember the first time I baked these cookies on a cold afternoon, the kitchen filling with the warm scent of vanilla and browned white chocolate while the tart cranberries popped like tiny jewels. I was chasing a comforting treat that felt both festive and familiar, and this recipe landed perfectly on my counter soft, slightly chewy, and studded with sweet white chocolate and tangy dried cranberries. I often pair the cookies with other cranberry desserts like my favorite cranberry cheesecake for a full holiday spread: https://www.globalrecipe.net/cranberry-white-chocolate-cheesecake/.
These cookies have become my go-to for holiday gifts and last-minute get-togethers because they are easy to shape, forgiving in the oven, and always get a warm response from family and friends.
What Makes This Recipe Special
This recipe strikes a lovely balance between sweet and tart, and it is forgiving for busy bakers. The white chocolate melts into pockets of creamy sweetness while the dried cranberries give a bright lift in every bite. It’s family-approved, quick to prepare, and great for baking ahead because the flavors deepen after a day or two. You will love it because it combines holiday flair with everyday simplicity.
Ingredients You’ll Need
For the Cookies (yields about 30 cookies)
- 2 1/4 cups (280 g) all-purpose flour use fresh, spooned-and-level for accuracy
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup (170 g) unsalted butter, softened to room temperature can swap with equal coconut oil for dairy-free, see Tips
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (255 g) white chocolate chips or chopped white chocolate use high-quality white chocolate for best flavor
- 1 cup (120 g) dried cranberries unsweetened or sweetened both work; if unsweetened, you may want an extra tablespoon of sugar
- Optional: 1/2 cup chopped pecans or walnuts for crunch
Small notes:
- For gluten-free: substitute a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
- For lower-sugar: try a 25% reduction in granulated sugar and increase brown sugar by 2 tablespoons for moisture.
How to make Mouthwatering Cranberry White Chocolate Cookies
Step 1: Prep the oven and pans
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This helps the bottoms brown evenly.
Step 2: Whisk dry ingredients
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. The mixture should look uniform with no streaks of flour.
Step 3: Cream butter and sugars
- In a large bowl or stand mixer fitted with the paddle, cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. The mixture will turn paler and feel airy.
Step 4: Add eggs and vanilla
- Add the eggs one at a time, mixing until each is incorporated. Stir in the vanilla. The batter will be glossy and slightly loose.
Step 5: Combine wet and dry
- Gradually add the dry ingredients to the wet, mixing on low until just combined. The dough should be soft and slightly sticky but not wet. If it’s dry, add one teaspoon of milk.
Step 6: Fold in add-ins
- Gently fold in the white chocolate chips and dried cranberries (and nuts if using) until evenly distributed. You should see flecks of white chocolate and red cranberry throughout the dough.
Step 7: Portion the cookies
- Use a cookie scoop or tablespoon to place dough balls about 2 inches apart on the prepared sheets. For uniform cookies, aim for 1.5 tablespoons of dough each.
Step 8: Bake
- Bake one sheet at a time in the center rack for 10 to 12 minutes, rotating halfway if your oven hotspots. Cookies are done when the edges are set and the centers still look slightly soft; they will firm up as they cool. For chewier cookies, err on the lower end of the time.
Step 9: Cool
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Tips & Recipe Variations
- Use room-temperature eggs and butter for easier creaming and a smoother dough.
- If your white chocolate seems grainy, chop high-quality bars instead of using chips; bars melt into creamier pockets.
- For chewier cookies: replace 1/4 cup of the flour with 1/4 cup of oat flour or use bread flour.
- To make dairy-free: use vegan white chocolate and replace butter with solid coconut oil measured slightly less (about 2 tablespoons less).
- For extra chew and moisture: soak the dried cranberries in warm water or orange juice for 10 minutes, drain, then pat dry before adding.
- Freezing and storage: store cooled cookies in an airtight container for up to 4 days at room temperature or freeze baked cookies for up to 2 months. Thaw on the counter or warm in a 300°F oven for 5 minutes.
- Make-ahead dough: Shape dough into logs, wrap tightly, and freeze. Slice and bake from frozen, adding 1–2 minutes to the bake time.
How to Serve
- Pair these cookies with a warm cup of spiced tea, coffee, or hot chocolate for a cozy treat.
- For a holiday platter, arrange with shortbread, spiced nuts, and citrus cookies to balance sweetness.
- Presentation tip: dust lightly with powdered sugar for a festive look or drizzle melted white chocolate over a few for an elegant finish.
- Serving size: 1 cookie (about 70–90 calories depending on size) two cookies make a satisfying snack or dessert portion.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
A: Yes. Refrigerate the dough up to 48 hours or freeze shaped dough balls for up to 2 months. Bake directly from the fridge adding 1–2 minutes, and from frozen add 2–4 minutes.
Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries are very tart and contain more moisture. If you use them, chop and toss with a tablespoon of flour and expect a slightly different texture; I recommend dried for best results.
Q: How do I prevent white chocolate from melting into the dough completely?
A: Use high-quality chips or chop a bar into chunks so they hold shape; chilling the dough briefly before baking also helps maintain pockets of chocolate.
Q: Can I make these gluten-free or vegan?
A: Yes. Use a 1:1 gluten-free flour blend and vegan white chocolate plus a vegan butter or coconut oil substitute. See Tips for details.
Reader Review
“I made these cranberry white chocolate cookies for a family gathering and they vanished within an hour. The centers were perfectly chewy and the white chocolate pockets were heavenly. This recipe is now in my holiday rotation.” – Sara M.
Conclusion
These cookies are one of those recipes I keep returning to because they are reliably comforting, easy to share, and full of bright holiday flavor. Baking a batch fills the house with warmth and gives you an instant treat to enjoy with friends and family. If you want a protein-packed twist to experiment with, check out this creative spin on the flavor profile: WHITE CHOCOLATE CRANBERRY PROTEIN PIZOOKIE ….
If you bake these, please come back and tell me how they turned out or any tweaks you made. Happy baking!
Cranberry White Chocolate Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.
- In a large bowl or stand mixer fitted with the paddle, cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, mixing until each is incorporated. Stir in the vanilla.
- Gradually add the dry ingredients to the wet, mixing on low until just combined.
- Gently fold in the white chocolate chips and dried cranberries (and nuts if using) until evenly distributed.
- Use a cookie scoop or tablespoon to place dough balls about 2 inches apart on the prepared sheets.
- Bake one sheet at a time in the center rack for 10 to 12 minutes, rotating halfway.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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