Posted Nov 26, 2021, Updated Jun 23, 2024 There’s something about the combination of white chocolate and cranberry that is perfect for the holiday season. Whether it’s the colors or the flavors or both, these white chocolate cranberry cookies are a delicious treat to make during the most wonderful time of the year! These White Chocolate Cranberry Cookies are crispy on the outside, chewy on the inside, buttery and sweet. They’re an easy to make (no chilling), festive cookie that would make a great addition to any holiday cookie tray.
Cranberry White Chocolate Cookies: Ingredients & Substitutions
All-purpose flour. For a gluten-free version substitute a 1:1 all-purpose gluten-free flour. Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. Salted Butter. Unsalted butter can be used in place of salted butter. Granulated sugar. I recommend using organic cane sugar or regular white sugar – I don’t use sugar substitutes so I can’t recommend them, but if you try it let me know in the comments. Light brown sugar. I don’t recommend making substitutions for the light brown sugar in this recipe. White chocolate chips. Use a high-quality, white chocolate chip made with real cocoa butter (read the ingredients)!! Some brands I recommend: Whole Foods 365 White Chocolate Baking Chips, Cacaoholic, and Callebaut. Dried Cranberries. You technically can substitute any dried fruit you’d like (dried cherries are delicious), but the cranberries are a namesake ingredient and as such, I don’t recommend leaving them out. Also try these white chocolate macadamia cookies and coconut chocolate chip cookies.
How to Make White Chocolate Cranberry Cookies
This recipe is very simple and straightforward. We’ll walk through the steps together and don’t forget to watch the video. Begin by combining the dry ingredients, then set them aside. In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute. Next, add the egg and vanilla and beat until combined. Then, add the dry ingredients, half at a time, beating on low speed after each addition. Next, add the white chocolate chips and dried cranberries and stir until they are evenly distributed throughout the dough. The dough should be firm but not dry (as pictured below). Use a 1½ Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used. Bake in preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown. Do not overbake. The cookies won’t look fully done and that is exactly how they should look (just like this chocolate chip cookie recipe). Remove from the oven and let the white chocolate chip cranberry cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Store
Once cooled, store these white chocolate chip cranberry cookies in an airtight container at room temperature for 3-5 days.
Freeze
You can freeze these cranberry white chocolate cookies two ways:
Freeze the dough before baking. portion and roll dough into balls, then place in a single layer in an airtight container and freeze for up to 2 months. To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions. Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months. To thaw: let the white chocolate and cranberry cookies sit out at room temperature until thawed.
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