These Cranberry and White Chocolate Cookies are a delightful blend of tart and sweet, perfect for any occasion. The chewy texture, studded with juicy cranberries and creamy white chocolate, creates a mouthwatering contrast in every bite. Ready in just 30 minutes, they’re an effortless treat that feels indulgent yet approachable. The warm, buttery aroma as they bake will fill your kitchen with comfort, making it impossible to resist sneaking one fresh from the oven.
With their vibrant red cranberries and golden edges, these cookies are as beautiful as they are delicious. The tangy cranberries balance the rich sweetness of the white chocolate, creating a flavor harmony that’s both refreshing and satisfying. Whether you’re baking for a crowd or treating yourself, these cookies are sure to become a favorite. Quick to make and even quicker to disappear, they’re the perfect way to brighten your day.
Ingredients for Cranberry and White Chocolate Cookies
- ¾ cup (6oz/180g) butter (room temperature)
- ½ cup (3oz/90g) brown sugar (packed)
- ½ cup (4oz/120g) white sugar
- 1 tablespoon vanilla extract
- 1 egg (large)
- 2 cups (10oz/300g) flour (all-purpose)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (5oz/150g) dried cranberries (can substitute with raisins or other dried fruit)
- 1 cup (6oz/180g) white chocolate chips (can substitute with dark or milk chocolate chips)
Step-by-Step Instructions
- In a large bowl, cream together the butter, brown sugar, and white sugar using a large whisk or electric mixer until light and fluffy.
- Add the vanilla extract and egg, then mix until fully combined.
- In a medium bowl, combine the flour, baking soda, and salt.
- Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms.
- Stir in the dried cranberries and white chocolate chips by hand until evenly distributed.
- Refrigerate the cookie dough for a minimum of 1 hour to firm up.
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Remove the chilled dough from the fridge and roll into tablespoon-sized balls. Place them onto the cookie sheets, spacing them about 1½ inches apart.
- Bake for 8-10 minutes. The cookies may appear slightly undone, but do not over-bake them.
- Allow the cookies to set on the baking sheets for 10 minutes before carefully transferring them to a wire rack to cool completely.
Perfect Pairings: Serving Suggestions
These Cranberry and White Chocolate Cookies are delightful on their own, but they pair wonderfully with a glass of cold milk or a warm cup of tea. For a festive touch, serve them alongside a plate of assorted holiday treats like gingerbread cookies or peppermint bark. They also make a great addition to a dessert platter at parties or gatherings.
Keep Them Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 5 days to maintain their soft texture. If you’d like to keep them longer, freeze the baked cookies in a freezer-safe bag for up to 3 months. To enjoy them warm, pop a frozen cookie in the microwave for 10-15 seconds or let it thaw at room temperature.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the dried cranberries for raisins or chopped dried apricots, or use dark or milk chocolate chips instead of white chocolate. For a nutty twist, add ½ cup of chopped walnuts or pecans. You can also drizzle melted white chocolate over the cooled cookies for an extra indulgent finish.
Time-Saving Hacks for Busy Bakers
Short on time? Skip the chilling step by using a cookie scoop to portion the dough directly onto the baking sheet. The cookies will spread a bit more but will still taste delicious. Alternatively, prepare the dough ahead of time and refrigerate it overnight, so it’s ready to bake whenever you are.
Essential Equipment for Cookie Success
For best results, use a stand mixer or hand mixer to cream the butter and sugars until light and fluffy. A silicone baking mat or parchment paper is a must to prevent sticking and ensure easy cleanup. A cookie scoop will help you create evenly sized cookies, and a wire rack is perfect for cooling them to the ideal texture.
Cranberry and White Chocolate Cookies
Ingredients
- 3/4 cup butter room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- In a large bowl cream together the butter, brown sugar & white sugar with a large whisk or electric mixer until light and fluffy.
- Add the vanilla and egg then mix combine.
- In another medium bowl combine the flour, baking soda and salt.
- Gradually add the dry ingredients into the wet until a soft dough has formed.
- Stir in the cranberries and white chocolate chip by hand.
- Refrigerate the cookie dough for a minimum of 1 hour.
- Preheat oven to 350oF (180oC) and line two baking sheets parchment paper.
- Remove chilled dough from fridge and roll into tablespoon-sized balls. Place onto the cookie sheets about 1 1/2 inches apart.
- Bake for 8-10 minutes. Cookies may appear slightly undone, but do not over-bake them!
- Allow cookies to set on the baking sheets for about 10 minutes or so before carefully transferring to a wire rack to cool completely.
