White Chocolate Cranberry Cookies
White Chocolate Cranberry Cookies are a delightful treat combining the sweet creaminess of white chocolate with the tart burst of dried cranberries. These cookies have a perfect balance of soft…
Tip: save now, cook later.White Chocolate Cranberry Cookies are a delightful treat combining the sweet creaminess of white chocolate with the tart burst of dried cranberries. These cookies have a perfect balance of soft and chewy textures, sprinkled with vibrant red cranberries that make them look as good as they taste. They’re the kind of cookies that feel a little fancy but are super easy to enjoy anytime.
I love making these cookies when I want something cozy but a bit different from the usual chocolate chip. The cranberries add a fun pop of flavor and color, while the white chocolate melts just right, giving each bite a lovely sweetness. I always find myself sneaking a couple straight from the oven before they even cool down!
These cookies are great for sharing during the holidays or just as a cheerful snack with a cup of tea or coffee. I like to pack them in little bags as gifts for friends because they’re a nice change from typical treats and everyone seems to enjoy them. If you’re looking for a cookie that’s tasty but not too rich, these hit the spot every time.
Key Ingredients & Substitutions
Butter: Using unsalted, softened butter helps control saltiness and creates a tender cookie texture. If you only have salted butter, reduce added salt to keep flavors balanced.
Sugar: The mix of granulated and light brown sugar adds sweetness and moisture. Brown sugar gives chewiness and a slight caramel note. For fewer calories, you can substitute some sugar with coconut sugar.
Dried Cranberries: These add a tart contrast to sweet white chocolate. If you don’t have cranberries, raisins or chopped dried cherries work nicely as alternatives.
White Chocolate Chips: They bring creamy sweetness and soft texture. If you want less sweetness, use white chocolate chunks or a mix of white and semi-sweet chips.
How Do You Get Your Cookies Soft and Chewy, Not Hard?
The key to soft and chewy cookies lies in a few simple techniques:
- Don’t overmix: Mix dough just until dry ingredients disappear to avoid tough cookies.
- Use brown sugar: It adds moisture that helps cookies stay chewy.
- Watch baking time closely: Bake until edges just turn golden and centers look set but still soft. They’ll firm up as they cool.
- Cool on baking sheet first: This allows cookies to set without drying out.
Following these tips will help you enjoy tender cookies with a perfect chew every time!
Equipment You’ll Need
- Baking sheets – flat and roomy for even baking and spreading cookies.
- Parchment paper or silicone baking mats – keeps cookies from sticking and makes cleanup easy.
- Mixing bowls – one large bowl for wet ingredients and one for dry makes mixing smoother.
- Electric mixer or hand whisk – helps cream butter and sugar together quickly and evenly.
- Spoon or cookie scoop – for dropping uniform-sized dough balls onto the sheet.
- Wire cooling rack – lets your cookies cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Swap dried cranberries for dried cherries or blueberries for a different fruity tartness.
- Add chopped nuts like macadamia or pecans for extra crunch and a nutty flavor.
- Mix in white chocolate chunks with dark or milk chocolate chips for a richer chocolate taste.
- Stir in a teaspoon of orange zest to brighten the flavor with a citrus twist.
White Chocolate Cranberry Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 1/2 cups white chocolate chips or chunks
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 10-12 minutes to bake per batch. Allow a few minutes for cooling, so altogether you’ll spend roughly 25-30 minutes from start to finish. Easy and quick!
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or a silicone baking mat so your cookies don’t stick.
2. Mix the Wet Ingredients:
In a big bowl, cream together the softened butter and both sugars until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract until everything is well blended.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt until evenly mixed.
4. Bring It All Together:
Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix to keep your cookies soft!
5. Add Cranberries and Chocolate:
Fold in the dried cranberries and white chocolate chips or chunks, making sure they spread through the dough evenly.
6. Shape and Bake:
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart so they have room to spread. Bake for 10-12 minutes, until the edges turn golden and the centers look set but still soft.
7. Cool and Enjoy:
After baking, let your cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy with your favorite drink!
Can I Use Frozen Cranberries Instead of Dried?
It’s best to use dried cranberries for this recipe since frozen ones contain more moisture, which can affect cookie texture and baking time. If you only have frozen cranberries, thaw and thoroughly pat them dry before adding, but expect slight changes in consistency.
How Should I Store These Cookies?
Store your cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. Thaw at room temperature before enjoying.
Can I Substitute White Chocolate Chips?
Yes! You can swap white chocolate chips with milk or dark chocolate chips for a different flavor. Just keep in mind it will change the sweetness and overall taste.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for about 10 minutes before scooping and baking to make it easier to handle.
