Easy White Chocolate Cranberry Cookies Recipe – Sweet Holiday Joy

Baking these delightful white chocolate cranberry cookies offers a festive twist on classic holiday treats.

Sweet bursts of tart cranberries perfectly complement rich, creamy white chocolate chunks.

Each cookie promises a delectable balance between chewy edges and soft centers.

Crisp edges give way to a tender, melt-in-your-mouth texture that surprises and delights.

Minimal ingredients and simple preparation make this recipe accessible for bakers of all skill levels.

Festive and elegant, these cookies work beautifully as gifts or weekend afternoon snacks.

You’ll want to savor every delicious bite of this irresistible seasonal sensation.

White Chocolate Cranberry Cookies Overview

• Stress-Free Baking: Perfect for beginners and experienced bakers alike, this recipe requires minimal technical skills and basic kitchen tools.
• Flavor Explosion: Combine tangy cranberries with sweet white chocolate for a delightful taste combination that surprises and delights your taste buds.
• Quick Family Treat: Prepare these cookies in under an hour, making them an ideal last-minute dessert for family gatherings or unexpected guests.
• Versatile Crowd-Pleaser: Great for holiday parties, potlucks, school events, or simply enjoying with afternoon tea, these cookies suit multiple occasions and bring smiles to everyone's faces.

Ingredients for White Chocolate Cranberry Cookies

• Butter: A rich, creamy ingredient that provides a smooth texture and adds depth of flavor to the cookies.
• Granulated Sugar, Light Brown Sugar: Sweet ingredients that help create a tender, caramelized exterior and enhance the cookie's overall sweetness.
• Egg: Binds the ingredients together and contributes to the cookie's structure and richness.

• All-Purpose Flour: The primary structure-building ingredient that gives the cookies their classic texture.
• Baking Powder: A leavening agent that helps the cookies rise and become light and fluffy.
• Sea Salt: Enhances the other flavors and balances the sweetness of the cookies.

• White Chocolate Chips, Chopped Cranberries: Delightful additions that provide bursts of sweet and tart flavors, creating a complex and interesting cookie profile.
• Orange Zest: A bright, citrusy element that adds a subtle, refreshing note to the cookies.
• Vanilla Extract: A classic flavoring that deepens the overall taste and aroma of the cookies.

How to Bake White Chocolate Cranberry Cookies

Step 1: Preparing the Oven and Baking Sheets

Warm up the oven to 350°F. Cover two baking sheets with parchment paper to make cleanup simple and ensure even baking.

Step 2: Creaming Butter and Sugars

In a large mixing bowl, grab an electric mixer and blend butter, granulated sugar, and light brown sugar. Whip the mixture on medium-high speed for 2-3 minutes until it becomes light and fluffy.

Step 3: Adding Wet Ingredients

Drop in the egg and beat until completely blended. Sprinkle in orange zest and vanilla extract to create a bright, zesty flavor profile.

Step 4: Mixing Dry Ingredients

• Flour
• Baking powder
• Sea salt

Slowly incorporate the dry ingredients into the wet mixture, stirring until the dough just comes together.

Step 5: Folding in Mix-Ins

• Chopped cranberries
• White chocolate chips

Use a stiff spatula to ensure even distribution throughout the dough.

Step 6: Shaping the Cookies

Scoop out the dough using a small cookie scoop or shape by hand into 1-inch balls. Arrange the balls on prepared baking sheets, leaving 2 inches between each cookie.

Step 7: Baking to Perfection

Slide the baking sheets into the oven and bake for 12-15 minutes. Look for golden brown edges as your doneness indicator.

If using dried cranberries, reduce baking time to 11-13 minutes.

Step 8: Cooling the Cookies

Let the cookies rest on the baking sheet for 5 minutes.

Transfer to a wire rack and allow them to cool completely before enjoying.

Tips for White Chocolate Cranberry Cookies

• Use dried or fresh cranberries interchangeably, adjusting baking time slightly to prevent burning or undercooking.
• Add extra orange zest for a more pronounced citrusy flavor that complements the white chocolate and cranberry combination.
• Chill the dough for 30 minutes before baking to help cookies maintain their shape and prevent excessive spreading.
• Store cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
• Prepare cookie dough balls and freeze unbaked for up to 3 months, baking directly from frozen state with an extra 1-2 minutes of baking time.

Variations on White Chocolate Cranberry Cookies

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend, ensuring the same texture and taste for those with wheat sensitivities.
• Dark Chocolate Cranberry Swap: Substitute white chocolate chips with dark chocolate chips for a richer, more intense flavor profile that complements the tangy cranberries.
• Vegan Adaptation: Use coconut oil instead of butter, replace the egg with a flax egg, and select vegan white chocolate chips to create a plant-based friendly cookie option.
• Nutty Crunch Variation: Fold in chopped toasted almonds or pecans to add a delightful crunch and nutty undertone to the classic white chocolate cranberry cookie recipe.

Pairing Ideas for White Chocolate Cranberry Cookies

Pair these cookies with a refreshing orange-infused sparkling water or light cranberry spritzer for a zesty, complementary drink that echoes the cookie’s bright citrus notes.

Serve alongside a smooth vanilla latte, where the rich, creamy coffee perfectly balances the sweet white chocolate and tart cranberry flavors of the cookie.

Match these sophisticated cookies with a crisp, light champagne or prosecco, creating a delightful dessert pairing that elevates the cookie’s delicate flavor profile to a celebratory experience.

Complement the cookies with a warming chamomile or vanilla-infused herbal tea, which softens the cookie’s sweetness and provides a comforting, cozy finish to your treat.

Proper Storage for White Chocolate Cranberry Cookies

• Place cooled cookies in an airtight container with parchment paper between layers. Keep fresh for up to 5 days in the refrigerator.
• Wrap cookies individually in plastic wrap, then store in a freezer-safe container. Freeze for up to 3 months without losing flavor or texture.
• Keep cookies in a sealed container at room temperature for 2-3 days. Add a slice of bread to maintain softness and prevent drying.
• Warm refrigerated or frozen cookies in the microwave for 10-15 seconds or in a preheated oven at 300°F for 3-5 minutes until slightly crisp and warm.

FAQs

• How do I prevent the white chocolate chips from melting too much during baking?

Add the white chocolate chips just before baking and fold them gently into the dough. Use cold white chocolate chips and avoid overmixing to maintain their shape.

• Can I use fresh or dried cranberries in this recipe?

Both work great! Fresh cranberries will add more moisture and tartness, while dried cranberries provide a chewier texture and concentrated flavor. Just adjust baking time slightly for each type.

• Why should I cream the butter and sugar for 2-3 minutes?

Creaming incorporates air into the mixture, creating a lighter, softer cookie texture. It helps the cookies become fluffy and ensures even sugar distribution for better overall taste and consistency.

White Chocolate Cranberry Cookies Recipe

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4.6 from 11 reviews

• Total Time: 35 minutes
• Yield: 24 1x

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Description

Delightful white chocolate cranberry cookies bring festive cheer with sweet-tart magic. Holiday baking reaches new heights as homemade goodness fills kitchens with irresistible warmth you’ll savor.

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Ingredients

Scale 1x2x3x

Wet Ingredients:

• 12 tablespoons (3/4 cup or 1.5 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 teaspoons grated orange zest
• 2 teaspoons vanilla extract
• 1 large egg, room temperature

Dry Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt

Mix-Ins:

• 3/4 cups (4.5 ounces) white chocolate chips
• 2 cups (8 ounces) fresh cranberries, coarsely chopped
• 1 cup dried cranberries (alternative)

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Instructions

1. Prepare the oven by heating to 350°F and line two baking sheets with parchment paper for optimal baking conditions.
2. In a large mixing bowl, cream butter, granulated sugar, and light brown sugar using an electric mixer on medium-high speed for 2-3 minutes until the mixture becomes light and airy.
3. Incorporate the egg into the butter-sugar mixture, beating until fully blended. Add orange zest and vanilla extract to enhance the flavor profile.
4. In a separate bowl, combine flour, baking powder, and sea salt by whisking thoroughly.
5. Gradually fold the dry ingredients into the wet mixture, mixing until a cohesive dough forms without overmixing.
6. Gently fold chopped cranberries and white chocolate chips into the dough, ensuring even distribution throughout.
7. Shape the dough into 1-inch balls using a cookie scoop or hands, placing them 2 inches apart on the prepared baking sheets.
8. Bake for 12-15 minutes (11-13 minutes for dried cranberries), watching for golden-brown edges as the indicator of doneness.
9. Remove from the oven and let cookies rest on the baking sheet for 5 minutes to set, then transfer to a wire rack for complete cooling.

Notes

• Swap dried cranberries for fresh ones to adjust moisture and tartness in the cookie texture.
• Toast white chocolate chips briefly before adding to enhance their nutty caramelized flavor profile.
• For gluten-free variation, substitute all-purpose flour with almond or coconut flour, adding extra binding agent like xanthan gum.
• Chill the dough for 30 minutes before baking to prevent excessive spreading and create more structured, compact cookies.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 124
• Sugar: 9 g
• Sodium: 56 mg
• Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 13 mg