Cranberry White Chocolate Cookies made with classic ingredients including butter, sugar, eggs and flavored with white chocolate chips and dried cranberries!
These classic cookies are a festive favorite for this time of year! I love the buttery crisp edges and chewy centers. The sweet white chocolate balances the tangy cranberries and yields a fantastic cookie!
For a more bakery-style look, top the cookies with additional white chocolate chips and cranberry pieces.
Ingredients for White Chocolate & Cranberry Cookies
Shortening & butter: Use ½ cup of each shortening and butter, softened, to ensure they cream smoothly with your sugars.
Sugars: You’ll need 1 ¼ cup brown sugar and ¼ cup white sugar for this recipe. The brown sugar adds chewiness, while white sugar promotes slight crisp edges.
Eggs: Add 2 large eggs, one at a time to maintain a uniform batter.
Extract: For more great flavor, use 1 tsp vanilla extract.
Flour: For the structural base of this dough, you need 2 ¼ cups all-purpose flour.
Baking soda: Help the cookies rise as they bake by adding 1 tsp baking soda to the dough.
Salt: Balance the sweetness with 1 tsp salt.
Chocolate & cranberries: Incorporate about 1 ¾ cups of white chocolate chips and 1 ¼ cup of dried cranberries gently, folding them in last to avoid overmixing.
Baking Tips for Cranberry Cookies
1. Measuring flour: For the best results, spoon flour into the measuring cup and level it off. Too much flour can make the cookies dry or dense.
2. Mix-ins: Try adding chopped pecans or walnuts for added crunch, or swap white chocolate for dark or semi-sweet chips for a flavor twist.
3. More flavor! Add a sprinkle of coarse sugar or flaky sea salt on top before baking for a bakery-style finish.
4. For chewier cookies: Bake just until the centers look slightly underdone. Let them finish setting on the hot baking sheet after taking them out of the oven.
5. Cookie scoop: Use a 1-tablespoon cookie scoop for uniform cookies that bake evenly.
Do I have to chill the cookie dough?
No, you do not. Chilling the dough is optional but recommended. It prevents spreading and helps the cookies hold their shape while baking.
Can I use fresh cranberries instead of dried?
Dried cranberries are preferred for texture and sweetness. Fresh cranberries will add excess moisture to the dough and not be as sweet.
Can I freeze the dough or baked cookies?
Yes, you can freeze the cookie dough balls for up to 3 months. Bake directly from frozen and add an extra 1-2 minutes to the bake time. Baked cookies also freeze well.
How do I know when they are done?
Look for lightly golden edges with soft centers. The cookies will continue to set as they cool on the baking sheet.
Try more of our fruit filled cookie recipes here:
- Chocolate Chip Cookie Pizza is a fun and easy dessert made with a chewy chocolate chip cookie crust, creamy frosting, and colorful fresh berries. It’s a crowd-pleasing treat that’s as pretty as it is delicious!
- These Peach Cobbler Cookies combine soft, buttery sugar cookies with juicy peach topping and a sweet brown sugar streusel for the perfect handheld version of the classic dessert.
- Make a batch of Lemon Blueberry Pie Cookies for adorable mini pie-inspired treats made with flaky crust, sweet blueberry filling, and a hint of lemon zest, all finished with a charming lattice top.
- Our recipe for Strawberry Lemon Thumbprint Cookies create soft, buttery cookies filled with bright strawberry jam and a touch of lemon for a sweet and tangy treat.
- Frosted Strawberry Cookies are soft, sweet cookies made with fresh strawberries and topped with a luscious strawberry frosting for a burst of fruity flavor in every bite.
Cranberry White Chocolate Cookies are soft, chewy cookies loaded with sweet white chocolate chips and tart dried cranberries for a festive and flavorful treat.
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