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Cranberry White Chocolate Cookies

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These White Chocolate Cranberry Cookies are an essential component of any successful holiday celebration. Because they contain both sugary white chocolate chips and tangy dried cranberries, these cookies have a satisfying crunch on the outside while maintaining a chewy texture in the middle. This batter can be whipped up in a matter of minutes using ingredients that are typically found in kitchens, and it does not require refrigeration before being used.

These white chocolate chip cranberry cookies are an essential part of my holiday cookie assortment and wouldn’t be complete without them. During the winter holidays, the red and white colour scheme of the cookies are nearly irresistible to customers. On the other hand, you are free to devour these cookies whenever the mood strikes you. It is very difficult to eat just one of them because they have the ideal combination of chewiness, crispiness, sweetness, and sourness in every bite.

I’ve baked a lot of cookies in my time, but these are among the simplest. After thoroughly combining all of the ingredients, transfer the mixture by spoonfuls to a baking sheet, and continue baking it until it reaches the texture you want. There is no requirement for refrigeration, there is no requirement for complicated equipment, and there is only a requirement for a handful of straightforward ingredients. Since they have a long lifespan, you can always have some on hand thanks to their durability.


  • Make sure to use baking soda that has not expired if you want your white chocolate and cranberry cookies to turn out fluffy and light.
  • However, if you do not want the cookies to have a salty flavor, you should make sure to purchase unsalted butter. Also, make sure the butter is soft enough that a dent is left in it when you press your finger into it. If the temperature is too low, it will be difficult to cream the mixture.
  • Sugar, whether it be white or brown, will do just fine. For cookies, granulated sugar is responsible for imparting sweetness and structure, whereas brown sugar is responsible for imparting chewiness and a delectable caramelised flavour.
  • Eggs are necessary for the recipe because they not only add moisture but also help to bind the ingredients together. They are also structural in nature.
  • Dried cranberries are delicious because of their chewy texture and unique flavour profile, which strikes a nice balance between sweet and sour flavours. Put as much money as you possibly can into them! It is not recommended to use fresh cranberries in the batter because they will cause it to be too wet.
  • Chips made of chocolate, more specifically chips made of white chocolate, are called for in this recipe. White chocolate chunks are a good substitute for white chocolate chips if you are unable to locate the chips.


  • 2¼ cups all-purpose flour (270g)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened (227g)
  • 1 cup packed light brown sugar (220g)
  • ½ cup granulated sugar (100g)
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1½ cups dried cranberries (180g)
  • 1 cup white chocolate chips (180g)


  • Calories: 233kcal 
  • Carbohydrates: 33g 
  • Protein: 2g 
  • Fat: 11g 
  • Saturated Fat: 6g 
  • Polyunsaturated Fat: 1g 
  • Monounsaturated Fat: 3g 
  • Trans Fat: 0.3g 
  • Cholesterol: 37mg 
  • Sodium: 88mg 
  • Potassium: 59mg 
  • Fiber: 1g 
  • Sugar: 23g 
  • Vitamin A: 261IU 
  • Vitamin C: 0.1mg 
  • Calcium: 30mg 
  • Iron: 1mg


  1. In order to achieve a butter and sugar mixture that is airy and fluffy, use the paddle attachment of a stand mixer and beat the ingredients at a medium speed.

2. After each egg has been added, continue to beat the mixture until it is completely combined, and make sure to scrape the bowl as necessary. Incorporate the extract of vanilla bean.

3. In a separate bowl, combine the flour, baking soda, and salt. While the mixer is on low speed, add the dry ingredients to the wet ingredients slowly.

4. The fourth step is to empty the bowl. Cranberries and white chocolate should be placed in a large bowl together.

5. Combine all of the components in a single bowl and give it a thorough stir.

6. When dropping pieces of dough onto the baking sheets, use a scoop with a capacity of 2 tablespoons and leave about 2 inches of space between each one. Bake each sheet separately for approximately 10 to 12 minutes, or until the edges have a browned appearance. After allowing it to cool for a while, transfer it to a wire rack so that it can finish cooling.


  • It is possible to achieve an aesthetically pleasing effect by pressing dried cranberries and white chocolate chips into the tops of the cookies either immediately before or after they have been baked. This can be done either way.
  • You should make use of a cookie scoop that comes equipped with a trigger. The use of a cookie scoop ensures that the baking process will produce uniform results for these cranberry white chocolate cookies of consistent size. If you make cookies on a regular basis, shelling out the cash will be money well spent.
  • When both the butter and the eggs are at room temperature, it is much simpler to combine the two ingredients. Before using eggs that have been stored in the refrigerator, bring them to room temperature by placing them in a bowl filled with warm water for a few minutes. If you forget to take them out of the refrigerator before you eat them, you can quickly bring them to room temperature by taking them out of the refrigerator before you eat them.
  • When it is damp and malleable, brown sugar functions at its optimal level. It is not difficult to re-liquefy brown sugar even after it has solidified.
  • If you want your cranberry white chocolate cookies to come out chewy and moist, rather than dry and crumbly, make sure you use the correct amount of flour. The addition of too much flour to the batter is the most common oversight made by bakers. The most practical instrument for accurate measurements is a digital scale that can be used in the kitchen. If you don’t have a flour sifter, you can aerate the flour with a spoon, then sprinkle it into a measuring cup, and then use a knife to level it off. This is an alternative to using a flour sifter. When you are measuring the flour, you should make every effort not to overfill the cup.
  • Use genuine vanilla extract for the most authentic taste possible, rather than imitation vanilla extract. The effect is not immediately obvious but nonetheless important.
  • If they are overcooked, the cookies will quickly catch fire. After being removed from the oven, the cookies will become more brittle as they continue to cool on the baking sheet.
  • For cookies that are even crunchier, reduce the amount of brown sugar you use and increase the amount of white sugar you use.
  • Dried cherries are an excellent stand-in for dried cranberries if you find yourself in a situation where you do not have any on hand.


Where should I keep the extra cookies?

White chocolate chip cranberry cookies can be stored for up to a week at room temperature in an airtight container if you can resist eating them all at once. You can also keep them in the fridge, though the chewiness will suffer.

Are these cookies safe to freeze?

These cookies hold up well in the freezer. The cookies can be frozen in an airtight container or bag after they have cooled. Put them in the freezer for up to two months, and then thaw them at room temperature before eating.

Is it possible to freeze cookie dough?

If you don’t want to bake all of the cookie dough at once, you can save it in the freezer. Roll the dough into small balls and place them on a baking sheet lined with parchment paper. Put the dough balls in freezer-safe bags with zip-tops and freeze until firm. The cookie dough balls can be frozen and then baked from frozen by simply increasing the baking time by one minute.

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