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White Chocolate Cranberry Cookies

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White chocolate cranberry cookies are the perfect festive cookies. A little bit of sweet white chocolate mixed with a touch of tangy cranberries. Bake them up soft and chewy and you’re sure to have a cookie bake off winner on your hands.

white chocolate cranberry cookies

Mahalo to Foodland Hawai’i for sponsoring this post. As always, thoughts and opinions are my own.

White chocolate and cranberry are a dynamic duo, like bacon and eggs or smoked meat and guava jelly. Sweet and tart are just meant to be together, well because opposites attract.

Are you a soft and chewy cookie fan or are you more a crispy, crunchy fan? The best thing about these cookies is that you can have them either way to like. Bake them a little longer and develop that signature crunch.

If you’ve got cookie baking on your mind and can’t decide what to make, let me help you. Make this delicious cookie recipe. And when you’re done with these you’ll have to try mochi crunch cookies, caramel cookies, or ube crinkle cookies.

white chocolate craberry cookies on a cooling rack

First let’s talk ingredients. You’ll need:

white chocolate craberry cookies ingredients

Tips for delicious cookies

  • Dark brown vs light brown sugar. Dark brown will give you a deep, richer flavor and more chewy cookie. Whereas, light brown will have a more mild molasses flavor. 
  • Try to use unsalted butter where you can. Each brand of salted butter has a different salt content and this can change the taste of the cookie. If you only have salted butter be sure to omit the extra added salt.
  • Soften butter prior to making the cookies. This will allow the butter to incorporate better together with the sugar and create a more fluffy cookie.
  • Chill vs no chill. For best results I’d suggest chilling the dough prior to baking. This allows the butter to firm up and not melt as quickly when baking and causing the cookies to spread too much. If you’re in a rush you can absolutely make these cookies without chilling the dough, just be aware that they may spread and give you more of a flat cookie.
  • Use a silicone baking mat or parchment paper when baking. This gives your cookie an even bake through and helps prevent over browning the bottoms. And another plus, easy clean up.

What type of cranberries work best?

I like to use Foodland’s Maika’i Dried Cranberries. Dried cranberries hold up to baking well and add a gorgeous pop of color. I wouldn’t suggest using fresh cranberries in this recipe. As it bakes it would release its juices and change the texture and even the color of the cookies.

bag of Maikai dried cranberries

What goes well with these cookies?

You can never go wrong with a good old glass of cold milk. Dip your cookie in your milk and enjoy a delicious sweet treat. For my lactose intolerant friends, you can totally use a nut based milk alternative as well.

How to store white chocolate cranberry cookies?

Once cookies have completely cooled, place in an airtight container or zip top bag and keep at room temperature for 1 week.

white chocolate craberry cookies dough balls

Can you freeze the dough?

Absolutely. The great thing about this cookie recipe is you can prepare it ahead of time. You can opt to scoop and freeze the dough in balls or freeze the entire batch of dough. If you freeze the whole batch of dough I’d suggest rolling it into a log shape to make it easier to work with in the future. These will keep for up to 3 months.

Can you freeze white chocolate cranberry cookies?

You can also opt to bake the cookies and then freeze. Be sure to wrap the cookies well in plastic wrap or the plastic wrap alternative of your choice and then place in a zip top bag prior to placing in the freezer. This will help to prevent freezer burn. This will keep for up to 3 months.

And if you just can’t get enough cookies, there’s a whole section of it on the blog. Check it out.

white chocolate craberry cookies on a plate

How to make white chocolate cranberry cookies?

  1. Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
  2. In a medium mixing bowl add flour, baking soda, and salt, Stir to combine. Set aside.
  3. In another bowl add sugars and butter. Whisk until well combined. Next add eggs and vanilla and mix until well combined.
  4. Add dry ingredients to the wet and mix just until combined. Stir in the white chocolate chips and Maika’i Dried Cranberries into the dough.
  5. Using a small cookie scoop, scoop dough and place on a lined baking sheet. Be sure to leave about one inch between each cookie to allow the cookies space to rise, about 12 large cookies per baking sheet.
  6. Bake for 15-20 minutes or until golden brown.
  7. Cool slightly then transfer to a wire rack to finish cooling. ENJOY!
white chocolate cranberry cookies

White Chocolate Cranberry Cookies

Yield: 48 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

White chocolate cranberry cookies are the perfect festive cookies. A little bit of sweet white chocolate mixed with a touch of tangy cranberries. Bake them up soft and chewy and you’re sure to have a cookie bake off winner on your hands.

Ingredients

  • 2 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup Maika'i Dried Cranberries
  • 1 cup white chocolate chips

Instructions

    1. Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
    2. In a medium mixing bowl add flour, baking soda, and salt, Stir to combine. Set aside.
    3. In another bowl add sugars and butter. Whisk until well combined. Next add eggs and vanilla and mix until well combined.
    4. Add dry ingredients to the wet and mix just until combined. Stir in the white chocolate chips and Maika'i Cranberries into the dough.
    5. Using a small cookie scoop, scoop dough and place on a lined baking sheet. Be sure to leave about one inch between each cookie to allow the cookies space to rise, about 12 large cookies per baking sheet.
    6. Bake for 15-20 minutes or until golden brown.
    7. Cool slightly then transfer to a wire rack to finish cooling. ENJOY!
Nutrition Information:
Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 113Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 32mgCarbohydrates: 16gFiber: 0gSugar: 10gProtein: 1g

Nutrition information isn’t always accurate.

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By on December 23rd, 2020

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

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