If you're in the mood for a festive and delicious cookie, look no further than these cranberry white chocolate cookies! They feature tart cranberries and sweet white chocolate, making them the perfect treat for winter. Plus, they're pretty easy to make, so you can have fresh cookies any time you want.
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❤️ Why you'll love this recipe
- Each bite is packed with tangy cranberries and luxurious chunks of white chocolate.
- The tart cranberries perfectly balance the sweetness of the chocolate, creating a truly delicious flavor combination.
- Plus, these cookies have a chewy texture that will have you reaching for more.
These cranberry white chocolate cookies are the perfect cookies to add to your cookie swap trays or holiday dessert tables. They bring a colorful and sweet treat to your day.
🛒 Ingredients
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Note: The full list of this White Chocolate and Cranberry recipe ingredients with their amounts and options are listed in the recipe card below.
- butter, softened
- granulated sugar
- brown sugar, packed
- large eggs, room temperature
- cranberry juice
- pure vanilla extract - this is one we like.
- all-purpose flour
- baking powder
- kosher salt
- dried cranberries - we always buy a little extra because we use them a lot.
- white chocolate chips - we use this particular brand - it never fails us.
Cookie glaze:
- white chocolate chips
- shortening -- like Crisco that does not contain water.
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
Cookies
- In a large bowl, with an electric mixer, cream the butter and sugar until light and fluffy. Beat in the eggs and cranberry juice, and vanilla.
- In another bowl, whisk together the flour, baking powder, and salt.
- Slowly mix together the wet and dry ingredients.
- Fold in cranberries and vanilla chips.
- Drop by rounded teaspoonfuls 2 inches apart onto a parchment lined or greased baking sheets.
- Bake at 350℉ until edges begin to brown, 10-12 minutes. Cool for 2 minutes before removing to wire racks to cool completely.
- Microwave the vanilla chips and shortening at 70% power until melted; stir until smooth.
- Drizzle over the cookies.
- Once you glaze the cookies allow the glaze to harden before storing them in an airtight container.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
- large mixing bowl
- medium bowl
- small bowl
- hand mixer
- cookie sheets
- parchment paper
- wire rack
🤔 FAQs
These are the questions we are most frequently asked about making White Chocolate Cranberry Cookies.
Creamy together the butter and sugar until is smooth and fluffy is what makes your cookies fluffy.
The eggs are what make the cookies moist and chewy. So, be sure to not leave them out.
No, there is no need to rehydrate them. Just mix them in as they are.
Using butter which fats milk solids and water is what makes your cookies soft.
👩🏻🍳 Tips
- To make sure that you have nice and fluffy cookies, you will want to use room-temperature butter. The softened butter will fluff up nicely when you beat it.
- Be careful to not overmix the batter once you add the flour. Mix it until just combined so that you don't have tough cookies.
- Instead of parchment paper, you could also use a silicone baking mat if you have one on hand.
📚 Variations
- If you want a little bit of extra flavor in your cookies, you can add a teaspoon of almond extract.
- For a fun twist, you can swap out the white chocolate chips for dark chocolate or even peanut butter chips.
- If you want a more festive cookie, you can add some green and red sprinkles to batter for beautiful color.
🥫 Storage
Store these cookies in an airtight container for up to one week. You can also freeze the cookies after they have been baked in a freezer-safe container for up to three months.
📗 Related Recipes
- These Italian Christmas Cookies are buttery, cakey, and full of sweet flavor. If you are looking for a delicious cookie for your dessert table, then give this recipe a try.
- Light and fluffy with a hint of lemon, you can never go wrong with these Ricotta Cookies for the holidays.
- If you love white chocolate then you will want to make these White Chocolate Peppermint Cookies this holiday season.
🍽 Serve with
- Dry Aged Standing Rib Roast With Herb Rub is now a Christmas Eve family tradition. It's hearty and comforting and always the star of our holiday table.
- This Potatoes au gratin Recipe with gruyere is the perfect holiday side dish to serve alongside Thanksgiving turkey, roast beef, or chicken. The gruyere gives these potatoes such a tangy flavor.
- This Swiss Chard Gratin combines blanched chard smothered in a garlicky cream then baked with two kinds of cheese and covered in a blanket of buttery fresh homemade breadcrumbs. It's a delicious holiday staple
📞 Chiacchierata (chat)
The holidays are my favorite time of year. I love being able to get into the kitchen and whip up a batch of our favorite Christmas cookies. and, these cookies are definitely a staple on our holiday dessert table. I know you will enjoy them as much as I do.
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
Do you love the taste of tart cranberries mixed with sweet white chocolate? Then you're going to love my recipe for Cranberry White Chocolate Chip Cookies! These cookies are perfect for the holidays, or any time you're feeling festive.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Chocolate Drizzled Cranberry White Chocolate Chip Cookies
Ingredients
Cookie ingredients:
- cup butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 2 large eggs room temperature
- ⅓ cup cranberry juice
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 cups dried cranberries
- 2 bups white chocolate chips or vanilla
Cookie glaze:
- 2 cups vanilla or white chocolate chips
- 7½ teaspoons shortening (like Crisco) this measures 2 Tablespoons PLUS 1½ teaspoons
Equipment Needed
Instructions
Cookies
- In a large bowl, with an electric mixer, cream the butter and sugar until light and fluffy.
- Beat in the eggs, cranberry juice, and vanilla.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture and mix well.
- Fold in cranberries and vanilla chips.
- Drop by rounded teaspoonfuls 2 inches apart onto a parchment lined or greased baking sheets.
- Bake at 350℉ until edges begin to brown, 10-12 minutes.
- Cool for 2 minutes before removing to wire racks to cool completely.
Cookie glaze:
- Microwave the vanilla chips and shortening at 70% power until melted; stir until smooth.
- Drizzle over the cookies.
Notes
- To make sure that you have nice and fluffy cookies, you will want to use room-temperature butter. The softened butter will fluff up nicely when you beat it.
- Be careful to not overmix the batter once you add the flour. Mix it until just combined so that you don't have tough cookies.
- Instead of parchment paper, you could also use a silicone baking mat if you have one on hand.
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