White Chocolate Cranberry Cookies: Festive Sweet Treats
Oh my goodness, White Chocolate Cranberry Cookies are just the BEST! Here’s what I think – they’re perfect for Christmas and any time you want something sweet and special.
I love how the creamy white chocolate mixes with the tangy cranberries. Can you imagine that? It’s like a little party in your mouth!
Every year during the holidays, everyone asks me to make these. They’re so easy but look super fancy. So, if you want a cookie that’ll make people smile, this is it!
Want more cranberry treats? Well, check out this yummy Cranberry Pound Cake or these tasty Orange Cranberry Cookies.
Ingredients You’ll Need
Here’s the fun part – getting everything ready! These cookies use simple stuff you probably have at home. Just peek at the recipe card below for the exact amounts, okay?
- All-Purpose Flour: This is what holds your cookies together and makes them nice and sturdy.
- Butter: It makes everything taste rich and keeps your cookies soft and chewy. Yum!
- Brown Sugar: Gives you that sweet taste and helps make the cookies golden and delicious.
- Eggs: They stick everything together and make your cookies moist and perfectly textured inside.
- White Chocolate Chips: These melt into creamy, sweet pockets of chocolate heaven in every bite.
- Dried Cranberries: They add that tangy flavor and pretty red color that makes cookies look festive.
- Vanilla Extract: This makes everything smell amazing and taste even better than you’d expect.
How to Make White Chocolate Cranberry Cookies
So, here’s how we make these tasty cookies! It’s super simple. Just follow along and you’ll have perfect cookies in no time.
Step 1: Prepare Your Ingredients
Let your butter and eggs sit out for about 30 minutes. They need to be room temperature so everything mixes together smoothly and easily.
Step 2: Cream Butter and Sugar
Mix 1 cup softened butter with ¾ cup brown sugar using your mixer on medium for 3 minutes. It should look light and fluffy!
Step 3: Add Wet Ingredients
Add in 2 large eggs and 2 teaspoons vanilla extract and beat it all up. Keep mixing until everything looks smooth and creamy.
Step 4: Combine Dry Ingredients
Mix together 2½ cups flour, 1 teaspoon baking soda, and ½ teaspoon salt in another bowl. This spreads everything out evenly.
Step 5: Mix the Dough
Slowly add your dry stuff to the wet stuff on low speed. Stop as soon as it’s mixed. Don’t overdo it or your cookies get tough!
Step 6: Fold in Mix-Ins
Gently stir in 1½ cups white chocolate chips and 1 cup dried cranberries with a spoon. Make sure they’re spread all through the dough.
Step 7: Scoop and Bake
Scoop out 2-tablespoon balls onto your cookie sheets about 2 inches apart. Bake at 350°F for 12 minutes until the edges turn golden.
Let cookies sit on the pan for 5 minutes before moving them to a cooling rack. This helps them set up just right. ENJOY!!!
Tips for the Best White Chocolate Cranberry Cookies
- Don’t overbake: Pull them out when the middles still look a tiny bit soft. That’s the secret to chewy cookies!
- Use room temperature ingredients: Cold stuff doesn’t mix well. So let everything warm up first for better cookies.
- Chill dough if needed: If your dough feels too sticky, pop it in the fridge for 30 minutes. Easy fix!
- Quality chocolate matters: Good white chocolate just tastes better and melts nicer. It’s worth spending a bit more.
- Space cookies properly: Give them room to spread out. Otherwise they’ll bump into each other and stick together!
Variations and Substitutions
Want to mix things up? No problem! Here are some fun ways to change these cookies and make them your own.
- Dark Chocolate Cranberry: Swap white chocolate for dark chocolate if you like something less sweet and more rich tasting.
- Orange Zest Addition: Throw in 1 tablespoon of orange zest for a bright, citrus flavor that tastes amazing with cranberries.
- Gluten-Free Option: Just use gluten-free flour instead if you can’t have regular flour. Use the same amount though.
- Dried Cherry Swap: Try dried cherries instead of cranberries for a sweeter and milder fruity taste. Both work great!
Frequently Asked Questions
Can I make these cookies ahead of time?
Sure can! Make the dough up to 3 days early and keep it in the fridge. Or freeze scooped balls for 3 months.
How should I store white chocolate cranberry cookies?
Keep them in a container with a lid at room temperature. They’ll stay fresh for 5 days or freeze them for 3 months.
Can I use fresh cranberries instead of dried?
You can, but they’re really tart and juicy. Chop them small and use 1 tablespoon less liquid in the recipe.
Why are my cookies spreading too much?
Your dough might be too warm. Chill it for 30 minutes before baking. Or maybe check if your oven temperature is right.
Can I use a different size baking pan?
Yep! Any regular cookie sheet works fine. Just watch the cookies and adjust the time if you need to.
How do I know when cookies are done?
The edges should look light golden and the centers a bit soft. They keep cooking after you take them out.
Can I substitute the white chocolate?
Of course! Try milk chocolate, dark chocolate, or even butterscotch chips. They all taste wonderful in these cookies.
What makes these cookies chewy instead of crispy?
Brown sugar adds moisture and taking them out a little early keeps them soft. That’s the trick to chewy cookies!
White Chocolate Cranberry Cookies: Festive Sweet Treats
Ingredients
- 1 cup (226g) unsalted butter, softened
- ¾ cup (165g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2½ cups (313g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups (255g) white chocolate chips
- 1 cup (120g) dried cranberries
Instructions
- Heat your oven to 350°F and put parchment paper on two cookie sheets for easy cleanup.
- Mix softened butter with both sugars until it looks light and fluffy for about 3 minutes.
- Add eggs and vanilla extract, and beat until everything is smooth and mixed together really well.
- Mix flour, baking soda, and salt in a different bowl so everything gets spread out evenly.
- Add dry ingredients to wet ingredients slowly on low speed and mix until just barely combined.
- Fold white chocolate chips and dried cranberries into the dough gently with a spoon until spread throughout.
- Scoop 2-tablespoon amounts of dough onto cookie sheets and space them about two inches apart from each other.
- Bake for 12 minutes until edges turn golden, but centers still look a little bit soft.
- Let cookies cool on the pan for 5 minutes, then move them to a rack.
Notes
- You can keep dough in the fridge for three days or freeze it for three months.
- Want crispier cookies? Just bake them for 2 more minutes until the edges get really golden brown.
- Try milk chocolate or dark chocolate instead of white chocolate for a different, yummy flavor.
- Add some orange zest for a citrus flavor that goes perfectly with cranberries and chocolate together.
- Baked cookies freeze great! Just let them sit out for thirty minutes before eating them.
