Bake up some Christmas magic with these Cranberry White Chocolate Chip Cookies! They are very easy to make, dough chilling is only necessary if you want extra-thick cookies and the perfect treat for the holidays.
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The combination of white chocolate and cranberry is my weakness around the holidays – and I already have White Chocolate Cranberry Oatmeal Cookies and Cranberry White Chocolate Fudge Oatmeal Bars here on the blog. Ahem.
But the classic cookie was still missing, so here it is now.
I love making these with my kids during the holidays, because they are incredibly easy and I will only lose a minimum amount of my mind while we’re baking.
The dough comes together entirely with a bowl and your hand mixer. Just make sure you don’t overmix after adding the eggs, or your cookies will become tough and get a weird egg-y taste.
For the thick and fudgy cookie lovers, chilling the dough for at least 30 minutes (but better 60) is mandatory. For those of you who don’t mind a little crispiness (weird people like my husband, for example), the chilling isn’t necessary and you can bake your white chocolate cranberry cookies straight away.
For reference: The cookie dough for the photos was NOT chilled. You’re welcome, husband.
Finally, I recommend using a cookie scoop to shape the cookies, because it’s hands down the fastest and most mess-free way to make cookies – especially if you’re planning on baking with your little ones.
If you don’t have a hand mixer or a cookie scoop, don’t worry: You can still make this recipe. Just whisk up the butter, sugar, egg and vanilla with a whisk, then fold in the dry ingredients with a spatula. Then use a tablespoon measurement to scoop a heaping spoonful of dough. You might still want to get a hand mixer here and a cookie scoop here for making the most of the holiday baking season 😉
Enjoy your Cranberry White Chocolate Chip Cookies with a cup of hot chocolate! Or, you know, by the dozen 😉
Printable recipe
Recipe details
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 sticks unsalted butter softened at cool room temperature
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups dried cranberries
- 1 cup white chocolate chips
Instructions
- Prepare dry ingredients: In a bowl, whisk together the flour, baking soda, and salt. Mix in the cranberries and white chocolate chips. Set aside.
- Cream wet ingredients: Beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy (2–3 minutes). Reduce the speed to low, add the eggs and vanilla, and mix until just combined. Avoid overmixing.
- Combine mixtures: Gradually incorporate the dry ingredients into the wet mixture. Stir just until blended, being careful not to overmix.
- Chill dough (optional): Wrap dough in plastic wrap and refrigerate for up to 24 hours for chewier, thicker cookies. Alternatively, proceed directly with the recipe for slightly thinner but still delicious cookies.
- Prep: Preheat oven to 375°F. Line a few baking sheets with parchment paper.
- Shape the cookies: If chilled, allow dough to soften slightly. Scoop 3-tablespoon portions of dough and place 2 inches apart on prepared baking sheets. If using dough straight away without refrigerating, freeze the scooped dough balls for 10–15 minutes while preheating the oven.
- Bake: Bake one sheet at a time for 9–12 minutes, until edges are lightly golden and centers are just set. For chilled dough, bake 1–2 minutes longer if needed.
- Cool and transfer: Let cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Richard Takase says
Thanks!