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    Flour de Liz » Recipes » Cookie Recipes

    Published: Nov 30, 2023 by Liz Pollio · 2 Comments

    White Chocolate Cranberry Cookies

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    A pin for Pinterest of a top down view of cranberry white chocolate cookies on a white surface.
    Flour de Liz » Recipes » Cookie Recipes

    There is something about fresh cranberries that is just so festive making them perfect for the holiday season. These White Chocolate Cranberry Cookies will be sure to put you in the holiday spirit! This no-chill dough comes together in about 5 minutes without needing a mixer, making these the best quick and easy cookie recipe all season long!

    Top down view of cranberry white chocolate cookies on a white surface.

    This recipe is great for cookie exchanges or cookie boxes, Christmas parties, or other festive gatherings, or even just to have on hand for the holiday season. Even Santa will love these! If you need more holiday cookie ideas, try French Toast Cookies and Chocolate Peppermint Cookies.

    Jump to:
    • Why this Recipe Works
    • Ingredients and Notes
    • Substitutions
    • How to Make this Recipe
    • Recipe FAQs
    • Tips & Tricks
    • Storage Tips
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    Why this Recipe Works

    Cranberries are naturally very tart so combining them with the sweetness of white chocolate is the perfect balance of flavors. Because white chocolate is sweeter than milk or dark chocolate, it creates the best balance of flavors with the tart and delicious real cranberries. 

    Ingredients and Notes

    Ingredients needed to make Cranberry White Chocolate Cookies.

    Cranberries - This recipe uses real cranberries, not canned cranberry sauce. This gives the cookies bursts of cranberry goodness.

    Cornstarch - Cornstarch gives the White Chocolate Cranberry Cookies a soft and chewy texture.

    Substitutions

    Cranberries - Frozen cranberries can be used in place of fresh, but cranberry sauce or jams will not work as a substitute.

    White Chocolate Chips - White chocolate chips are very commonly available in most grocery stores, but in place of white chocolate chips, chopped white chocolate bars will work great too!

    How to Make this Recipe

    Melted butter, brown sugar, and white sugar in a clear glass mixing bowl.

    Step 1: In a large mixing bowl, combine the butter, brown sugar, and white sugar.

    Eggs and vanilla added to the butter and sugar mixture in a clear glass mixing bowl.

    Step 2: Stir in the eggs and vanilla.

    Flour, salt, baking powder, and cornstarch added to the cookie dough batter.

    Step 3: Mix in the flour, cornstarch, baking powder, and salt until just combined.

    Cranberries and white chocolate chips added to cookie dough batter.

    Step 4: Stir in the cranberries and white chocolate chips.

    Cranberry white chocolate cookie dough balls on a parchment lined baking sheet.

    Step 5: Scoop dough balls onto a parchment lined baking sheet.

    Top down view of baked cranberry white chocolate cookies on a parchment lined baking sheet.

    Step 6: Bake at 375°F for approximately 12 minutes. Cool on the baking sheet for about 5 minutes, then move to a wire rack and cool completely. Enjoy!

    Recipe FAQs

    What makes cookies chewy vs crunchy?

    The melted butter in this recipe contributes to a chewier cookie texture. Brown sugar also helps create a chewy cookie whereas white sugar will give you a crunchier cookie. This White Chocolate Cranberry Cookie recipe uses primarily brown sugar with just a bit of white sugar to create the perfect texture!

    What happens if you don't have time to chill cookie dough?

    If a recipe calls for the dough to be chilled and you skip the chill time, you will likely end up with cookies that spread too much and come out flat. This White Chocolate Cranberry Cookie recipe is created so that you don't need to chill the dough and they'll still come out perfectly soft and chewy!

    What happens if you don't put eggs in cookies?

    Eggs help hold all the ingredients together and help the cookies hold their shape.  They also add moisture to the batter which helps make the cookies chewy. If you want to skip eggs, there are substitute ingredients to use in place of eggs, but I have not tested this recipe with any egg substitutes.

    A cranberry white chocolate cookie cut in half with the two halves stacked on top of eachother and the inside of each half showing, surrounded by the rest of the cookie batch.

    Tips & Tricks

    Tip #1: Only stir in the flour mixture until it's just barely incorporated. Once flour is added to dough, the dough should be mixed as little as possible.

    Tip #2: The dough will be stiff in order to prevent spreading without needing to chill the dough. Err on the side of using a bigger mixing bowl so that you have plenty of room for stirring without your ingredients flying out!

    Tip #3: As soon as the White Chocolate Cranberry Cookies come out of the oven, use a round cookie cutter or the top of a cup or container with a round opening and run it in a circle around the outside of each cookie to create a perfectly round cookie.

    Tip #4: For a bit more depth of flavor, consider using browned butter in place of melted butter. To brown butter, continue heating the butter beyond once it has melted until brown bits form at the bottom and the butter has a nutty smell. Keep a close eye on it to avoid burned butter!

    Storage Tips

    White Chocolate Cranberry Cookies can be stored in an airtight container at room temperature for 2-3 weeks.

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    Did you try this recipe?  Leave a review below, and tag @flourdeliz on Instagram!

    📖 Recipe

    A cranberry white chocolate cookie cut in half with the two halves stacked on top of eachother and the inside of each half showing, surrounded by the rest of the cookie batch.
    Print Recipe
    5 from 2 votes

    White Chocolate Cranberry Cookies

    A super simple cookie recipe studded with fresh cranberries and white chocolate chips.
    Prep Time8 minutes mins
    Cook Time12 minutes mins
    Total Time20 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 36 cookies
    Calories: 154kcal

    Equipment

    • Mixing bowl
    • silicone spatula
    • Baking sheet

    Ingredients

    • 1 stick butter melted
    • 1 ½ cups brown sugar
    • ½ cup sugar
    • 2 eggs
    • 2 teaspoons vanilla
    • 2 cups flour
    • 2 teaspoons cornstarch
    • 1 teaspoon baking powder
    • 2 teaspoons kosher salt Diamond Crystal
    • 2 cups white chocolate chips
    • 1 ½ cups cranberries

    Instructions

    • Preheat the oven to 375° F.
    • Combine butter and sugars.
    • Stir in eggs and vanilla.
    • Add flour, cornstarch, baking powder, and salt, and mix until combined.
    • Stir in cranberries and white chocolate chips.
    • Form balls of dough, about 1 tablespoon, and place on the baking sheet. 
    • Bake for about 12 minutes, until slightly golden brown.
    • Let the cookies cool for about 5 minutes on the pan, and then move to a wire rack to cool completely.

    Notes

    Use a round cookie cutter, or the top of a cup or container with a round opening and run it in a circle around the outside of the warm, freshly baked cookies to create a perfectly round cookie.

    Nutrition

    Calories: 154kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 176mg | Potassium: 56mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 0.5mg

    This recipe was originally posted on November 1, 2016, but was republished with an updated recipe, new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in January of 2024.

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      5 from 2 votes (1 rating without comment)

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    1. Megan Koller says

      December 15, 2023 at 12:08 pm

      5 stars
      They are delightful! LOVE that it starts with melted butter - so great for last minute baking when all the butter is super cold.

      Because we were out of ingredients, I didn't follow the recipe exactly (didn't have enough brown sugar, so just used mostly white sugar) but they still worked. And I used dark chocolate chunks instead of white. Loved having the dark chocolate in there, but should have chopped the pieces smaller. It was too hard to mix into the thick dough.

      Went out and bought more cranberries to keep in the freezer so I can make this year round. Definitely a keeper!

      Reply
      • Liz Pollio says

        December 15, 2023 at 9:38 pm

        I love using melted butter in cookies because I'm too impatient to wait for it to come to room temperature! And dark chocolate sounds like a delicious substitution!! I'm so glad you enjoyed them! (and that we have matching cranberry freezer stashes!!)

        Reply

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