The perfect white chocolate and cranberry cookies! A sweet and tangy combination.
We can’t help but think of white chocolate and cranberry cookies as the sophisticated cousin of the oatmeal raisin cookie. Just as easy to make, just as easy to eat, but with a combination of sweet and tangy flavours, these cookies are special! We guarantee that these cookies will be a great addition to any cookie baking session!
What do you need to make white chocolate and cranberry cookies?
- Flour. We use all-purpose (regular) flour to make these cookies.
- Baking soda. This is the leavening agent that is used to make these cookies.
- White chocolate chips: We love to use white chocolate chips in this recipe, but you can also use a bar of white chocolate that you chop into chunks.
- Dried cranberries: Most dried cranberries have added sugar – check the packaging to ensure that the amount of added sugar is not excessive.
- Egg: Unless otherwise specified, all eggs used in our recipes are Large
- Unsalted butter: Using unsalted butter in baking is preferable to salted butter because you then control how much salt is included in your recipe.
- Salt: A pinch of salt helps bring out all of the flavours in the cookie.
- Nutmeg: Although the small amount of nutmeg we include in this recipe is optional, we do find that it gives a really nice flavour to these cookies.
- Brown sugar: You can use either light or dark brown sugar. When measuring it, be sure to pack it into your measuring cup.
- White sugar: Granulated white sugar is also used to help sweeten these cookies.
- Vanilla extract: If possible, be sure to use pure vanilla extract in these cookies.
Are dried cranberries healthy?
Actually, they are! This does not mean that these white chocolate and cranberry cookies are healthy however (they are still cookies guys!). Still the cranberries themselves are a good source of fiber, Vitamin E and Vitamin K. The also contain antioxidants which may guard against some chronic diseases. Also, keep in mind that most dried cranberries are sweetened with sugar.
What is white chocolate?
White chocolate is a confectionary made of cocoa butter, milk and sugar. Cocoa butter is the fat that you get from the cocoa bean, which is why this favourite baking ingredient is referred to as white chocolate in the first place. In order to be considered white chocolate, there are a few guidelines to be respected, particularly that there be at least 20% cocoa butter in the confectionary.
Can you freeze these white chocolate and cranberry cookies?
You can! You can either freeze the uncooked dough, or the baked cookies. If freezing the dough, we like to portion out the cookies, freeze them on a parchment lined baking sheet and then pop them into a freezer bag. You can then bake them from frozen or slightly thawed (you will need to adjust the cooking time). Alternatively, you can freeze baked cookies and just bring them to room temperature to serve.
Looking for more of our favourite baked goods? Check these out:
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White chocolate and cranberry cookies
- 1 Stand mixer or hand-held mixer with paddle attachment
- 1 Mini ice-cream scooper optional
- 1½ cups flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp nutmeg optional
- ½ cup unsalted butter, softened
- ⅔ cup brown sugar, packed
- ⅓ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup dried cranberries
- 1 cup white chocolate chips
- Preheat oven to 350 °F
- Whisk together the dry ingredients and set aside.1½ cups flour, ½ tsp baking soda, ¼ tsp salt, ¼ tsp nutmeg
- In the bowl of your stand mixer fitted with the paddle attachment, beat together the sugars and the butter for approximately 3 minutes. Next add in the egg and the vanilla extract and beat on medium speed for an additional 5 minutes⅔ cup brown sugar, packed, ⅓ cup white sugar, ½ cup unsalted butter, softened, 1 large egg, 1 tsp vanilla extract
- Add the dry ingredients to your wet ingredients and beat until just combined (that is, you see no more flour). Add in the cranberries and white chocolate and mix until combined.¾ cup dried cranberries, 1 cup white chocolate chips
- Place 1 tablespoon of dough on a parchment lined cookie sheet, leaving about 2 inches between cookies.
- Bake in middle rack of your oven for 8 - 10 minutes, or until bottoms are browned. The cookies will still appear very soft; this is fine. They will firm up as they cool. Allow cookies to cool on baking tray for a few minutes until you transfer them to cooling rack.