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White Chocolate Cranberry Cookies

Decadent White Chocolate Cranberry Cookies for Your Holidays

Delight in the rich flavors of White Chocolate Cranberry Cookies this holiday season. A perfect combination of creamy chocolate and tart cranberries.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Butter Provides moisture and chewy texture; substitute with margarine for a dairy-free option.
  • 3/4 cup Brown Sugar Adds moisture and caramelized edges; light or dark can be used.
  • 1/4 cup Granulated Sugar Contributes structure and aids in spreading.
  • 2 teaspoons Vanilla Extract Opt for pure vanilla for the best results.
  • 1/2 teaspoon Salt Balances sweetness and essential for flavor development.
  • Zest of 1 Orange Zest Adds citrus brightness; can swap with lemon zest.
  • 2 Eggs Room temperature eggs yield better results.
For the Dry Ingredients
  • 2 cups All-Purpose Flour For a gluten-free version, use a gluten-free flour blend.
  • 1 teaspoon Baking Soda Leavening agent that helps the cookies rise.
For the Mix-ins
  • 1 cup White Chocolate Chunks Choose real chocolate instead of chips for improved texture.
  • 1 cup Dried Cranberries Opt for unsweetened varieties for a healthier vibe.
  • 1/2 cup Chopped Walnuts Optional; can swap with pecans or omit for a nut-free treat.

Equipment

  • Mixing Bowl
  • baking sheets
  • Parchment paper
  • Spatula
  • Whisk

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Melt the unsalted butter in a saucepan until almost fully melted, then stir until smooth and cool for 5 minutes.
  3. Whisk the melted butter with brown and granulated sugar until smooth and glossy.
  4. Stir in vanilla, salt, orange zest, and eggs one at a time, mixing thoroughly after each.
  5. Gently add flour and baking soda, mixing until just combined.
  6. Fold in white chocolate chunks and dried cranberries.
  7. Chill the dough in the refrigerator for at least 1 hour, if desired.
  8. Scoop dough into 1.5-ounce balls, spaced 3 inches apart on baking sheets.
  9. Bake cookies for 8-10 minutes until edges turn golden.
  10. Cool on baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Ensure eggs and butter are at room temperature. Use the spoon-and-level method for flour to avoid dry cookies. Let cookies cool on sheets to firm up.

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