Save This classic white chocolate cranberry cookie recipe has been my secret weapon for holiday gatherings and cookie exchanges for years. The perfect balance of sweet white chocolate and tart cranberries creates an irresistible flavor combination that keeps everyone coming back for more.
I first discovered this recipe when looking for something special to bring to my first office Christmas party. These cookies received so many compliments that I've been making them for every holiday season since, gradually perfecting the recipe over the years.
Ingredients
- All purpose flour: forms the foundation of these cookies giving them structure while still allowing for a tender crumb
- Baking soda: provides just enough lift without making them cakey
- Salt: balances the sweetness and enhances all the flavors
- Unsalted butter: adds richness and allows you to control the salt level use quality butter for best results
- Granulated sugar: creates those slightly crisp edges everyone loves
- Brown sugar: adds moisture and a subtle caramel note that pairs beautifully with the cranberries
- Large eggs: bind everything together and contribute to the chewy texture
- Vanilla extract: adds warmth and depth always use pure extract for the best flavor
- White chocolate chips: provide sweet creamy pockets throughout each cookie look for chips with real cocoa butter
- Dried cranberries: offer tartness to balance the sweetness and add a festive color choose plump unsweetened ones if possible
Instructions
- Prepare Your Workspace:
- Preheat your oven to 350°F and line two baking sheets with parchment paper. This temperature creates the perfect environment for cookies to spread slightly while maintaining chewy centers. The parchment prevents sticking and ensures even browning on the bottoms.
- Mix Dry Ingredients:
- Whisk together the flour, baking soda, and salt in a medium bowl until fully combined. This step distributes the leavening agent evenly throughout the flour, preventing uneven rising. Make sure to measure your flour correctly by spooning it into measuring cups and leveling off with a knife rather than scooping directly from the bag.
- Cream Butter and Sugars:
- In a large bowl, beat the softened butter with both sugars for a full 2 minutes until the mixture becomes light and fluffy. This incorporates air into the dough and helps create that perfect cookie texture. The butter should be soft enough to leave a slight indentation when pressed but not melted or oily.
- Add Wet Ingredients:
- Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. This creates an emulsion that helps with the structure of your cookies. Add the vanilla and mix until just combined, being careful not to overmix which can develop too much gluten.
- Combine Wet and Dry:
- Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no dry flour remains. Overmixing at this stage will result in tough cookies, so use a gentle hand and stop as soon as the ingredients come together.
- Fold in Add-Ins:
- Use a spatula to gently fold in the white chocolate chips and dried cranberries until evenly distributed throughout the dough. This gentle folding motion preserves the air you worked to incorporate during the creaming process.
- Form and Bake:
- Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Bake for exactly 10 to 12 minutes, until the edges just begin to turn golden but the centers still look slightly underdone. This ensures perfectly chewy cookies that will continue to set as they cool.
- Cool Properly:
- Let the cookies rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This resting period allows them to firm up enough to move without breaking while still maintaining their soft centers.
Save The dried cranberries are truly the star ingredient in this recipe. I discovered their magic when my grandmother added them to her traditional cookie recipe one Christmas when I was young. The way they plump slightly during baking and provide bursts of tartness against the sweet cookie base creates something truly special that plain chocolate chip cookies simply cannot match.
Make Ahead Options
The cookie dough can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This actually improves the flavor as the ingredients have time to meld together. When ready to bake, let the dough sit at room temperature for about 30 minutes to make it easier to scoop.
You can also freeze the unbaked cookie dough balls on a baking sheet until solid, then transfer them to a freezer bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time. This is perfect for when unexpected guests arrive and you need freshly baked cookies in minutes.
Seasonal Variations
Winter Holiday Version
Add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients
Substitute white chocolate chunks for chips and roughly chop the cranberries for more texture
Sprinkle cookies with coarse sugar before baking for a sparkling snow effect
Summer Picnic Version
Add the zest of one lemon to the wet ingredients for brightness
Mix in 1/2 cup of chopped macadamia nuts for a tropical twist
Use dried blueberries alongside or instead of cranberries for a red white and blue theme
Fall Harvest Version
Add 1/4 teaspoon of ground ginger and 1/2 teaspoon cinnamon to the dry ingredients
Mix in 1/2 cup of toasted pepitas for crunch and nutrition
Drizzle cooled cookies with a maple glaze made from powdered sugar and pure maple syrup
Troubleshooting Tips
If your cookies spread too much, your butter was likely too soft or melted. Chill the dough for 30 minutes before baking the next batch.
For cookies that don't spread enough, try flattening the dough balls slightly before baking or make sure your oven is properly preheated.
If the bottoms are browning too quickly, your oven may run hot. Try reducing the temperature by 25 degrees or moving the rack up one position.
Save This recipe is a versatile crowd-pleaser perfect for any occasion. Enjoy the simple joy of baking and sharing these delightful cookies!
Recipe FAQ
- → Why use both white sugar and brown sugar?
Combining white and brown sugar enhances flavor and helps achieve a soft, chewy cookie with a subtle caramel note.
- → How can I ensure cookies stay chewy?
Avoid overbaking; remove cookies when edges are golden but centers still look soft. Let them cool on the baking sheet briefly.
- → Can I substitute dried cranberries with fresh cranberries?
Fresh cranberries introduce more moisture and tartness, possibly altering texture. Dried cranberries are recommended for best results.
- → What can I add for extra flavor?
Toasted pecans or walnuts, or swapping dark chocolate chips, add unique flavors and texture to the cookies.
- → Is softened butter important?
Yes, softened butter creams properly with sugars, ensuring the dough is smooth and the cookies have the desired texture.