Cranberry White Chocolate Cookies
These chewy cookies are full of dried cranberries and white chocolate chips that have a perfect balance between sweet and tart.
I feel no shame in telling you that these cookies are amazing even though it’s my recipe. Call it a shameless plug, I don’t care. I feel like I can shamelessly brag about these cookies because I don’t like white chocolate. Like, at all.
But I REALLY, REALLY like these cookies.
And so, that gives me a license to brag about my own recipe.
At least, that’s what I’m telling myself.
These cookies can be enjoyed any time of the year, but they feel a little extra special around the holiday season. We are nearing the end of October here, and in Canada November starts getting all Christmas-y. It’s because we don’t have Thanksgiving in November. Ours is in October. So our mind is not on Thanksgiving anymore, but Christmas.
And so, I’m thinking about all the Christmas treats right now.
The good news about Christmas treats is that you can usually make them well in advance and then freeze them. Which is a great idea. You know why? Early in the Christmas season you have tons of energy. You can bake multiple dozens of cookies in one day – no problem.
But as it inches closer to Christmas – you know, the time of year you actually NEED those dozens of cookies you baked for various events and parties, you are too tired to bake.
What if you could just pull a batch of already baked cookies from the freezer?
Well, you can! So, don’t worry if it isn’t close enough to the actual holiday – bake away!
Someone told me these cookies are called Kris Kringle cookies and that pecans can be added to them. Because I’m not a white chocolate eater usually, I knew nothing about the official name of these cookies since it’s new to my cookie rotation.
So, call them Kris Kringle Cookies if you like, or Cranberry White Chocolate Chip Cookies. Either way they taste delicious!
Tips for Great Cookies
I’ve talked in previous blogs about how I spent years making bad cookies. Needless to say, I’ve learned a bit of what works and what doesn’t by trial and error.
If you are having trouble with baking cookies, here’s my tips:
- Make sure your butter is at room temperature. No, seriously – this one is super important.
- Make sure your eggs are at room temperature
- Refrigerate the dough if they are spreading too much
- Alternatively, you can turn up the heat if they are spreading too much.
- If they aren’t spreading enough, turn down the heat.
- Invest in new cookie sheets
- Use a cookie scoop. Trust me on this one.
- Use a kitchen scale to weigh your flour.
I used to think I just could never ever make good cookies – that I was just a bad cookie baker and to give up. You know, how some people joke that they have a black thumb for their garden instead of a green thumb.
In my mind, that’s pretty much how it was for me when it came to baking cookies. But I learned that I just needed to try some different things to get it to work.
So, if you are struggling to make the cookies you want, try some of the tips above and see if that changes things.
Cranberry White Chocolate Chip Cookies
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Ingredients:
- 3/4 cup sugar (150 g)
- 3/4 cup brown sugar (150g)
- 3/4 cup unsalted butter, room temperature (170 g)
- 1 egg, room temperature
- 2 tsp vanilla
- 2 1/4 cups flour (280 g)
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup white chocolate chips
- 3/4 cup dried cranberries
Step 1:
Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with a baking mat, or parchment paper or grease your pan if you prefer.
Step 2:
In a large bowl, beat the white sugar, brown sugar, and butter together. I like to use an electric hand-held mixer for this part.
Step 3:
Add in the egg and vanilla and mix until fully combined.
Step 4:
Add the flour, baking soda, and salt to the wet ingredients and mix together until all the ingredients are completely combined. You want to avoid overmixing.
Step 5:
Pour in the white chocolate chips and dried cranberries and fold them into the cookie dough.
Step 6:
Using a cookie scoop (standard-sized like this one,( or rolling into balls with about 2 tbsp of the cookie dough, place the cookies evenly on your greased or lined cookie sheets.
Step 7:
Bake for about 8-10 minutes. You want the edges to brown but the center will almost look slightly underdone.
How to Store the cookies
You can store these cookies in an airtight container for about a week. Alternatively, you can freeze these cookies for later enjoyment!
Want some other great cookie recipes? Try these:
Cranberry White Chocolate Chip Cookies
Ingredients
- 3/4 cup sugar 150 g
- 3/4 cup brown sugar 150g
- 3/4 cup unsalted butter room temperature (170 g)
- 1 egg room temperature
- 2 tsp vanilla
- 2 1/4 cups flour 280 g
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup white chocolate chips
- 3/4 cup dried cranberries
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with a baking mat, or parchment paper or grease your pan if you prefer.
- In a large bowl, beat the white sugar, brown sugar, and butter together. I like to use an electric hand-held mixer for this part.
- Add in the egg and vanilla and mix until fully combined.
- Add the flour, baking soda, and salt to the wet ingredients and mix together until all the ingredients are completely combined. You want to avoid overmixing.
- Pour in the white chocolate chips and dried cranberries and fold them into the cookie dough.
- Using a cookie scoop (standard-sized like this one,( or rolling into balls with about 2 tbsp of the cookie dough, place the cookies evenly on your greased or lined cookie sheets.
- Bake for about 8-10 minutes. You want the edges to brown but the center will almost look slightly underdone.