Cranberry White Chocolate Cookies is soft, tender and chewy, they are puffy and golden with lots of buttery vanilla flavor and studded with tart cranberries and sweet white chocolate chips!
They are perfect for the holiday season and cookie exchanges!
Cranberries are especially popular in appetizers, main dishes, and desserts this time of the year, cranberries and white chocolate chips cookies start popping up everywhere at this time. Cranberries and white chocolate are one of my favorite flavor combination ever! These two provide a great holiday feel to any dessert.
How to Make Cranberry White Chocolate Cookies?
- In the bowl of a stand mixer, beat together the butter, brown sugar, sugar with the paddle attachment until light and fluffy
- Beat in the vanilla and egg to combine and lastly beat in the flour, cornstarch, baking soda, and salt until combined
- Stir in the cranberries and white chocolate chip by hand
- Cover dough tightly with plastic wrap and chill for at least 2 hours (you can chill it overnight if you like, but 2 hours chill time is mandatory to prevent cookies from spreading and to create that light and chewy texture)
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats, set aside
- Remove chilled dough from fridge and roll into tablespoon-size balls
- Place onto the baking sheets about 1-2″ apart from another
- Bake about 8-10 minutes until barely golden brown around the edges
- Allow cookies to set on the baking sheets for about 10 minutes then transfer to a cooling rack to cool completely
You can press a few white chocolate chips in a warm cookie if desired. The base of this cookie dough is the same one that I have used for other cookie recipes and it never fails. These cookies bake up perfectly every time and stay soft and chewy for days. You could even mix some chopped pecans or pistachios into this cookie dough too.
Can You Make Ahead and Can You Freeze cookies?
Cookies stay fresh covered at room temperature for up to 1 week
You can make the cookie dough and chill it in the refrigerator for up to 3 days
Allow to come to room temperature then bake
Baked cookies freeze up to 3 months
The delicious flavor of cranberries and white chocolate chips! Now, when your holiday preparations are over I can wish you to spend holidays in peace and harmony with your friends and family and enjoy this simple recipe!
Related Posts - More recipes you might like:
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- Pinch of salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
- In the bowl of stand mixer, beat together the butter, brown sugar, sugar with the paddle attachment until light and fluffy
- Beat in the vanilla and egg to combine and lastly beat in the flour, cornstarch, baking soda and salt until combined
- Stir in the cranberries and white chocolate chip by hand
- Cover dough tightly with plastic wrap and chill for at least 1 hour (you can chill it overnight if you like, but 1 hour chill time is mandatory to prevent cookies from spreading and to create that light and chewy texture)
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicon baking mats, set aside
- Remove chilled dough from fridge and roll into tablespoon size balls
- Place onto the baking sheets about 1-2" apart from another
- Bake about 8-10 minutes until barely golden brown around the edges
- Allow cookies to set on the baking sheets for about 10 minutes then transfer to cooling rack to cool completely
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