Fancy Sweets/ Party

Soft Cranberry and White Chocolate Cookies

December 19, 2020

Last Updated on December 19, 2020 by Slow The Cook Down

These delicious cranberry and white chocolate cookies are perfect for the holidays. Quick and easy to make from scratch, they are perfectly soft and sweet and every bite is super yummy!

A stack of cookies with white chocolate chunks and cranberries.

This post may contain affiliate links. Read my privacy policy here.

If you are a regular to Slow The Cook Down, you will know that I’m not much of a baker, in fact, this is my first ever cookie recipe on this site! This holiday season I thought I’d make an exception and bake up a bunch of delicious cranberry white chocolate cookies for you!

Due to my, let’s say, novice baking style, this recipe is adapted from the rather wonderful Soft Chocolate Chip Cookies from Sally’s Baking Addiction. The cookies are super soft and delicious, and are hands down my favorite on the rare occasions I do bake at home.

More more sweet treats to enjoy this holiday season, be sure to check out my Christmas Present Cakes and Baked Cranberry and Orange Cheesecake.

Half of a white chocolate cranberry cookie being held towards camera.

Ingredients

  • Butter: Use unsalted butter for this recipe. If you use salted, reduce the amount of added salt to 1/4 teaspoon.
  • Sugar: We use a mix of brown and granulated sugar in this recipe. The molasses in the brown sugar helps to create the chewy texture and a more complex flavor.
  • Egg: To bind the ingredients together. Use a fresh egg and free run / organic if you can.
  • Flour, baking soda and salt.
  • White chocolate: I used a block of white baking chocolate that I chopped into chunks. You can use white chocolate chips if you prefer.
  • Cranberries: Use dried cranberries for this recipe. They add a great burst of sweet and tart flavor to balance out the sweet white chocolate.

How to make soft white chocolate and cranberry cookies

Be sure to scroll down for the full recipe!

  • Beat together the sugar and butter and stir in the vanilla and egg (photo 1).
  • Mix together the dry ingredients (photo 2).
  • Combine the wet and dry ingredients (photo 3).
  • Fold in the white chocolate and cranberries, cover and chill (photo 4).
Four step by step photos to show how to make the cookie dough.
  • Roll the dough into balls and place on a baking sheet (photo 5).
  • Bake until slightly golden brown (photo 6).
Cookie balls on a baking sheet before and after being baked.
White chocolate cranberry cookies stacked on top of eachother.

Frequently Asked Questions

Do you need to chill the cookie dough?

It’s super important to chill your cookie dough before you bake the cookies. Chill for a minimum of 30 minutes and ideally for an hour. Chilling the dough causes the butter to solidify so they don’t spread as much doing baking.

How long do they keep?

Once your white chocolate and cranberry cookies have cooled completely, place them into an airtight container. They will keep well at room temperature for 3 to 4 days and in the fridge for up to a week.

Can you freeze them?

If you can’t make your way through this batch of 18 cookies, then freezing them is a great option and they will keep well for up to 3 months.

Freeze the cooled cookies solid on a baking sheet before placing in a freezer bag. Alternatively wrap them individually in foil or plastic wrap and place in a freezer proof container.

Thaw frozen cookies at room temperature for 30 minutes to an hour before enjoying.

What do you bake cookies on?

I baked my cookies in a few batches on a baking sheet. If you have a fairly new baking sheet, you can just lightly oil it before you place the cookie dough on. If you have an older tin, it’s best to use a sheet of parchment paper so that the cookies don’t stick.

If you are a frequent cookie baker, for sure invest in a silicon mat, they are well worth it.

Recipe Notes and Tips

  • I mixed these cookies by hand, but you can use a stand mixer if you prefer.
  • These cookies come out fairly large, if you prefer smaller ones make the balls about 1 1/2 tablespoons.
  • Leave room between the cookie dough balls on the baking sheet as they will spread. I put six on a half baking sheet.
  • I found that these cookies are best when slightly undercooked, when the edges are just starting to brown.
  • Let the cookies cool for 5 minutes on your baking sheet and then transfer to a cooling rack. This allows air to circulate around them so they stop cooking.
Two cookies on top of each other on a white background.

More sweet recipes

I love hearing from you!! If you have tried these white chocolate and cranberry cookies, be sure to scroll down, give them a star rating and let me know what you thought!

For more tasty treats, food inspiration and fun, be sure to follow me on FacebookInstagramTwitter and Pinterest – come say hi!

Be sure to keep in touch and sign up to Slow The Cook Down to grab your free e-book ‘Stress Free Recipes Made For Sharing’

Six cookies stacked on top of each other with one on it's side.

Cranberry and White Chocolate Cookies

These delicious cranberry and white chocolate cookies are perfect for the holidays. Quick and easy to make from scratch, they are perfectly soft and sweet and every bite is super yummy!
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 18 cookies
Calories: 233kcal

Ingredients

  • ¾ cup unsalted butter at room temperature (1.5 sticks / 170g)
  • ¾ cup brown sugar (150g)
  • ¼ cup granulated sugar (50g)
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup white chocolate chips
  • ½ cup dried cranberries

Instructions

  • In a large bowl or mixer, beat together the butter and the sugars until creamy.
  • Stir in the vanilla and beat in the egg until combined.
  • In a separate bowl, whisk together the flour, baking soda and salt.
  • Place the dry ingredients into the wet, and stir until combined.
  • Fold in the chocolate chips and cranberries. Cover and refrigerate for at least an hour.
  • Preheat the oven to 350F / 177c and line two baking sheets with parchment.
  • Roll the dough into balls with your hands, about 1.5 tablespoons of dough, and place on the baking sheets.
  • Bake for 10 to 12 minutes until just golden brown.
  • Cool for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Recipe adapted from Sally’s Baking Addiction’s Soft Chocolate Chip Cookies.
  • I mixed these cookies by hand, but you can use a stand mixer if you prefer.
  • These cookies come out fairly large, if you prefer smaller ones make the balls about 1 1/2 tablespoons.
  • Leave room between the cookie dough balls on the baking sheet as they will spread. I put six on a half baking sheet.
  • I found that these cookies are best when slightly undercooked, when the edges are just starting to brown.
  • Let the cookies cool for 5 minutes on your baking sheet and then transfer to a cooling rack. This allows air to circulate around them so they stop cooking.

Nutrition

Calories: 233kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 142mg | Potassium: 61mg | Fiber: 1g | Sugar: 20g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Tried this recipe? Pin it today!Mention @SlowTheCookDown or tag #SlowTheCookDown!

You Might Also Like

No Comments

Leave a Reply

Recipe Rating