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!
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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.
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).
- Roll the dough into balls and place on a baking sheet (photo 5).
- Bake until slightly golden brown (photo 6).
Frequently Asked Questions
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.
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.
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.
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.
More sweet recipes
- Oreo Rice Krispie Treats
- Sweet Puff Pastry Pinwheels
- Chocolate Pots
- Flapjacks with Dark Chocolate & Cherries
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!
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Cranberry and White Chocolate Cookies
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
- 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.
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