These Cranberry White Chocolate Chip Cookies are the perfect sweet snack to enjoy yourself or share with your family or friends. Indulgent with cranberries to balance the sweetness, I always double the recipe and keep some dough in the freezer for future baking projects or when I want a few freshly baked cookies!
I love the touch of red and white that pop out the tops of the cookies, so tempting and a clue as to the delights that are hidden inside each one! Bursting with exquisite flavors in every bite, they are super easy to make and delicious!
If you want to make these during the holidays, you can substitute eggnog flavoring for the vanilla! Or try coconut, nutmeg, or other favorite flavors. My preferred maker of flavorings is LorAnn Oils. They make amazing products that are concentrated so just a drop or two is enough. They are designed to be used in candy making and are much more intense than ordinary flavorings. The first time you use any of LorAnn oils, always add them one drop at a time, tasting until it is just right. Do NOT use a teaspoon measure for these super strong oils!
This recipe makes 2-inch cookies which are small by today’s standard but perfect for parties and giveaways. If you want larger cookies, double the recipe and use a larger scoop. The baking time will be longer – use your best judgment and watch carefully so they don’t get too brown!
Now let’s get to these amazing cookies! I hope they bring a smile to your face and joy to your heart. Happy Chocolate Monday my friends!
Key Ingredients for Cranberry White Chocolate Chip Cookies:
- All-purpose flour or gluten-free flour blend
- Baking soda and salt
- Granulated sugar and brown sugar
- Sweetened dried cranberries
- White chocolate chips
How do I freeze these for later baking?
I like to form the dough into a couple of logs and wrap in parchment paper. Then I write on the parchment the name of the cookies, the baking temperature and timing and wrap tightly with plastic wrap. When you’re ready for freshly baked cookies, just pull them out of the freezer, unroll them and let stand for a couple of minutes before slicing into disks. Bake as directed.
Be sure to use sweetened cranberries or the cookies will be very tart.
To get just a drop or two from small bottles of flavorings like those from LorAnn, I buy dropper bottle tops and replace the regular tops with the droppers. Then I can squeeze as much or as little as I need for any recipe. I get the threaded droppers that screw onto the tops of the bottles. Just be sure to get the right size for the bottles you are buying!
How to make Cranberry White Chocolate Chip Cookies:
- Whisk together the flour, baking soda, and salt together; set aside
- Cream the butter and both sugars until smooth; beat in the egg and vanilla
- Mix in the dry ingredients then stir in the cranberries and white chocolate chips
- Refrigerate dough 20 minutes for puffier cookies
- Bake 10 to 11 minutes until golden brown; leave on the baking sheet a few minutes then transfer to a wire rack for cooling
Kitchen Tools I Use to Make This Recipe (affiliate links):
- 1 cup (120g) all-purpose flour or gluten-free flour blend
- 1/2 tsp baking soda
- 1/2 tsp kosher or fine sea salt
- 1/2 cup (1 stick; 113g) butter, at room temperature
- 1/2 cup (96g) granulated sugar
- 1/3 cup (65g) firmly packed light brown sugar
- 1 large egg
- 1 tsp vanilla paste or pure vanilla extract
- 1/2 cup (60g) lightly sweetened dried cranberries
- 1/2 cup (85g) white chocolate chips
- Place oven racks in the top and bottom third of the oven and preheat to 350°F. Line two baking sheets with parchment sheets or Silpats.
- n a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
- In the bowl of your stand mixer using the paddle attachment, cream the butter and sugars together until smooth, about 3 minutes. Add the egg and vanilla and beat until just blended.
- Add the dry ingredients; beat until just incorporated and there are no more white streaks in the batter. Stir in the cranberries and chocolate chips.
- For thicker, puffier cookies, place the cookie dough in the refrigerator for 20 minutes to chill it. This will help keep the cookies from spreading as much. Return the dough to the refrigerator in between rounds of baking.
- Using a small 1 tbsp spring-loaded ice cream scoop, drop dough balls about 2-inches apart on prepared baking sheets.
- Bake 10 to 11 minutes until golden brown, spinning the baking sheet(s) so those cookies in the front are now in the back halfway through for even baking.
- Remove from the oven and let them sit on the baking sheet(s) to cool slightly and firm up before transferring to a wire rack to finish cooling.
Amount Per Serving: Calories: 37Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 5mgSodium: 85mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 1g
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This post was first shared in Dec 2017. The article was updated in 2020.