How to make white chocolate chip cookies with cranberries with this delicious recipe for soft and chewy cookies like my favorite chocolate chip cookie recipe.

White chocolate cranberry cookies recipe

Why you love this recipe

This white chocolate chip cranberry cookie recipe is incredibly delicious for anyone who loves the combination of white chocolate and the fruity taste of dried cranberries.

Like my caramel cookie recipe, these cranberry cookies have crispy edges, a chewy soft center, and all the flavor of a great cookie.

Easy to make recipe with my tips to succeed and see thick and chewy cookies
Perfect combination of dried cranberries and white chocolate chips or I would add macadamia nuts.
Soft chewy center with crunchy edges and that toasted nutty flavor.

>> Try also these delicious recipes of M&M's Cookies or this recipe for Brown butter sugar cookies

Recipe for white chocolate cranberry cookies

Ingredients for this recipe

Here is an overview of the ingredients needed and possible substitutions to make this white chocolate cranberry cookies recipe at home, scroll down to see the quantities in the recipe card.

Butter: Use unsalted butter, take it out in advance or warm it up slightly in the microwave to have a softened butter.
Sugar: A mixture of white granulated sugar and brown sugar such as light brown sugar, cane sugar or dark brown sugar.
Egg: large and mostly at room temperature, leave it for a few minutes in a bowl of hot water if you didn't have time to take it out in advance.
Flour: All-purpose wheat flour or cake flour.
Yeast: A mixture of baking powder and baking soda.
Vanilla and salt: A pure vanilla extract essential to perfume the fleur de sel to bring out the flavors.
Dried cranberries: Use dried cranberries only for this recipe, the fresh cranberries might give too much juice I don't advise to use them.
Chocolate chips: preferably white chocolate chips or chocolate chunks, or dark chocolate or milk chocolate.

Optional

Chopped nuts: Macadamias are perfect with this recipe or crushed almonds, hazelnuts or pecans.
Spices: ground cinnamon spices, or gingerbread or pumpkin mix spices.
Dried fruits: You can replace the dried cranberries with dried grapes, dried cherries, dried raspberries, orange zest etc.

⚠️ You will find the quantities and complete instructions in the recipe card at the end of the page.

How to make the cranberry chocolate chip cookies

Cream butter and sugar

In a large bowl place room-temperature butter with white sugar and brown sugar.
Mix with an electric mixer for about 2-3 minutes until creamy and smooth.
Add the egg and vanilla extract and mix again with an electric mixer to incorporate.

Tip: Use room temperature ingredients to get a creamy and homogeneous texture.

Add dry ingredients

Add the dry ingredients, flour, baking powder, baking soda and a pinch of salt.
Mix this time with a spatula or wooden spoon until incorporated and have a smooth dough.
Finish by adding the dried cranberries and chocolate chips and mix just until incorporated.
Shape cookie dough balls with your hands or an ice cream cookie scoop and place on parchment paper-lined two baking sheets
Place the prepared baking sheets with the cookie dough balls in the refrigerator for 30 minutes or 15 minutes in the freezer.

Tip: You can mix all the dry ingredients together in another bowl beforehand and sift it together.

Baking

Preheat oven to 350°F / 180°C and bake the cranberry cookies in the oven at half height for about 13-15 minutes depending on the diameter until they are golden brown on the edges and still a little soft in the center.
Remove the cookies from the oven and let them cool a little on the baking sheet before moving them to a wire rack and let them cool completely.

Tip: Be careful with baking time, if the cookies are overcooked they will lose their soft and chewy cookie texture and be too crunchy.

Storage and Freeze instructions

Room temperature: White chocolate cranberry cookies can be stored at room temperature in an airtight container for about 1 week.

How to freeze? To freeze the baked cranberry cookies, wait until they are completely cooled before placing them in a storage bag and placing them in the freezer for up to 3 months.

Let them defrost overnight out of the fridge or use the defrost function of your microwave.

Tips and Tricks for this Recipe

Ingredients at room temperature: When the butter and eggs are at the same temperature they blend better and you will have a more homogeneous batter, do not use melted butter because you will have to let the batter rest longer in the fridge.

Be careful with the baking: Overbaked cookies are too dry, they are ready when they are a little golden on the edges and still soft in the center, while cooling it will firm up.

Freezing raw: Prefer to freeze raw rather than baked cookies, when shaped into a ball, place them in freezer storage bags.

Just take them out and let them thaw on the baking sheet for 1 hour before following the baking instructions.

Easy recipe for white chocolate cranberry cookies

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White chocolate chip cranberry cookies

4.5 from 10 reviews

Author: Fadela
Total Time: 35 minutes
Yield: 12 cookies

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Description

Recipe for white chocolate chip, cranberry and macadamia nut cookies ( for about 12-15 cookies)

Ingredients

115 g (1 stick) Butter - unsalted and softened
100 g (½ cup) Sugar - granulated
50 g (¼ cup) Brown sugar
1 egg - Large at room temperature
½ tsp Vanilla extract
200 g (1 ⅔ cups)Flour - all-purpose
1 ½ tsp baking powder
½ tsp Baking soda
½ tsp Sea salt
25 g (¼ cup) Dried cranberries
100 g (¾ cup) crushed macadamia nut - Optional
100 g (⅔ cup) White chocolate chips

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Instructions

In a bowl, whisk the softened butter with the granulated and brown sugar and mix until you obtain a fluffy mixture.
Add the egg and vanilla extract and whisk again to combine.
Add the dry ingredients, flour, baking soda and sea salt and mix with a spatula or wooden spoon just until combined.
Add the cranberries, macadamia nuts and white chocolate chips, film and place in the chill for 30 minutes to 2 hours.
Preheat your oven to 350°F / 180 °C and line a baking tray with parchment paper.
Using a large tablespoon or, ideally, an ice cream scoop, scoop out balls of dough weighing approx. 40-50 g, place them on the baking tray at sufficient intervals as they will spread and swell.
Bake for about 12-15 minutes, when they start to have a nice golden brown color, take them out of the oven and let them cool a little before moving them and then let them cool completely on a wire rack