Soft and chewy cookies loaded up with white chocolate and cranberries, these White Chocolate Chunk Cranberry Cookies are a big batch cookie recipe that’s perfect for cookie exchanges The sweetness of white chocolate is offset by the tangy kick from dried cranberries making this delicious cookie one you’ll also want to make any time you want a yummy treat.
There is no oatmeal in this cranberry cookie recipe as you might expect. Rather, this soft buttery cookie dough is more like shortbread cookies.
The holidays are always so hectic and sometimes it feels like there are not enough hours in the day to get everything done! Let’s not forget holiday baking either. These white chocolate cranberry cookies are a must! I love spending time in the kitchen creating scrumptious holiday cookies, candy, and squares and then making sure to sample everything. I mean I need to know how it tastes right? It’s a big job though and can get expensive when you consider the ingredients you need to buy for all the different recipes.
One easy way to save time and money on holiday baking is to join a cookie exchange where a group of friends each makes a cookie recipe enough to give a batch to each person. The end result is you’ll end up with a variety of cookies from everyone participating in the exchange. I used to do them every year when we lived back home in Ontario. It was great because I’d be able to try new recipes and get feedback from my friends and family on what they thought of my cookie recipe. All your holiday baking is pretty much done! It’s both fun and easy.
With red vibrant dried cranberries and white chocolate, this recipe looks festive and is ideal for the Christmas season. Plus, they are amazingly delicious. I’m talking you cannot just eat one! They’re always a hit with family and friends and are simple to make. Most of the ingredients you probably already have on hand at home. I only had to go out shopping for two of them: dried cranberries and white chocolate.
Disclosure: I am participating in the Burnbrae Farms campaign. I received special perks in exchange for my participation in this campaign. The opinions on this blog are my own.
Burnbrae Farms asked me to share a favourite cookie recipe where the only requirements were that it could be used in a cookie exchange and included eggs in the ingredient. Easy peasy! I knew right away that white chocolate cranberries cookies would be perfect. The combination of flavors is a winning combination.
Why You’ll Love White Chocolate Cranberries Cookies
- This white chocolate cranberry cookies recipe yields 2 1/2 dozen cookies that can easily be doubled or tripled.
- Perfect for a holiday cookie exchange.
- Quick and easy to make. These cranberry cookies couldn’t be any simpler to whip up.
- These cookies have the perfect texture. They are just the right amount of chewiness and soft tenderness.
- No chill time. These can be baked right away.
- Sugar: This recipe uses both brown sugar and white sugar. In fact, it uses more brown sugar than white sugar. Brown sugar can give cookies more chewiness, and a softer more moist texture.
- Butter: You’ll want to use room temperature butter to get the creaminess needed. For best results, I prefer using unsalted butter in my baking because the amount of salt can vary somewhat between brands, and it gives me more control over the sodium.
- Vanilla: Use pure vanilla extract when possible.
- Egg: Your eggs should be at room temperature.
- All-Purpose Flour
- Baking Soda: Helps create soft, fluffy cookies.
- White Chocolate Baking Bars
- Dried Cranberries
How to Make White Chocolate Chunk Cranberry Cookies
- Step One: Preheat oven to 350°F. In a large bowl, using a hand mixer, or bowl of a stand mixer fitted with a paddle attachment, beat sugars, room temperature butter, shortening, vanilla and egg on medium speed, until light and fluffy.
- Step Two: Combine the dry ingredients. Stir flour, baking soda and salt into sugar mixture. Mix in white chocolate and cranberries.
- Step Three: Drop rounded tablespoons of dough, or use a medium cookie scoop, onto an ungreased cookie sheet. The dough is crumbly so I find using my hands to form is the easiest way.
- Step Four: Bake for 11 to 13 minutes (or until light brown). Remove baking sheet from oven and cool 2 minutes on the cookie sheet. Transfer cookies to a wire rack to cool completely.
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What to Serve with White Chocolate Chunk Cranberry Cookies
Recipe Tips and Tricks
- For best results use a medium cookie scoop and your hands to shape the cookie dough balls. After scooping, briefly roll it in your hands before placing it on the baking sheet. This will ensure the cookies are evenly sized and baked.
- For the correct measurement of the flour, be sure you spoon it into the measuring cup then level it off with the back of a knife.
- Avoid using fresh cranberries. They would add too much moisture that could make your cookies soggy.
- To make your cookies extra pretty, press a few more dried cranberries and chocolate chunks into the tops of the cookies while they are still warm.
- You can make the cookie dough ahead and chill it for 3-4 days. Before baking, bring it to room temperature.
Variations and Substitutions
- You may substitute white chocolate chips for the chocolate chunks.
- A little orange zest would be a nice addition to these cookies.
- Like things nutty? Macadamia nuts or pecans would be terrific mix-ins.
Store cookies in an airtight container at room temperature for up to five days.
Can I Freeze?
Cookie dough balls may be frozen for up to three months. Bring to room temperature or bake from frozen for an additional 1-2 minutes. Baked cookies will freeze well for up to three months. I like to freeze them in zip-top freezer bags and double bag them, making sure to remove as much air as possible from the bag to prevent freezer burn. Thaw to room temperature before serving.
More Holiday Cookie Recipes
- Snowball Cookies
- Chocolate Peppermint Cookies
- Cinnamon Roll Cookies
- No-Bake Ritz Cracker Cookies
- Thumbprint Cookies
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
- 1 cup brown sugar
- ½ cup sugar
- ½ cup butter, softened
- ½ cup shortening
- 1 tsp vanilla
- 1 egg
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3/4 cup white chocolate baking bars, chopped into chunks
- 3/4 cup dried cranberries
- Preheat oven to 350°F. In a large mixing bowl, beat sugars, butter, shortening, vanilla and egg on medium speed, until light and fluffy.
- Stir flour, baking soda and salt into sugar mixture. Mix in white chocolate and cranberries.
- Drop dough in rounded tablespoons onto an ungreased cookie sheet. The dough is crumbly so I find using my hands to form is the easiest way.
- Bake for 11 to 13 minutes (or until light brown). Remove from oven and cool 2 minutes on the cookie sheet. Transfer cookies to a cooling rack to cool completely.
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Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 141Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 91mgCarbohydrates: 18gFiber: 0gSugar: 10gProtein: 1g