White Chocolate Cranberry Christmas Cookies
These soft and chewy cookies combine creamy white chocolate with tart cranberries for the perfect holiday bite. They’re festive, colorful, and so easy to whip up for parties, gifting, or cozy nights at home.
Ingredients
- 1 cup 2 sticks unsalted butter, softened – gives the cookies a rich, chewy texture.
- 1 cup brown sugar packed – adds moisture and caramel-like flavor.
- ½ cup granulated sugar – balances sweetness.
- 2 large eggs – helps bind and add richness.
- 2 teaspoons vanilla extract – for warm sweet depth.
- 2 ½ cups all-purpose flour – provides structure.
- 1 teaspoon baking soda – helps the cookies rise slightly.
- ½ teaspoon baking powder – adds a light lift.
- ½ teaspoon salt – balances flavors.
- 1 cup dried cranberries – tart and chewy can substitute with dried cherries or raisins.
- 1 ½ cups white chocolate chips or chunks – creamy sweetness substitute with milk or dark chocolate for a twist.
- Optional: ½ cup chopped nuts pecans, walnuts, or pistachios – for crunch and extra flavor.
- Substitutions & Variations:
- For a healthier twist use whole wheat pastry flour for half the flour.
- Swap dried cranberries with fresh cranberries chop them and toss lightly with sugar before folding in.
- For a holiday pop of color add ½ cup pistachios for a red and green cookie.
Instructions
- Preheat & Prepare
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Cream Butter & Sugars
- In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes). This creates a tender cookie base.
- Add Wet Ingredients
- Beat in eggs one at a time, then mix in vanilla extract until smooth.
- Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet mixture, mixing just until combined. Don’t overmix.
- Fold in Mix-Ins
- Gently fold in dried cranberries and white chocolate chips (and nuts, if using) until evenly distributed. The dough should be soft but not sticky.
- Scoop & Shape
- Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets, spacing about 2 inches apart. For thicker cookies, chill the dough for 20–30 minutes before baking.
- Bake Until Golden
- Bake for 9–11 minutes, or until edges are lightly golden but centers still look slightly soft (they will continue to set as they cool).
- Cool & Serve
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm, or let cool completely before packaging.
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