White Chocolate Cranberry Cookies – A Perfectly Chewy, Sweet, and Tart Delight!

If you're looking for a cookie that combines the creamy sweetness of white chocolate with the tangy burst of cranberries, look no further than these irresistible White Chocolate Cranberry Cookies. These cookies offer a delightful balance of flavors, with the chewiness of dried cranberries perfectly complementing the rich, smooth white chocolate. Whether you're baking them for the holidays, a special occasion, or just because you’re craving something sweet, these cookies are bound to become a new favorite!

Scroll down for the recipe!

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Why You’ll Love White Chocolate Cranberry Cookies

These cookies have everything you want in a dessert: a soft and chewy center, slightly crisp edges, and bursts of both sweet and tart flavors in every bite. The combination of dried cranberries and white chocolate chips creates a lovely contrast of textures and flavors. Plus, the addition of cornstarch ensures the cookies stay soft and tender, even after cooling!

The dough is easy to make and can be chilled ahead of time, which means you can prepare the dough when you have time and bake it whenever you're ready. They also freeze well, making them perfect for a make-ahead treat or a last-minute snack to impress guests.

The Inspiration Behind White Chocolate Cranberry Cookies

These cookies are inspired by the classic pairing of sweet and tart, using white chocolate chips for their smooth, milky flavor and dried cranberries for their slightly tangy bite. The dough itself is rich but not overly sweet, creating the perfect canvas for these bold flavors to shine. The result is a cookie that is festive enough for holiday gatherings yet simple enough to enjoy any time of year.

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Baking Tips for Perfect White Chocolate Cranberry Cookies

1. Chill the Dough: For the best results, chilling the dough is essential. It allows the flavors to meld together and gives the cookies a better texture. Chilled dough also prevents the cookies from spreading too much during baking, resulting in a thicker, chewier cookie.
2. Watch the Baking Time: These cookies bake quickly, so keep an eye on them. They should be barely golden brown when you take them out of the oven. The cookies will continue to firm up as they cool on the baking sheet.
3. Customize to Your Taste: Feel free to add a handful of chopped nuts, like pecans or walnuts, for some extra crunch. You can also substitute the white chocolate with dark or milk chocolate chips if you prefer.

Nutritional Information (Per Cookie, Based on 24 Cookies):

• Calories: 140 kcal
• Fat: 7g
• Carbohydrates: 18g
• Protein: 2g
• Sodium: 65mg
• Fiber: 1g

Serving Suggestions

These cookies are delicious on their own, but they also pair wonderfully with a glass of cold milk or a cup of hot tea or coffee. If you're feeling extra indulgent, you could serve them alongside a scoop of vanilla ice cream for a decadent dessert.

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Storage and Freezing Tips

• Storage: Store these cookies in an airtight container at room temperature for up to 5 days.
• Freezing: The cookie dough can be frozen for up to 3 months. Simply roll the dough into balls and freeze them on a cookie sheet before transferring to a ziplock bag. When ready to bake, you can bake them straight from the freezer, adding an extra minute or two to the baking time.

Fun Fact: Cranberries and White Chocolate – A Match Made in Heaven

Cranberries, native to North America, have long been used in sweet and savory dishes alike. Pairing them with white chocolate—a sweet, creamy product made from cocoa butter—creates a balanced flavor profile. The tartness of cranberries cuts through the richness of white chocolate, making this duo a favorite in many holiday desserts.

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White Chocolate Cranberry Cookies Recipe

Ingredients:

• ¾ cup unsalted butter, softened to room temperature
• ¾ cup dark brown sugar
• ¼ cup granulated sugar
• 1 egg, at room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• ¾ cup white chocolate chips
• ¾ cup dried cranberries

Instructions:

1. Prepare the baking sheet: Line a cookie sheet with parchment paper and set aside.
2. Cream the butter and sugars: In a large bowl, cream together the butter, dark brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
3. Mix the dry ingredients: In a separate bowl, whisk together the flour, cornstarch, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Add the mix-ins: Gently fold in the white chocolate chips and dried cranberries until evenly distributed throughout the dough.
5. Chill the dough: Cover the dough and chill in the refrigerator for at least 1 hour (or up to 3 days).
6. Preheat the oven: When ready to bake, preheat your oven to 350°F (175°C).
7. Form the cookies: Drop balls of dough onto the prepared cookie sheet, about 1.5 tablespoons per cookie. If desired, press a few extra white chocolate chips on top of each cookie for a more decorative look.
8. Bake: Bake the cookies for 8-9 minutes, until they are barely golden brown. They will continue to firm up on the cookie sheet after baking.
9. Cool: Let the cookies cool on the cookie sheet for 5-10 minutes before transferring to a wire rack to cool completely.

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These White Chocolate Cranberry Cookies are the perfect balance of sweet and tart, chewy and crisp. Whether you’re making them for a holiday cookie exchange or just to treat yourself, these cookies are guaranteed to delight. Their soft, chewy texture and bursts of white chocolate and cranberry flavor will have everyone reaching for seconds (and maybe thirds!).

Happy baking!