These white chocolate chip and cranberry cookies are one of my favourite cookies to make for Christmas but they’re amazing any time of year. The tart taste of cranberries burst through the cookie’s sweetness, and they’re the perfect combination of crispy and chewy.
White Chocolate Chip and Cranberry Cookie Recipe
Is there a more decadent combination than white chocolate and dried cranberries? I’m a sucker for anything that contains white chocolate. Pair it with tart, tangy, dried cranberries, and ohhhh, baby, I’m in heaven!
Remember my Oatmeal, Chocolate Chip and Canberry Cookies? Mmmm! Those are amazing too. I tend to make those cookies around the holidays though. That recipe yields a crazy amount of cookies (like 8 dozen or something), so it’s perfect if you like to bake for friends, neighbours and teachers at Christmas-time.
The cookies you see here are much quicker to make! They’re totally delicious, and the recipe yields a mere 2 dozen cookies. Much more practical for every day baking!
Ok! Let’s get started!
Ingredients for White Chocolate Chip and Cranberry Cookies:
Measurements can be found in the printable recipe card below
- softened butter or margarine
- brown sugar
- white sugar
- egg
- vanilla
- all-purpose flour
- salt
- baking SODA
- dried cranberries
- white chocolate chips
How to make White Chocolate Chip and Cranberry Cookies
1. Preheat oven to 350 degrees.
2. In large bowl, with electric beaters, blend butter/margarine, sugars, egg and vanilla until smooth.
3. Stir in flour, salt and baking soda.
4. Stir in white chocolate chips and cranberries
5. Drop by rounded tsp on baking stone or ungreased baking sheet. Space about 2 inches apart.
Bake until lightly browned (12-15 minutes). Wait a few minutes before transferring to a cooling rack.
Pour yourself a tall glass of milk, pile a few cookies on a plate, and sit back and enjoy!
White Chocolate Chip & Cranberry Cookies
Ingredients
- 3/4 cup softened butter or margarine (I personally use 1/2 cup butter and 1/4 cup margarine)
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 2 tsp vanilla
- 1.75 cups all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking SODA
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In large bowl, with electric beaters, blend butter/margarine, sugars, egg and vanilla until smooth.
- Stir in flour, salt and baking soda.
- Stir in white chocolate chips and cranberries
- Drop by rounded tsp on baking stone or un-greased baking sheet.
- Space about 2 inches apart.
- Bake until lightly browned (12-15 minutes).
- Wait a few minutes before transferring to a cooling rack.
Nutrition
More of our BEST Cookie Recipes:
Soft & Chewy Peanut Butter Cookies
Giant Chocolate Chip Cookie “Pizza”
Get the 3-5 Playful Preschool e-Book!
25+preschool activities by 25 bloggers, 10 printables, 50 links to activities not featured in the book all for $8.99!
Follow the Hooligans on Facebook
Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.
Tess
what’s the unit of measure for brown and white sugar?
3/4 brown sugar
1/2 white sugar
happyhooligans
Cups, Tess. Sorry about that. I’ll edit the recipe now.
Jann Molinari
These cookies are awesome!! This recipe is a keeper!! I’m sure I’ll be making these for years to come.
Andrea Pierce
Can I double the recipe?
happyhooligans
Sure! I always double cookie recipes!
mary rosales
How or what measures do you use to get 1.75 cups of flour?
happyhooligans
It’s 1 and 3/4 cups, Mary. If you look at this measurement converter, and scroll down to Dry Ingredients, it says 1cup = 128 grams and 3/4 cup = 96 grams. So that would be 224 grams flour. http://dish.allrecipes.com/cup-to-gram-conversions/
Valarie Sanford
Thank you so much, these are simply devine and I WONT live without them!!!
Dorothy Travis Bzdel
There’s not a printable version of this recipe!? Could we have one please!!
Jackie Currie
Hi Dorothy! I’ve added a printable recipe card now. Thanks for pointing out that the recipe was missing one!
Sadie
Excellent! I’ve tested more than 1,000 cookie recipes, so am not a novice when it comes to cookies. These are one of the best so far for both texture and flavor. I’m not a fan of cakey cookies. These are crispy around the edges and have a nice chew on the inside. The tart cranberries offset the sweetness of the white chocolate. I used white chocolate chunks because I prefer them to the chips. I also subbed shortening for the margarine. Those were the only changes I made to the recipe. Toasted chopped pecans would be a nice addition. My cookies were larger than the ones pictured. A full recipe yielded 15 cookies. It’s important not to overbake these. They set up as they cool.
Molly
I have made these before and they are delicious! I am making them again for Christmas- have you ever freezed the dough?
Jackie Currie
They’re my favourite cookies too, Molly. I haven’t tried freezing the dough though, sorry!
MarleneB
Delicious flavour but mine spread quite a bit. What would cause that to happen? Should refrigerate the dough before baking?
Jackie Currie
Was your butter melted when you started, Marlena? That’s happened to me before when I my butter is a bit melty instead of just soft.