These white chocolate chip cranberry cookies make an excellent treat during the holidays. Tart dried cranberries in combination with the sweet white chocolate chips keep these cookies soft and chewy. A simple, easy and effortless recipe gets cookies on the table in less than 30 minutes.
If you haven't tried the combination of white chocolate chips with cranberries then you are missing out on something good. In general, cranberries are a treat on their own. They taste absolutely amazing. I make some delicious cranberry shortbread squares which are very popular with everyone.
There is something about cranberries that is always a great addition in fall. I love adding them to my breakfast granola as well as to my salads. Did you know that the cranberry is considered among some of the worlds' healthiest foods? They are very high in antioxidants, even more than blackberries, raspberries or strawberries.
I also love cooking with cranberries. Both turkey and chicken go well with cranberry. Have you tried my Slow cooker Apricot Cranberry Chicken? So delish!! It's now become a family favorite.
About these cookies
This white chocolate chips and cranberries cookies recipe is as simple as they come. NO fuss and NO waste of time. It takes five minutes to prepare the dough, another 10 minutes to bake the cookies, and voila, you have fresh homemade cookies for tea. It can't get easier than that. Can it?
Can you imagine stacking these in a cookie jar? Simply tie a ribbon and you have the most delicious cookies to give as a gift for the holidays or any celebration.
Ingredients and substitutes
- Cornstarch - Also known as cornflour, adds a nice crisp to the cookies.
- White chocolate chip - I like the combination of white chocolate chips with cranberries. Especially because cranberries are tart, so the sweet white chocolate adds a nice depth of flavor. And yet, dark chocolate chips work just as well.
- Sugar - The brown sugar keeps them soft but the white sugar makes them crisp giving this cookie a perfect texture.
- Spices - I like adding pumpkin spice or gingerbread spice. And yet, simple cinnamon or nutmeg does an amazing job as well.
- Vanilla - Always add the best pure vanilla you can find, makes a huge difference. Rose essence is another great flavor for these cookies.
Step by step instructions
- Preheat the oven at 180 C / 360 F.
- Mix cornstarch, baking powder, salt and spices with the flour and set aside.
- Cream butter and sugars until light and fluffy.
- Add egg and egg yolk as well as the vanilla.
- Slowly incorporate the flour mixture without over mixing.
- Add the chocolate chips and cranberries.
- Scoop cookies onto a parchment-lined baking tray.
- Bake for 12 to 14 mins or until the edges are lightly golden.
- Enjoy!
Frequently asked questions
These cranberry cookies will keep in an airtight container for up to 2 weeks. You can also freeze the dough for up to a month or freeze the cookies for up to three months.
These cookies do not spread too much.
However, too much butter or sugar in the recipe can lead to cookies spreading. Also, too much baking powder or baking soda can also make cookies spread too much.
In addition, place cookies on a cold, not hot baking pan.
And make sure the oven is at the right temperature.
Absolutely. You can use about ½ cup finely chopped nuts to these cookies. I do have cranberry pistachio cookies that are very popular if you'd like to check it out.
Yes, these cranberry cookies have a good shelf life as a dough as well as cookies.
The dough, if wrapped well, can usually stay in the fridge for 5 to 6 days before baking.
And you can even place the cookies on a parchment-lined tray, wrapped well with cling wrap, for about 3 to 4 days.
In addition, the cookie dough can be frozen for a month or more if covered well. Hence, it's a great dough to have on hand in the freezer during the busy festive season.
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Description
Ingredients
- 1 ½ cup (190 g) All purpose flour
- 2 tbsp Cornstarch
- 1 tsp Baking powder
- ½ tsp Salt
- 1 Eggs
- 1 Egg yolk
- 6 oz (170 g) Butter unsalted
- ¼ cup (50 g) White sugar
- ½ cup (110 g) Brown sugar
- ½ tsp Spices cinnamon, pumpkin spice or nutmeg
- 7 oz (200 g) White chocolate chips (1 cup)
- 7 oz (200 g) Dried cranberry (1 cup)
- 2 tsp Vanilla
Instructions
- Preheat the oven at 180 C / 356 F.
- Mix cornstarch, baking powder, salt and spices with the flour and set aside.
- Cream butter and sugars until light and fluffy.
- Add egg and egg yolk as well as the vanilla.
- Slowly incorporate the flour mixture without over mixing.
- Add the chocolate chips and cranberries.
- Scoop cookies on a parchment-lined baking tray.
- Bake for 12 to 14 mins or until the edges are lightly golden.
- Enjoy!
Recipe Notes
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Tawnie K Kroll
Took these to a holiday party last night and everyone loved them!! Thanks!!
Veena Azmanov
Thank you Tawanie. So happy your party enjoyed these. Thanks for coming back to write this feedback
Jenn
These were such a hit last year at the holidays, I can't wait to make them again this year! I came back to get the recipe. Off to bake!
Veena Azmanov
Thank you, Jenn. So happy to hear you enjoyed these last year. Thanks for coming back to write this feedback.