White Chocolate Cranberry Cookies are filled with tart dried cranberries, sweet chocolate chips, and crunchy macadamia nuts. These delicious cookies will be your go-to recipe for any holiday occasion.
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Why this White Chocolate Cranberry Cookie Recipe is a Keeper
These easy cookies are made with white chocolate chips and dried cranberries, and are great for the holidays with their red and white color. Here are a few reasons why you’ll love these cookies with cranberries and white chocolate chips:
- 15 Minute Treat: It only takes 15 minutes to make these delicious cranberry macadamia nut white chocolate cookies.
- Family Favorite: These sweet white chocolate chip cranberry cookies are perfect for family gatherings, and you can make them with your kids.
- Adaptable: Easily adjust the ingredients in these cranberry cookies to your tastes and dietary needs.
Is White Chocolate Actual Chocolate?
White chocolate contains cocoa butter, so it’s considered to be “real chocolate.” However, white chocolate isn’t made with cocoa liqueur, like dark chocolate or milk chocolate.
Ingredient Notes for Craisin and White Chocolate Cookies
Chocolate cranberry cookies are super easy to make, despite their perfect combination of delicious ingredients! These cookies studded with white chocolate chunks and cranberries also include macadamia nuts for the perfect texture. Here are a few ingredients you’ll need to make them:
- Flour: All purpose flour will give you soft white chocolate cranberry cookies.
- Cranberries: Make this recipe using 1 cup of dried cranberries, or Craisins.
- White Chocolate Chips: White chocolate chips pair great with Macadamia nuts. You can use Ghirardelli classic white chips or your favorite brand. Adjust the amount of white chocolate chips to your personal preferences.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for the Best White Chocolate and Cranberry Cookies
- Dough: Make dough up to three days in advance and store in the fridge until ready to bake.
- Freeze: Make the dough and form into balls and freeze for up to three months in an airtight container. Thaw in the refrigerator when you’re ready to bake these holiday cookies.
Cookie Scoop & Special Equipment Needed
- Cookie Scoop: Use a cookie scoop to get uniform, even cookies of the same size and shape.
- Parchment Paper: Line the baking sheets with parchment paper to prevent the cookie dough from sticking.
- Wire Rack: After you let the cookies cool on the baking sheet, transfer to a wire rack to allow the cookies to cool completely.
White Chocolate Chip Pro Tip
Save some chocolate chips to decorate the cookies with. They’re already full of white chocolate chips, but you can even put some on top of the cookies.
How to Make Craisin and White Chocolate Chip Cookies
I love this recipe for one of my favorite cookies, which is made with white chocolate chips and cranberries. They’re delicious when the cookies are warm out of the oven, and make great gifts. Follow the steps below to learn how to make these sugar cookies.
These are the basic steps for making cranberry white chocolate cookies. Refer to the full, printable recipe card below for detailed instructions.
1. Prep Parchment-Lined Baking Sheets
Preheat the oven and line large baking sheets with parchment paper or silicone baking mats. In a large bowl or stand mixer, combine the cream, brown sugar, and white sugar until smooth.
2. Combine Ingredients for Cookie Dough
Mix in the vanilla extract and egg, then the flour and baking soda. Then, add macadamia nuts, dried cranberries, and white chocolate.
3. Bake Cookies
Right before baking, use the cookie scoop to drop cookie dough balls onto the prepared baking sheet. Place the cookies about two inches apart on your prepared baking sheet, as the cookies will spread. Place the baking sheets in the oven and bake the cookies for a baking time of 10-12 minutes, or until set. Cool for 5 minutes on the baking sheet once the cookies come out of the oven, then transfer to a wire rack to cool completely.
How to Store and Freeze Soft White Chocolate Cranberry Cookies
- Storing: Store cookies in an airtight container at room temperature.
- Freeze: Freeze in an airtight container with layers of wax paper or parchment in between.
Variations and Substitutions for Soft and Chewy White Chocolate Chip Cranberry Cookies
- Nuts: Use different nuts, like walnuts or chopped pecans.
- Fresh Cranberries: Cut fresh cranberries in half and use them to make these cookies.
- Morsels: You can use white chocolate morsels, but these have a different texture than white chocolate chips.
- Spices: Add in some spices, like nutmeg or cinnamon.
Dried Cranberry Cookie Recipe FAQs
Different sized cookie scoops are ideal for making different kinds of cookies. For this recipe, you’ll probably want a medium scoop, like the one from OXO Good Grips.
You don’t need to, but chilling the dough is recommended, as it prevents the cookies from spreading too much.
If your cookies are overspreading, they may have been too big or placed too closely together. You can chill the dough, or place them further apart.
You want a little something for everyone, try these favorites:Smores Cookies,Brownie Crinkle Cookies and Strawberry Jam Cookies (Thumbprints).
Expert Tips for Making Cranberry Chocolate Cookies
- Butter: Make sure the butter is room temperature to make it easier to mix.
- Dough: Don’t overmix your cookie dough; mix the ingredients just until incorporated.
- Cornstarch: Cornstarch helps the cookies keep their shape as they bake. It binds the ingredients together and also acts as an additional leavener.
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White Chocolate Cranberry Cookies
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Ingredients
- ½ cup Salted Butter, softened
- ½ cup Light Brown Sugar, packed
- ½ cup Granulated Sugar
- 1 tablespoon Vanilla Extract
- 1 Egg, room temperature
- 1 ½ cup All Purpose Flour
- 1 ½ teaspoon Baking Soda
- 1 cup Dried Cranberries
- ¾ cup White Chocolate Chips
- ¾ cup Macadamia Nuts, chopped
Instructions
- Preheat oven to 325°. Line 2 baking sheets with parchment paper and set aside.
- In a large bow, combine the cream and sugars, and cream until smooth.
- Next, add in the vanilla and egg, mixing until incorporated.
- Add in the flour and baking soda, mixing until thoroughly combined.
- Fold in the dried cranberries, white chocolate chips, and macadamia nuts until combined.
- Drop about 2 tablespoons of dough onto baking sheet, placing about 2” apart. Allow to bake for10-12 minutes until the center has just set. Cool on the baking sheet for 3-5 minutes before moving to a cooling rack to cool completely.
Christina’s Notes
- Butter: Make sure the butter is room temperature to make it easier to mix.
- Dough: Don’t overmix your cookie dough; mix the ingredients just until incorporated.
- Cornstarch: Cornstarch helps the cookies keep their shape as they bake. It binds the ingredients together and also acts as an additional leavener.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.