These White Chocolate Cranberry Cookies are slightly chewy, sweet, and delicious. I love making them during the festive holidays. They're great with a glass of milk!
We're in the thick of November, and although these aren't super "holiday" cookies (eg. sugar cookies), I made these White Chocolate Cranberry Cookies every year during the Christmas season when it was only my husband and myself.
I knew I had to make these cookies again, and boy am I glad I did!
My son took a bite and said, "Mom, how come you don't make these more?"
Oops. Guess I'll have to make these more often.
These cookies are nut-free so they're perfect for kids school lunchboxes. And they're red and white, perfectly festive for the holidays.
This recipe makes a small batch, but you can easily double it to make a full batch of 12 cookies.
Let me know if you make these! I'd love to see your creations -- tag me @siftandsimmer on Instagram or leave me a comment/rating below!
White Chocolate Cranberry Cookies
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 105 g all-purpose flour
- 75 g bread flour
- ½ teaspoon baking soda
- ½ C salted butter room temperature
- ¼ C brown sugar
- ½ C granulated cane sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- ¾ C white chocolate chips
- ½ C dried cranberries
- Preheat oven to 350°F/177°C. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together all the dry ingredients. Set aside.
- In a stand mixer fitted with a bowl and paddle attachment, add in the room temperature butter and sugars. Beat until light and fluffy, on medium speed, for about 2 minutes.
- Next, slow down the mixer and add in the egg and vanilla. Mix until combined.
- Sift in the dry ingredients (flours and baking soda) into the mixer. Stop the machine and scrape down the sides with a spatula and mix until a dough starts to form.
- Add in the white chocolate chips and dried cranberries. Mix until the chocolate chips and dried cranberries are incorporated.
- Remove bowl from mixer and use a small ice cream scoop to scoop out mounds. Place each mound onto the lined parchment paper and flatten a little with your hands. Repeat with the remaining and be sure to space out the cookies a few inches apart.
- Bake at 350°F/177°C for 12-15 minutes, until lightly golden in colour. Remove and cool on the sheet for 5 minutes before transferring to a cooling rack to completely cool.
- Store in an airtight container for up to 2 weeks.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.