White Chocolate Cranberry Cookies Recipe

This festive White Chocolate Cranberry Cookies Recipe is a chewy and vibrant holiday staple that balances the sharp tartness of dried fruit with the creamy sweetness of white chocolate. Dotted with buttery macadamia nuts, these golden-edged treats are a perfect choice for cookie exchanges or a cozy afternoon snack.

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White Chocolate Cranberry Cookies Ingredients

The Dough Base:

• 1/2 cup Unsalted Butter, softened: The foundation for a rich flavor. Softened butter ensures the cookies spread just enough while remaining tender.
• 1/2 cup Packed Light Brown Sugar: Adds moisture and a hint of caramel flavor that pairs well with the nuts.
• 1/2 cup Granulated Sugar: Ensures the edges get that desirable crispiness.
• 1 tablespoon Vanilla Extract: A generous amount to enhance the creamy notes of the white chocolate.
• 1 Large Egg: Binds the dough together.
• 1 1/2 cups All-Purpose Flour: The structure of the cookie.
• 1 1/2 teaspoons Baking Soda: Gives the cookies a nice lift and promotes browning.

The Mix-ins:

• 1 cup Dried Cranberries, chopped: Provides a chewy texture and a burst of tartness that cuts through the sugar.
• 3/4 cup White Chocolate Chips: Adds pockets of creamy, milky sweetness.
• 3/4 cup Macadamia Nuts, chopped: These rich, high-fat nuts add a luxurious crunch and a buttery flavor profile similar to bakery-style cookies.

How To Make White Chocolate Cranberry Cookies

1. Preheat and Prep: Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper to prevent the white chocolate from sticking to the pan.
2. Cream Butter and Sugars: In a large bowl using an electric mixer, cream the softened butter, packed light brown sugar, and granulated sugar together until the mixture is smooth and fluffy.
3. Add Wet Ingredients: Add the vanilla extract and the egg to the butter mixture, mixing well until fully combined.
4. Sift and Mix: Sift together the flour and baking soda to remove any lumps. Spoon the flour mixture gradually into the creamed sugar mixture, mixing on low speed until a soft dough forms.
5. Fold in Goodies: Stir in the chopped dried cranberries, white chocolate chips, and chopped macadamia nuts by hand to distribute them evenly without overworking the dough.
6. Scoop: Drop the dough by heaping spoonfuls (about 2 tablespoons per cookie) onto the prepared baking sheets. Space them 2 inches apart to allow for spreading.
7. Bake: Bake one sheet at a time for 12 to 15 minutes. The cookies are done when the tops are lightly golden and the edges look set.
8. Cool: Let the cookies cool on the baking sheet for about 5 minutes to firm up (white chocolate stays soft longer than dark chocolate). Transfer to a wire rack to cool completely.

Recipe Tips

• Chop the Cranberries: Dried cranberries can sometimes be tough or leathery. Running a knife through them to chop them into smaller bits ensures a better distribution of flavor and a softer chew.
• White Chocolate Sensitivity: White chocolate has a lower burning point than dark chocolate. Watch the bottoms of the cookies carefully; if they are browning too fast, move the rack up a level.
• Nut Substitutions: If macadamia nuts are too expensive or unavailable, pistachios are a fantastic alternative that adds a lovely green color for holidays, or salted cashews for a similar buttery texture.
• Hydrate the Fruit: For an extra moist cookie, you can soak the dried cranberries in warm water (or orange juice) for 10 minutes, then pat them completely dry before adding to the dough.

What To Serve With White Chocolate Cranberry Cookies

• Earl Grey Tea: The citrus notes in the tea complement the cranberries.
• Hot Cocoa: A rich pairing for a cold winter day.
• Dessert Board: Arrange with dark chocolate squares and fresh orange slices.
• Warm Milk: Simple and classic.

How To Store White Chocolate Cranberry Cookies

• Room Temperature: Unusually for homemade cookies, these store very well. Keep them in an airtight container at room temperature for up to 2 weeks. The dried fruit helps retain moisture.
• Freezing: You can freeze the baked cookies for up to 3 months. Thaw on the counter. You can also freeze the dough balls and bake from frozen (add 2 minutes to the bake time).

White Chocolate Cranberry Cookies Nutrition Facts

• Calories: 180 kcal
• Carbohydrates: 24g
• Fat: 9g
• Protein: 2g
• Sugar: 16g

Nutrition information is estimated per cookie and varies based on the size of the scoop.

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