White Chocolate Cranberry Cookies

The holiday season calls for treats that are as festive as the decorations themselves. These White Chocolate Cranberry Cookies capture the essence of winter festivities, offering a blend of sweetness from white chocolate and tartness from cranberries. These cookies are a delightful mix of flavors and textures that make them perfect for Christmas parties, cookie exchanges, or simply enjoying with a cup of coffee on a cozy day.

Ingredients You’ll Need for the White Chocolate Cranberry Cookies:

For the Cookie Dough:

• Unsalted Butter: Creates a rich, creamy base and provides moisture. Room temperature butter ensures proper creaming with the sugars.
• Granulated Sugar & Light Brown Sugar: A combination of sugars gives the cookies sweetness and a soft, chewy texture. The brown sugar adds a hint of caramel-like depth.
• Vanilla Extract: Enhances the overall flavor of the cookies.
• Egg: Acts as a binder and adds structure to the dough.
• All-Purpose Flour: Forms the backbone of the cookies. Use gluten-free flour if needed.
• Baking Powder: Ensures the cookies rise slightly and have a light texture.
• Fine Sea Salt: Balances the sweetness and enhances the other flavors.
• White Chocolate Chips: Adds creamy, sweet bursts to every bite.
• Fresh or Dried Cranberries: Fresh cranberries provide a tart and juicy flavor, while dried ones give a sweeter, chewy texture.

You’ll need the following tools for making the White Chocolate Cranberry Cookies:

• Mixing Bowls: A large bowl for combining the cookie dough ingredients and smaller ones for measuring.
• Measuring Scale: To accurately measure all your ingredients in grams.
• Hand Mixer or Stand Mixer: For creaming the butter and sugars, and mixing the dough.
• Spatula: To fold in the dry ingredients and combine the mixtures.
• Baking Sheet: For baking the cookies.
• Parchment Paper: To line the baking sheet, preventing the cookies from sticking.
• Cookie Scoop: To evenly portion out the dough.
• Cooling Rack: For allowing the cookies to cool evenly after baking.

Here is the full Recipe:

Ingredients:

For the Cookie Dough:

• 170.25 g (12 Tbsp or 1.5 sticks) unsalted butter, at room temperature
• 100 g (½ cup) granulated sugar
• 110 g (½ cup) packed light brown sugar
• 2 tsp vanilla extract
• 1 large egg, room temperature
• 250 g (2 cups) all-purpose flour (or your favorite gluten-free flour, measured correctly)
• 1 tsp baking powder
• 0.5 tsp fine sea salt
• 135 g (¾ cup) white chocolate chips
• 200 g (1 cup) fresh cranberries (coarsely chopped) or dried cranberries

Directions:

Prepare the Dough:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. In a large mixing bowl, cream the unsalted butter, granulated sugar, and light brown sugar together using a hand mixer or stand mixer with a paddle attachment. Beat on medium speed for about 2-3 minutes, or until the mixture is light and fluffy. This step is crucial for incorporating air into the dough, which results in tender cookies.
3. Mix in the vanilla extract, blending until evenly distributed. Add the egg and continue mixing until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed. Be careful not to overmix, as this can lead to tough cookies. Stop as soon as the flour disappears into the dough.
5. Using a spatula, gently fold in the white chocolate chips and chopped cranberries. Ensure they are evenly distributed throughout the dough.

Chill the Dough:

1. For best results, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling helps the dough firm up, making it easier to handle and ensuring the cookies don’t spread too much during baking.

Bake to Perfection:

1. Scoop about 1 ½ tablespoons of dough for each cookie (a medium cookie scoop works well) and roll it into a ball. Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each one.
2. Bake the cookies for 10-12 minutes, or until the edges are set and slightly golden. The centers will look soft but will firm up as they cool.
3. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Tricks:

Tips for the Cookies:

• Use Room Temperature Ingredients: Room temperature butter and eggs mix more evenly into the dough, ensuring a smoother consistency and better texture.
• Don’t Skip the Chill: Chilling the dough prevents the cookies from spreading too much while baking and enhances the flavors by allowing the ingredients to meld.
• Customize the Texture: If you prefer a slightly firmer cookie, bake for an extra 1-2 minutes. For a chewier texture, underbake slightly.
• Fresh vs. Dried Cranberries: Fresh cranberries provide a tart, juicy bite that contrasts beautifully with the white chocolate. If using dried cranberries, you might want to reduce the sugar slightly to balance the sweetness.

General Tips:

• Cookie Size: Use a cookie scoop or spoon to ensure uniform cookie sizes. This helps them bake evenly and ensures they are all done at the same time.
• Baking Sheets: Use parchment paper or silicone baking mats to prevent the cookies from sticking and to promote even baking. If you don’t have either, make sure to lightly grease the baking sheets.
• Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and prevents them from breaking apart.
• Serving: Serve these cookies slightly warm or at room temperature. They pair wonderfully with a cup of coffee or hot chocolate, making them perfect for a cozy afternoon snack or dessert.

Variations:

• Add Nuts: Chopped pecans or walnuts can add a delightful crunch to these cookies.
• Make It Gluten-Free: Swap all-purpose flour with a high-quality gluten-free baking blend. Ensure it includes xanthan gum for structure.
• Use Zests: Experiment with orange, lemon or lime zest for a citrus twist.
• Switch the Chocolate: Substitute white chocolate with dark or milk chocolate for a richer flavor profile.

More Christmas Baking Ideas:

• Marbled Chocolate Christmas Cookies – Elegant and easy, these buttery cookies are decorated with swirls of white and dark chocolate for a dazzling holiday treat.
• Santa Hat Cookies – These jam-filled Linzer cookies shaped like Santa hats will be the highlight of your cookie exchange this year!
• Melted Snowman Cookies – Creative and delicious, these cookies feature melted marshmallows and charming decorations for a frosty holiday vibe.
• Cinnamon Stars (Zimtsterne) – A timeless classic made with nuts and cinnamon, these star-shaped cookies are a staple of holiday baking.
• Roasted Matcha Cookies – With their unique roasted matcha flavor and creamy topping, these cookies bring a modern twist to your holiday treats.

Watch the recipe video here. Let’s get to baking! Here is the full recipe: