Christmas is cookie time, with many of us searching for the perfect cookie to bake for Santa. Cranberry and white chocolate chip cookies are the solution in my home.
These cookies are an American favorite and a recipe I’ve adopted in my Irish American kitchen.
I love cookies that are a little soft, with an unexpected chew. Cranberries take these cookies to new Christmas heights for me.
This recipe is easily adaptable and you can add extra ingredients such as walnuts or pistachios if you like a little more crunch in your cookies.
You could swap out the cranberries for raisins, or switch the white chocolate chips for milk or dark chocolate drops.
You can use a bar of chocolate instead of pre formed chocolate chips, and simply chop the chocolate into pieces with a knife. A really, really decadently rich chocolate takes any cookie over the top.
Today however, I’m going to stick to my basic white chocolate and cranberry cookie recipe.
These are deliciously sweet cookies and the combination of white chocolate and cranberries creates a truly delightful taste and texture in my humble opinion. A quintessentially Christmas cookie they add a perfect holiday flair to any cookie tray or gift basket.
And so, without further ado, here’s my recipe for this classic holiday cookie.
Ingredients For White Chocolate Cranberry Christmas Cookies:
Here you’ll find a quick list of what you’ll need for this recipe. Check out the printable recipe at the bottom of this post for US and Metric equivalent versions of the recipe. There you can choose the measurement system that works best for you.
- softened unsalted butter
- granulated sugar
- light brown sugar (packed)
- vanilla extract
- baking soda
- all purpose flour
- white chocolate chips
- dried cranberries
Equipment For Cookie Baking:
Here’s a quick list of the tools you’ll need to make these cookies.
- Baking Sheet
- Parchment Paper or a silicone baking sheet
- Handheld or Stand Mixer
- Measuring Cups
- Cookie Scoop
Directions For Cranberry and White Chocolate Cookies:
Here you’ll find step-by-step photographic instructions to help you recreate this recipe successfully. There are plenty of tips included along the way to help you bake delicious cookies.
Add the butter and the white and brown sugars to the bowl of a stand mixer. If you don’t have a stand mixer, you can use a large bowl and a hand held mixer.
Beat on medium high speed until the butter and sugars are incorporated.
Add the egg and vanilla extract.
I highly recommend using vanilla extract and not an essence. The real deal makes all the difference in any cookie or baking product.
Mix until the batter is light and fluffy.
Sift the flour, salt and baking powder together in a separate bowl.
Add the flour mixture to the cookie dough batter and mix together on low speed until just combined.
Do not over beat the batter at this stage or you’ll end up with tough cookies.
Add in the dried cranberries and white chocolate chips and mix on a slow speed for about 30 seconds.
Once again, do not over mix the cookie dough.
Using a cookie scoop or two teaspoons, scoop the cookie dough in rounded mounds onto a parchment lined cookie sheet.
If you have a silicone baking sheet you can use it to line your baking sheet instead of the parchment paper.
Space the cookies at least 1.5 to 2 inches apart so they have room to spread. Do not overcrowd your cookies on the pan.
Bake in a preheated 375 degree oven for 8-10 mins. Cookies will brown on the edges first, remove them from the oven but allow them to stay on the cookie sheet an additional 5 mins before moving them.
Transfer the cookies to a wire cooling rack to cool for another 15 mins.
Notes and Tips for Successful Cookie Baking:
Using a cookie scoop will create cookies that are very similar in size.
Turning your cookie sheet around in the oven half way ensures even baking.
Slightly under baking the cookie helps to have soft cookies, to do this we bake the cookies until the edges are brown but the center still looks undone.
Leaving the cookies on the hot cookie sheet outside of the oven allows them to continue to cooking without burning or becoming hard.
Here’s the printable recipe:
Cranberry White Chocolate Chip Cookies
- 4 ounces butter 1 stick
- ½ cup white sugar granulated
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 egg
- ⅛ teaspoon salt a pinch
- ½ teaspoon baking soda
- 1½ cups all purpose flour
- 6 ounces white chocolate chips
- ½ cup dried cranberries
- Pre-heat the oven to 375° Faherenheit or 190° Celsius.
- Cream the butter with the white and brown sugars on medium high until incorporated.
- Add egg and vanilla extract and mix until light and fluffy.
- Add flour, salt and baking soda and mix on low speed until just combined.
- Add in the dried cranberries and white chocolate chips and mix on low speed until combined (about 20 to 30 seconds).
- Using a cookie scoop create rounded mounds of cookie dough onto a parchment lined cookie sheet or baking pan. Space the cookies at least 1.5-2 inches apart so they have room to spread. Do not overcrowd your cookies on the pan.
- Bake in a preheated 375 degree oven for 8-10 mins.
- Cookies will brown on the edges first, remove them from the oven but allow them to stay on the cookie sheet an additional 5 mins before moving them. Transfer cookies to a wire cooling rack to cool for another 15 mins.
- Using a cookie scoop will create cookies that are very similar in size.
- Turning your cookie sheet around in the oven half way ensures even baking.
- Slightly under baking the cookie helps to have soft cookies, to do this we bake the cookies until the edges are brown but the center still looks undone.
- Leaving the cookies on the hot cookie sheet outside of the oven allows them to continue to cooking without burning or becoming hard.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I’ve heard rumors that these cookies are liked by Santa Claus. He may even like to take a few home to Mrs. Claus.
Happy Christmas baking to all.
Thanks for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom
Here are some more Christmas recipes and ramblings you might enjoy…
- Brave Hearts By Jean Mahoney – Book Giveaway
- Homemade Chicken Tenders Or Chicken Goujons
- World Village Playset Ireland Giveaway
- Irish Immigrant Song Tugs On The Heartstrings
- The Poetry Of Joan Cusack Handler
- NYPD Green – A Memoir By Luke Waters
- Did Irish Immigrants In America Ever Return To Their Homeland?
- Introducing The Baltimore Irish Railroad Workers Museum Plus A DVD Giveaway