White Chocolate Cranberry Cookies Recipe
Written by MasterClass
Last updated: Nov 14, 2021 • 3 min read
A buttery base and blend of whole grains make for a hearty, comforting treat in this white chocolate cranberry cookie recipe. Tart cranberries and sweet white chocolate chips work together to create a balanced cookie, while rolled oats add texture reminiscent of your favorite granola.
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What Are White Chocolate Cranberry Cookies?
White chocolate cranberry cookies are a simple cookie studded with white chocolate chips and tart dried cranberries. Following a traditional creaming method makes for tender, slightly chewy cookies that provide the perfect contrast to the usual Christmas cookie options, which are often very firm and use a sugar cookie base. You can make this recipe even more unique by adding a variety of mix-ins like macadamia nuts, chopped pecans, pistachios, or orange zest.
Whether you’re serving these cookies for Thanksgiving, festive brunch, or a holiday cookie swap, the cookie dough freezes well and is a great make-ahead option for the busy holiday season. Simply scoop into desired portion size and freeze on a cookie sheet, then transfer the cookie dough balls to a freezer bag and store for up to 3 months in the freezer.
3 Tips for Baking White Chocolate Cranberry Cookies
Here’s how to make white chocolate cranberry cookies that are sure to win your next cookie swap.
- 1. Cream the butter mixture well. Although the recommended eight minutes of creaming might feel like a long time, it’s a necessary step that provides structure, leavening, and lightness. Under-creaming will result in cookies that are dense and flat.
- 2. Chill before scooping. Portioning cookies is much easier if the dough isn’t wet and sticky. Right after mixing, the dough needs time to set up, and chilling helps firm up the butter, making the cookies easy to scoop into even portions.
- 3. Bake on parchment paper. Not only does it make for easy clean-up, parchment paper helps the cookies bake evenly, providing a protective barrier between the direct heat of the baking sheet so the bottoms don’t scorch.
White Chocolate Cranberry Cookies Recipe
makes
30 cookiesprep time
25 mintotal time
43 mincook time
18 minIngredients
- 1
Line two baking sheets with parchment paper. In the bowl of a food processor, pulse the oats until they resemble a coarse meal with some large bits of oat remaining, no more than 20 seconds.
- 2
Transfer the oats to a mixing bowl and add all-purpose flour, whole wheat flour, baking soda, and baking powder. Whisk to combine and then set aside.
- 3
In a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar, granulated sugar, and salt on medium speed until fluffy, 3 minutes. (Alternatively, use a large bowl and a hand-held electric mixer.)
- 4
Scrape down the sides of the bowl and add eggs one at a time on the lowest speed, making sure that each is fully incorporated before adding the next one.
- 5
Add vanilla extract and cream the mixture on medium speed until very light and fluffy, about eight minutes.
- 6
Reduce the mixer speed to its lowest setting and add the dry ingredients, followed by the white chocolate and cranberries. Mix until just combined, taking care not to overmix.
- 7
Cover the bowl with plastic wrap and chill in the refrigerator for at least 15 minutes.
- 8
Preheat the oven to 350 degrees Fahrenheit.
- 9
Scoop dough into mounds using a tablespoon or small cookie scoop and place a few inches apart on the prepared baking sheets. (The cookie dough can also be scooped ahead of time and refrigerated or frozen until ready to bake.)
- 10
Bake until golden brown, 15–18 minutes.
- 11
Let cool on the cookie sheets on wire racks. Baked cookies can be stored for up to 3 days in an airtight container.
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