{"id":27935,"date":"2022-11-28T14:51:22","date_gmt":"2022-11-28T09:21:22","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=27935"},"modified":"2025-12-03T19:20:45","modified_gmt":"2025-12-03T13:50:45","slug":"white-chocolate-cranberry-cookies","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/white-chocolate-cranberry-cookies\/","title":{"rendered":"White Chocolate Cranberry Cookies"},"content":{"rendered":"\n

These white chocolate cranberry cookies<\/strong> are crisp at the edges, soft and chewy in the middle! Studded with macadamia nuts, white chocolate, and bright tart cranberries that cut through the sweetness, making each bite perfectly balanced!<\/p>\n\n\n\n

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Chewy, chunky, these soft-baked white chocolate cranberry cookies are bakery-style cookies you can make right at home! The dough is easy to make and needs to be prepped ahead, which is perfect for the busy cookie season. Make the dough ahead of time and park it in the fridge for a day or in the freezer for a month! <\/p>\n\n\n\n

Perfect for your Holiday cookie tray<\/a>, for gifting, cookie exchanges, or enjoying with a cup of coffee, tea, or hot chocolate<\/a>!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 The creamy white chocolate and bright, tangy cranberries create a combo that's perfectly balanced and looks holiday-ready!<\/p>\n\n\n\n

\u2728 The dough comes together easily and is freezer-friendly, making it a great make-ahead cookie recipe!<\/p>\n\n\n\n

\u2728Soft chewy texture every time! A quick chill gives a thick, chunky cookie with a soft center and crispy edges - the kind everyone reaches out for first!<\/p>\n\n\n\n

\u2728 With a pop of white and red, the cranberry cookies look festive without any effort. Perfect for holiday entertaining, gifting, or Christmas cookie<\/a> boxes.<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n

Butter<\/strong>: I use salted butter. Also, make sure your butter is at room temperature and softened. Softened butter helps the dough cream properly, so the cookies bake evenly.<\/p>\n\n\n\n

Sugar<\/strong>: Brown sugar adds a warm caramel flavor that pairs beautifully with tart cranberries. Caster sugar (also known as castor sugar, superfine sugar, or baker's sugar) brings sweetness. It also balances the deeper flavor of the brown sugar. You can swap this with regular granulated sugar.<\/p>\n\n\n\n

Flour<\/strong>: All-purpose flour is the best here for chewy, tender cookies.<\/p>\n\n\n\n

Egg<\/strong> binds everything together and gives structure.<\/p>\n\n\n\n

Vanilla extract<\/strong> rounds out all the flavors. It makes the white chocolate cookies taste warm and balanced.<\/p>\n\n\n\n

Nuts<\/strong>: Creamy, rich, subtly sweet macadamia nuts are a great match with white chocolate and cranberries. You can skip them or use almonds or hazelnuts instead. Pistachios taste great too, much like my cranberry pistachio biscotti<\/a> and pistachio financiers.<\/a><\/p>\n\n\n\n

White<\/strong> chocolate chips are <\/strong>the star of the show! They melt into soft pockets throughout the cookie. Please use coverture chocolate here for the best taste. I prefer Callebaut, but any good-quality baking chocolate<\/a> brand will do wonders here.<\/p>\n\n\n\n

Dried cranberries<\/strong> make the cookies chewy and, of course, ring in the festive, ruby-red pop of color.<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities<\/em>.<\/p>\n\n\n\n

How To Make White Chocolate Cranberry Cookies<\/h2>\n\n\n\n

Step 1:<\/strong> Beat softened butter until it is light and fluffy.<\/p>\n\n\n\n

Step 2:<\/strong> Add the brown sugar and caster sugar. Beat well until the mixture is light and fluffy. Add the egg and vanilla extract. Mix well.<\/p>\n\n\n\n

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Step 3:<\/strong> Add the all-purpose flour and baking soda and mix well with a spatula.<\/p>\n\n\n\n

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\"Cookie<\/figure>\n\n\n\n

Step 4:<\/strong> Fold in the white chocolate chips, dried cranberries, and macadamia nuts.<\/p>\n\n\n\n

Step 5:<\/strong> Chill the white chocolate cookie dough for at least 2 hours. You can even keep it overnight.<\/p>\n\n\n\n

\"Scooped<\/figure>\n\n\n\n

Step 6:<\/strong> \u00a0Scoop cookie dough balls onto a lined baking tray while the oven preheats.<\/p>\n\n\n\n

Step 7:<\/strong> Bake for 10\u201312 minutes, until the edges look set. Add extra white chocolate chips and sliced cranberry pieces on top while still warm.<\/p>\n\n\n\n

Final step:<\/strong> Cool and serve!<\/p>\n\n\n\n

\"Baked<\/figure>\n<\/div><\/div>\n\n\n\n
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Pro Tips<\/h2>\n\n\n\n