White Chocolate Cranberry Cookies -

No ratings yet

White Chocolate Cranberry Cookies

These soft and chewy white chocolate cranberry cookies have the perfect sweet-tart balance. They're festive, simple, and always a crowd-pleaser!

Prep Time2 15

Cook Time12

Course: Cookies, Snack

Cuisine: American

Servings: cookies

Calories: 140kcal

Beat the softened butter in a large bowl for 30-60 seconds, with an electric beater.
3/4 cup Butter, softened
Add the brown sugar and caster sugar. Beat well until the mixture is light and fluffy.
1/2 cup Brown sugar, 1/4 cup Caster sugar
Add the egg and vanilla extract. Mix well.
1 Egg, 1.5 tsp Vanilla extract
Add the all-purpose flour and baking soda. Mix well using a spatula.
2 cups All-purpose flour, 1 tsp Baking soda
Fold in the white chocolate, cranberries, and macadamia nuts.
1/2 cup White chocolate chips, 1/3 cup Dried cranberries, sliced, 1/3 cup Macadamia nuts, chopped
Scoop the dough out using a 1" ice cream scoop on a baking tray lined with parchment paper or Silpat.
Chill the dough balls for at least 2 hours.
When you're ready to bake, preheat your oven to 180 C / 350 F.
Place the cookie dough balls at least 1" apart and bake for 10-12 minutes, until the cookies are light golden brown.
Place some extra chocolate chips and sliced cranberries on top of each cookie as soon as they come out of the oven. This is an optional step.
Let the cookies cool for 5 minutes on the tray before transferring them to a cooling rack. Store the cooled cookies in an air-tight jar. Enjoy!

The dough for these cranberry white chocolate cookies is a little stiff. So, use your hands to fold in nuts and chocolate chips.
Chill the dough. It adds flavor and gives you thick, chunky bakery-style cookies.
It’s easier to scoop the dough first and then chill. Scoop out the soft cookie dough (I prefer a 1-inch scoop) on your prepared tray, and then refrigerate them. So, when it’s time to bake, you just have to slide the tray into the oven.
This cookie dough will stay well in the fridge for up to 2 days and in the freezer for up to 2 months.
Leave space between cookie balls. They do spread a bit. If need be, bake the cookies in two batches.
Want crisper cookies? Bake 1–2 minutes longer, though still won’t be completely crispy (it is a soft-baked cookie recipe).