Try something a little different with these White Chocolate and Cranberry Cookies. They are soft and chewy, with sweet white chocolate and a hint of tartness from the cranberries.
White Chocolate and Cranberry Cookies Recipe
These cookies have become a holiday favorite around our office for many reasons. We love the combination of sweet white chocolate and tart cranberries; the festive red and white colors also add to the holiday spirit. Plus, these cookies are easy to make and can be enjoyed by all ages.
Whether you’re baking for a party, your office, or just for yourself, these cookies will surely be a hit during the holiday season or any time of the year.
What you will need for this recipe
4.4 oz (125g / 1 Cup) Self-Raising flour
3.3 oz (95g / 3/4 Cup) All-Purpose flour
1 tsp Baking powder
4.4 oz (125g) Unsalted butter, melted
7 oz (200g / 1 Cup) Brown sugar, firmly packed
2 oz (55g / 1/4 Cup) Superfine sugar
1 Egg, room temperature
1 tsp Vanilla extract
3.5 oz (100g / 1 Cup) White Chocolate chips
3.5 oz (100g / 1 Cup) Sweetened Dried Cranberry
How To Make our White Chocolate and Cranberry Cookies
- Butter and sugar: Add melted butter, brown sugar, superfine sugar, and vanilla extract in a large mixing bowl.
- Mix: whisk the ingredients until all are combined.
- Egg: Add the egg to the mixture.
- Whisk: Whisk in the egg until it’s smooth and uniform in color, like in image #2.
- Into a sieve: Add both types of flour and baking powder.
- Sift: Into a large mixing bowl, sift the ingredients together from a height, ensuring no lumps.
- Combine all ingredients: Pour the sifted flour and baking powder into the butter and sugar mix, then add the white chocolate chips and cranberries.
- Stir through: mix until just combined, but don’t over-mix.
- Scoop and roll: the cookie dough into a ball. Then lay the cookie balls onto the cookie sheet or baking tray with some space between them. Place into an oven and Bake for 12-14 minutes.
- Cool: Leave the cookies on the baking tray for 5 minutes to cool down slightly before removing them onto a cooling rack. Allow to cool completely, then keep them in an air-tight container.
White Chocolate and Cranberry Cookies
Ingredients
- 4.4 oz self-raising flour
- 3.3 oz all-purpose flour
- 1 tsp baking powder
- 4.4 oz unsalted butter melted
- 7 oz brown sugar firmly packed
- 2 oz superfine sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 3.5 oz white chocolate chips
- 3.5 oz sweetened dried Cranberries
Instructions
- Preheat: Preheat your oven to 320°F (160°C) and line a baking tray with parchment paper or prepare a cookie sheet.
- Mix melted butter: brown sugar, superfine sugar, egg, and vanilla extract in a large mixing bowl, and whisk well until all combined.
- Into a sieve: Add all-purpose and self-raising flour, baking powder, and then sieve into a large mixing bowl.
- Combine: The sifted ingredients with the butter and sugar mixture, then add the white chocolate chips and cranberry and mix until just combined, but don’t over mix. See note #1
- Scoop and roll the cookie dough into a ball. Then lay the dough balls on a cookie sheet or baking tray with space between them.
- Baking: Bake for 12-14 minutes at 320°F (160°C) in the middle rack of the oven.
- Cool: Leave the cookies for 5 minutes to cool on the tray before moving the over to a cooling rack.
Notes
- The cookie dough will be slightly soft and sticky with some dry crumbs, which is how it should be.
Nutrition
Another recipe that’s a little different but still delicious is our Lemon Poppy Seed Cookies, bursting with lemon and nutty flavours.
