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–+ servings
White chocolate and cranberry cookies sitting on a cooling tray

White Chocolate Cranberry Cookies Recipe

5 from 16 votes
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Delicious White Chocolate Cranberry Cookies are the perfect way to fill your cookie jar. They're the absolute best sweet treat for cookie monsters everywhere. Simple, to make and quick to cook. Why not try them?
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Prep Time 15 minutes
Cook Time 12 minutes
Optional Resting Time 1 hour
Total Time 1 hour 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, British
Calories: 273
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

  • 1 3/4 cup plain flour white, all-purpose
  • 1/2 cup caster sugar
  • 1/4 cup muscovado sugar
  • 1 egg medium
  • 1 teaspoon vanilla extract
  • 5/8 cup unsalted butter softened or margarine
  • 1/2 teaspoon bicarbonate of soda baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup white chocolate chips substitute a chopped up bar of chocolate if you prefer.
  • 3/4 cup dried cranberries
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon salt

Equipment

  • baking tray
  • mixing bowl
  • mixing spoons
  • cookie scoop

Method
 

  1. Line two baking trays with baking parchment or grease them so make it easy to remove the cookies once they've baked.
  2. Take a large mixing bowl and measure out the butter and sugars, the muscovado and the caster sugar into it.
  3. Beat the butter and the sugar together and once they are creamy and thoroughly combined, beat in the egg and the vanilla extract.
  4. Sieve in the flour adding in the salt, baking powder, bicarbonate of soda and the cocoa powder. Mix this thoroughly together. It makes quite a sticky dough.
  5. Mix in the white chocolate chips (or chopped white chocolate bar) and the dried cranberries until they are well distributed through the dough.
  6. Use a cookie scoop or a tablespoon and scoop out, 1 scoops worth or 2 tablespoon amounts of dough and gently shape them into a ball. This is quite a sticky dough but this is easy enough.You should get 12 cookies out of this amount of dough.
  7. Place the baking tray in the fridge for up to an hour to allow the dough to firm up. This will give you nice thick cookies.
  8. Whilst the dough is chilling pre-heat the oven to 400F/200C/180C Fan
  9. Once the hour is up, place the cookies in the oven and bake them for between 8 to 10 minutes. They are done once the edges are set, they should still be a little soft in the centre.
  10. Leave them on the baking tray for a few minutes before moving them onto a cooling rack and allowing them to cool. They're a little fragile straight out of the oven. Resist munching them straight away as the chocolate will be quite hot from the oven.

Nutrition

Serving: 1cookieCalories: 273kcalCarbohydrates: 38gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 41mgSodium: 259mgPotassium: 71mgFiber: 1gSugar: 22gVitamin A: 318IUVitamin C: 1mgCalcium: 38mgIron: 1mg

Notes

Nutrition information is generated by computer and is intended as a guideline only.

Storing the Cookies:

These White Chocolate Cranberry cookies will store for up to 4 days in an airtight container.
You may store the dough in the fridge for up to 4 days. Cook as you would the fresh dough. You may need to allow a minute or two extra for baking, just ensure that the edges are set and the centres are still a little bit soft.

Freezing baked cookies

Freeze the baked cookies on an open tray and once frozen, pop them all together in a suitable container. You may wish to layer them with baking parchment to keep them separate so that you can thaw them one at a time.
Thaw on the countertop until they reach room temperature. If you’re feeling like spoiling yourself, warm it a little in the microwave and enjoy a gorgeous cookie. (Remember that hot melted chocolate can scald so do this carefully.)

Freezing the Cookie Dough

Freeze 1 cookie scoop/2 tablespoon amounts of (the amount of dough in one cookie) dough, on an open tray. Once they have frozen layer them with baking parchment and store them in the freezer until you are ready to use them.
When you want cookies, take the frozen dough out of the container and bake at the same temperature as you would fresh dough. You may need to allow a couple of extra minutes for them to bake. This dough will last for up to 2 months.

Freezing the baked Cookies

Freeze the baked cookies on an open tray and once frozen, pop them all together in a suitable container. You may wish to layer them with baking parchment to keep them separate so that you can thaw them one at a time.
Thaw on the countertop until they reach room temperature.
 

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