Get ready to fill your home with the warm, inviting aromas of the holiday season! These delightful Christmas White Chocolate Cranberry Cookies are the perfect treat to bake and share. Each bite offers a wonderful balance of sweet white chocolate and tart, chewy cranberries, all nestled in a soft, buttery cookie. They are incredibly easy to make, making them ideal for busy holiday bakers and beginners alike.
Why You’ll Love These Christmas White Chocolate Cranberry Cookies
These festive cookies are a holiday must-have for so many reasons!
- They capture the classic taste of Christmas with their vibrant cranberry and creamy white chocolate combination.
- The recipe is incredibly simple and straightforward, perfect for bakers of all skill levels, including busy parents.
- You’ll adore their wonderfully soft and chewy texture, along with the delightful aroma that fills your kitchen.
- These Christmas White Chocolate Cranberry Cookies are perfect for holiday gatherings, thoughtful homemade gifts, or a cozy evening treat.
- Their beautiful red and white hues make them visually appealing, adding a festive touch to any dessert platter.
Ingredients
Gather these simple ingredients to create your batch of irresistible holiday cookies:
- Wet Ingredients:
- 3/4 cup unsalted butter, softened: Crucial for achieving that perfectly tender, chewy texture.
- 1 cup dark brown sugar: Adds deep molasses flavor and helps keep the cookies soft and moist.
- 1/2 cup granulated sugar: Provides sweetness and contributes to those slightly crisp edges.
- 2 large eggs: Act as a binder, adding moisture and richness to the dough.
- 1 tsp. vanilla extract: Enhances all the other wonderful flavors in the cookie.
- Dry Ingredients:
- 3 1/4 cup all-purpose flour: The essential structure for your delicious Christmas White Chocolate Cranberry Cookies.
- 1 tsp. baking soda: Helps the cookies rise beautifully and spread just right.
- 1/2 tsp. ground cinnamon: A warm, inviting spice that screams “holiday!”
- 1/2 tsp. ground nutmeg: Adds a rich, seasonal aroma and depth of flavor.
- 1/2 tsp. salt: Balances the sweetness and brings out all the other flavors.
- Add-ins:
- 1 cup dried cranberries (reserving a little): Offers a lovely tartness and a beautiful festive red color.
- 4 oz or 1 cup white chocolate bar, chopped (reserving a little): Delivers creamy sweetness in every bite.
Notes & Substitutions
- Butter: Always use unsalted butter for baking to control the salt content in your recipe. If you only have salted, reduce the added salt by a quarter teaspoon.
- Sugars: The combination of brown and white sugar is key to these cookies’ chewy texture. Brown sugar adds moisture, while white sugar aids in crisping the edges.
- White Chocolate: For the best flavor and melt, use a good quality white chocolate bar and chop it yourself. White chocolate chips also work well, but chopped bars melt more smoothly. To learn more about selecting the right white chocolate for your baking needs, explore this guide on what to look for in good quality white chocolate.
- Cranberries: While dried cranberries are recommended for this recipe, you can experiment with other dried fruits like chopped dried cherries for a different twist.
- Spices: Adjust the amount of cinnamon and nutmeg to your personal preference. A pinch of ground ginger would also be a delightful addition.
Equipment
Having the right tools makes baking these Christmas White Chocolate Cranberry Cookies a breeze.
- Electric mixer: Either a stand mixer or a hand mixer will make creaming butter and sugar much easier.
- Large mixing bowls: You’ll need one for your wet ingredients and another for your dry ingredients.
- Rubber spatula: Essential for scraping down the sides of the bowl and gently folding in your add-ins.
- Baking sheets: Heavy-duty baking sheets ensure even heat distribution for perfectly baked cookies.
- Parchment paper: Prevents sticking, promotes even baking, and makes cleanup incredibly easy.
- Measuring cups and spoons: Accuracy is key for consistent baking results.
Instructions
Follow these simple, step-by-step instructions to bake your festive Christmas White Chocolate Cranberry Cookies!
Prep (15 minutes):
- Preheat your oven to 350°F (175°C). This ensures your oven is at the correct temperature when your dough is ready.
- Line your baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze.
- If using a white chocolate bar, chop it into small, even pieces. Measure out your dried cranberries, setting a small amount aside for topping later.
Mix Wet Ingredients:
- In the bowl of an electric mixer, cream together the softened unsalted butter, dark brown sugar, and granulated sugar. Beat them on medium speed until the mixture is light, fluffy, and pale, usually about 2-3 minutes.
- Add the large eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract.
- Use your rubber spatula to scrape down the sides and bottom of the bowl. This ensures all ingredients are thoroughly combined and no pockets of unmixed butter remain.
Combine Dry Ingredients:
- In a separate large mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Whisking ensures these dry ingredients are evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients in the electric mixer. Mix on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Stop mixing as soon as you no longer see streaks of flour.
Fold in Add-ins:
- Gently fold in most of the dried cranberries and chopped white chocolate using your rubber spatula. Stir just enough to distribute them evenly throughout the dough.
- Remember to reserve a small amount of both the cranberries and white chocolate for topping your cookies.
Form and Bake:
- Scoop out golf-ball sized portions of the cookie dough. You can use a cookie scoop for consistent sizing, or simply roll them between your palms.
- Place the dough balls about 2 inches apart on your prepared baking sheets. Avoid overcrowding the sheets; typically 8-10 cookies fit comfortably per sheet.
- For an extra festive and professional look, gently press a few of the reserved dried cranberries and chopped white chocolate pieces onto the top of each cookie dough ball. This makes your Christmas White Chocolate Cranberry Cookies extra appealing.
- Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are just set but still look soft. Do not overbake; these cookies are best when they are slightly underbaked for chewiness.
Cool:
- Once baked, remove the sheets from the oven and let the cookies cool on the baking sheet for about 5 minutes. They will continue to set during this time.
- After 5 minutes, carefully transfer the warm cookies to a wire rack to cool completely. Enjoy these festive treats!
Pro Tips & Troubleshooting
- Perfect Texture: For beautifully soft and chewy Christmas White Chocolate Cranberry Cookies, avoid overmixing the dough. Mix until just combined. Also, don’t overbake them; pull them from the oven when the edges are set and the centers still look slightly soft.
- Chilling Dough: While not strictly necessary for this recipe, chilling the dough for 30 minutes can help prevent spreading and deepens the flavors. It’s a great trick for chewier cookies.
- Even Baking: Ovens often have hot spots. Rotate your baking sheets halfway through the baking time for uniformly golden cookies.
- Ingredient Temperature: Ensure your butter is softened (but not melted) and your eggs are at room temperature. This helps them cream together smoothly, creating a uniform dough.
- Troubleshooting Flat Cookies: If your cookies are spreading too much, your butter might be too soft, or your oven might not be hot enough. Try chilling the dough for 20-30 minutes before baking.
Serving, Storage, & Variations
These Christmas White Chocolate Cranberry Cookies are versatile and delicious!
Serving Suggestions
- Pair these cozy cookies with a mug of hot cocoa, a cup of coffee, or a glass of milk.
- Arrange them beautifully on your holiday dessert platters for a festive spread.
- Package them in decorative tins or bags to give as heartfelt homemade gifts to friends and family.
Storage Instructions
- Room Temperature: Store baked Christmas White Chocolate Cranberry Cookies in an airtight container at room temperature for up to 5 days.
- Freezing Baked Cookies: Once completely cooled, place cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They can be stored for up to 3 months. Thaw at room temperature.
- Freezing Cookie Dough: Form dough balls, then freeze them on a baking sheet until solid. Transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a minute or two to the baking time.
Flavor Variations
- Add 1 teaspoon of orange zest to the wet ingredients for a bright, citrusy note that complements the cranberries.
- Swap out the white chocolate for milk chocolate or even dark chocolate chips for a richer flavor profile.
- Fold in half a cup of chopped pecans or walnuts along with the cranberries for added crunch and nutty flavor.
Nutrition
These delightful Christmas White Chocolate Cranberry Cookies offer a balance of carbohydrates, fats, and some protein. They are a festive treat to enjoy in moderation.
| Nutrient | Amount Per Cookie (Estimated) |
|---|---|
| Calories | 220 kcal |
| Total Fat | 11g |
| Saturated Fat | 7g |
| Cholesterol | 25mg |
| Sodium | 110mg |
| Total Carbohydrates | 29g |
| Dietary Fiber | 1g |
| Total Sugars | 19g |
| Protein | 3g |
Nutritional information is an estimate based on ingredients and serving size; actual values may vary.
FAQ
- Can I use frozen cranberries instead of dried? We recommend dried cranberries for these Christmas White Chocolate Cranberry Cookies. Fresh or frozen cranberries have more moisture, which can alter the cookie’s texture.
- Why are my cookies spreading too much? This can happen if your butter is too warm, or your oven temperature is too low. Try chilling the dough for at least 30 minutes before baking.
- Can I make these dairy-free? You can substitute dairy-free butter sticks and dairy-free white chocolate to make these cookies suitable for a dairy-free diet.
- How far in advance can I make the dough? You can prepare the cookie dough up to 3 days in advance and store it in an airtight container in the refrigerator.
- What kind of white chocolate is best? For the best flavor and texture, choose a high-quality white chocolate bar with at least 20% cocoa butter content.
Conclusion
These Chewy Christmas White Chocolate Cranberry Cookies are truly a highlight of the holiday season. Their perfect blend of sweet, tart, and spiced flavors makes them utterly irresistible. We hope you enjoy baking and sharing these wonderful festive cookies with your loved ones. Get ready to spread some holiday cheer, one delicious bite at a time!
Chewy Christmas White Chocolate Cranberry Cookies
These festive cookies are packed with chewy dried cranberries and creamy white chocolate, perfect for holiday gatherings. They are easy to make and result in a soft, delicious treat with lightly browned edges.
Ingredients
Equipment
Method
Instructions
- Preheat your oven to 350 degrees F. Line cookie sheets with parchment paper, then set them aside.
- In an electric mixer, beat the softened butter and both sugars together. Add eggs and vanilla extract, mixing until combined and scraping the sides of the bowl as needed.
- In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Slowly add these dry ingredients to the wet mixture, mixing until just combined.
- Stir in the dried cranberries and chopped white chocolate, making sure to reserve a small amount of both for topping the cookies.
- Form golf ball-sized portions of dough and place them approximately two inches apart on the prepared cookie sheets, ensuring not to overcrowd the pan.
- Top each dough ball with a few pieces of the reserved chopped cranberries and white chocolate to make the cookies visually appealing.
- Bake for 8-10 minutes, or until the edges of the cookies are just lightly browned.
Notes
For a visually appealing cookie, top each ball of dough with a few reserved chopped cranberries and white chocolate pieces before baking.
Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com
