White Chocolate Cranberry Cookies Recipe

If you’ve ever found yourself craving a cookie that delivers true holiday cheer in every bite, White Chocolate Cranberry Cookies are about to become your new obsession. Their irresistible soft and chewy centers are studded with creamy white chocolate chips and glowing red cranberries, making them as beautiful as they are delicious. With just a handful of pantry staples—plus a shortcut cookie mix—these cookies are quick and fuss-free, perfect for last-minute guests or festive baking with family. Don’t be surprised if they disappear in record time!

Ingredients You’ll Need

White Chocolate Cranberry Cookies keep things simple but deliver big on comfort and flavor. Each ingredient was chosen for a reason, from the mix that saves time to the add-ins that make each bite special.

• Snickerdoodle Cookie Mix (17.9 ounces): The foolproof foundation for soft, cinnamon-kissed cookies, minus the fuss of mixing dry ingredients from scratch.
• Large Egg: The essential binder that holds your cookies together with the perfect bite.
• Salted Butter (½ cup, softened): Gives richness and a touch of salt to balance all the sweet notes.
• Sour Cream (3 tablespoons): The secret ingredient for irresistible softness and subtle tang.
• White Chocolate Chips (¾ cup): Melting pockets of creamy sweetness in every bite.
• Dried Cranberries (¾ cup): Tart, chewy bursts of color and flavor that perfectly complement the white chocolate.

How to Make White Chocolate Cranberry Cookies

Step 1: Prepare Your Baking Sheets

Start by heating your oven to 375 degrees Fahrenheit to ensure it’s fully preheated before your dough is ready. Line two large baking sheets with parchment paper for easy, nonstick cleanup or, if you prefer, lightly grease the sheets with baking spray. This step guarantees your cookies will lift off without a hitch.

Step 2: Mix the Dough

Grab your biggest mixing bowl—the one that always makes you smile—and beat together the Snickerdoodle cookie mix, egg, softened salted butter, and sour cream. Using a hand or stand mixer, blend for 2–3 minutes until everything’s thoroughly combined and the dough looks luscious and cohesive. Don’t worry, the cinnamon sugar packet from the mix isn’t needed for this recipe; save it for another sweet project!

Step 3: Fold in the Goodies

This is when the cookie magic begins! Switch to a spatula or spoon and gently fold in your white chocolate chips and dried cranberries. Aim for even distribution so every cookie sparkles with creamy sweetness and jewel-toned cranberries.

Step 4: Shape the Cookies

Grab a 1 ½-inch cookie scoop (or a heaping spoonful) and drop measured portions of dough onto your prepared baking sheets. Space each ball at least 1 inch apart to give your cookies room to spread and bake up with perfectly golden edges.

Step 5: Bake to Perfection

Slide your cookies into the preheated oven and bake for 8 to 13 minutes. You’re looking for edges that are just turning golden brown, with centers that are still beautifully soft. It’s tempting, but don’t overbake—these cookies finish setting as they cool.

Step 6: Cool and Enjoy

Let the cookies rest on their baking sheets for 5 minutes. This helps them firm up just enough for easy transferring. Move them to a wire rack or, if you just can’t wait, serve warm for gooey, melty bliss. White Chocolate Cranberry Cookies are at their coziest right out of the oven!

How to Serve White Chocolate Cranberry Cookies

Garnishes

To make your White Chocolate Cranberry Cookies look as festive as they taste, sprinkle a few extra white chocolate chips and cranberries on top the moment they come out of the oven. A dusting of powdered sugar adds a snowy finish, perfect for a holiday dessert table.

Side Dishes

These cookies shine alongside a cup of rich hot cocoa, a frothy latte, or even chilled milk for dipping. If you’re serving on a dessert buffet, pair with spiced nuts or a creamy hot chocolate dip for an indulgent treat that guests can’t resist.

Creative Ways to Present

Try stacking the cookies in a clear treat jar, tying it with ribbon as a homemade gift. Arrange them on a holiday platter with sprigs of rosemary and dried orange slices for a pop of festive color. For parties, set up a cookie sandwich bar—let everyone add a scoop of vanilla ice cream between two White Chocolate Cranberry Cookies for a frosty finale.

Make Ahead and Storage

Storing Leftovers

Store any leftover White Chocolate Cranberry Cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to 5 days—if your family doesn’t inhale them first!

Freezing

Yes, you can absolutely freeze these cookies! Once completely cooled, place them in a freezer-safe bag, separating layers with parchment paper. They’ll keep well for up to 2 months. For extra convenience, freeze scooped unbaked dough too—just bake a couple minutes longer straight from the freezer when you want fresh cookies on demand.

Reheating

To recapture that fresh-from-the-oven magic, pop a cookie in the microwave for 8–10 seconds or warm a trayful in a 300-degree oven for 3–5 minutes. The white chocolate gets perfectly gooey all over again!

FAQs

Can I use a different cookie mix if I can’t find Snickerdoodle?

Absolutely! Sugar cookie mix works beautifully as a swap—just know you’ll miss out on a hint of cinnamon, so you may want to add a pinch of ground cinnamon or nutmeg for an extra cozy touch.

Can I substitute fresh cranberries for dried ones?

Dried cranberries are ideal for their chewy texture and concentrated flavor. Fresh cranberries have more moisture and can make your dough runny. If you try using them, chop and dry them well before adding to the dough.

What if I want to add nuts?

Go for it! Chopped pecans, walnuts, or macadamias are delicious additions. Just keep extras to ½ cup, or your cookies might not hold together as well.

How do I make these cookies gluten-free?

Simply start with your favorite gluten-free snickerdoodle or sugar cookie mix and bake as directed. Double check your white chocolate chips and dried cranberries to be sure they’re certified gluten-free too.

Can I make the dough in advance?

Yes! Prepare the dough up to 2 days ahead and keep it tightly wrapped in the fridge. When ready to bake, let it sit at room temperature for 10–15 minutes before scooping and baking as usual.

Final Thoughts

Whip up a batch of White Chocolate Cranberry Cookies and you’ll see just how easy it is to add a touch of joy (and a whole lot of flavor) to any day. Whether you’re sharing with loved ones or sneaking a few for yourself, these cookies are guaranteed to bring out the smiles—so don’t wait to give them a try!

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