White Chocolate Cranberry Cookies Recipe
White Chocolate Cranberry Cookies are soft, chewy, and perfectly studded with sweet white chocolate chips and pretty pops of color from dried cranberries. Easy to make, these cookies are a delightful treat for holiday parties or anytime you crave a delicious sweet treat.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookies:
- 17.9 ounces package of Snickerdoodle cookie mix (cinnamon sugar packet removed)
- 1 large egg
- ½ cup (1 stick) salted butter, softened
- 3 tablespoons sour cream
- ¾ cups white chocolate chips
- ¾ cup dried cranberries
Instructions
- Preheat the oven: Preheat the oven to 375 degrees Fahrenheit and line two large baking sheets with parchment paper or lightly grease with baking spray.
- Mix the dough: In a large mixing bowl, beat the Snickerdoodle cookie mix, egg, softened butter, and sour cream with a hand or stand mixer for 2-3 minutes until thoroughly combined.
- Add mix-ins: Fold in the white chocolate chips and dried cranberries until evenly distributed.
- Form cookies: Using a 1 ½ inch cookie scoop, form dough into balls and place on prepared baking sheets with space between each cookie.
- Bake: Bake for 8-13 minutes until edges are golden brown. Do not overbake.
- Cool and serve: Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely or enjoy warm.
Nutrition
- Serving Size: 1 cookie
- Calories: 163 kcal
- Sugar: 13g
- Sodium: 138mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 22mg
