This White Chocolate Cranberry Cookies recipe comes together in about 30 minutes and is a quick and easy crowd-pleaser that your family will love! You can whip up this treat in just one bowl, which means minimal cleanup, perfect for those busy weeknights. Plus, it’s versatile: feel free to switch up the ingredients to suit your taste or use whatever odds and ends you have lying around. Trust me, it’s a fabulous way to clean out the pantry while crafting something utterly delicious!
The Secret Ingredients
- 0.5 cups unsalted butter, softened
- 0.5 cups packed brown sugar
- 0.5 cups white sugar
- 1 large egg
- 1 tablespoon brandy (optional)
- 1.5 cups all-purpose flour
- 0.5 teaspoons baking soda
- 1 cup dried cranberries
- 0.75 cups white chocolate chips
Step-by-Step Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C). While it’s warming up, grease or line two baking sheets with parchment paper so your cookies won’t stick.Cream the Butter and Sugars
In a large bowl, grab that electric mixer and beat together 0.5 cups of packed brown sugar, 0.5 cups of white sugar, and 0.5 cups of softened unsalted butter until it’s all creamy and well combined, this should take about 2-3 minutes. The smell is going to be incredible! Now, add in that 1 large egg and 1 tablespoon of brandy (if using), mixing until incorporated.Combine Dry Ingredients
In a separate bowl, whisk together 1.5 cups of all-purpose flour and 0.5 teaspoons of baking soda. This step helps to distribute the baking soda evenly so your cookies rise perfectly.Mix it All Together
Now, gradually stir the flour mixture into the wet ingredients until everything is just combined, don’t overdo it; a couple of flour streaks left is totally okay! This is where the magic happens, and you’ll want to fold in 1 cup of dried cranberries and 0.75 cups of white chocolate chips. Oh! This is the part where your kitchen starts smelling absolutely amazing!Portion the Dough
Using a tablespoon, scoop spoonfuls of dough onto your greased baking sheets, leaving about 2 inches of space between each one, they will spread out a bit while baking.Bake and Switch
Pop the cookies in your preheated oven and bake them for about 8 to 10 minutes, switching the baking sheets halfway through. The cookies will still look a little doughy when you take them out, but don’t worry, they’ll set as they cool!Cool and Enjoy
Let the cookies cool on the sheets for just a few minutes before transferring them to wire racks to cool completely. If you’ve made a mess, we can clean that later. Just enjoy the heavenly aroma floating through your home!
If you loved this amazing recipe, be sure to check out my Easy Lemon Pie with Condensed Milk!
Tips for Success
Customizable
The beauty of this recipe lies in how forgiving it is! You can use whatever mix-ins you have, think nuts, seeds, or different kinds of chocolate! Make it yours.
Make-Ahead Friendly
You can totally prepare the dough ahead of time and freeze it! Just scoop the dough onto a sheet pan, freeze until solid, then store in a zip-top bag. When you’re ready, just pop them directly into the oven, no thawing necessary!
Crowd-Pleaser
Families and guests alike can’t resist these gooey cookies! Trust me, they’ll disappear in no time. Bring them to parties, or simply enjoy them at home for the ultimate comfort.
Serving and Storage Tips
How to Serve This White Chocolate Cranberry Cookies
These cookies are perfect on their own or served with a tall glass of milk (or hot cocoa for those chilly nights)! You could even add a dollop of vanilla ice cream on top for an indulgent treat to impress your family.
Keeping Leftovers Fresh
Once they’ve cooled, store any extras in an airtight container. They’ll keep for about 5-7 days on your counter. But let’s be real, if you make these, they probably won’t last that long!
Reheating Instructions
If you want to enjoy a warm cookie all over again, just pop them in the microwave for about 10-15 seconds, they’ll be soft and delicious!
Freezer Friendly
Yes! You can freeze the baked cookies. Just place them in a single layer on a baking sheet until frozen solid, then transfer them into a freezer bag. They’ll keep well for about 3 months. Just let them thaw at room temperature, or warm them up directly!
I can’t wait for you to try these White Chocolate Cranberry Cookies! They are a delightful treat and just the thing to sweeten up your day, any day. Happy baking, friends!
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Quick and Easy White Chocolate Cranberry Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A quick and easy crowd-pleaser, these delightful cookies combine sweet white chocolate with tart dried cranberries, perfect for busy weeknights.
Ingredients
- 0.5 cups unsalted butter, softened
- 0.5 cups packed brown sugar
- 0.5 cups white sugar
- 1 large egg
- 1 tablespoon brandy (optional)
- 1.5 cups all-purpose flour
- 0.5 teaspoons baking soda
- 1 cup dried cranberries
- 0.75 cups white chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Cream together the butter, brown sugar, and white sugar in a large bowl until creamy. Add the egg and brandy, mix until incorporated.
- In a separate bowl, whisk together the flour and baking soda.
- Gradually stir the flour mixture into the wet ingredients until just combined, then fold in the cranberries and white chocolate chips.
- Scoop tablespoonfuls of dough onto the prepared baking sheets, leaving space between them.
- Bake in the preheated oven for 8 to 10 minutes, switching sheets halfway through. Cookies may look a little doughy but will set as they cool.
- Let the cookies cool for a few minutes on the sheets before transferring to wire racks to cool completely.
Notes
Feel free to customize the ingredients by using nuts, different chocolates, or even raisins instead of cranberries. These cookies can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg