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Hi Bold Bakers!
I want Bigger Bolder Baking to be your go-to destination for recipes this holiday season. So I added LOADS of new festive cookie recipes, including this gem, for Cranberry and White Chocolate Cookies, to my Holiday Baking Headquarters page.
Why cranberry and white chocolate compliment each other
You will love the taste of this classic combination of cranberry and white chocolate. What could be more seasonal than lovely sweet and tart, bright red dried cranberries? Your kitchen will smell like heaven, and paired with smooth, sweet, white chocolate and the softest most chewy cookie dough to date, my Cranberry and White Chocolate Cookie is a new classic.
What is the texture of cranberry and white chocolate cookies?
I know we all love a bakery style chocolate chip cookie and this one really raises the bar. These bright flavors are game changing and the texture of this cookie is like nothing else. Made with a combination of rich brown sugar, white sugar, just one egg and lots of butter, this cookie has all the chew you love. My Cranberry and White Chocolate Cookies remain doughy and thick even after baking and dried cranberry ups that chew factor even more!
[If you like big bakery style cookies you’ll love my best ever chocolate chip cookies!]
Can you make cookie dough ahead of time?
This year, instead of going to the store to buy your usual cookies, bake my superstar cookies instead. You can make my cookie dough well in advance, it will happily sit in the fridge overnight. You can then bake them off at your leisure. Better yet, I love to freeze some of this dough, so anytime I need a chewy Cranberry and White Chocolate Chip Cookie it is truly just 10 minutes away!
Get more Holiday Cookies and baking tips and tricks at my Holiday Baking Headquarters page.
Don’t miss my other holiday recipes!
Follow Bigger Bolder Baking on Pinterest for more baking ideas!
Try These Recipes!
Cranberry and White Chocolate Cookies
Ingredients
- ¾ cup 6oz/180g) butter ,room temperature
- ½ cup (3oz/90g) brown sugar
- ½ cup (4oz/120g) white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 2 cups (10oz/300g) flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (5oz/150g) dried cranberries
- 1 cup (6oz/180g) white chocolate chips
Instructions
- In a large bowl cream together the butter, brown sugar & white sugar with a large whisk or electric mixer until light and fluffy.
- Add the vanilla and egg then mix combine.
- In another medium bowl combine the flour, baking soda and salt.
- Gradually add the dry ingredients into the wet until a soft dough has formed.
- Stir in the cranberries and white chocolate chip by hand.
- Refrigerate the cookie dough for a minimum of 1 hour.
- Preheat oven to 350oF (180oC) and line two baking sheets parchment paper.
- Remove chilled dough from fridge and roll into tablespoon-sized balls. Place onto the cookie sheets about 1 1/2 inches apart.
- Bake for 8-10 minutes. Cookies may appear slightly undone, but do not over-bake them!
- Allow cookies to set on the baking sheets for about 10 minutes or so before carefully transferring to a wire rack to cool completely.
Can I use White Chocolate Chunks instead of chips in this recipe? Its hard to get good quality white chocolate chips in my local market.
What can I replace egg with in this recipe
Can you use chopped fresh cranberries?
These cookies taste great, just one question I’m wondering why they turned out thicker and not flatter like yours, any suggestions? Thank you!
I’ve been making these cookies for years! I thought they were my own invention. My dough is slightly different, as I use only brown sugar, but the biggest difference is that I rehydrate the dried cranberries in a little juice (cranberry, orange, apple, whatever). The texture is different, yes, but thats what I prefer.
Gemma is baking soda baking powder or bicarbonate of soda??
Hello Gemma, happy holidays. I have made a couple of adjustments to this recipe (reduced total sugar by 40g and replaced white chocolate with pistachios. Turned out wonderful. Thank you so much for this recipe. I am just wondering if I would be able to replace pistachios with hazelnut though? Thank you in advance.
When I was cooking them in the oven, they didn’t flatten out like normal cookies and I’m not sure why. The dough seemed dry as I was rolling them into balls. The dough was chilled overnight.
Hi Gemma when you say flour hi that plain flour or self-raising thank x
Hi gemma,
If i want to use only white sugar, which amount do i have to add to the dought knowing that white sugar is sweeter than the brown one ?