Looking for an incredible cookie recipe? These White Chocolate Cranberry Cookies are full of flavor in every bite.
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These cookies has dried cranberries, white chocolate, walnuts and a hint of cinnamon and orange. Try this cookie recipe. It is sure to be a delightful addition to your fall and holiday recipes.
Your family will want you to bake more of them!
White Chocolate Cranberry Cookies
These White Chocolate Cranberry Cookies are full of flavor! With dried cranberries, white chocolate, walnuts and a hint of cinnamon and orange, it makes these cookies a delightful addition to your fall and holiday recipes.
Equipment
- KitchenAid Stand Mixer
- Baking Pans
- Parchment Paper
- Spatula
- Cookie Scoop
- Measuring Cups
- Measuring Spoons
- Large Mixing Bowl
Ingredients
- 1/2 cup unsalted butter (soften) room temperature
- 1/2 cup brown sugar
- 1/2 cup white granulated sugar
- 1 egg room temperature
- 1/4 tsp fresh orange zest optional
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 cup dried cranberries
- 1 cup white chocolate morsels
- 1/4 cup chopped walnuts optional
Instructions
- Preheat oven to 350 degrees F (180 degrees C).
- Place parchment paper on the baking sheets.
- With a Kitchen Aid Mixer, cream together the butter, brown sugar, white sugar, vanilla, and orange zest until smooth.
- Add the egg. Be sure to scrap the sides of the bowls down with a spatula.
- In a large bowl mix together the flour, baking soda, cinnamon, and salt
- Slowly add the flour mixture to the creamy mixture.
- Mix in the white chocolate chips, cranberries, and walnuts.
- Place plastic wrap over the bowl and place in the refrigerator. Allow the dough to chill the dough for approximately 1 hour and no more than 2 hours. By chilling your dough, it will help your cookies not to spread from the butter in the cookies being too warm.
- Drop cookie dough by a heaping teaspoon onto prepared baking sheets. Note: I like using the small cookie scoop to have the cookies all the same size.
- Bake 10-12 or until set and the edges are slightly golden brown.
- Wait one minute then remove from pans to wire racks to allow the cookies cool.
Notes
Try substituting Macadamia or Pecans instead of Walnuts. Recipe will yield 2 dozen large cookies 1 1/2″ in diameter or 3 dozen small cookies 1″ in diameter.
Have an amazing day!
Cindy Rust says
I saw these delicious-looking cookies on your IG and just had to check out the recipe! Thanks, Tammy! Pinned 🙂
Tammy says
I wish they were calorie free but they are yummy! Thanks for pinning, Cindy.
Leslie Watkins says
I have pinned these and can’t wait to try them! They look amazing! Happy Sunday, friend!
Tammy says
Thank you, I just had two with my coffee for breakfast. LOL
Jennifer Howard says
I want to eat all of them!! I’m putting this on my list!! I’m sharing in on my roundup!!
Tammy says
Thank you so much, Jennifer for sharing it. They are yummy and a recipe that I have tweaked over the years for my family. I make them always at Thanksgiving and Christmas.