White Chocolate Cranberry Cookies

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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!

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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.
5 from 2 votes
Course Dessert
Cuisine American
Servings 3 dozen

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!

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6 Comments

    1. 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.

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