Go Back
–+ servings
Fresh cranberry and white chocolate cookies with a sprinkle of sugar
Print Recipe
No ratings yet

Fresh Cranberry and White Chocolate Cookies

Creamy pockets of white chocolate meet bright, juicy bursts of fresh cranberry in these delightful cookies.
Prep Time15 minutes
Cook Time12 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Holiday
Servings: 24 cookies
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Ingredients

Dry Ingredients

  • 2.5 cups All-Purpose Flour Measure accurately and spoon into the cup.
  • 1 teaspoon Baking Soda Regular baking soda.
  • 0.5 teaspoon Baking Powder For lift.
  • 0.25 teaspoon Salt Fine salt, adjust to taste.

Wet Ingredients

  • 0.5 cup Unsalted Butter Room temperature, softened but not greasy.
  • 4 oz Cream Cheese Room temperature, softened for easy creaming.
  • 1.5 cups Sugar Granulated sugar.
  • 1 large Egg Room temperature, brings structure and moisture.
  • 1.5 teaspoons Vanilla Extract Pure vanilla for best flavor.
  • 8 oz White Baking Chocolate Finely chopped or use chips for pockets of creaminess.
  • 1.5 cups Fresh Cranberries Cut into quarters, wash, trim stems.

Instructions

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly blended. Set aside.
  • In a large bowl, cream the butter and cream cheese with the vanilla and sugar using an electric mixer on medium speed for 2 to 3 minutes until light and fluffy.
  • Add the egg and mix until just combined.
  • Gradually mix in the dry ingredients until the dough is evenly combined.
  • Gently fold in the chopped white chocolate and quartered cranberries using a spatula.
  • Using a cookie scoop or tablespoon, roll dough into balls and place on the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 10 to 12 minutes, or until the edges are golden and the centers are set but still soft.
  • Cool on the pan for 3 to 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 7 days.

Nutrition

Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 50mg | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.5mg