White Chocolate Cranberry Cookies always bring joy to my days. Each bite delivers a delightful crunch and softness. Making these cookies always makes me happy.
Contents
White chocolate cranberry cookie recipe
White Chocolate Cranberry Cookies are a delightful treat. They combine the sweetness of white chocolate and the tartness of cranberries. These cookies are popular during the holiday season.
These treats have crisp edges and soft centers. The combination of flavors and textures makes them irresistible!
You can enjoy these cookies with wine, such as German Riesling or a Burgundy Chardonnay. An Argentinian Malbec also enhances the tasting experience. For a non-alcoholic pairing, try them with chai tea, coffee, or green tea. Milk, hot chocolate, cranberry juice, and lemonade work well, too.
For breakfast or brunch, try crumbling them over a yogurt parfait or alongside pancakes. As a dessert, they pair wonderfully with ice cream for a creamy contrast or with a fresh fruit salad.
Here’s how to make the white chocolate cranberry cookies:
White Chocolate and Cranberry Cookies
Nutrition
Ingredients
- 100 g butter
- 100 g light muscavado sugar
- 50 g caster sugar
- 1 egg beaten
- 200 g plain flour I used Dove’s Farm Gluten-Free
- 1 tsp bicarbonate of soda
- Cinnamon
- Pinch of salt
- Vanilla Essence
- 30 g Dried Cranberries
- 50 g White Chocolate chopped
Instructions
- Preheat the oven to 190oC. Line two baking trays with greaseproof paper.
- In one bowl, put the flour, bicarbonate of soda, a sprinkle of cinnamon and the pinch of salt. Set to one side.
- Cream the butter and sugars together until smooth.
- Slowly add the beaten egg, mixing after each addition.
- Add a few drops of the vanilla essence and stir it in.
- Fold in the dry ingredients to get a dough. Then gently stir in the cranberries and chocolate pieces.
- A tablespoon of the dough is about the right amount; make sure there is lots of space between the portions on the baking trays as they spread while cooking.
- Bake for about 10 mins – they should spread and go golden.
- Remove from oven when still slightly squishy to the touch; they will harden on the outside whilst cooling but you will keep a nice soft and chewy centre. When they have cooled for about 5 mins on the trays, transfer to a wire rack to cool completely.
SIMILAR RECIPES:
Variations
Here are several creative variations to enhance or alter these classic white chocolate cranberry cookies.
- Flavor variations
- Dark chocolate twist replaces white chocolate chips with dark chocolate for a richer flavor.
- Orange zest adds 1 teaspoon of orange zest for a citrus touch.
- Spiced cranberry adds 1/4 teaspoon cinnamon and a pinch of nutmeg for warmth.
- Ginger-cranberry mixes in 1/4 teaspoon ground ginger for added spice.
- Almond cranberry replaces vanilla with almond extract or macadamias with almonds for a nutty taste.
- Texture variations
- Oatmeal cranberry replaces 1/2 cup of flour with oats for texture.
- Nut-free option omits nuts for a classic cookie.
- Additional ingredients
- Cranberry Bliss adds 1/4 cup dried fruits for a fruity twist.
- Coconut Delight adds shredded coconut for a tropical touch.