There’s just something about the holidays that screams “bake cookies!” And for me, it *has* to involve white chocolate and cranberries. That sweet-tart combo? Forget about it! I’ve been on a quest for the perfect holiday cookie recipe for, like, forever. Seriously, I’ve tried ’em all. But trust me, this *White Chocolate Cranberry Cookies Recipe*? It’s the one. It’s *the one*!
I remember one year, I think it was 2010, I tried, no joke, seven different cookie recipes. Seven! My family was so over cookies by Christmas Eve. Oops! But hey, that’s how you find the gold, right? And this recipe, oh man, it’s pure gold.
Why You’ll Love This White Chocolate Cranberry Cookies Recipe
Okay, so why *this* recipe? Lemme tell ya!
- Easy to make? Totally! Even I can do it, and I’m a *bit* of a disaster in the kitchen sometimes.
- That perfect sweet and tart thing? Nailed it!
- Bakery-style texture? Oh yeah. These are THICK cookies.
- Super festive? Hello, cranberries! Perfect for the holidays.
- Wanna impress your friends and family? Boom. Cookie magic right here.
Ingredients for the Best White Chocolate Cranberry Cookies Recipe
Alright, let’s talk ingredients! This White Chocolate Cranberry Cookies Recipe isn’t complicated, but using good stuff makes all the difference, ya know?
- You’ll need 2 cups of all-purpose flour. The regular kind!
- And 2 cups of cake flour too. Don’t skip this! It keeps ’em soft.
- Then, 2 tablespoons of malted milk powder. Trust me, this adds something *special*.
- Gotta have 1 tablespoon of corn starch. Helps with the texture, ya see.
- Of course, 1 teaspoon of salt. Just a pinch!
- And 1/2 teaspoon of baking soda. For a little lift.
- Now, for the good stuff: 1 1/4 cups (that’s 20 tablespoons!) of *cold* salted butter. Okay, European-style butter is my fave, but use what ya got. Just make sure it’s COLD!
- We need 1 1/3 cups of light brown sugar, packed down tight!
- Plus 1/2 cup of granulated sugar.
- Eggs! Two large eggs.
- And *three* extra large egg yolks. Don’t ask, just do it!
- A tablespoon of vanilla bean paste or extract. I love the paste, but extract works fine.
- 8 ounces of good quality white chocolate.
- And 1 1/2 cups of white chocolate chips. More chocolate is always better, right?
- 12 ounces of craisins (dried cranberries!).
- Optional, but awesome: 20 ounces of white chocolate melting wafers.
- Also optional: Coarse sugar for sprinkling.
- And if you’re feeling fancy: Sparkling Cranberries!
How to Make This White Chocolate Cranberry Cookies Recipe: Step-by-Step Instructions
Okay, here we go! This might seem like a lot of steps, but trust me, it’s all super easy. Just follow along, and you’ll have amazing cookies in no time!
- First things first: line two 12×17-inch baking sheets with parchment paper. This is a MUST! Makes cleanup a breeze.
- Next, in a medium bowl, whisk together 2 cups of all-purpose flour, 2 cups of cake flour, 2 tablespoons of malted milk powder, 1 tablespoon of corn starch, 1 teaspoon of salt, and 1/2 teaspoon of baking soda. Just whisk it all together until it’s combined, ya know?
- Now, in your stand mixer (or a big bowl if you’re doing it by hand – you go, Glen Coco!), cream together 1 1/4 cups of cold salted butter, 1 1/3 cups of light brown sugar, and 1/2 cup of granulated sugar. Beat it until it’s smooth and creamy. Should take about 3-4 minutes. You want it nice and fluffy!
- Add your eggs one at a time, then add those extra egg yolks. Mix in 1 tablespoon of vanilla bean paste. Mmm, smells good already, right?
- Okay, now gradually mix in the flour mixture until it’s *just* combined. Don’t overmix! Seriously, that’s the key to soft cookies.
- Here’s a little secret: pulse 8 ounces of white chocolate in a food processor until you’ve got small pieces. This helps it distribute better, trust me.
- Add that pulsed white chocolate AND 1 1/2 cups of white chocolate chips to the cookie dough, but don’t mix it in yet!
- Now, pulse 12 ounces of craisins in the food processor until they’re small bits. This keeps them from being too overwhelming in the cookies.
- Add those craisins to the dough and *now* mix everything together until it’s evenly combined. Yay!
- Scoop out dough balls (about 3.2oz each – I use a kitchen scale to be precise, but you don’t *have* to!). Place them on your parchment-lined baking sheet.
- Press each ball flat, about 1/2 to 3/4-inch thick. Don’t worry if they’re not perfect circles.
- Refrigerate the baking sheet for 15 minutes. Don’t skip this! It helps the cookies from spreading too much. While they’re chilling, preheat your oven to 350 degrees F.
- Bake for 11 to 14 minutes. Keep an eye on ’em! You want the edges to be golden brown, but the centers should still be a little soft.
- (Optional, but I love doing this) Smooth out the edges with a round cookie cutter while they’re still warm. Makes ’em look super professional!
- Let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
- If you’re feeling extra fancy, melt 20 ounces of white chocolate melting wafers in the microwave. Careful not to burn it!
- Spread that melted white chocolate over the cooled cookies.
- Top with coarse sugar and Sparkling Cranberries (if you’re using them).
Tips for the Perfect White Chocolate Cranberry Cookies Recipe
Okay, so you wanna make *amazing* White Chocolate Cranberry Cookies, right? Here are a few little things I’ve learned over the years that make a HUGE difference.
- Seriously, use *cold* butter! It’s key! Soft butter = flat cookies. No bueno!
- Weighing your ingredients is a game-changer. I know, I know, it’s a pain. But it makes your cookies so consistent!
- Don’t overbake ’em! A minute or two can make all the difference between chewy and crunchy. Keep a close eye!
- And that little trick with the cookie cutter to smooth the edges? Total pro move. Makes ’em look like they came straight from a bakery!
Ingredient Notes and Substitutions for Your White Chocolate Cranberry Cookies Recipe
Okay, a few notes on those ingredients! That European-style butter? It’s got a higher fat content, which makes the cookies extra rich. But regular butter works too, don’t sweat it. Vanilla bean paste is awesome, but extract is totally fine. And for the white chocolate, use good quality stuff! Cheaper chocolate can be kinda waxy, ya know?
Storing and Reheating Your White Chocolate Cranberry Cookies Recipe
So, you’ve got leftover cookies? Lucky you! (If they even last that long!). Store ’em in an airtight container at room temperature. They’ll stay good for about 3-4 days. Wanna freeze ’em? Go for it! Freeze the dough balls before baking, or freeze the baked cookies. Either way, they’ll be good for up to 3 months. Just thaw ’em out and enjoy! A quick zap in the microwave warms ’em right up!
Frequently Asked Questions About This White Chocolate Cranberry Cookies Recipe
Got questions? I got answers! Here are a few of the most common things people ask me about this White Chocolate Cranberry Cookies Recipe.
Can I use unsalted butter in this White Chocolate Cranberry Cookies Recipe?
Yep, totally! Just bump up the salt to 1 1/2 teaspoons. Otherwise, they might taste a *tad* bland, ya know?
Why are cake flour and malted milk powder used in this White Chocolate Cranberry Cookies Recipe?
Ah, good question! The cake flour keeps them super soft, and the malted milk powder? That’s my secret weapon! It gives ’em this amazing, chewy texture that’s just… *chef’s kiss*!
Can I make this White Chocolate Cranberry Cookies Recipe without a stand mixer?
Okay, so a stand mixer is *definitely* recommended. It makes creaming the butter and sugar SO much easier. But if you don’t have one, don’t worry! You can use a hand mixer, or even just mix it by hand. It’ll take some extra elbow grease, but you’ll get there!
Nutritional Information for White Chocolate Cranberry Cookies Recipe
Okay, so here’s the deal: I’m no nutritionist! The nutrition info is just an estimate, since it depends on the brands you use, ya know? Don’t take it as gospel!
Enjoy Baking This White Chocolate Cranberry Cookies Recipe!
Seriously, have fun with it! And hey, if you try this White Chocolate Cranberry Cookies Recipe, leave a comment and let me know what you think! Oh, and don’t forget to rate the recipe! Share your cookie pics on Insta, too! I wanna see ’em!
Print
Flawless White Chocolate Cranberry Cookies Recipe in 2010
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Thick, bakery-style white chocolate cranberry cookies perfect for the holidays. Sweet white chocolate and tart dried cranberries create the ideal winter cookie.
Ingredients
- 2 cups all-purpose flour
- 2 cups cake flour
- 2 tablespoons malted milk powder
- 1 tablespoon corn starch
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups cold salted butter (20 tablespoons, European style recommended)
- 1 1/3 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 3 additional large egg yolks
- 1 tablespoon vanilla bean paste or extract
- 8 ounces white chocolate
- 1 1/2 cups white chocolate chips
- 12 ounces craisins
- 20 ounces white chocolate melting wafers (optional)
- coarse sugar (optional)
- Sparkling Cranberries (optional)
Instructions
- Line two 12×17-inch baking sheets with parchment paper.
- Whisk together all-purpose flour, cake flour, malted milk powder, corn starch, salt, and baking soda in a medium bowl.
- Cream together cold salted butter, light brown sugar, and granulated sugar in a stand mixer until smooth (3-4 minutes).
- Add eggs one at a time, followed by egg yolks. Mix in vanilla bean paste.
- Mix in the flour mixture gradually until fully combined.
- Pulse white chocolate in a food processor until small pieces form.
- Add white chocolate and white chocolate chips to the cookie dough but do not mix yet.
- Pulse craisins in the food processor until small bits form.
- Add craisins to the dough and mix until evenly combined.
- Scoop dough balls (3.2oz each) onto a parchment-lined baking sheet.
- Press the ball flat, about 1/2 to 3/4-inch thick.
- Refrigerate for 15 minutes, and preheat the oven to 350 degrees F.
- Bake for 11 to 14 minutes.
- Smooth out the edges with a round cookie cutter (optional).
- Cool on the pan for a few minutes before transferring to a wire rack.
- Melt white chocolate melting wafers in the microwave.
- Spread melted white chocolate over the cookies.
- Top with coarse sugar and Sparkling Cranberries (optional).
Notes
- Increase salt to 1 1/2 teaspoons if using unsalted butter.
- Use cold butter.
- Use a kitchen scale for uniform cookie size.
- Bake for a minute or two less for a different texture.
- Try vanilla or cream cheese buttercream instead of white chocolate.
- A stand mixer is recommended.
- To freeze dough: Portion, flash freeze, transfer to a freezer bag, and freeze for up to 3 months.
- To freeze baked cookies: Cool, flash freeze, transfer to a freezer bag, and freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
