White Chocolate Cranberry Christmas Cookies

What kind of recipe is it?

White Chocolate Cranberry Christmas Cookies are a festive treat that perfectly balances sweetness and tartness, making them a delightful addition to any holiday gathering.

This recipe combines rich white chocolate chunks with dried cranberries, creating chewy, flavorful cookies that are visually appealing and delicious.

Ideal for cookie exchanges or as a homemade gift, these cookies aren’t only easy to bake but also offer a charming holiday spirit.

Perfect for families, friends, or anyone looking to indulge in a seasonal delight, these cookies are sure to spread joy.

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Ingredients

Ingredient	Quantity
All-purpose flour	2 ½ cups
Baking soda	1 teaspoon
Baking powder	½ teaspoon
Salt	½ teaspoon
Unsalted butter	¾ cup (1.5 sticks)
Granulated sugar	1 cup
Brown sugar	¾ cup packed
Large eggs	2
Vanilla extract	1 teaspoon
White chocolate chips/chunks	1 cup
Dried cranberries	1 cup

These ingredients come together to create a tasty Holiday treat. Verify you measure accurately for the best results!

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Cooking Steps

Preheat the oven to 180 °C (350 °F) and adjust the oven rack to the center position. Line two baking sheets (approximately 43 x 33 cm (17 x 13 inches)) with parchment paper or silicone baking mats.
In a medium bowl, whisk together 315 g (2 ½ cups) of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt until evenly combined. Set this mixture aside.
In a large mixing bowl, using an electric mixer on medium speed, cream together 170 g (¾ cup) of unsalted butter, 200 g (1 cup) of granulated sugar, and 150 g (¾ cup packed) of brown sugar until the mixture is light and fluffy, approximately 2–3 minutes.
Add 2 large eggs, one at a time, mixing well after each addition. Incorporate 1 teaspoon of vanilla extract into the butter and sugar mixture until fully combined.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Don’t over-mix; the dough should be thick and slightly sticky.
Fold in 175 g (1 cup) of white chocolate chips and 150 g (1 cup) of dried cranberries using a spatula, ensuring even distribution throughout the dough.
Using a tablespoon or a cookie scoop (approximately 30 ml), portion out dough onto the prepared baking sheets, leaving space between each cookie (about 5 cm (2 inches) apart). You should yield about 24 cookies.
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers appear set but still soft. Keep an eye on the cookies, as you want them to be slightly underbaked for the best chewy texture.
Once baked, remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely, allowing the cookies to firm up.
For best results, let the cookies rest for at least 30 minutes before serving to enhance their flavor and texture. Enjoy the delightful aroma of white chocolate and cranberries as they settle!

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Variations

Almond Joy Cookies: Substitute 175 g (1 cup) of white chocolate chips with 150 g (1 cup) of shredded coconut and 100 g (¾ cup) of chopped almonds for a tropical twist.
Gluten-Free Options: Replace the all-purpose flour with 315 g (2 ½ cups) of a gluten-free flour blend, ensuring a measure for measure product for proper texture.
Vegan Delight: Use 170 g (¾ cup) of coconut oil instead of butter, substitute eggs with 60 g (¼ cup) of unsweetened applesauce (per egg), and choose dairy-free white chocolate chips for a completely vegan treat.
Festive Peppermint Crunch: Mix in 1 teaspoon of peppermint extract into the wet ingredients and incorporate 50 g (½ cup) of crushed peppermint candies or candy canes for a minty holiday flavor.

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Tips on plating and presentation

After exploring some delightful variations of white chocolate cranberry cookies, let’s focus on how to plate and present these festive treats.

I love using a decorative platter or a cake stand to showcase my cookies. Adding a sprinkle of powdered sugar or a drizzle of white chocolate elevates their visual appeal.

Finally, I include a few fresh cranberries or sprigs of mint for that extra touch!

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What other dishes can I pair it with?

Have you ever wondered what dishes complement white chocolate cranberry cookies during the holiday season?

I love pairing them with a cheese platter that includes creamy brie and tangy goat cheese.

They also go well with a warm, spiced apple pie or a festive yule log cake.

These combinations create a delightful mix of flavors, making gatherings more memorable and delicious!

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What drinks can I pair it with?

What drinks can elevate the experience of enjoying white chocolate cranberry cookies?

I love pairing them with a warm cup of spiced chai or a rich hot chocolate—both enhance the cookies’ sweetness.

For a festive twist, a sparkling cranberry juice or a light white wine works wonders, balancing the flavors perfectly.

Each sip complements the cookies and makes every bite more delightful. Enjoy!

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Frequently Asked Questions

Can I Substitute White Chocolate With Another Type of Chocolate?

Absolutely, you can substitute white chocolate with milk or dark chocolate! Just keep in mind that it’ll change the flavor and sweetness. I’ve tried it, and it’s delicious in different ways!

How Long Can I Store the Cookies?

I typically store cookies in an airtight container for up to a week at room temperature. If I freeze them, they last about three months. Just make sure to thaw them before enjoying!

Are These Cookies Suitable for Vegans?

No, these cookies aren’t suitable for vegans since they contain ingredients like white chocolate and butter. I always check for vegan options when baking, so I understand how important that is for plant-based diets!

What Is the Best Way to Freeze the Cookies?

I usually freeze cookies by placing them in an airtight container or freezer bag, separating layers with parchment paper. This keeps them fresh for up to three months, making them easy to enjoy later!

Can I Make the Dough in Advance?

Absolutely, I often make the dough in advance! Just prep it, wrap it tightly, and refrigerate for up to three days. It’s a lifesaver during busy times, and I love baking fresh cookies later!