White Chocolate Cranberry Cookies

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white chocolate cranberry cookies

Chef Catherine Stewart

Jackson Academy, Lexington Independents

Jackson, Miss.

Cranberries and white chocolate chips give these cookies a festive look. A batch or two of this recipe can be whipped up quickly for a last-minute addition to the holiday cookie spread.



11 oz. unsalted butter, at room temperature

1½ cups packed light brown sugar

1 cup granulated sugar

3 large eggs

1½ tsp. vanilla extract

2 cups self-rising flour

1½ cups white chocolate chips

¾ cup dried cranberries


  1. Preheat oven to 325 F. Line baking sheets with parchment.
  2. In large bowl with mixer at medium speed, cream butter and sugars together until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
  3. Gradually mix in flour until all is incorporated; don’t overmix. Stir in white chocolate chips and cranberries until evenly distributed.
  4. With cookie scoop, scoop dough onto prepared baking sheets, pressing slightly to flatten dough. Refrigerate cookies for 15 minutes before baking.
  5. Bake cookies for 10 to 12 minutes until firm and lightly browned. Cool cookies completely on baking sheets.

Photo courtesy of Lexington Independents

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