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White Chocolate Cherry Cranberry Cookies are the perfect holiday cookie, with velvety white chocolate, red tart cranberries, and cherries in a chewy, tender treat. Ideal for making any time of the year, you have to try them now!
Plate these along with some of my favorites for a holiday plate of cookies you won’t soon forget. You must try these Italian Christmas Cookies, these delicious Ooey Gooey Butter Cookies and my kids favorite, Grinch Cookies!
White Chocolate Cherry Cranberry Cookies
I love a good classic chocolate chip cookie, but there’s just something about white chocolate chips that says fancy to me. I love the rich white chocolate flavor with the tart cherries and tangy cranberries in these cookies. And they are so thick and chewy! That’s the best part! Add these to your to-bake list, you won’t regret it!
These cookies are simple to make and the ingredients work no matter what season you are baking them in! Whether or not you make these for the holidays or in the middle of summer, these are sure to be favorites. They are so soft and tender and the juxtaposition of tart and sweet cannot be beat! Your family and guests will go crazy over them!
Ingredients in White Chocolate Cherry Cranberry Cookies
The ingredient list for these cookies is a bit long, but that’s why they are so good! And they’re all ingredients that are easy to find so you should be able to make these all year long! Check out the recipe card at the bottom of the post for exact measurements.
- Flour: I used all-purpose flour in this recipe.
- Baking Soda: This helps the cookies rise and not be flat.
- Salt: The salt enhances all of the flavors in these cookies.
- Butter: I make sure to soften my butter before mixing it in so that it blends better.
- Brown Sugar: This delivers an incredibly rich flavor.
- Sugar: The sugar sweetens the cookies and helps them brown.
- Egg: I always use large eggs whenever I am baking!
- Vanilla and Almond Extract: Both of the flavorings together make an incredible combination!
- White Chocolate Chips: These add a deliciously creamy and sweet flavor.
- Dried Cherries and Cranberries: The perfect combination of tartness and sweetness.
How to Make Chocolate Cranberry Cookies
This is easy as any cookie recipe but tastes better than any cookie you’ve had in a long time! Don’t put off making these… Once you start, you won’t be able to stop!
- Prep: Preheat oven to 325 and lightly grease a baking sheet with cooking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream and Combine: In another larger bowl, combine butter and sugars and cream until fluffy. Add egg, vanilla, and almond, and mix until smooth. Gradually mix in dry ingredients until just incorporated.
- Stir: Gently stir in chocolate chips, cherries, and cranberries.
- Bake: Scoop two tablespoons of dough and roll into a ball. Place on baking sheet 2 inches apart. Bake for 15-20 minutes until tops and edges begin to brown. (Less time for lower altitudes).
- Cool: Allow the cookies to cool on the baking sheet for 2 minutes before removing them and allowing them to cool completely. Store in an airtight container.
- Make Glaze: Place 1/4 cup white chocolate chips in a microwave-safe dish and microwave in 20-second increments, stirring between each, until the chocolate is melted. Then use a spoon to drizzle it on top
What is White Chocolate?
Well, it’s true. White chocolate isn’t actually chocolate at all. It’s made of a blend of sugar, cocoa butter, milk solids, vanilla, and a fatty solid called lecithin. Although it has cocoa butter in it, it lacks the cocoa solids that create the flavor and color that defines real chocolate. It has its own unique tastes and qualities that be just as divine and splendid as any “real” chocolate.
How to Use and Get the Best White Chocolate
- What to look for: Just like any chocolate, there are good, better, and best out there. Look for a good quality white chocolate that is buttery and complex in its flavor, not overly sweet. Cocoa butter should be the only source of fat in the best kinds, and it will give it an off-white buttery color.
- How to use it: White Chocolate is not an overpowering flavor. It complements and mellows. That’s why it’s so perfect in this recipe and others like Pumpkin Cream Cheese Truffles and White Chocolate Oreo Cookies. It allows other intense flavors to shine, like in these White Chocolate Cranberry Blondies. And don’t forget the frosting! It makes the best, most decadent frosting!
Making cookies is easy, but there are a few things to keep in mind to get them perfect every time.
- Chill: Most cookie recipes, like this one, don’t require you to chill the dough, but if you have the time taking the extra step can help you elevate your cookies. Chill for half an hour before forming and baking. This allows the flavors to meld together and give the dough a bit of structure. If it’s hardened too much, let it sit at room temp for 10 min.
- Shape: If you have a cookie scoop, use it. Or you can use a tablespoon or spoon to give you evenly shaped cookies. This way, they’ll cook at the same rate and be uniform.
- Bake: Cookies are best when they are slightly underdone. Don’t overbake your cookies. They’ll turn hard instead of staying soft and chewy. Adjust your cooking time for your oven to get cookies that are slightly brown on the edges and top.
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White Chocolate Cherry Cranberry Cookies
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/2 cup white chocolate chips
- 1/3 cup dried cherries
- 1/3 cup dried cranberries
- Preheat oven to 325 and line your baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In another larger bowl, combine butter and sugars, and cream until fluffy. Add egg, vanilla, and almond, and mix until smooth. Gradually mix in dry ingredients until just incorporated.
- Gently stir in chocolate chips, cherries, and cranberries.
- Scoop 2 tablespoons of dough and roll into a ball. Place on baking sheet 2 inches apart. Bake for 15-20 minutes until tops and edges begin to brown. (Less time for lower altitudes).
- Allow the cookies to cool on the baking sheet for 2 minutes before removing them and allowing them to cool completely. Store in an airtight container.
- Place 1/4 cup white chocolate chips in a microwave-safe dish and microwave in 20-second increments, stirring between each, until the chocolate is melted. Then use a spoon to drizzle it on top
Nutrition information is automatically calculated, so should only be used as an approximation.