White Chocolate Cranberry Cookies

We love these pecan white chocolate cranberry cookies. They are delicious all-year round but make the perfect easy Christmas cookie. Great as a sweet treat or gifted to loved ones, they are guaranteed to impress.

White chocolate cranberry cookies

I love a well-balanced cookie. Not too sweet, not too cakey with perfectly crisp edges and a chewy center. The sweet white chocolate is complimented by the tart cranberries. I like stirring in a handful of chopped pecan nuts but this is an optional addition. This cookie recipe will be a firm favorite with anyone you serve or gift them too.

Ingredients and Substitutions

  • Butter. I always use salted butter but unsalted butter can be substituted.
  • Sugar: I use both white sugar and brown sugar in this recipe.
  • Eggs.
  • Vanilla extract.
  • Flour. All purpose flour/cake flour.
  • Baking powder.
  • Baking soda.
  • Salt.
  • Dried cranberries. Any dried fruit can be used instead. Raisins are a great option.
  • Pecan nuts. Optional. Macadamia nuts or almonds will also work well.
  • White chocolate chips/white chocolate chunks.

How to make white chocolate cranberry cookies

  1. Cream the butter and the sugars together in the bowl of a stand mixer fitted with a paddle attachment. (You can make this cookie dough in a large bowl with a wooden spoon too.) Beat for a few minutes until light and fluffy then mix in the eggs, one at a time, and the vanilla.
  2. Add the dry ingredients and mix until just combined then stir in the cranberries, pecan nuts and white chocolate chips.
  3. Portion out the cookie dough using an ice cream scoop/cookie scoop (alternatively use a tablespoon) into 24 cookies (the amount will depend on how large you make the cookies). Place in the refrigerator for 30 minutes before baking.
  4. Place the cookie dough balls on a sheet pan/baking sheet lined with parchment paper, spacing them apart, then place in a preheated oven and bake for 10-12 minutes until golden brown around the edges but still a little soft in the center.
  5. Remove from the oven and allow to cool on wire racks before serving.

Can I make this ahead?

Yes, absolutely. The cookie dough can be kept covered or in an airtight container in the fridge for up to 7 days or frozen for up to 3 months. This makes it ideal for Christmas baking as you can prepare a big batch of dough, freeze and only bake from frozen when needed. Baked cookies can be stored in an airtight container at room temperature for up to a week AND they can be frozen for up to a month.

White chocolate cranberry pecan cookies
White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Resting time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 24
Calories: 236kcal
Author: Alida Ryder

Ingredients

  • 1 cup (250g) butter room temperature
  • 1 cup (200g) white sugar
  • ½ cup (100g) brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 cups (375g) flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 cup dried cranberries
  • 1 cup white chocolate chips
  • 1 cup chopped pecan nuts optional

Instructions

  • Cream the butter and the sugars together in the bowl of a stand mixer fitted with a paddle attachment. (You can make this cookie dough in a large bowl with a wooden spoon too.)
  • Beat for a few minutes until light and fluffy then mix in the eggs, one at a time, and the vanilla.
  • Add the dry ingredients and mix until just combined then stir in the cranberries, pecan nuts and white chocolate chips.
  • Portion out the cookie dough using an ice cream scoop/cookie scoop (alternatively use a tablespoon) into 24 cookies (the amount will depend on how large you make the cookies).
  • Place in the refrigerator for 30 minutes before baking.
  • Preheat the oven to 350°F/180°C and line 2-3 cookie sheets with parchment paper.
  • Place the cookie dough balls on the prepared sheets, spacing them apart, then place in a preheated oven and bake for 10-12 minutes until golden brown around the edges but still a little soft in the center.
  • Remove from the oven and allow to cool on wire racks before serving.

Nutrition

Calories: 236kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 15mg | Sodium: 126mg | Potassium: 65mg | Fiber: 1g | Sugar: 21g | Vitamin A: 360IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Let us know how it was!

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