White Chocolate Cranberry Cookies Recipe

Introduction

White Chocolate Cranberry Cookies offer a delightful twist on classic Snickerdoodles, blending creamy white chocolate and tart dried cranberries into a soft, chewy treat. These cookies are perfect for the holidays or any time you crave a sweet, fruity bite.

Ingredients

• 17.9 ounces Snickerdoodle cookie mix (507 grams, cinnamon sugar packet removed, 1 bag)
• 1 large egg (50 grams)
• ½ cup salted butter (226 grams, room temperature, 1 stick)
• 3 tablespoons sour cream (43 grams)
• ¾ cup white chocolate chips (128 grams)
• ¾ cup dried cranberries (86 grams)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or lightly grease them with nonstick spray.
2. Step 2: In a large mixing bowl, use a hand mixer to beat the Snickerdoodle cookie mix, egg, softened butter, and sour cream together for 2 to 3 minutes until well combined.
3. Step 3: Gently fold in the white chocolate chips and dried cranberries until they are evenly distributed throughout the dough.
4. Step 4: Use a 1½-inch cookie scoop to portion out the dough, rolling it into even balls. Place the cookie balls on the prepared baking sheets, spacing them about 1 inch apart.
5. Step 5: Bake the cookies for 8 to 13 minutes, or until the edges turn golden brown. Be careful not to overbake, as you want them soft and chewy.
6. Step 6: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a cooling rack or serving warm.

Tips & Variations

• For extra flavor, try adding a teaspoon of orange zest to the dough to complement the cranberries.
• You can substitute dried cherries or raisins instead of cranberries for a different fruity note.
• If you prefer a crunchier cookie, bake for a minute or two longer, watching closely to avoid burning.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Warm frozen cookies in a microwave or oven for a few seconds before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie mix for this recipe?

Yes, you can use a plain sugar cookie or butter cookie mix if you prefer, but removing any cinnamon sugar packets will help maintain the intended flavor balance.

Are these cookies gluten-free?

These cookies are not gluten-free unless you use a gluten-free Snickerdoodle cookie mix. Always check the packaging to confirm if you need gluten-free ingredients.

White Chocolate Cranberry Cookies Recipe

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★★★★★

4.7 from 124 reviews

Delight in these chewy and flavorful White Chocolate Cranberry Cookies, combining the warmth of snickerdoodle spices with the sweet creaminess of white chocolate and tart bursts of dried cranberries. Perfectly baked until golden at the edges, these cookies offer a balanced sweet-tart flavor with a soft, tender texture.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 17.9 ounces Snickerdoodle cookie mix (507 grams, cinnamon sugar packet removed – 1 bag)

Wet Ingredients

• 1 large egg (50 grams)
• ½ cup salted butter (113 grams, room temperature, 1 stick)
• 3 tablespoons sour cream (43 grams)

Add-ins

• ¾ cup white chocolate chips (128 grams)
• ¾ cup dried cranberries (86 grams)

Instructions

1. Preheat: Preheat your oven to 375°F (190°C) and prepare two large baking sheets by lining them with parchment paper or lightly greasing with nonstick spray to avoid sticking.
2. Mix Ingredients: In a large bowl, using a hand mixer, combine the Snickerdoodle cookie mix, large egg, softened butter, and sour cream. Beat the mixture thoroughly for 2-3 minutes until you achieve a smooth, homogeneous dough.
3. Add Mix-ins: Gently fold in the white chocolate chips and dried cranberries until evenly incorporated throughout the dough, ensuring every bite gets a bit of sweetness and tartness.
4. Scoop Dough: Using a 1½-inch cookie scoop, portion out the dough and roll into balls. Place each dough ball on the prepared baking sheets, spacing them about 1 inch apart to allow for spreading.
5. Bake: Bake the cookies in the preheated oven for 8-13 minutes, or until the edges turn a light golden brown. Be careful not to overbake to keep the centers soft.
6. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a cooling rack or serving warm for best texture and flavor.

Notes

• Removing the cinnamon sugar packet from the snickerdoodle mix allows the white chocolate and cranberry flavors to shine without overpowering cinnamon.
• Room temperature butter ensures easier mixing and better dough texture.
• Do not overbake the cookies; they will continue to firm up as they cool on the baking sheet.
• You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: white chocolate cranberry cookies, snickerdoodle cookies, easy cookie recipe, holiday cookies, chewy cookies