White Chocolate Cranberry Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
