White Chocolate Cranberry Cookies

Sharing the BEST White Chocolate Cranberry Cookies today that are perfect all year round and also look fantastic on your Holiday Plates!

White Chocolate Cranberry Cookies

These are hands down one of our favorite all year cookies! Can’t go wrong with sweet white chips and cranberries. Everyone loves them. Enjoy!

Try my Perfect M and M Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.

How To Make Cranberry Cookies

1. Preheat oven to 350 degrees F. and line baking sheet with parchment paper if desired. I used a new non-stick baking sheet today so did not use parchment.
2. Place butter and sugars into a large mixing bowl or stand mixer with paddle attachment. Beat until well combined, a good minute or two. Beat in eggs and vanilla until well combined. Slowly add flour, pudding mix, salt, baking soda, white chips and dried cranberries. Mix until dough forms. Scoop dough onto baking sheet 1 inch apart. Bake for 11-12 minutes, until baked through. Remove from oven and let cool completely before transferring.

Cream butter and sugars until well combined. Add egg and vanilla mixing well.

Add dry ingredients then chips and cranberries. Stir to combine.

Cookie dough perfection.

Scoop cookie dough onto baking sheet 1 inch apart. Bake for 11-13 minutes until baked through.

Let cookies cool completely before transferring. Serve room temperature or chilled.

Tips For Making The Best Cookies

1. Don’t alter the recipe, use all ingredients as listed.
2. For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
3. Always use butter, not margarine.  ALWAYS.  I prefer salted butter for my chocolate chip cookies.  Try it!
4. Do not ever grease your cookie sheets.  Will make cookies spread and change texture.
5. Don’t skip creaming your butter and sugars for a good 2 minutes.  Helps create a fluffy, chewy cookie.
6. Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
7. Don’t overtake your cookies.  Cookies will continue to cook on hot cookie sheet when removed from oven.
8. Let cookies cool completely before storing in containers. This will keep their crispness
9. Store leftover cookies in an airtight container for 3 days room temperature.

White Chocolate Cranberry Cookies

These White Chocolate Cranberry Cookies are perfectly crisp around the edges and soft in the center. They're great all year round and look fantastic on your Holiday plates!

Course: Dessert

Cuisine: American

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 36

Calories: 133kcal

Author: Jenny

Cost: $8

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Ingredients

• 2 sticks salted butter softened
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 1/2 cups all-purpose flour
• 3.4 ounce package instant vanilla pudding mix
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 1/2 cups white chips
• 1 1/4 cups dried cranberries Craisins

Instructions

• Preheat oven to 350 degrees F. and line baking sheet with parchment paper if desired. I used a new non-stick baking sheet today so did not use parchment.
• Place butter and sugars into a large mixing bowl or stand mixer with paddle attachment. Beat until well combined, a good minute or two. Beat in eggs and vanilla until well combined. Slowly add flour, pudding mix, salt, baking soda, white chips and dried cranberries. Mix until dough forms. Scoop dough onto baking sheet 1 inch apart. Bake for 11-12 minutes, until baked through. Remove from oven and let cool completely before transferring.

Nutrition

Calories: 133kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 124mg | Potassium: 42mg | Fiber: 1g | Sugar: 18g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Keywords: cranberry cookies, white chocolate chip cookies, white chocolate cranberry cookies

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