White Chocolate Cranberry Cookies

Why You’ll Love This Recipe

These White Chocolate Cranberry Cookies are a festive twist on classic cookies. The combination of white chocolate and cranberries creates a harmonious contrast of flavors, making every bite a delightful experience. They’re easy to make, super soft, and have a perfect chewy texture. Whether you’re baking for the holidays or just because, these cookies are a crowd-pleaser that will disappear quickly.

Ingredients

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• ¾ cup packed brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup white chocolate chips

• ½ cup dried cranberries

• Optional: ½ cup chopped nuts (like walnuts or pecans)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats.

2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.

4. Add the Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture, and continue to beat until fully combined.

5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.

6. Add the Mix-ins: Fold in the white chocolate chips, dried cranberries, and optional chopped nuts. Stir until evenly distributed throughout the dough.

7. Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough (about 1 ½ inches in size) onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading.

8. Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will firm up as they cool.

9. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Servings and Timing

• Servings: About 24 cookies

• Prep Time: 10 minutes

• Cook Time: 10-12 minutes

• Total Time: 20-25 minutes

Variations

• Add Orange Zest: For a burst of citrus flavor, add 1 teaspoon of orange zest to the dough for a fresh, vibrant twist that pairs beautifully with the cranberries.

• Use Dark Chocolate: If you prefer a deeper chocolate flavor, swap the white chocolate chips with dark or semi-sweet chocolate chips for a different flavor profile.

• Vegan Version: Use vegan butter and an egg replacer (like flax eggs) to make these cookies vegan. Just ensure your white chocolate chips are dairy-free.

• Add Coconut: For a tropical twist, add shredded coconut along with the cranberries and white chocolate chips.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 1 week. To keep them soft, place a slice of bread in the container to help retain moisture.

• Freezing: These cookies freeze well! Allow the cookies to cool completely, then store them in a freezer-safe bag or container for up to 3 months. To thaw, let them sit at room temperature for 20-30 minutes or microwave them for a few seconds.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries are not ideal for this recipe since they are quite tart and contain more moisture. Dried cranberries work better because they add sweetness without adding excess moisture. However, if you want to use fresh cranberries, you can dry them out by baking them at a low temperature or freezing them beforehand.

Can I use different types of chocolate chips?

Absolutely! You can swap the white chocolate chips for milk chocolate, dark chocolate, or even peanut butter chips for a different flavor. The cranberries will still complement the sweetness or richness of the chocolate.

How do I make the cookies chewy?

To ensure the cookies stay chewy, make sure you don’t overbake them. They should be golden around the edges but still soft in the center when you take them out of the oven. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

Can I make the dough ahead of time?

Yes! You can make the dough in advance and refrigerate it for up to 2 days. Just scoop the dough into balls and store them in an airtight container in the fridge. When you’re ready to bake, let the dough sit at room temperature for 5-10 minutes before baking.

Conclusion

These White Chocolate Cranberry Cookies are the perfect balance of sweet, tart, and creamy with a soft, chewy texture. The combination of white chocolate and cranberries creates a festive, flavorful treat that’s perfect for any occasion. Whether you’re baking for the holidays, a party, or just as a treat for yourself, these cookies will definitely become a favorite in your recipe collection!

White Chocolate Cranberry Cookies

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• Author: Alice
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Simmering
• Method: Simmering
• Cuisine: American
• Diet: Gluten Free

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Description

Brown Sugar Pineapple Chicken combines savory, sweet, and tangy flavors in a rich, caramelized glaze. Tender chicken breasts are coated in a luscious sauce made with brown sugar, pineapple juice, and soy sauce, creating the perfect balance of sweetness and savoriness. This easy, quick recipe is perfect for a weeknight dinner or special occasion!

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Ingredients

• For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

For the Glaze:

• ½ cup brown sugar (packed)

• 1 cup pineapple juice (from a can or fresh)

• ½ cup pineapple chunks (fresh or canned, drained)

• 2 tablespoons soy sauce (or tamari for gluten-free)

• 1 tablespoon apple cider vinegar (or white vinegar)

• 1 teaspoon ginger powder (optional for extra flavor)

• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

• Fresh cilantro or parsley for garnish (optional)

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Instructions

1. Prepare the Chicken:
   Season the chicken breasts with salt, pepper, garlic powder, and onion powder on both sides.

2. Cook the Chicken:
   Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Once done, remove the chicken from the pan and set aside.

3. Make the Glaze:
   In the same skillet, add pineapple juice, brown sugar, soy sauce, and apple cider vinegar. Stir and scrape up any brown bits from the pan. Bring to a simmer over medium heat for 5-7 minutes until the sauce thickens slightly.

4. Add Pineapple Chunks:
   Stir in pineapple chunks and simmer for another 2-3 minutes. If you prefer a thicker glaze, mix cornstarch with water, then stir into the sauce and cook for 1-2 minutes until it thickens to your liking.

5. Coat the Chicken:
   Return the cooked chicken to the skillet, spooning the glaze over the chicken to coat it well. Let it simmer for 2-3 minutes to absorb the flavors.

6. Serve:
   Garnish with fresh cilantro or parsley. Serve the Brown Sugar Pineapple Chicken with rice, roasted vegetables, or a simple salad.

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Notes

Variations: Add red pepper flakes or jalapeños for a spicy kick. For a smoky flavor, grill the chicken before adding the glaze.Gluten-Free: Use tamari instead of soy sauce for a gluten-free version.Slow Cooker: For a slow cooker version, add seasoned chicken and the glaze mixture, cooking on low for 3-4 hours until tender.