Cranberry White Chocolate Chip Cookies are a delicious combo of sweet and tart. You can make them any time of the year but they’re perfect for Christmas.
Cranberries and white chocolate are the perfect pair! I love these cookies with the white chocolate but you could also make them with dark chocolate chips for a different flavor.
Beat the butter and shortening until combined. Add the sugars and beat until light and fluffy. Then, stir in the egg and vanilla extract.
Why use shortening when making cookies?
I like to use a combination of shortening and butter when I make cookies. The shortening helps the cookies rise more and gives them a light texture. It also prevents the cookies from spreading too much. On the other hand, butter brings flavor and helps make the cookies crispy.
Add the flour, baking soda, and salt. Stir to combine. Finally, stir in the white chocolate chips and dried cranberries.
Can I use fresh cranberries?
No, fresh cranberries will not work in this recipe. They have too much liquid and are quite bitter and tart. One the other hand, dried cranberries are sweet because sugar is added to them.
Why use a dough scoop when making cookies?
I grew up making cookies by dropping spoonfuls of dough on the pan and of course, that method still works. But nowadays, I always use a dough scoop when making cookies. First of all, you get evenly sized cookies which makes them easier to line up on a platter for storage, stack in a cellophane bag for gifts, or put into a container for storage. More importantly, having balls of dough that are the same size means that they will be done baking at the same time.
Should I cool my baking sheets between batches?
Yes, cooling the baking sheet between batches of cranberry white chocolate chip cookies is a practice. If you put the dough balls on a warm/hot cookie sheet, they will start softening and won’t cook evenly. You want each batch to be baked the same way with a cool or room temperature cookie sheet and a hot oven.
What is the best way to cool cranberry white chocolate chip cookies?
The best way to cool cookies is on a cooling rack. Leaving them on the baking sheet will cause them to continue cooking due to the hot pan. Moisture can also get trapped between the cookies and the baking sheet which can cause your cookies to get soggy.
The easiest way to move them from the cookie sheet to a cooling rack is to line the baking sheet with parchment paper. Slide the whole piece of parchment with the cookies on it onto the cooling rack.
Want more cookies recipes? Try these next:
Chocolate Chip Cookies: Our favorite chocolate chip cookies are chewy, gooey and slightly crisp on the outside. This easy recipe results in flatter cookies that taste amazing!
Oatmeal M&M Cookies: Chewy oatmeal M & M cookies are my husband’s favorite Christmas cookies! These oatmeal cookies with red and green M&Ms are a holiday tradition.
No Bakes: Classic chocolate no bake cookies made with chocolate, peanut butter, and oats are done in minutes and are made with ingredients already stocked in your pantry!
Hot Chocolate Cookies: These chewy hot chocolate cookies are so much fun from the marshmallow cream and hot chocolate mix to the milk chocolate chips and mini marshmallows!
- Beat the butter and shortening until smooth.
- Add the granulated sugar and brown sugar. Beat until light and fluffy.
- Mix in the egg and vanilla.
- Add the flour, baking soda, and salt. Mix until combined.
- Stir in the white chocolate chips and cranberries.
- Scoop tablespoon-sized balls of cookie dough on a parchment-covered baking sheet.
- Bake at 375˚F for 9-11 minutes.
Nutrition Information:Yield: 35 Serving Size: 35 Servings
Amount Per Serving: Calories: 83 Saturated Fat: 2g Cholesterol: 10mg Sodium: 52mg Carbohydrates: 11g Fiber: 1g Sugar: 7g Protein: 1g