What’s in This White Chocolate Cranberry Cookies Recipe?
Delicious sugar cookies are dotted with white chocolate chips and dried cranberries for a sweet-and-tart cookie that’s sure to impress!
Cookie Mix: Using a bag of snickerdoodle cookie mix makes this recipe super simple! Just leave out the cinnamon sugar packet, or use regular sugar cookie mix if you prefer. Egg: Helps bind the cookies together and makes them tender. Butter: Salted butter enhances the natural flavor of these cookies and makes them chewy and tender. Sour Cream: My secret ingredient for the softest, chewiest, moistest cookies you’ve ever tasted! White Chocolate Chips: Add a pop of sweetness to balance out the tartness of the cranberries. Dried Cranberries: Add that classic tart cranberry flavor and a chewy texture.
Variations To Try
These cranberry cookies are easy to modify with a different flavor of cookie mix, like sugar, oatmeal, or white chocolate macadamia! You could also add different dried fruits, like raisins, apricots, or cherries. I absolutely love them with cherries!
How to Store
Store white chocolate cranberry cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Enjoy at room temperature.
How to Freeze
Freeze cranberry cookies in an airtight container or Ziplock bag for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
I like to serve these sweet-and-tart cookies with some vanilla frosting on top, or turn them into cookie sandwiches. Enjoy them with a warm pumpkin spice latte or an iced chai tea latte.
Notes from the Test Kitchen
These are soft-baked cookies, so it’s important not to overbake them. I have found that they turn out best when I pull them out of the oven while they’re still pale all over, but the tops are no longer shiny.
How to Make White Chocolate Cranberry Cookies Step by Step
Prep: Preheat your oven to 375°F and line 2 large baking sheets with parchment paper or grease lightly with nonstick spray. Make the Dough: In a large mixing bowl, use a hand mixer to beat 17.9 ounces (1 bag) of Snickerdoodle cookie mix, 1 large egg, ½ cup of softened unsalted butter, and 3 tablespoons of sour cream together for 2-3 minutes, or until thoroughly combined. Add the Mix-Ins: Fold in ¾ cup of white chocolate chips and ¾ cup of dried cranberries until evenly distributed. Scoop the Dough: Using a 1½-inch cookie scoop, scoop out the dough and form it into even balls. Place them on the prepared baking sheets with 1 inch between each cookie. Bake the Cookies: Bake for 8-13 minutes or until the edges get golden brown. Do not overbake. Remove from the oven and cool for 5 minutes before removing to a cooling rack or serving warm.
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