Fresh Cranberry White Chocolate Cookies are delicious, soft cream cheese cookies with fresh cranberries and white chocolate chunks. These Christmas cookies are overloaded with white chocolate and tangy fresh cranberries for a bright festive look. They would be the perfect addition to your holiday cookie tray! It’s just a seasonal, festive version of my Strawberry Cream Cheese Cookies.
Fresh Cranberry Cookies with White Chocolate Chunks
Cranberries and white chocolate is one of my favorite flavor combinations ever! Christmas is just around the corner. It’s one of my favorite times of year and the perfect time for this flavor combo! White chocolate and cranberries are my favorite add-in when I’m doing my holiday baking. These two provide a great holiday feel to any desserts.
However, let get back to today’s recipe- Fresh Cranberry White Chocolate Cookies. The perfect cookie recipe, just in time for Christmas! If you start thinking about holiday baking, consider these cookies, too. Red and white coloring adds a great holiday feel to any cookie tray. These are perfect Christmas cookies. And it’s a great recipe to make while the fresh cranberries are still in the store.
Have you ever baked with fresh cranberries or you use them just to make the sauce? If you haven’t you’ve been missing a lot! Bright, fresh, tangy cranberries are totally different from dried cranberries. They taste so good in desserts, trust me!
How to Make Cranberry White Chocolate Cookies
First, bring the ingredients to room temperature. Egg, butter and cream cheese must be room temperature.
Although the butter must be at room temperature it should not be too soft, or the cookies will overspread. Room temperature butter means that when you poke it with your finger you should make an indent without sinking into the butter. It should be cool to touch, not warm and shouldn’t be too greasy or shiny.
These Fresh Cranberry White Chocolate Cookies recipe uses only half of the usual amount of butter and the other half is replaced with cream cheese. Cream cheese perfectly complements white chocolate and cranberry flavor.
In a large bowl, cream butter and cream cheese with vanilla, and sugar. Add an egg and mix to combine. Then, slowly mix in dry ingredients until evenly combined. Fold in chopped white chocolate or white chocolate chips.
Finally, fold in chopped cranberries. Chill the dough for 30 minutes, then roll a heaping tablespoon of cookie dough and arrange on baking sheet lined with parchment paper. You can stick a few pieces of chopped cranberries on each cookie dough ball, just for prettier presentation. Bright red cranberries give them a festive holiday appearance.
Bake cookies just 8-10 minutes at 375 F. They should be lightly golden around the edges. The cookies will be soft when removing them from the oven so you should cool them 5-10 minutes on the baking sheet, until slightly harden, then remove to a rack to cool completely.
You can press a few white chocolate chunks or chips n a warm cookie, but it’s just for appearance.
Fresh Cranberry White Chocolate Cookies are delicious, soft and chewy cream cheese cookies with fresh cranberries and white chocolate chunks.
- 2 ½ cups all-purpose flour-spoon and leveled (see notes)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter-room temperature
- 4 oz. brick-style cream cheese-room temperature
- 1 ½ cup sugar
- 1 large egg-room temperature
- 1 ½ teaspoons vanilla
- 8 oz. white baking chocolate-finely chopped in small pieces (you can use with white chocolate chips)
- 1 ½ cup fresh cranberries-cut into quarters
- Whisk together dry ingredients: flour, baking soda, baking powder and salt and set aside.
- In a large bowl, cream butter and cream cheese with vanilla, and sugar. Add an egg and mix to combine.
- Slowly mix in dry ingredients until evenly combined.
- Fold in chopped white chocolate. Finally, fold in chopped cranberries.
- Preheat the oven to 375 F and place the rack in the center position.
- Line baking sheets with parchment paper and set aside.
- Roll 1-inch balls of cookie dough and arrange on baking sheets leaving 2 inches space apart.
- You can stick a few pieces of cranberries on each cookie dough ball, just for prettier presentation.
- Bake 8-10 minutes, or until lightly golden around the edges. When removing the cookies from the oven you can press a few white chocolate chunks (or chips) on warm cookie, it will melt and stick onto cookie (this is also just for prettier look).
- The cookies will be soft when removing them from the oven. Cool them 5-10 minutes on the baking sheet, until slightly harden, then remove to a rack to cool completely.
Update: after many people said that their cookies did not spread during baking, I reduced the amount of flour in the recipe from 2 and 3/4 cups to 2 and 1/2 cups. I made them with 2 3/4 cups (measured the flour correctly-spoon and leveled- 330 gams) and they spread as you can see in the photos.