These soft-baked White Chocolate Cranberry Cookies take the perfect chewy texture in addition to sugariness flavour. All you ask is a cookie mix, white chocolate chips, dried cranberries, together with a couplet other basic ingredients to bake these deliciously slow cookies!
Why We Love This Cranberry White Chocolate Cookies Recipe
Delicious saccharide cookies are dotted with white chocolate chips as well as dried cranberries for a sugariness-too-tart cookie that’second certain to impress!
- Easy. Using a purse of cookie mix makes this recipe super simple! Just leave out the cinnamon sugar parcel, or role regular sugar cookie mix if you lot prefer.
- Moist. Sour cream makes these cookies super moist in addition to tender, and adds just a bear on of tangy season.
- Flavorful. White chocolate chips add together sweet, spell dried cranberries add a pop of tartness.
Variations on White Chocolate Chip Cranberry Cookies
These cookies are tardily to alter alongside a different flavor of cookie mix, similar sugar, oatmeal, or white chocolate macadamia! You could likewise add together different dried fruits, like raisins, apricots, or cherries.
How to Store
Store white chocolate cranberry cookies inward an airtight container at room temperature for upwards to 3 days, or in the refrigerator for up to five days. Enjoy at room temperature.
How to Freeze
Freeze soft-baked white chocolate cranberry cookies inwards an airtight container or Ziplock bag for upwardly to ane calendar month. Let thaw overnight in the refrigerator earlier enjoying.
Serving Suggestions
Serve these sugariness-in addition to-tart cookies amongst around vanilla frosting on superlative, or turn them into cookie sandwiches. Enjoy them amongst a warm pumpkin spice latte or an iced chai tea latte.
More Cranberry-Filled Desserts We Love
- Oatmeal Cranberry Cookies
- Cranberry Bliss Bars
- Cranberry Orange Biscotti
- Glazed Lemon Cranberry Bread
- Christmas Cowboy Cookies
Recipe
White Chocolate Cranberry Cookies Recipe
Ingredients
- 17.nine ounces Snickerdoodle cookie mix 507 grams, cinnamon carbohydrate package removed (ane bag)
- one large egg fifty grams
- ½ cup salted butter 226 grams, room temperature (1 stick)
- iii tablespoons sour cream 43 grams
- ¾ cup white chocolate chips 128 grams
- ¾ cup dried cranberries 86 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 375°F as well as line two big baking sheets amongst parchment newspaper or grease lightly amongst nonstick spray.
- In a large mixing bowl, function a paw mixer to beat out the Snickerdoodle cookie mix, big egg, softened butter, too sour cream together for ii-3 minutes, or until thoroughly combined.17.nine ounces Snickerdoodle cookie mix, ane large egg, ½ cup salted butter, iii tablespoons sour cream
- Fold inward the white chocolate chips in addition to dried cranberries until evenly distributed.¾ cup white chocolate chips, ¾ cup dried cranberries
- Using a 1½-inch cookie scoop, scoop out dough too grade into even balls. Place them on the prepared baking sheets with ane inch betwixt each cookie.
- Bake for 8-13 minutes or until the edges get gilded brown. Do non overbake.
- Remove from the oven as well as cool for v minutes before removing to a cooling rack or serving warm.
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Becky’sec tips
- Take care not to overmix the dough; otherwise, your cookies will turn out tough.
Storage: Store white chocolate cranberry cookies inwards an airtight container at room temperature for upwards to three days, inwards the refrigerator for upwardly to v days, or inward the freezer for up to i month.
Nutrition Information
How to Make White Chocolate Cranberry Cookies Step by Step
Prep: Preheat your oven to 375°F in addition to job two large baking sheets alongside parchment newspaper or grease lightly with nonstick spray.
Make the Dough: In a big mixing bowl, use a mitt mixer to crush 17.nine ounces (i bag) of Snickerdoodle cookie mix, one big egg, ½ loving cup of softened unsalted butter, together with iii tablespoons of sour cream together for 2-3 minutes, or until thoroughly combined.
Add the Mix-Ins: Fold inward ¾ cup of white chocolate chips and ¾ loving cup of dried cranberries until evenly distributed.
Scoop the Dough: Using a i½-inch cookie scoop, scoop out the dough and form it into even balls. Place them on the prepared baking sheets alongside i inch betwixt each cookie.
Bake the Cookies: Bake for viii-thirteen minutes or until the edges become aureate brownish. Do non overbake. Remove from the oven in addition to cool for five minutes before removing to a cooling rack or serving warm.
