The Best Cranberry White Chocolate Christmas Cookies
Some foods just say “Christmas,” and these tasty cookies are one of them!
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Cranberry White Chocolate Christmas Cookies are so pretty, with tiny bits of white chocolate and red cranberry peeking out of each melt-in-your-mouth cookie. They are simple to make, but they taste fancy! These cookies have been my favorite go-to for cookie exchanges with friends and serving to company over the holidays.
Because the ingredients for this recipe look so pretty layered in a jar for gift-giving, this recipe is perfect for a DIY gift-in-a-jar for teachers, friends, hostesses, or anyone with a sweet tooth. Want to make these cookies as a mix for gifting? Find the Gift-in-a-Jar version of this recipe right here.
Here’s What You’ll Need for Baking a Batch of Cranberry White Chocolate Christmas Cookies
2 ¼ cup all-purpose flour
1 cup old fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 eggs
2 teaspoons vanilla (I prefer Molina Vanilla)
2/3 cup brown sugar
2/3 cup granulated sugar (I prefer to use Morena sugar)
1 cup dried cranberries
1 cup white chocolate chips
1 cup chopped cashews
How to Make Cranberry White Chocolate Christmas Cookies
- Step one: Preheat oven to 350°. Line a cookie sheet with parchment paper or a silicone baking mat.
- Step two: In a mixing bowl, stir together the flour, oats, baking powder, baking soda, and salt. Set aside.
- Step three: In a separate bowl, cream together the softened butter, vanilla, brown and granulated sugar, and eggs with a whisk or hand beater until well mixed and fluffy.
- Step four: Add the creamed mixture and the cranberries, white chocolate chips, and cashews to the flour mixture. Stir together gently until the ingredients are well mixed.
- Step five: Drop the dough by rounded tablespoons onto the prepared cookie sheet. Bake for 8-10 minutes or until the edges turn golden. Let the cookies cool for a couple of minutes on the baking sheet before moving them to a wire rack to finish cooling. Store the cookies in an airtight container. Or just go ahead and gather your family together to eat them.
Cranberry White Chocolate Christmas Cookies
Equipment
- Mixing bowl, cookie sheet, silicone baking mat.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 cup old fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- 2 eggs
- 2 teaspoons vanilla
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 1 cup chopped cashews
Instructions
- Preheat oven to 350°. Line a cookie sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, stir together the flour, oats, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream together the softened butter, vanilla, brown and granulated sugar, and eggs with a whisk or hand beater until well mixed and fluffy.
- Add the creamed mixture and the cranberries, white chocolate chips, and cashews to the flour mixture. Stir together gently until the ingredients are well mixed.
- Drop the dough by rounded tablespoons 2 inches apart onto the prepared cookie sheet. Bake for 8-10 minutes or just until the edges begin to turn golden. Let the cookies cool for a couple of minutes on the baking sheet before removing them, and then let them finish cooling on a wire rack before storing in an airtight container for up to one week – but ours have never lasted that long!
Notes
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Happy baking!
