The Best Cranberry White Chocolate Christmas Cookies
Some foods just say “Christmas,” and these tasty cookies are one of them!
This post contains affiliate links, including Amazon affiliate links. Please read our full disclosure here.
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, sift together the flour, 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, sift 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
If you love this recipe, please share it with a friend and leave a rating and review.
Happy baking!
