Some foods just say “Christmas,” and these tasty Cranberry White Chocolate Christmas cookies are one of them!

These cookies are so pretty, with tiny bits of white chocolate and red Dried cranberry peaking out of each melt-in-your-mouth cookie. They are simple to make, but they taste fancy!

For years, Cranberry and White Chocolate Christmas Cookies have been one of my favorite go-to cookies for taking to cookie exchanges with friends and for serving at my family’s annual holiday open house.

(Want to make these cookies as a mix for gifting? Find the Gift-in-a-Jar version of this recipe right here).

The ingredients look pretty layered in a jar for gift-giving, so this recipe is perfect for a DIY gift-in-a-jar as a gift for teachers, friends, hostesses, or really anyone who has a sweet tooth (you can get the directions for making these as a Cookie-Mix-in-a-jar gift right here). And can I let you in on a little secret? Even though these delightful cookies are lovely at Christmas time, there is no rule that you can’t whip up a batch in the middle of summer, too!

This post contains affiliate links for products we use and love and think may be helpful to you. Read our full disclosure here.

Here’s what you’ll need:

Cranberry and 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

2/3 cup brown sugar

2/3 cup white sugar

1 cup dried cranberries

1 cup white chocolate chips

1 cup chopped cashews

And here are the easy-peasy instructions:

Step one: Preheat oven to 350°. Line a cookie sheet with parchment paper or a silicone baking mat. (This is the set that I have and love using.)

Step two: In a mixing bowl, sift together the flour, oats, baking powder, baking soda, and salt. Set aside.

Step three: In a separate bowl, cream together the softened butter, vanilla, 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 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.

I know you’ll love these yummy cookies, and I hope they become a regular part of your holiday festivities.

Let’s get baking!

Print

Cranberry White Chocolate Christmas Cookies

Some foods just say “Christmas,” and these tasty cookies are one of them! They are so pretty, with tiny bits of white chocolate and red cranberry peaking out of each melt-in-your-mouth cookie. They are simple to make, but they taste oh-so-fancy!

Course Dessert

Cuisine American

Keyword Cranberry White Chocolate Cookies

Prep Time 12 minutes

Cook Time 10 minutes

Total Time 22 minutes

Servings 5 dozen

Calories 101 kcal

Author Cara

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 white sugar
• 1 cup dried cranberries
• 1 cup white chocolate chips
• 1 cup chopped cashews

Instructions

1. Preheat oven to 350°. Line a cookie sheet with parchment paper or a silicone baking mat.

2. In a mixing bowl, sift together the flour, oats, baking powder, baking soda, and salt. Set aside.

   

3. In a separate bowl, cream together the softened butter, vanilla, and eggs with a whisk or hand beater until well mixed and fluffy.

   

4. 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.

   

5. 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!

   

Recipe Notes

Because these cookies have so many tasty little morsels in them, you may need to get in there with clean hands to get the dough to mix together completely.

Let me know in the comments if you tried this recipe! And I’d love for you to share – what’s one of your favorite Christmas cookies?

Happy baking!