White Chocolate Cranberry Cookies blend the ease of a cookie mix with the homemade flair of sweet and tart flavors. Adorned with white morsels and vibrant red cranberries, they make a perfect addition to any holiday cookie tray!
White Chocolate Chip Cranberry Cookies
Our thick and chewy White Chocolate Cranberry Cookies recipe has the easiest hack to make a bag of cookie mix taste homemade.
What makes this white chocolate chip cranberry recipe so simple? It uses a bag of cookie mix, with all of the dry ingredients already measured and mixed in (no flour, baking soda, vanilla extract, or light brown sugar needed), so all you have to do is beat in the butter, egg, and sour cream, then fold in the cranberries and chocolate chips before forming the cookie dough balls and baking.
The result is a soft, chewy, fluffy cookie full of white chocolate chips and dried cranberries; the flavor pairing of sweet chocolate morsels and tart cranberries makes these tender treats taste even better than the classic chocolate chip cookies.
Why We Love White Chocolate And Cranberry Cookies
- Quick and easy to make in under 30 minutes from start to finish.
- Uses a handful of simple ingredients.
- No chill time needed.
- Soft and chewy, textures with sweet and tart flavors.
- Perfect for a cookie exchange, Christmas party, holiday celebration, or any day dessert.
White Chocolate Cranberry Cookies Ingredients
- Snickerdoodle cookie mix: Sugar cookie mix can be substituted if needed.
- Egg
- Salted butter: Unsalted butter is a good substitute. I recommend adding a pinch or two of salt for flavor balance.
- Sour cream
- White chocolate chips
- Dried cranberries
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Swap The Sour Cream: If desired, you can substitute whole-fat, plain Greek yogurt, or cream cheese spread.
- Change The Chocolate: White baking pieces can be used instead of white chocolate chips, or you can substitute another chocolate chip if you don’t mind changing the flavor of the cookies. Try making your cranberry cookies with milk, dark, or semi-sweet chocolate cookies for a different taste.
- Cook Without Cranberries: You can substitute dried blueberries, raisins, or golden raisins, although it will change the cookie flavor.
- Create Some Crunch: For some extra crunch, you can add some chopped pecans, walnuts, or pistachios to the cookie dough. Or make macadamia nut cookies with cranberries and chocolate!
How to Make White Chocolate Cranberry Cookies
- Make The Cookie Dough: Beat together the cookie mix, egg, butter, and sour cream. Fold in the white chocolate chips and dried cranberries. (Images 1 and 2)
- Bake: Scoop out dough into even balls (Image 3). Bake at 375 degrees Fahrenheit until the edges become golden brown (Image 4). Do not overbake.
Pro Tip: Arrange the dough balls on the baking sheet with 1 inch between each cookie. - Serve: Cool for 5 minutes before serving. Enjoy!
Tips For Making The Best White Chocolate Cranberry Cookies
- You will not be using the cinnamon sugar packet that comes with the mix. You can either discard it or use it to garnish a cinnamon toast cocktail glass, in a cinnamon roll recipe, or to sprinkle on top of waffles and french toast.
- Ensure your butter has been softened to room temperature and is not melted.
- While this recipe requires no chill time, you can refrigerate or freeze the cookie dough for 30-60 minutes to ensure it doesn’t spread too thin.
How to Store White Chocolate Cranberry Cookies
- To Store: Store your cookies in an airtight container at room temperature for up to a week.
- To Freeze: You can freeze these cookies in a single layer in a freezer-safe container for 2-3 months.
More Easy Cookie Recipes
Other Easy Cranberry Recipes
If you tried this White Chocolate Cranberry Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
White Chocolate Cranberry Cookies
Serves — 24
White Chocolate Cranberry Cookies are soft, chewy, and perfectly studded with sweet chocolate chip and pretty pops of color. Easy to make for Christmas and holiday parties.
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Ingredients
- 17.9 ounces package of Snickerdoodle cookie mix cinnamon sugar packet removed
- 1 large egg
- ½ cup (1 stick) salted butter softened
- 3 tablespoons sour cream
- ¾ cups white chocolate chips
- ¾ cup dried cranberries
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line two large baking sheets with parchment paper or grease lightly with baking spray.
- In a large mixing bowl, beat the Snickerdoodle cookie mix, large egg, softened butter, and sour cream with a hand or stand mixer for 2-3 minutes or until thoroughly combined.17.9 ounces package of Snickerdoodle cookie mix, 1 large egg, ½ cup (1 stick) salted butter, 3 tablespoons sour cream
- Fold in the white chocolate chips and dried cranberries until evenly distributed.¾ cups white chocolate chips, ¾ cup dried cranberries
- Using a 1 ½ inch cookie scoop, scoop out dough and form into even balls. Place them on the prepared baking sheets with 1 inch between each cookie.
- Bake for 8-13 minutes or until the edges get golden brown. Do not overbake.
- Remove from the oven and cool for 5 minutes before removing to a cooling rack or serving warm.
Jenn’s Notes
Storage:
- To Store: Store your cookies in an airtight container at room temperature for up to a week.
- To Freeze: You can freeze these cookies in a single layer in a freezer safe container for 2-3 months.
- You will not be using the cinnamon sugar packet that comes with the mix. You can either discard it, or uses it to garnish a cinnamon toast cocktail glass, in a cinnamon roll recipe, or to sprinkle on top of waffles and french toast.
- Make sure your butter has been softened only to room temperature and is not melted.
- While this recipe requires no chill time, you can refrigerate or freeze the cookie dough for 30-60 minutes to ensure it doesn’t spread too thin.
Nutrition Info
Calories: 163kcal | Carbohydrates: 28g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 39mg | Potassium: 24mg | Fiber: 0.2g | Sugar: 27g | Vitamin A: 139IU | Vitamin C: 0.05mg | Calcium: 15mg | Iron: 0.1mg
