Cranberry Christmas Cookies

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Cranberry Christmas Cookies – Buttery, Festive & Irresistibly Chewy

Soft, golden cookies studded with tart dried cranberries and creamy white chocolate chips—these holiday favorites are a must for every cookie platter.

Introduction: A Cookie That Tastes Like Christmas

There’s something magical about holiday baking—the warmth of the oven, the scent of vanilla and cinnamon, and the joy of sharing sweet treats with loved ones. These Cranberry Christmas Cookies capture all of that in one bite. They’re soft, buttery, and filled with festive flavors: tart dried cranberries, sweet white chocolate chips, and a hint of cinnamon.

Perfect for cookie exchanges, holiday parties, or cozy nights with a mug of cocoa, these cookies are easy to make and even easier to love. They’re a beautiful addition to any dessert table, and they freeze well too—so you can bake ahead and enjoy all season long.

Ingredients Breakdown

Let’s take a closer look at what makes these cookies so delightful:

Wet Ingredients:

  • Unsalted butter (½ cup, softened)
    Adds richness and creates a tender texture.
  • Granulated sugar (½ cup)
    Sweetens and helps the cookies spread.
  • Brown sugar (½ cup, packed)
    Adds moisture and a hint of molasses flavor.
  • Egg (1 large)
    Binds the dough and adds richness.
  • Vanilla extract (1 tsp)
    Adds warmth and classic cookie flavor.

Dry Ingredients:

  • All-purpose flour (1½ cups)
    Provides structure and chewiness.
  • Baking soda (½ tsp)
    Helps the cookies rise and spread.
  • Salt (¼ tsp)
    Balances sweetness and enhances flavor.
  • Ground cinnamon (¼ tsp, optional)
    Adds a warm, festive note.

Mix-Ins:

  • Dried cranberries (¾ cup)
    Tart and chewy—perfect contrast to the sweet dough.
  • White chocolate chips (¾ cup)
    Creamy and sweet—balances the cranberries beautifully.

Optional Add-Ins: Chopped pecans, orange zest, or a drizzle of white chocolate after baking.

Equipment Needed

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Cooling racks
  • Cookie scoop or spoon

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat oven to 350°F (175°C).

Line baking sheets with parchment paper or silicone baking mats.

Step 2: Cream the Butter & Sugars

In a large bowl:

  • Cream together ½ cup softened butter, ½ cup granulated sugar, and ½ cup packed brown sugar until light and fluffy—about 2–3 minutes.

Tip: Use room-temperature butter for best results.

Step 3: Add Egg & Vanilla

Add:

  • 1 large egg
  • 1 tsp vanilla extract

Mix until fully combined and smooth.

Step 4: Combine Dry Ingredients

In a separate bowl:

  • Whisk together 1½ cups flour, ½ tsp baking soda, ¼ tsp salt, and ¼ tsp cinnamon (if using).

Gradually add dry ingredients to the wet mixture.

Mix until just combined—don’t overmix.

Step 5: Add Mix-Ins

Gently fold in:

  • ¾ cup dried cranberries
  • ¾ cup white chocolate chips

Mix until evenly distributed.

Optional: Chill dough for 30 minutes for thicker cookies.

Step 6: Scoop & Bake

Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart.

Bake for 10–12 minutes, until:

  • Edges are lightly golden
  • Centers are set but still soft

Let cool on the baking sheet for 5 minutes, then transfer to wire racks.

Yields:

  • 24 cookies

Presentation Tip: Sprinkle with extra cranberries or drizzle with melted white chocolate for a festive finish.

Serving Suggestions

Perfect for:

  • Holiday cookie trays
  • Gift boxes and tins
  • Afternoon tea
  • Cozy winter snacks

Pair with:

  • Hot cocoa or peppermint mocha
  • Eggnog or chai latte
  • Vanilla ice cream or whipped cream

Tip: Serve warm for extra gooeyness.

Variations to Try

Want to make them your own? Try these delicious twists:

Orange Cranberry Cookies

Add orange zest to the dough for a citrusy twist.

Coconut Cranberry

Fold in shredded coconut for extra texture.

Dark Chocolate Swap

Use dark chocolate chips instead of white for a richer flavor.

Vegan Version

Use plant-based butter, egg replacer, and dairy-free chips.

Storage and Make-Ahead Tips

  • Make-Ahead: Prepare dough up to 2 days in advance and refrigerate.
  • Refrigerate: Store baked cookies in airtight container for up to 1 week.
  • Freeze: Freeze dough balls or baked cookies for up to 2 months.

Tip: Reheat in microwave for 10 seconds to restore softness.

Nutrition Notes (Per Cookie, ~1 of 24)

  • Calories: ~160
  • Protein: ~2g
  • Carbohydrates: ~18g
  • Fat: ~8g
  • Sugar: ~12g
  • Sodium: ~90mg
  • Fiber: ~1g

These cookies are:

  • Soft and buttery
  • Sweet and tart
  • Perfectly portioned
  • Great for sharing

Final Thoughts

These Cranberry Christmas Cookies are more than just a treat—they’re a celebration of holiday joy, cozy baking, and festive flavor. Whether you’re baking for a crowd or just for yourself, they’re guaranteed to impress and satisfy. With their chewy texture, colorful mix-ins, and warm spices, they’re everything a Christmas cookie should be.

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