At my house, Christmas cookies are serious business. We spend a few weeks drafting recipes and narrowing them down until we come up with six or seven to put in our cookie boxes. This year, these white chocolate cranberry cookies were a clear winner! They’re soft-baked, chewy, and, most importantly, easy to make. Using a bag of cookie mix, dried cranberries, white chocolate chips, and just a few other ingredients produces moist cranberry cookies that are the perfect balance of sweet and tart. When I tested the recipe, my kids were fighting over who got the last cookie (spoiler, it was Pat). Yeah, they’re that good!
What’s in This White Chocolate Cranberry Cookies Recipe?
Delicious sugar cookies are dotted with white chocolate chips and dried cranberries for a sweet-and-tart cookie that’s sure to impress!
- Cookie Mix: Using a bag of snickerdoodle cookie mix makes this recipe super simple! Just leave out the cinnamon sugar packet, or use regular sugar cookie mix if you prefer.
- Egg: Helps bind the cookies together and makes them tender.
- Butter: Salted butter enhances the natural flavor of these cookies and makes them chewy and tender.
- Sour Cream: My secret ingredient for the softest, chewiest, moistest cookies you’ve ever tasted!
- White Chocolate Chips: Add a pop of sweetness to balance out the tartness of the cranberries.
- Dried Cranberries: Add that classic tart cranberry flavor and a chewy texture.
Variations To Try
These cranberry cookies are easy to modify with a different flavor of cookie mix, like sugar, oatmeal, or white chocolate macadamia! You could also add different dried fruits, like raisins, apricots, or cherries. I absolutely love them with cherries!
How to Store
Store white chocolate cranberry cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Enjoy at room temperature.
How to Freeze
Freeze cranberry cookies in an airtight container or Ziplock bag for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
I like to serve these sweet-and-tart cookies with some vanilla frosting on top, or turn them into cookie sandwiches. Enjoy them with a warm pumpkin spice latte or an iced chai tea latte.
Notes from the Test Kitchen
These are soft-baked cookies, so it’s important not to overbake them. I have found that they turn out best when I pull them out of the oven while they’re still pale all over, but the tops are no longer shiny.
White Chocolate Cranberry Cookies Recipe
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Hand Mixer
- Cookie Portion Scoop
Ingredients
- 17.9 ounces Snickerdoodle cookie mix 507 grams, cinnamon sugar packet removed (1 bag)
- 1 large egg 50 grams
- ½ cup salted butter 226 grams, room temperature (1 stick)
- 3 tablespoons sour cream 43 grams
- ¾ cup white chocolate chips 128 grams
- ¾ cup dried cranberries 86 grams
Instructions
- Preheat oven to 375°F and line 2 large baking sheets with parchment paper or grease lightly with nonstick spray.
- In a large mixing bowl, use a hand mixer to beat the Snickerdoodle cookie mix, large egg, softened butter, and sour cream together for 2-3 minutes, or until thoroughly combined.17.9 ounces Snickerdoodle cookie mix, 1 large egg, ½ cup salted butter, 3 tablespoons sour cream
- Fold in the white chocolate chips and dried cranberries until evenly distributed.¾ cup white chocolate chips, ¾ cup dried cranberries
- Using a 1½-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.
Becky’s Tips
- Take care not to overmix the dough; otherwise, your cookies will turn out tough.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make White Chocolate Cranberry Cookies Step by Step
Prep: Preheat your oven to 375°F and line 2 large baking sheets with parchment paper or grease lightly with nonstick spray.
Make the Dough: In a large mixing bowl, use a hand mixer to beat 17.9 ounces (1 bag) of Snickerdoodle cookie mix, 1 large egg, ½ cup of softened unsalted butter, and 3 tablespoons of sour cream together for 2-3 minutes, or until thoroughly combined.
Add the Mix-Ins: Fold in ¾ cup of white chocolate chips and ¾ cup of dried cranberries until evenly distributed.
Scoop the Dough: Using a 1½-inch cookie scoop, scoop out the dough and form it into even balls. Place them on the prepared baking sheets with 1 inch between each cookie.
Bake the Cookies: 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.
