White Chocolate Cranberry Cookies Recipe

Cranberry white chocolate cookies on a cutting board.

White Chocolate Cranberry Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: cookies

Calories: 165kcal

Author: Becky Hardin

These soft and chewy cookies are dotted with white chocolate chips and dried cranberries for a delicious and easy treat!

Step-by-step photos can be seen below the recipe card.

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Equipment

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.

Notes

Take care not to overmix the dough; otherwise, your cookies will turn out tough.

Storage: Store white chocolate cranberry cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition