Holiday Baking: White Chocolate Cranberry Cookies

Hello, my long lost food blog.  It’s been a while.  Here, have some cookies.

Our family has been busy.  And it’s not just the wonderful chaos that ensues once November hits.  We just moved to Houston from Amarillo, and have been spending the last 3 months living apart and driving all over the great state of Texas.  So I haven’t had the time or the energy to blog.  But now that I have a kitchen of my very own I have started baking and cooking again.  It feels good to be settled…even if I still have a bedroom full of boxes that I have absolutely no desire to unpack.

These white chocolate cranberry cookies were pretty good. I’d say maybe a touch too sweet for some people, but the tang of the cranberry and the right amount of salt balance it out well.  If you’re making cookie plates to give to neighbors and friends a few of these among some spicy gingersnaps and rich chocolate cookies would make for a great gift.

Thanks to Baking Bites for the recipe!  The only thing I changed was to add a little cinnamon.  I didn’t taste it as much as I would have liked, so maybe a full teaspoon of cinnamon would be better.

White Chocolate Cranberry Cookies


  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 to 1 teaspoon cinnamon
  • 3/4 cup butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 2 oz white chocolate, melted and cooled
  • 1 tsp vanilla extract
  • 2/3 cup dried cranberries
  • 2/3 cup white chocolate chips


  1. Preheat oven to 350F. Line a baking sheet with parchment paper or silpat.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon and salt.
  3. In a large bowl, cream together butter and sugar until light. Beat in egg, followed by melted white chocolate and vanilla extract. Gradually incorporate the flour mixture, mixing until no streaks of dry ingredients remain. Stir in dried cranberries and white chocolate chips.
  4. Shape dough into 1-inch balls and place on prepared baking sheet, leaving about 2-inches between each cookie to allow for spread.
  5. Bake for 10-12 minutes, until cookies turn lightly golden around the edges. Allow to cool on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.