4.8 from 132 votes
White Chocolate Cranberry Cookies
White Chocolate Cranberry Cookies made with fresh cranberries and chunks of white chocolate are irresistible!
Prep Time
15 mins
Cook Time
15 mins
chilling
3 hrs
Total Time
30 mins
Servings: 20 cookies
Calories: 180 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup unsalted butter (this is 2 sticks)
- 1/2 cup granulated sugar
- 1 1/2 tsp vanilla extract
- pinch of salt
- 2 cups all purpose flour Note: to measure accurately, first fluff the flour, then scoop lighty, and level off with the straight back of a knife without compacting the flour.
- 1 cup fresh cranberries (dry them well if you've rinsed them)
- 4 ounces white chocolate, chopped in small chunks
Instructions
- Cream the room temperature butter, sugar, vanilla, and salt together. I do this in my food processor. You can do it in a stand mixer or by hand if you prefer.
- Add the flour and pulse about 20 times until the mixture gets crumbly.
- Add the cranberries and chopped white chocolate and pulse to chop the berries and bring the dough together. You may need to stop and re-arrange the dough. The dough will be moist and still crumbly at this stage.
- Turn the dough out onto a flour dusted surface and knead once or twice to bring the dough together. Add an extra sprinkle of flour if it seems very wet or sticky.
- Form into a rough log shape, about 11-12 inches long.
- Wrap the log in plastic and use the plastic to smooth out the shape of the log.
- Chill the dough until firm, about 3 hours, or overnight. Note: I like to wrap the log in a terrycloth hand towel to help keep its round shape as it chills.
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- Slice the dough into thick 1/3 inch slices. Use a very sharp serrated knife and a little back and forth sawing motion to slice through the dough. This helps to minimize crumbling as you cut through the cold chocolate and berries.
- Place the cookies on a parchment lined baking sheet, 2 inches apart. I recommend a stainless steel, non-insulated cookie sheet for best results.
- Bake in the preheated oven for about 18 minutes. The cookies will still be quite pale, but starting to turn golden just around the very edge. Note: I like my shortbread cookies soft, but if you want them crunchier, bake for a few more minutes. The exact time will depend on how thick you have sliced your cookies.
- Allow to cool on the pan for a few minutes before transferring to a rack. Be careful, the cookies are delicate when warm.
Cup of Yum
Notes
- I prefer to bake each cookie sheet separately rather than to bake them together on different racks.
- These cookies are delicious warm but they are very delicate ~ they need to cool completely to firm up.
Nutrition Information
Calories
180kcal
(9%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
26mg
(9%)
Sodium
7mg
(0%)
Potassium
37mg
(1%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
288IU
(6%)
Vitamin C
1mg
(1%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 180
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 7mg | 0% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 288IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.