White Choc Cranberry Cookies

Oh, these White Chocolate Cranberry Cookies! They’ve become a real staple in our house, especially around the festive season, but honestly, we make them all year round. There’s something so comforting about the combination of sweet white chocolate and tart cranberries it’s a flavour sensation that just works, doesn’t it? After countless attempts (and plenty of taste-testing by my two little critics!), I’ve finally perfected a recipe that delivers that perfectly chewy centre with slightly crisp edges. I promise, these will become your new go-to for bake sales, afternoon treats, or simply a little something to brighten up a grey English day. You’ll gain a dependable, delicious cookie recipe that’s easy enough for a weekday bake, but impressive enough for company!

Why This Recipe Works

As a busy mum of two, I know a recipe has to be both delicious and practical to earn a spot in my regular rotation. These White Chocolate Cranberry Cookies tick all the boxes. After 8+ years in the kitchen, I’ve learned what works, and what doesn’t! Here’s why I think you’ll love them:

• Straightforward Method: No complicated techniques or fancy equipment required. Just simple mixing and baking.
• Child-Approved: My children, bless their honest little hearts, are always willing to give me feedback. They absolutely adore these!
• Uses Everyday Ingredients: You probably have most of the ingredients in your cupboard already.
• Perfect Texture: achieving the perfect balance between a chewy centre and crisp edges.

The most challenging part was finding the right balance of wet and dry ingredients to get that perfect chewiness. Too much flour, and they’re cakey; not enough, and they spread too thin. But, after tweaking and testing, I think I’ve cracked it!

Ingredients

• 115g unsalted butter, softened
• 150g granulated sugar
• 50g light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 200g plain flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 200g white chocolate chips
• 125g dried cranberries

Ingredient Notes

Unsalted Butter: It’s crucial to use unsalted butter so you can control the salt level. Make sure it’s properly softened, but not melted! If you only have salted butter, simply omit the salt in the recipe.

White Chocolate Chips: Good quality white chocolate makes a huge difference. I prefer to use a brand like Cadbury or Nestle, but any supermarket own-brand will do. Avoid baking chocolate as it wont melt properly.

Dried Cranberries: Look for plump, moist cranberries. If yours seem a bit dry, soak them in warm water for 10 minutes, then drain and pat dry before using.

Vanilla extract: Adds flavour. Vanilla essence will also work.

Step-by-Step Instructions

Step 1: Cream the Butter and Sugars. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t skip this step; it’s important for creating that light and airy texture.

Step 2: Add the Egg and Vanilla. Beat in the egg, then stir in the vanilla extract. Make sure the egg is fully incorporated before moving on to the next step. I learned this the hard way when my dough had eggy clumps.

Step 3: Combine Dry Ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the baking soda is evenly distributed throughout the flour.

Step 4: Gradually Add Dry Ingredients to Wet Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing will develop the gluten in the flour, resulting in tough cookies.

Step 5: Stir in White Chocolate and Cranberries. Gently fold in the white chocolate chips and dried cranberries until they are evenly distributed throughout the dough. My children always “help” with this part, which usually results in a few extra chocolate chips disappearing!

Step 6: Chill the Dough. Cover the bowl with cling film and chill the dough in the refrigerator for at least 30 minutes. This is essential for preventing the cookies from spreading too thin whilst they bake. If you are in a hurry, 15 minutes in the freezer will also work!

Step 7: Preheat Oven and Prepare Baking Sheets. Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line baking sheets with baking parchment. Trust me, this makes clean-up so much easier!

Step 8: Scoop and Bake. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden and the centres are still slightly soft.

Step 9: Cool and Enjoy. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. They’re delicious warm, but they’ll firm up as they cool.

My Kitchen Tips & Tricks

• Don’t Overbake: The key to chewy cookies is to underbake them slightly. They will continue to cook as they cool on the baking sheet.
• Use a Cookie Scoop: For uniform cookies that bake evenly, use a cookie scoop. This ensures they all get the same amount of heat.
• Adjust for Altitude: If you live at a high altitude, you may need to adjust the baking time. Start with 10 minutes and keep a close eye on them.
• Make Ahead: The dough can be made ahead and stored in the refrigerator for up to 3 days. Just bring it to room temperature for about 15 minutes before scooping and baking.
• Freeze the Dough: You can also freeze the dough for up to 2 months. Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
• For Extra Flavour: Toast the cranberries slightly to give them a nuttier taste. Be careful not to burn them.
• Don’t Have Baking Parchment? Buttering or greasing the tray works too!

Storage & Meal Prep

These cookies are best stored in an airtight container at room temperature. They’ll stay fresh for up to 3 days. Although, in our house, they rarely last that long!

For longer storage, you can freeze the baked cookies in an airtight container for up to 2 months. Thaw them at room temperature before enjoying.

To make ahead, you can prepare the dough and store it in the refrigerator for up to 3 days. Or, scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

Substitutions & Variations

Fancy tweaking the recipe a bit? Here are some substitutions and variations I’ve tried:

• Gluten-Free: Use a gluten-free flour blend instead of plain flour. I’ve had good results with Dove’s Farm gluten-free flour.
• Dairy-Free: Use a plant-based butter substitute and dairy-free white chocolate chips.
• Nut-Free: Ensure all your ingredients are nut-free.
• Lemon Zest: Add a teaspoon of lemon zest to the dough for a bright, citrusy flavour. My children love this version!
• Macadamia Nuts: Add chopped macadamia nuts for extra crunch and flavour.
• Dark Chocolate: Substitute the white chocolate chips for dark chocolate for a different flavour profile.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare the dough, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when the cookies are done?

The cookies are done when the edges are lightly golden and the centres are still slightly soft. They will continue to cook as they cool on the baking sheet.

Can I use fresh cranberries instead of dried?

I haven’t personally tried using fresh cranberries, as they contain a lot more moisture. If you do, you might need to reduce the amount of butter slightly to compensate.

What can I use if I don’t have white chocolate chips?

You can chop up a bar of white chocolate instead of using chips. Any leftover chocolate chunks will create pools of melted chocolate. Milk chocolate chips are also an alternative.

Are these cookies suitable for children?

Yes, these cookies are generally very popular with children! Just be mindful of any potential allergies.

Can I double the recipe?

Yes, you can easily double or even triple the recipe if you’re baking for a larger group. Just make sure you have a big enough bowl!

My cookies spread too thin. What did I do wrong?

This usually happens when the butter is too soft or the dough is not chilled for long enough. Make sure your butter is softened, not melted, and chill the dough for at least 30 minutes before baking.

Serving Suggestions

These cookies are delicious on their own, but here are a few serving suggestions:

• Serve with a glass of cold milk or a cup of tea.
• Pack them in lunchboxes for a special treat.
• Include them on a dessert platter for a party.
• Crumble them over ice cream for a delicious sundae.

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