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These festive cookies pair tart cranberries with creamy white chocolate for irresistible holiday bakes, inspired by popular chewy, shortbread, and pistachio-studded variations that perform well for cookie exchanges and gifting.
1) Bakery-Style Chewy Cranberry White Chocolate Cookies
Introduction:
Chewy centers and lightly crisp edges make these bakery-style cookies a holiday crowd-pleaser, with balanced sweetness from white chocolate and a pleasant tart pop from cranberries. The no-chill, quick-bake method helps lock in softness while keeping the edges delicately browned for texture contrast.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 2/3 cups |
| Baking soda | 1 tsp |
| Fine salt | 1/4 tsp |
| Unsalted butter, softened | 1/2 cup |
| Light brown sugar | 1/2 cup |
| Granulated sugar | 1/4 cup |
| Large egg | 1 |
| Vanilla extract | 3/4 tsp |
| Almond extract (optional) | 1/4 tsp |
| White chocolate chips | 3/4 cup |
| Dried cranberries | 2/3 cup |
Instructions:
- Preheat the oven to 350°F and line two baking sheets with parchment to prevent over-browning and promote even spread during baking, which helps preserve soft centers. Whisk flour, baking soda, and salt to evenly disperse leavening, ensuring consistent lift across all cookies. Set aside to keep the dry mix ready for quick incorporation, minimizing gluten development for tenderness.
- Beat butter and both sugars for about 2 minutes until light and cohesive; this aerates the mixture and dissolves some sugar for smoother texture. Add the egg and extracts, mixing just to combine so the batter remains stable and doesn’t overwhip. Scrape the bowl to keep the dough uniform and avoid dense pockets.
- Add dry ingredients on low speed and stop when no flour streaks remain; this limits gluten formation so cookies bake up soft. Fold in white chocolate and cranberries, distributing add-ins evenly for consistent bites. Scoop 2-tablespoon portions spaced apart for predictable spread and thickness.
- Bake 9–12 minutes until edges turn golden and centers look slightly underdone; residual heat finishes the bake, yielding a chewy crumb. If desired, nudge warm cookies into round shapes on the sheet for a polished look. Press extra chips on top while warm for a bakery finish and more white chocolate flavor.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~210 |
| Total Fat | ~9 g |
| Saturated Fat | ~5 g |
| Carbohydrates | ~30 g |
| Sugar | ~20 g |
| Protein | ~2 g |
| Sodium | ~90 mg |
2) Soft-Baked Cranberry White Chocolate Chip Classics
Introduction:
Ultra-soft and thick, these cookies use a butter-and-brown-sugar foundation for plush texture, punctuated with creamy chips and bright cranberry gems. Designed to be reliably moist, they hold shape without spreading flat, perfect for gifting tins and cookie boards.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 3/4 cup |
| Light or dark brown sugar | 3/4 cup |
| Granulated sugar | 1/4 cup |
| Large egg | 1 |
| Vanilla extract | 2 tsp |
| All-purpose flour | 2 cups |
| Cornstarch | 2 tsp |
| Baking soda | 1 tsp |
| Fine salt | 1/2 tsp |
| White chocolate chips | 3/4 cup |
| Dried cranberries | 3/4 cup |
Instructions:
- Cream butter and sugars until light and fluffy to incorporate air and dissolve sugar crystals for a soft chew. Blend in egg and vanilla; the extra vanilla supports the white chocolate’s sweetness and complements cranberries’ tartness. Scrape the bowl to ensure even texture throughout the dough.
- Whisk flour, cornstarch, baking soda, and salt; cornstarch encourages tenderness and rise without toughness. Add dry ingredients on low just until combined to avoid overworking the dough. Fold in chips and cranberries for even distribution.
- Scoop and place on lined trays, allowing space for moderate spread that maintains thickness. Bake until slightly golden at edges with centers appearing soft, as carryover heat completes the interior. Cool on the sheet briefly to set structure, then transfer to racks to finish.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~215 |
| Total Fat | ~10 g |
| Saturated Fat | ~6 g |
| Carbohydrates | ~29 g |
| Sugar | ~18 g |
| Protein | ~2 g |
| Sodium | ~110 mg |
3) Orange-Zested Cranberry White Chocolate Cookies
Introduction:
Fresh orange zest perfumes the dough and brightens every bite, harmonizing with silky white chocolate and juicy cranberry pieces. The citrus lift adds complexity and a wintery aroma that feels instantly celebratory on a holiday tray.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tsp |
| Fine salt | 1/2 tsp |
| Unsalted butter, softened | 1/2 cup |
| Brown sugar | 1/2 cup |
| Granulated sugar | 1/3 cup |
| Large egg | 1 |
| Orange zest | 1–2 tsp |
| Vanilla extract | 1 tsp |
| White chocolate chips | 3/4 cup |
| Dried cranberries, chopped | 3/4 cup |
Instructions:
- Preheat oven to 350°F; line sheets with parchment for consistent bottoms and controlled spread. Whisk flour, baking powder, and salt to distribute leavening evenly and avoid clumps. Set aside to streamline mixing and prevent overworking later.
- Cream butter and sugars 2–3 minutes until pale and fluffy; this base ensures tenderness and uniform sweetness. Beat in the egg, then the zest and vanilla, scraping down the bowl to capture citrus oils throughout. A balanced emulsion here helps cookies bake evenly.
- Mix in dry ingredients just to combine; overmixing can toughen the crumb. Fold in cranberries and white chocolate gently to avoid smashing fruit, preserving juicy texture. Scoop 1–2 tablespoon mounds and bake 11–13 minutes until edges are lightly golden.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~200 |
| Total Fat | ~8 g |
| Saturated Fat | ~5 g |
| Carbohydrates | ~30 g |
| Sugar | ~19 g |
| Protein | ~2 g |
| Sodium | ~90 mg |
4) Cranberry White Chocolate Orange-Coconut Chews
Introduction:
Coconut threads add a snowy chew and subtle sweetness that plays beautifully with orange zest, cranberries, and creamy white chocolate. Chilling the dough deepens flavor and guarantees plump bakery domes with rich, caramelized edges.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Orange zest | 1 tbsp |
| Salted butter, room temp | 1/2 cup |
| Large egg | 1 |
| Vanilla extract | 1 tsp |
| Orange juice | 1 1/2 tsp |
| Salt | 1/2 tsp |
| Baking soda | 1/2 tsp |
| Baking powder | 1/2 tsp |
| All-purpose flour | 1 1/2 cups |
| Dried cranberries, chopped | 1/2 cup |
| White chocolate chips | 1/2 cup |
| Sweetened shredded coconut | 3/4 cup |
Instructions:
- Rub orange zest into the sugars 2–3 minutes to release oils and perfume the dough, enhancing citrus intensity in the final cookie. Beat in butter until light and airy to create lift and tenderness. Add egg, vanilla, and orange juice and mix until smooth and cohesive.
- Stir in salt, leaveners, and flour just until you see minimal streaks to avoid over-developing gluten. Fold in cranberries, white chocolate, and coconut for a chunky, festive dough with varied texture. Scoop large balls to emphasize a gooey center with a light crisp edge.
- Chill dough 2–24 hours for better shape retention and flavor melding; cooler dough bakes thicker with deeper notes. Bake at 350°F for 11–13 minutes until edges turn light gold and centers look set. Cool briefly on the sheet before moving to a rack to finish.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~215 |
| Total Fat | ~9 g |
| Saturated Fat | ~6 g |
| Carbohydrates | ~31 g |
| Sugar | ~20 g |
| Protein | ~2 g |
| Sodium | ~95 mg |
5) Cranberry Pistachio White Chocolate Cookies
Introduction:
Red, green, and white collide in a cookie that looks like Christmas confetti, with buttery richness, creamy chocolate, and salt-kissed pistachios. The sweet–salty balance makes each bite layered and addictive, perfect for tins and swaps.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1/2 cup |
| Brown sugar | 1/2 cup |
| Granulated sugar | 1/2 cup |
| Fine salt | 1/4 tsp |
| Large egg | 1 |
| Vanilla extract | 1 tsp |
| All-purpose flour | 1 1/2 cups |
| Baking soda | 1/2 tsp |
| White chocolate chips | 1 cup |
| Pistachios, chopped | 1/2 cup |
| Dried cranberries | 1 cup |
Instructions:
- Preheat oven to 375°F and prepare a cookie sheet; the slightly higher heat encourages crisp edges with soft centers. Cream butter and sugars 3–5 minutes until pale and fluffy for a classic chewy structure. Beat in egg and vanilla until smooth.
- Whisk flour, baking soda, and salt to combine leavening; a uniform blend prevents tunneling and uneven rise. Fold dry into wet just until combined to avoid overmixing. Stir in white chocolate, cranberries, and pistachios for a colorful mix-ins spread.
- Drop spoonfuls and bake 8–10 minutes until edges turn golden, leaving centers slightly soft for a tender bite. Rest 2 minutes on the sheet to set, then transfer to a rack to cool fully for best texture. Store airtight to maintain chewiness through the week.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~230 |
| Total Fat | ~11 g |
| Saturated Fat | ~5 g |
| Carbohydrates | ~29 g |
| Sugar | ~18 g |
| Protein | ~3 g |
| Sodium | ~110 mg |
6) Slice-and-Bake Cranberry White Chocolate Shortbread
Introduction:
These buttery shortbread rounds pack concentrated cranberry and white chocolate flavor into a crisp, tender bite that slices cleanly for effortless holiday prep. Make ahead, chill, and slice—ideal for hosts juggling multiple bakes and gifting needs.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1 cup |
| Granulated sugar | 2/3 cup |
| Fine salt | 1/2 tsp |
| Vanilla extract | 1 1/2 tsp |
| All-purpose flour | 2 1/4 cups |
| Dried cranberries, chopped | 3/4 cup |
| White chocolate, chopped | 3/4 cup |
Instructions:
- Beat butter, sugar, salt, and vanilla until creamy and combined; avoid overaeration to keep a fine, sandy crumb. Mix in flour just to form a dough, which should be soft but not sticky. Fold in cranberries and white chocolate evenly.
- Divide dough, shape into tight logs, and wrap; rolling gently ensures a round profile for uniform slices. Chill until firm to lock shape and minimize spread during baking. Preheat oven to 350°F and line sheets.
- Slice about 1/4-inch thick, arrange on trays, and bake until edges are just golden for crispness without drying. Cool completely to set the shortbread snap and clean crumb. Store airtight; flavors deepen by day two.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~190 |
| Total Fat | ~10 g |
| Saturated Fat | ~6 g |
| Carbohydrates | ~24 g |
| Sugar | ~12 g |
| Protein | ~2 g |
| Sodium | ~70 mg |
7) Cranberry Orange Oatmeal White Chocolate Cookies
Introduction:
Hearty oats meet citrus-kissed cranberries and creamy white chocolate for a cookie that’s chewy at the core and crisp at the rim. A quick cranberry soak plumps the fruit, ensuring juicy pops throughout the bake.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 1/2 cups |
| Baking soda | 1 tsp |
| Ground cinnamon | 1/2 tsp |
| Fine salt | 1/2 tsp |
| Old-fashioned oats | 1 1/2 cups |
| Unsalted butter | 1/2 cup |
| Granulated sugar | 1/2 cup |
| Brown sugar | 1/2 cup |
| Orange zest | 1–2 tsp |
| Large egg + yolk | 1 + 1 |
| Vanilla extract | 1 tsp |
| Dried cranberries | 3/4 cup |
| White chocolate chips | 3/4 cup |
Instructions:
- Soak dried cranberries in warm water to plump; drain and pat dry before folding in, preventing excess moisture pockets. Preheat to 350°F and line baking sheets. Whisk flour, baking soda, cinnamon, and salt; set aside.
- Rub zest into sugar to release oils, then cream with butter and brown sugar until light and smooth for a cohesive base. Add egg, yolk, and vanilla; the extra yolk boosts chewiness and richness. Mix dry into wet just to combine, then fold in oats.
- Stir in drained cranberries and white chocolate evenly to avoid clustering. Scoop 2-tablespoon balls and bake 10–14 minutes until edges golden and centers soft. Rest on the sheet 5 minutes before transferring to a rack.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~220 |
| Total Fat | ~9 g |
| Saturated Fat | ~5 g |
| Carbohydrates | ~31 g |
| Sugar | ~18 g |
| Protein | ~3 g |
| Sodium | ~120 mg |
8) Crisp-Edge, Chewy-Center Cranberry–White Chocolate Discs
Introduction:
For contrasting textures in a single bite, these cookies bake to lacy, crisp edges wrapped around a plush interior dotted with sweet-tart gems. The method emphasizes strategic mixing and careful bake time for that ideal chew.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 3/4 cups |
| Baking soda | 1 tsp |
| Fine salt | 1/2 tsp |
| Unsalted butter, softened | 1/2 cup |
| Brown sugar | 2/3 cup |
| Granulated sugar | 1/3 cup |
| Large egg | 1 |
| Vanilla extract | 1 tsp |
| White chocolate chips | 3/4 cup |
| Dried cranberries | 3/4 cup |
Instructions:
- Heat oven to 350°F and prepare parchment-lined sheets for even heat and easy release. Whisk flour, baking soda, and salt thoroughly. Keep dry ingredients separate until ready to reduce overmixing later.
- Cream butter and sugars about 2 minutes to encourage spread while keeping body for chew. Add egg and vanilla, blending until just smooth to avoid overaeration that can cause doming. Scrape down the bowl to ensure uniformity.
- Mix in dry ingredients gently; stop at no streaks for tender texture. Fold in chips and cranberries and scoop medium portions spaced apart for edge crisping. Bake 9–12 minutes and remove when centers look slightly soft for perfect chew after cooling.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~205 |
| Total Fat | ~8 g |
| Saturated Fat | ~5 g |
| Carbohydrates | ~30 g |
| Sugar | ~19 g |
| Protein | ~2 g |
| Sodium | ~95 mg |
9) Thick and Buttery Holiday Cranberry–White Chocolate Cookies
Introduction:
A higher butter and brown sugar ratio yields a cookie that’s plush, fragrant, and richly flavored, laced with tart cranberry sparks and creamy white chocolate. The method mirrors classic bakery technique for reliable lift and tenderness in every batch.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 1/4 cups |
| Baking soda | 1/2 tsp |
| Fine salt | 1/2 tsp |
| Unsalted butter, softened | 1 cup |
| Light brown sugar | 1 cup |
| Granulated sugar | 1/2 cup |
| Large eggs | 2 |
| Vanilla extract | 1 tbsp |
| Dried cranberries | 1 1/2 cups |
| White chocolate chips | 1 cup |
Instructions:
- Preheat oven to 375°F and line baking sheets; the hotter temperature sets edges quickly for a tender center. Whisk flour, baking soda, and salt to integrate fully. Set aside to streamline mixing.
- Beat butter and sugars 3 minutes until pale and fluffy to create structure and ensure even sweetness. Add eggs one at a time and vanilla, mixing until homogenous for a stable dough. Scrape bowl sides for consistency.
- Add dry mixture on low just to combine, keeping the crumb delicate. Stir in cranberries and white chocolate evenly to distribute pops of flavor. Scoop 2-tablespoon portions and bake 10–12 minutes until edges are browned; cool before transferring.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~240 |
| Total Fat | ~11 g |
| Saturated Fat | ~6 g |
| Carbohydrates | ~32 g |
| Sugar | ~20 g |
| Protein | ~3 g |
| Sodium | ~120 mg |
10) Citrus Sugar Rub Cranberry–White Chocolate Cookies
Introduction:
Infusing sugar with citrus oils before mixing pushes bright aroma through the dough, amplifying flavor without extra liquid. The result is a delicately perfumed cookie with balanced sweetness and fruity snap.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 3/4 cup |
| Orange zest | 1 tbsp |
| Unsalted butter | 1/2 cup |
| Brown sugar | 1/3 cup |
| Large egg | 1 |
| Vanilla extract | 1 tsp |
| All-purpose flour | 1 2/3 cups |
| Baking soda | 1 tsp |
| Fine salt | 1/2 tsp |
| White chocolate chips | 3/4 cup |
| Dried cranberries | 2/3 cup |
Instructions:
- Combine sugar and zest; rub with fingers until aromatic and tinted, extracting essential oils for maximum citrus flavor. Beat with butter and brown sugar until creamy, ensuring a smooth base. Add egg and vanilla; mix until just combined.
- Whisk flour, baking soda, and salt; add to wet ingredients on low, mixing until no dry patches remain for a tender crumb. Fold in chips and cranberries evenly. Preheat oven to 350°F and line sheets.
- Scoop dough balls and bake 10–12 minutes until edges set and centers soft for chew. Let cool on sheets to finish setting before transferring to a rack. Store airtight to retain moisture and aroma.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~205 |
| Total Fat | ~8 g |
| Saturated Fat | ~5 g |
| Carbohydrates | ~30 g |
| Sugar | ~19 g |
| Protein | ~2 g |
| Sodium | ~95 mg |
11) Cranberry–White Chocolate Macadamia Cookies
Introduction:
Swap in buttery macadamias for a lush crunch that pairs elegantly with white chocolate and bright cranberry tang. The nut’s richness adds bakery-level decadence while keeping the festive profile intact.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tsp |
| Fine salt | 1/2 tsp |
| Unsalted butter | 1/2 cup |
| Brown sugar | 1/2 cup |
| Granulated sugar | 1/3 cup |
| Large egg | 1 |
| Vanilla extract | 1 tsp |
| Orange zest (optional) | 1 tsp |
| White chocolate chips | 3/4 cup |
| Dried cranberries | 3/4 cup |
| Macadamia nuts, chopped | 1/2 cup |
Instructions:
- Preheat oven to 350°F and prepare baking sheets; moderate heat encourages even bake and gentle coloring. Whisk flour, baking powder, and salt; set aside. This prevents clumps and ensures even leavening.
- Cream butter and sugars until fluffy to achieve a balanced spread and soft interior. Beat in egg, vanilla, and optional zest for brightness, scraping down bowl for uniform mixing. Proper creaming helps macadamias distribute without sinking.
- Add dry ingredients just to combine, then fold in white chocolate, cranberries, and macadamias evenly. Scoop and bake 11–13 minutes until edges are golden and centers set. Cool on the sheet briefly before moving to a rack.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~235 |
| Total Fat | ~12 g |
| Saturated Fat | ~6 g |
| Carbohydrates | ~28 g |
| Sugar | ~17 g |
| Protein | ~3 g |
| Sodium | ~100 mg |
12) Cranberry–White Chocolate Pistachio Shortbread Coins
Introduction:
A twist on slice-and-bake, these cookies add pistachios for color and subtle salinity in a crisp, buttery shortbread format. They’re ideal for make-ahead tins and pair beautifully with tea or cocoa.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1 cup |
| Granulated sugar | 2/3 cup |
| Fine salt | 1/2 tsp |
| Vanilla extract | 1 tsp |
| All-purpose flour | 2 1/4 cups |
| Dried cranberries, chopped | 1/2 cup |
| White chocolate, chopped | 1/2 cup |
| Pistachios, chopped | 1/3 cup |
Instructions:
- Cream butter, sugar, salt, and vanilla until smooth but not airy to preserve shortbread’s fine crumb. Mix in flour until a dough forms without overworking. Fold in cranberries, chocolate, and pistachios evenly.
- Shape into logs, wrap tightly, and chill until firm to secure sliceable structure and minimize spread. Preheat to 350°F and line trays. Slice into 1/4-inch rounds.
- Bake until just golden at the edges for a crisp-yet-tender bite. Cool fully to lock in the shortbread snap and clean slices. Store airtight to maintain texture.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~195 |
| Total Fat | ~10 g |
| Saturated Fat | ~6 g |
| Carbohydrates | ~24 g |
| Sugar | ~12 g |
| Protein | ~2 g |
| Sodium | ~70 mg |
13) Cranberry–White Chocolate Cookies with Almond Extract
Introduction:
A whisper of almond extract magnifies the cookie shop aroma while enhancing the gentle sweetness of white chocolate. The flavor lingers without overpowering the cranberry sparkle.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 2/3 cups |
| Baking soda | 1 tsp |
| Fine salt | 1/4 tsp |
| Unsalted butter | 1/2 cup |
| Brown sugar | 1/2 cup |
| Granulated sugar | 1/4 cup |
| Large egg | 1 |
| Vanilla extract | 3/4 tsp |
| Almond extract | 1/4 tsp |
| White chocolate chips | 3/4 cup |
| Dried cranberries | 2/3 cup |
Instructions:
- Heat oven to 350°F; line baking sheets for consistent bottoms and easy cleanup. Whisk flour, baking soda, and salt to integrate. Set aside.
- Beat butter and sugars for 2 minutes until light; add egg and both extracts to achieve a fragrant, cohesive base. Scrape bowl as needed to ensure even distribution of extract and fats.
- Mix in dry ingredients gently and fold in white chocolate and cranberries evenly. Scoop dough balls and bake 9–12 minutes, aiming for set edges and slightly soft centers for ideal chew. Shape warm cookies if desired and cool on racks.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~205 |
| Total Fat | ~8 g |
| Saturated Fat | ~5 g |
| Carbohydrates | ~30 g |
| Sugar | ~19 g |
| Protein | ~2 g |
| Sodium | ~95 mg |
14) Chewy Orange–Cranberry White Chocolate Drop Cookies
Introduction:
A simple drop-and-bake formula with zest folded into the dough gives these cookies a clean citrus backbone and soft crumb. They bake up with tender centers and neatly set edges for reliable results.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tsp |
| Fine salt | 1/2 tsp |
| Unsalted butter | 1/2 cup |
| Brown sugar | 1/2 cup |
| Granulated sugar | 1/3 cup |
| Large egg | 1 |
| Orange zest | 1–2 tsp |
| Vanilla extract | 1 tsp |
| White chocolate chips | 3/4 cup |
| Dried cranberries | 3/4 cup |
Instructions:
- Preheat to 350°F; line sheets with parchment for even browning. Whisk dry ingredients to uniformly distribute leavening and salt. Set aside.
- Cream butter and sugars until fluffy; add egg, zest, and vanilla for a bright, smooth batter. Scrape down sides to prevent uneven pockets.
- Add dry ingredients just to combine; fold in cranberries and chips without crushing the fruit. Scoop and bake 11–13 minutes until edges are lightly golden; cool on sheet before transferring.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~200 |
| Total Fat | ~8 g |
| Saturated Fat | ~5 g |
| Carbohydrates | ~30 g |
| Sugar | ~19 g |
| Protein | ~2 g |
| Sodium | ~90 mg |
15) No-Chill Weeknight Cranberry–White Chocolate Cookies
Introduction:
Perfect for last-minute baking, these cookies skip the chill and still deliver crisp edges and soft centers with candy-like white chocolate bites. Careful timing keeps them from overbaking so they stay moist.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 2/3 cups |
| Baking soda | 1 tsp |
| Fine salt | 1/4 tsp |
| Unsalted butter | 1/2 cup |
| Brown sugar | 1/2 cup |
| Granulated sugar | 1/4 cup |
| Large egg | 1 |
| Vanilla extract | 3/4 tsp |
| White chocolate chips | 3/4 cup |
| Dried cranberries | 2/3 cup |
Instructions:
- Preheat oven to 350°F and line sheets; proper prep ensures quick baking and prevents sticking. Combine flour, baking soda, and salt to ready the dry mix. Set aside.
- Cream butter and sugars 2 minutes; beat in the egg and vanilla until just combined for a soft, pliable dough. Avoid overmixing to maintain tender texture.
- Add dry ingredients and fold in chips and cranberries thoroughly. Portion 2-tbsp scoops and bake 9–12 minutes until edges are set and centers slightly under for a chewy finish. Cool on pan, then rack.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~205 |
| Total Fat | ~8 g |
| Saturated Fat | ~5 g |
| Carbohydrates | ~30 g |
| Sugar | ~19 g |
| Protein | ~2 g |
| Sodium | ~95 mg |
16) Cranberry–White Chocolate Pistachio Bakery Bites
Introduction:
A touch of cornstarch and a buttery base create ultra-soft cookies dotted with salted pistachios for a sweet–salty finish. The trio of colors brings instant holiday charm in bite-size form.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 3/4 cup |
| Brown sugar | 3/4 cup |
| Granulated sugar | 1/4 cup |
| Large egg | 1 |
| Vanilla extract | 2 tsp |
| All-purpose flour | 2 cups |
| Cornstarch | 2 tsp |
| Baking soda | 1 tsp |
| Fine salt | 1/2 tsp |
| White chocolate chips | 3/4 cup |
| Dried cranberries | 3/4 cup |
| Salted pistachios, chopped | 1/2 cup |
Instructions:
- Cream butter and sugars until fluffy; add egg and vanilla to form a smooth, aromatic base for soft-baked texture. Whisk flour, cornstarch, baking soda, and salt; cornstarch enhances tenderness and slight lift. Add dry mix on low just to combine.
- Fold in white chocolate, cranberries, and pistachios evenly for consistent bursts of flavor. Chill briefly if dough seems warm to maintain thickness during baking. Preheat oven to 350°F and line sheets.
- Scoop small cookies and bake until edges set, keeping centers pale for softness. Cool on the sheet to finish setting before moving to racks. Store airtight for peak texture.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~215 |
| Total Fat | ~10 g |
| Saturated Fat | ~5 g |
| Carbohydrates | ~28 g |
| Sugar | ~17 g |
| Protein | ~3 g |
| Sodium | ~110 mg |
17) White Chocolate Cranberry Shortbread Bars (Slice & Serve)
Introduction:
All the slice-and-bake ease, but in bar form—press in, bake, cool, and cut for tray-ready treats with crisp edges and buttery centers. The concentrated cranberry–white chocolate profile shines in this simple, elegant format.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1 cup |
| Granulated sugar | 2/3 cup |
| Fine salt | 1/2 tsp |
| Vanilla extract | 1 1/2 tsp |
| All-purpose flour | 2 1/4 cups |
| Dried cranberries, chopped | 3/4 cup |
| White chocolate, chopped | 3/4 cup |
Instructions:
- Beat butter, sugar, salt, and vanilla until smooth, avoiding excess aeration for a classic shortbread bite. Mix in flour just to form a cohesive dough, then fold in cranberries and white chocolate. Line a metal pan and press dough evenly into corners.
- Chill pan 20–30 minutes to help bars keep shape and reduce bubbling at the surface. Bake at 350°F until edges are lightly golden and center set for clean slicing. Cool completely in pan.
- Lift out using parchment, then slice into bars with a sharp knife for tidy edges. Store airtight; flavor and texture improve the next day as fats re-set. Pack for gifting with parchment between layers to protect edges.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~200 |
| Total Fat | ~10 g |
| Saturated Fat | ~6 g |
| Carbohydrates | ~25 g |
| Sugar | ~12 g |
| Protein | ~2 g |
| Sodium | ~70 mg |