When it comes to dried fruit, dried cranberries are probably my favorite. They don’t have the grittiness of raisins, but are just as easy to transport and use as a snack. It’s no secret in my house that I like to use dried cranberries in baked goods too, especially for scones. During the fall, cranberries are very popular due to their seasonal availability and they can be dried for use during the winter, making them a good Christmas dessert addition. Between the white chocolate and the cranberries, this easy Christmas cookie recipe can help to get your family into the holiday season one bite at a time.
These cookies have a lot of ingredients, but the steps for preparing the dough are simple. Thankfully, most of the ingredients are baking staples, with the white chocolate, macadamia nuts, and cranberries as the only ones unlikely to be on hand. The use of macadamia nuts adds a pleasant crunch to the cookies and also helps to balance the sweetness of the white chocolate, which makes it worth purchasing and adding to the dough. These cookies are very balanced in flavor.
Since these light, crisp cookies make use of seasonal cranberries, they work especially well in gifts or as part of a cookie platter for parties in the fall and winter. Given the natural variation in cranberries, some may turn out brighter than others but the red hue of the dried fruit adds at least a slight pop of color to the cookie. The white chocolate stands out against other cookies with semisweet chocolate chips to make the treat easily recognizable among gift sets and platters. These cookies are worth adding to your holiday cookie collection for additional variety while still staying in the holiday spirit.
Yield: 24-30 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes
¾ cup (1½ sticks) unsalted butter, melted
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup white chocolate chips or chunks
1 cup dried cranberries
½ cup macadamia nuts, chopped
1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat the melted butter, brown sugar, and granulated sugar using a hand mixer on medium-high speed until smooth. Beat in the eggs one at a time. Add the vanilla. Slowly add the flour, baking soda, and salt. Fold in the chocolate chips, cranberries, and macadamia nuts.
3. Using a cookie scoop, shape the dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart.
4. Bake for 10 to 12 minutes.
5. Cool on wire racks. Serve.
White Chocolate Cranberry Cookies