Cranberry Cookies with White Chocolate
This recipe for Cranberry Cookies with White Chocolate drizzle is such a great treat for Christmas because it’s a little bit different. Cranberries and white chocolate go so well together!
I have dozens of recipes for Christmas desserts, but this is one of my favorites, and it’s so festive!
When you are asked to bring food to a party, these cranberry cookies will be a huge hit. They even make a great gift idea! Package them in a festive holiday tin and your recipient will be thrilled. Be sure to include the recipe!
I love DIY gifts of desserts because they are personal and save me money, always good this time of year.
Ingredients
You will probably already have quite a few of these ingredients in your fridge and pantry.
You’ll need butter, sugar, brown sugar, an egg, whole milk, flour, baking powder, salt, dried cranberries, and white chocolate wafers. We used Ghirardelli wafers.
How to Make these Cookies
Preheat the oven at 350º.
Line cookie sheets with parchment paper. Set aside.
Cream butter and sugars until light and fluffy.
Add the egg and milk. Stir to combine.
Using a spatula scrape the sides of the mixing bowl.
Whisk together the flour with the baking powder and salt.
Slowly add the dry ingredients to the creamed mixture, mixing well.
Add the cranberries. Mix well.
Using a medium-sized ice-cream scoop, drop cookie dough on the cookie sheets.
Bake at 350 degrees for 12-15 minutes or until golden brown.
Using a double boiler melt the white chocolate wafers. Stir often.
Allow the cranberry cookies to cool slightly before moving them to a wire rack to cool completely.
Drizzle the melted white chocolate on the cranberry cookies with a spoon.
Leave the cookies on the wire rack until the chocolate is dry.
I hope you enjoy these cranberry cookies! Looking for more Christmas desserts? Check out these adorable Polar Bear Nutter Butter Cookies or these Santa Mickey Sugar Cookies!
Cranberry Cookies with White Chocolate Drizzle
Ingredients
- 11 TBSP butter room temp
- 1 C sugar
- 1 C packed brown sugar
- 1 egg
- 1/3 C whole milk
- 3 1/4 C flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2-1/2 C dried cranberries
- 1 bag Ghirardelli White chocolate wafers
Instructions
- Preheat the oven at 350 degrees. Line cookie sheets with parchment paper. Set aside.
- Cream butter and sugars until light and fluffy.
- Add the egg and milk. Stir to combine.
- Using a spatula scrape the sides of the mixing bowl.
- Whisk together the flour with the baking powder and salt and slowly add to the creamed mixture, mixing well.
- Add the cranberries. Mixing well.
- Using a medium size ice-cream scoop, drop cookie dough on the cookie sheets.
- Bake at 350 degrees for 12-15 minutes or until golden brown.
- Using a double boiler melt the white chocolate wafers. Stir often.
- Allow for the cookies to cool slightly before moving them to a wire rack to cool completely.
- Drizzle the melted white chocolate on the cookies with a spoon.
- Leave the cookies on the wire rack until the chocolate is dry.
