Cranberry and White Chocolate Butter Cookies

Cranberry and White Chocolate Butter Cookies

by Kristen on July 16, 2012 · 11 comments

Cranberry and White Chocolate Butter Cookies

I know I know, cranberry and white chocolate butter cookies sound like Christmas cookies. I assure you that I am not trying to hurry along summer, nor an I anxiously awaiting Christmas season. While these little buttery morsels could very easily fit into your Christmas baking repertoire, they’re just as easily enjoyed during the hot summer months.

Cranberry and White Chocolate Butter Cookies

They’re melt in your mouth buttery with sweet creamy white chocolate and tart chewy bits of cranberries. They’re super flaky and fall apart fairly easily so they are best kept small, one or two bite sized small.

Don’t want to make (cause then you have to eat) a whole batch of cookies? No problem, just put the uncooked cookie dough in the freezer and take it out to bake whenever you’re ready. The cookies you’re looking at in these pictures were made a few months ago and bake today; they were just as good as the ones I baked right away. There’s also no need to unthaw the entire roll, just cut off a cookie or two whenever the mood strikes.

Cranberry and White Chocolate Butter Cookies

Receive all of my newest recipes directly to your email!

Delivered by FeedBurner

 

5.0 from 1 reviews
Cranberry and White Chocolate Butter Cookies
 
Prep time
Cook time
Total time
 
No need to save these for Christmas, they're delicious all year round.
Author:
Recipe type: Cookies
Serves: Makes 24-48
Ingredients
  • 1 cup butter, softened
  • 1 cup powdered sugar
  • 2 cups flour
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • ½ cup white chocolate chips or chunks
  • ½ cup dried cranberries, roughly chopped
Instructions
  1. Beat together butter and powdered sugar until well combined. Add flour, vanilla and salt and continue mixing for 2 minutes.
  2. Stir in white chocolate and cranberries.
  3. Lay a piece of plastic wrap on your table. Place half or a quarter of the batter (depending how big you want your cookies) on top of the plastic wrap and form into a log. Roll the log tight and place in the fridge to harden for 1 hour. Repeat with remaining cookie dough.
  4. Preheat oven to 350 degrees.
  5. Cut ½ inch circles and bake on an un-greased cookie sheet for 10 minutes. Cookies should barely (or not at all) be brown on the bottoms.
  6. Remove from oven and let rest for minute. Move cookies to continue cooling on a cooling rack.
  7. Enjoy!
Notes
These cookies keep really well in the freezer for a least a month. Freeze the entire UNCOOKED log of cookie dough then slice off cookies as you want to bake them. Bake from frozen and add a minute or two to the cooking time.

 

Check out these other delicious cookie recipes:

Buttery Shortbread Cookies

Bacon, Bourbon, Peanut Butter Cookies

Chocolate Chip Cookie Dough Ice Cream

Lemon Poppy Sugar Cookies

{ 11 comments… read them below or add one }

Ali @ Gimme Some Oven

These look absolutely delicious! My kind of cookie…any time of the year!

Reply

Kristen

Thanks, Ali!

Reply

Riley

I’m sure these are great any time of year, but they’re making me want Christmas even more! Yummy! I’ll have to give them a try!

Reply

Etiana

I must make these tonight – love any cookies with white chocolate and cranberries!

Reply

Kristen

I hope you fall in love with them like I did! Enjoy :)

Reply

Lee

I am looking forward to this recipe, they sound wonderful. I just wanted to clarify in the recipe that you beat the “butter” not flour with the powdered sugar first right?

Reply

Lee

Just a quick question, how thick should they be when baking so that they cook perfectly. I always remember my mom’s shortbread which was perfect with such a creamy feeling when you ate it and I have never been able to master that. Maybe it’s just age and practice but they were simply the best! Thanks for your quick response, that’s awesome. :)

Reply

Kristen

Hey Lee,

When I made mine they were about a half an inch thick and maybe an inch or so round. When I bake them I always err on the side of cooking them a little less. They are still good once they have browned but they are better when they are a little softer.

Would love to hear what you think of them!

Reply

Kristen

Hi Lee,

Yes, beat together the butter and powdered sugar (oops!!) Thank you for pointing that out. Going to change it in the recipe now

These are really some of my favourite cookies. Hope you like them as much as I do!

Reply

Kimberly

These were fantastic! I made them for Thanksgiving, and I cannot stop eating them!

Reply

Kristen

So happy to hear you love them as much as I do!

Happy Thanksgiving :)

Reply

Leave a Comment

Rate this recipe:  

Previous post:

Next post: