“Slice & Bake” White Chocolate Cranberry Cookies
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White chocolate cranberry cookies are the ultimate Christmas treat. These slice-and-bake cookies are simple to make and buttery delicious.
You’re looking at cookies that are melt-in-your-mouth buttery, studded with sweet, creamy white chocolate and tart, chewy bits of cranberries. They’re tender, lightly flaky, and the kind of cookie that disappears fast once the tray hits the table.
The red and white colors make them especially perfect for a holiday cookie platter, but the classic cranberry-white chocolate combo is timeless. These are just as welcome baked in December as they are any other time of year.
Yes! These cookies can be frozen raw or cooked. If you don’t want to make a whole batch of cookies (and then have to eat them), just put the uncooked cookie dough in the freezer and take it out to bake whenever you’re ready.
To freeze them raw, place the wrapped cookie dough log in the freezer. When you want a cookie or two, slice off as many as you want, then return the dough to your freezer. Cook the cookies from frozen, adding a few minutes to the baking time. Slicing the cookies is easier if you let frozen dough sit on your counter for about 5 minutes.
To freeze them cooked: Once the cookies are baked, let them cool completely, then freeze them in a freezer bag – we love these large Stasher bags.
“Slice & Bake” White Chocolate Cranberry Cookies
Ingredients
- 1 cup butter (softened)
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla
- ½ teaspoon sea salt
- ½ cup white chocolate chips or chunks
- ½ cup dried cranberries (roughly chopped)
Instructions
- Using electric beaters or a stand mixer, cream the butter and powdered sugar. Add the flour, vanilla, and salt and continue mixing until well combined. Stir in white chocolate and cranberries.1 cup butter, 1 cup powdered sugar, 2 cups all-purpose flour, 1 teaspoon vanilla, ½ teaspoon sea salt, ½ cup white chocolate chips or chunks, ½ cup dried cranberries
- Lay a piece of plastic wrap on your table. Place half of the cookie dough on top of the plastic wrap and form into a log about 8-inches long. Roll the wrap around the log then repeat with the remaining dough. Place the cookie dough into your fridge for 1 hour.
- Preheat oven to 350 degrees.
- Cut the cookie dough into ½ inch circles and place them on a baking sheet. Bake for 10 minutes, or until the cookies are very lightly golden on the bottoms. Remove the cookies from the oven and let them rest for one minute before moving them to a cooling rack.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
If you love cookies as much as I do, make sure to check out all of my cookie recipes!
Freezing the dough is great but it’s hard as rock to cut off a piece and it breaks or crumbles. If we thaw the roll, the entire should be baked rather than one piece and put back into the freezer. Other than this, it’s a good cookie. Perhaps cut the roll, then freeze individually is a better method to blog
Cutting it beforehand is a great idea. I usually let it soften slightly before cutting it – not so it’s completely soft, but just enough for it to slice without breaking.
I was thinking about adding pistachio. Is it a good idea?
I think it’s a great idea!
I was thinking about adding orange zest. What do you think?
I think that would be a wonderful addition!
Love these cookies & I have a bag of dried cherries. Do U think they would be ok to use instead of the cranberries?
Definitely! You just may want to chop them so they’re the size of cranberries.
I have a bag of dried cherries. Could I substitute?
Dried cherries would be lovely! If they look larger than a dried cranberry, chop them before using them.
The picture looks like the cookies have a glaze on them. I don’t see that in the recipe.
Nope, no glaze!
These are so good I had to comment! They are delicious and I will make them again. Thank you for sharing!!!!
The cookies are excellent, I would not change a thing!
I made these, I did alter a tiny bit, I added 2 T of cornstarch and reduced the flour by that amount. I found they took longer than 10 min to bake, maybe 20 min in my oven. They were delicious, thanks for the recipe!
Made these today to cure a cookie craving and will make them again come christmas. Probably sooner lol!
I’m pretty sure this means plain flour, but just asking…
Yes, just regular white flour.
These were fantastic! I made them for Thanksgiving, and I cannot stop eating them!
So happy to hear you love them as much as I do!
Happy Thanksgiving ?
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?
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. 🙂
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!
What would happen if I add baking soda? Can I add baking soda? Also I am planning to use fresh cranberries for this.
Baking soda will make the cookies chewier. I can’t recommend using fresh cranberries. They have a high moisture content that wasn’t accounted for in this recipe. They are also very tart so they will change the flavor of the cookies.
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!
I must make these tonight – love any cookies with white chocolate and cranberries!
I hope you fall in love with them like I did! Enjoy 🙂