White chocolate cranberry sugar cookies are a delicious treat that perfectly balances sweetness and tartness. This recipe uses just five ingredients, making it easy and quick to prepare. They are the perfect cookies for a holiday gathering or when you crave a sweet treat.
Getting started making white chocolate cranberry sugar cookies
When the weather cools down it's time to start baking cookies! The flavors of the holidays bring in fun flavors like cranberry, gingerbread, apple, peach, pomegrante and peppermint.
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Ingredients
These cookies only require a few simple ingredients including:
- Self rising flour
- Butter
- Sugar
- Dried cranberries
- White chocolate chips (optional)
Instructions
- Preheat oven to 325 degrees. Lightly grease a cookie sheet and set aside.
- In a mixing bowl, on medium speed beat the butter and sugar together until lightly and fluffy. (Approximately 2-3 minutes). Reduce mixer speed to low and add in the flour, stirring until combined. Fold in the white chocolate chips and cranberries.
- Roll the balls into one inch balls. Place two inches apart on the baking sheet. Press the cookies down with the back of a measuring cup or glass to flatten. (you want the cookies to be between ¼-1/2 an inch in thickness).
- Bake at 325 degrees for 12-15 minutes or until cookies are lightly browned around the edges. Remove from oven, allow cookies to cool for several minutes on the baking sheet before transferring to a wire rack to finish cooling completely.
Substitutions
There are several substitutions that can be easily made in this recipe to accommodate different food allergies:
- Gluten free: For a gluten free version use gluten free self rising flour.
- Dairy free: If you are needing this recipe dairy free, simply substitute dairy free white chocolate chips and dairy free butter.
- Vegan: For a vegan sugar cookie, use plant based butter and vegan white chocolate chips.
- Low carb and lower sugar: You can make these lower carb by using low carb sugar and low carb self rising flour. You will also want to make sure you substitute sugar free white chocolate chips.
Variations
There are some fun variations you can try like we did with these natural cherry limeade cookies. We've also substituted green cherries before for a more festive touch. If you want more of a shortbread style cookie, use all purpose flour instead of the self rising flour.
Storing
Cookies can be stored in an airtight container for up to five days or frozen in the freezer for up to two months. The dough can also be frozen and then thawed for up to two months. Thaw the dough before baking.
Tips
- No chilling of the dough is required for these cookies.
- These cookies can not be rolled out. They are a drop cookie dough.
- Monitor your cooking time! Keep an eye on the cookies as they bake. They can go from perfectly baked to overdone quickly. Remove them from the oven when the edges are lightly golden, even if the centers look slightly underbaked. They will continue to set as they cool.
FAQ
Fresh cranberries have a higher moisture content, which can affect the texture of the cookies. It’s best to use dried cranberries for this recipe.
Absolutely! Dark chocolate or milk chocolate chips can be used as a substitute for white chocolate chips if you prefer.
If your cookies spread too much, it could be due to the dough being too warm. Try chilling the dough for 30 minutes before baking.
Yes, adding chopped nuts like pecans or walnuts can add a delightful crunch to the cookies. Simply mix them into the dough along with the cranberries and chocolate chips.
For chewier cookies, slightly underbake them. Remove the cookies from the oven when the edges are set, but the centers are still soft. They will continue to cook on the baking sheet as they cool.
5 Ingredient White Chocolate Cranberry Sugar Cookies
Equipment
- Cookie sheet
Ingredients
- 1 cup butter softened
- ⅔ cup granulated sugar
- 2 cups self rising flour see notes on substitutions
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 325°F (163°C). Lightly grease a cookie sheet and set it aside.
- In a mixing bowl, beat the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Reduce the mixer speed to low and add in the flour, mixing until combined.
- Fold in the white chocolate chips and dried cranberries until evenly distributed.
- Roll the dough into 1-inch balls.
- Place the dough balls 2 inches apart on the prepared cookie sheet.
- Using the back of a measuring cup or a glass, gently press down each ball to flatten the cookies to about ¼-1/2 inch in thickness.
- Bake at 325°F (163°C) for 12-15 minutes or until the edges are lightly browned.
- Remove from the oven and allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
Recipe adapted from Bellyfull
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