Berries and white chocolate are the perfect winter staple! Can you make these sugar cookies taste great with just five ingredients? Yes! These cookies have a buttery soft taste and melt in your mouth. Combine the flavor of cranberry and white chocolate chips in every bite and you've got one of the best (and easiest!) cookies! If you aren't a baker, you will be now with these simple and easy cookies! (Gluten free, dairy free, vegan, egg free)
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Ingredients
These cookies only require butter, flour and sugar to make. You then add in the cranberries and white chocolate chips. You are welcome to omit the white chocolate chips and cranberries if you just want a traditional sugar cookie.
Substitutions
There are several substitutions that can be easily made in this recipe to accomodate different food allergies:
- Flour: Subsitute gluten free flour in place of unbleached all purpose flour
- Sugar: You can absolutely substitute a different 1:1 sugar like Miss Jones Smart Sugar or Swerve.
- Butter: Simply substitute dairy free butter in place of regular butter
- White Chocolate Chips: You can now purchase dairy free white chocolate chips at many retailers and health food stores. Hurray!
Roll Out vs. Drop
These cookies cannot be rolled out. They are a drop cookie.
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.
Chilling
Guess what? No chilling required with these cookies! You can make up the dough and just pop them into the oven. If you want to roll the dough into balls and freeze, you can do that too then use the dough later!
Help! My Cookies Didn't Turn Out!
There are several reasons that your cookies may not have turned out properly. The biggest one is using too much flour, not making the right size of dough ball, flattening the cookie too much or baking them at the wrong temperature.
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Five Ingredient Cranberry White Chocolate Sugar Cookie
Ingredients
- 1 cup butter, softened can substitute dairy free butter
- ⅔ cup granulated sugar
- 2 cups unbleached all purpose flour can substitute gluten free...we recommend cup4cup
- 1 cup dried cranberries
- 1 cup white chocolate chips can substitute dairy free
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.
Notes
Substitutions
There are several substitutions that can be easily made in this recipe to accomodate different food allergies:- Flour: Subsitute gluten free flour in place of unbleached all purpose flour
- Sugar: You can absolutely substitute a different 1:1 sugar like Miss Jones Smart Sugar or Swerve.
- Butter: Simply substitute dairy free butter in place of regular butter
- White Chocolate Chips: You can now purchase dairy free white chocolate chips at many retailers and health food stores. Hurray!
Roll Out vs. Drop
These cookies cannot be rolled out. They are a drop cookie.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.Chilling
Guess what? No chilling required with these cookies! You can make up the dough and just pop them into the oven. If you want to roll the dough into balls and freeze, you can do that too then use the dough later!Help! My Cookies Didn't Turn Out!
There are several reasons that your cookies may not have turned out properly. The biggest one is using too much flour, not making the right size of dough ball, flattening the cookie too much or baking them at the wrong temperature.Recipe adapted from Bellyfull
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