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.
Can sliced-and-baked cookies be frozen?
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
- Pin
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 .
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“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
https://www.theendlessmeal.com/cranberry-and-white-chocolate-butter-cookies/
