Photo: William Dickey; Styling: Lisa Powell Bailey
Prep Time
15 Mins
Cook Time
12 Mins
Makes about 3 dozen

Fans of classic cookies will love these updated Cranberry-White Chocolate Cookies, accented with dried cranberries and gooey white chocolate.

How to Make It

Step 1

Combine flour and next 3 ingredients; set aside.

Step 2

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Step 3

Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries.

Step 4

Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets.

Step 5

Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove to wire racks to cool completely.

Step 6

Note: For testing purposes only, we used Craisins for sweetened dried cranberries.

Ratings & Reviews

lissalane's Review

December 24, 2013

Ocean19's Review

December 20, 2013
Delicious !!!!

Suarez's Review

February 14, 2013

practicingchef's Review

December 19, 2012

JudyW77's Review

December 18, 2012
These were one of my husband's favorites on our holiday plates this year. I used orange flavored dried cranberries which added the slightest hint of citrus to the cookies. Very nice!

nwilker's Review

August 29, 2012
These were very good! I made them very small v(smallest cookie scoop), so no need to flatten. I also didn't have enough white chocolate chips - so made up the difference with chocolate. Mmmm! Nice "different" cookie to have around. Hubby isn't a fan of cranberries - so we probably wont make them again here!

bullfrog1967's Review

December 26, 2011
I also used the Craisins when making these cookies. Tried them right out of the oven and they were so good. The problem I ran into was that the next day they were hard as rocks; not sure what happened. I had them in an airtight container, so I put a sheet of waxed paper on top, quartered an apple and placed it on the waxed paper, and by the end of the day, they had softened somewhat. Still had good flavor and I will probably try them again.

clk6446's Review

December 25, 2011
I'm giving these cookies 5 stars based on their potential. I made them this week for the first time and learned several things in the process. The first thing I learned is to read more than just the few reviews under the recipe. It wasn't until I was done that I read further and found that after soaking the cranberries for 8 minutes in boiling water, they should be dried after they are drained! I went straight from the colander to the mixer and my dough was way too moist. The second thing I learned is not to bake them on the Air Bake trays (at least not in my oven). If held up to the light, you can see the day after tomorrow thru the first tray of cookies but the second tray, baked on a regular cookie sheet, came out fine. The bottom line is they taste great and I will definitely make them again.

ChicPeach's Review

December 15, 2011
These turned out wonderful with the following changes - increased butter to 3/4 cup, steeped crasins and reserved liquid, which I added as needed to batter when mixing to keep it moist and pliable enough for my hand mixer. Because I used the cranberry liquid, I did not add vanilla as others had mentioned in their reviews. I dropped by heaping teaspoon instead of tablespoon. Cookies came out moist, browned up along the edges, and were properly baked inside at 10 minutes. These changes corrected the shortcomings mentioned in previous reviews.

akakgigi's Review

November 22, 2011
I soaked the cranberries over night in orange juice