White Chocolate Cranberry Walnut Cookies
These White Chocolate Walnut Cranberry Cookies are easy to make and are chewy and soft. They are the perfect holiday cookie you don’t want to miss!
These White Chocolate Walnut Cranberry Cookies are chewy, easy to make, and packed with crunchy walnuts, sweet white chocolate chips, and tangy cranberries. They are delicious and have comforting spices, and we think you all will love them!
Table of Contents
✨ Holiday Flavor Combination
These cookies combine rich, buttery, creamy sweet notes of white chocolate with crunchy walnuts and fresh cranberries. Adding these three ingredients, along with cinnamon and cloves, make a delicious cookie perfect for winter, the holidays, and any time of the year.
🍪 Ingredients
To make these crispy cookies with a ton of flavor and delicious texture, you will need staple cookie ingredients, all of which you likely have in your pantry, along with a few other ingredients that can be easily found at the grocery store.
- Room Temperature Unsalted Butter. Butter adds a nice texture to these cookies. If you use salted butter, reduce the salt to 1/4 tsp.
- Brown Sugar. Adding more brown sugar to cookies gives you a chewier, softer, and moist texture. We used light brown sugar in these cookies, but you could also use dark brown sugar.
- Granulated Sugar. White sugar adds more flavor and also helps cookies spread when baking.
- Vanilla Extract. Adding vanilla always adds a nice flavor to cookies; don’t skip it.
- Room Temperature Egg. We only use 1 egg in this recipe to help bind the cookie. Just be sure it’s at room temperature before mixing.
- All-Purpose Flour. We have only tested regular flour in this recipe.
- Baking Soda. We add one leavening agent to these cookies for browned and crispy edges and chewy and fluffy interiors.
- Spices: Cinnamon, Cloves, and Salt. These comforting spices brighten up these holiday cookies.
- White Chocolate Chips. Adds creamy and sweet notes with each bite.
- Walnuts. Adds a crunchy texture with each bite.
- Cranberries. You can use fresh or dried cranberries, but we love fresh cranberries in these cookies. They had a lovely tart and tangy flavor with each bite.
🥣 Instructions
These cookies are easy to make, and the results are chewy, soft, and delicious. The key is to chill the dough for at least 30 minutes before baking the cookies.
- Mix Wet Ingredients. In a large mixing bowl, using a hand mixer or stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until combined and creamy, about 2 minutes. Add the egg and vanilla extract and beat until combined.
- Mix in Dry Ingredients. Add flour, baking soda, salt, and spices (cinnamon and cloves) to the same bowl and mix until combined. Next, add the white chocolate chips, walnuts, and cranberries and mix with a spatula until combined.
- Chill Cookie Dough. Add plastic wrap on top of the bowl and place in the refrigerator to chill for 30 minutes. You can also chill longer than 30 minutes up to 3 days, but if you do chill longer, let the cookie dough rest at room temperature for about 20 minutes before scooping out the dough.
- Bake. Preheat the oven to 350° F and line a baking sheet with parchment paper. Remove the chilled cookie dough from the fridge, scoop out 1.5 tbsp of dough using a medium to large cookie scoop, and arrange the cookie dough balls about 3 inches apart on a baking sheet lined with parchment paper. Bake for 13 minutes; gently tap the pan on the counter twice and continue to bake for 5 minutes longer or until golden brown.
- Cool & Enjoy. Remove cookies from the oven to cool on the baking sheet for 5 minutes, and then transfer them to a wire rack to cool completely before enjoying!
FAQs
When stored in an airtight container at room temperature, these cookies retain their texture and flavor for up to 5 days. These cookies can be stored in the freezer after they are baked for up to a month.
You may not have chilled the cookie dough long enough. Your cookie dough needs to chill in the refrigerator to firm up. This is an important step to decrease the possibility of over-spreading. Chilling the cookie dough also enhances the flavor of the cookie too.
These White Chocolate Walnut Cranberry Cookies are chewy, easy to make, and packed with crunchy walnuts, sweet white chocolate chips, and tangy cranberries. They are the perfect holiday cookie you don’t want to miss! We hope you all love them. Enjoy! ♡
White Chocolate Cranberry Walnut Cookies
Ingredients
- 8 tbsp unsalted butter room temperature
- 1 cup brown sugar
- ¾ cup cane sugar
- 1 tsp vanilla extract
- 1 egg room temperature
- 2 cups all-purpose flour
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp salt
- ⅓ cup white chocolate morsels
- ¼ cup walnuts coarsely chopped
- ½ cup fresh cranberries some chopped and some left whole
Instructions
- Mix Wet Ingredients. In a large mixing bowl, using a hand mixer or stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until combined and creamy, about 2 minutes. Add the egg and vanilla extract and beat until combined.8 tbsp unsalted butter, 1 cup brown sugar, 3/4 cup cane sugar, 1 egg, 1 tsp vanilla extract
- Mix in Dry Ingredients. Add flour, baking soda, salt, and spices (cinnamon and cloves) to the same bowl and mix until combined.Next, add the white chocolate chips, walnuts, and cranberries and mix with a spatula until combined.2 cups all-purpose flour, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1/2 tsp salt, 1/3 cup white chocolate morsels, 1/4 cup walnuts, 1/2 cup fresh cranberries
- Chill Cookie Dough. Add plastic wrap on top of the bowl and place in the refrigerator to chill for 30 minutes. You can also chill longer than 30 minutes up to 3 days, but if you do chill longer, let the cookie dough rest at room temperature for about 20 minutes before scooping out the dough.
- Bake. Preheat the oven to 350° F and line a baking sheet with parchment paper. Remove the chilled cookie dough from the fridge, scoop out 1.5 tbsp of dough using a medium to large cookie scoop, and arrange the cookie dough balls about 3 inches apart on a baking sheet lined with parchment paper. Bake for 13 minutes; gently tap the pan on the counter twice and continue to bake for 5 minutes longer or until golden brown.
- Cool & Enjoy. Remove cookies from the oven to cool on the baking sheet for 5 minutes, and then transfer them to a wire rack to cool completely before enjoying!
These cookies were so good! I sub vegan butter and chickpea brine for the egg and they turned out perfect! Love the flavor combo. Thanks for a great recipe! I’ll be back!!
This is great, Nicolete! So glad they turned out great and you liked them! 🙂 xTracey
Wow the cinnamon spice flavor is a nice surprise.
Thanks, JP! glad you liked it! 🙂 – Tracey