Fresh Cranberry White Chocolate Walnut Cookies
These cookies are loaded with fresh cranberries, comforting spices, toasted walnuts, and yummy white chocolate. The perfect cookies to make to start the holiday baking!
Fresh Cranberry White Chocolate Walnut Cookies
It’s holiday baking season! I can’t think of a better way to kick it off than with these fresh cranberry white chocolate chip cookies with walnuts!! These cranberry cookies are a dream. They are loaded with fresh cranberries, comforting spices, toasted walnuts, and yummy white chocolate. These are the perfect cookies to make to start the holiday baking! Are you ready?! I know I am!
These cookies call for 15 ingredients, but I am sure you have almost if not all of the ingredients in your pantry!
Ingredients to makes these Walnut Cranberry Cookies:
- All-purpose flour
- Butter
- Brown sugar
- Cane sugar
- Vanilla extract
- 1 egg
- Sunflower seed oil
- Baking soda
- Baking powder
- Ground cinnamon
- Ground cloves
- Sea salt
- White chocolate
- Toasted walnuts
- Fresh Cranberries
Frequently Asked Questions
Store in an airtight container at room temperature for up to 5-days. These cookies can be stored in the freezer after they are baked for up to a month.
These Fresh Cranberry White Chocolate Chip Cookies with Walnuts are easy to make, very delicious, and holiday-inspired! We hope you enjoy them as much as we do! ♡
Cranberry White Chocolate Cookies
Ingredients
- 2 cups of all-purpose flour
- 1 stick 8 tablespoons unsalted butter, softened
- 1 cup brown sugar packed
- ¾ cup cane sugar
- 1 teaspoon vanilla extract
- 1 egg
- ¼ cup sunflower seed oil
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon sea salt
- ¼ cup white chocolate morsels
- ¼ cup toasted walnuts coarsely chopped
- ¼ cup fresh cranberries some chopped and some left whole
Instructions
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- Add the butter, egg, brown sugar, cane sugar, sunflower oil, and vanilla extract to a mixing bowl and whisk together until combined and fluffy.
- Add the flour, baking powder, baking soda, cinnamon, cloves, and salt to a small bowl. Toss to combine and then gradually add the mixture to the wet ingredients. Mix together with a spatula until combined, leaving a few streaks of flour.
- Add in the chopped walnuts, white chocolate morsels, and cranberries, and mix together with a spatula.
- Scoop dough by 2 tablespoonfuls or with an ice cream scoop, and roll into balls. Place about 2 inches apart on the baking sheet. Use your fingers and press down on the dough.
- Bake for 12 minutes and tap pan on the counter twice and bake for 4 minutes longer, or until golden brown.
- Remove from the oven and let cookies cool for about 5-7 minutes before enjoying. Store in an airtight container for up to 4 days.
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