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5 from 4 votes

White Chocolate Cranberry Walnut Cookies

These Fresh Cranberry White Chocolate Cookies are loaded with fresh cranberries, comforting spices, toasted walnuts, and yummy white chocolate. They are easy to make and are the perfect cookies to make to start the holiday baking!
Prep Time10 minutes
Cook Time18 minutes
Chill30 minutes
Total Time58 minutes
Course: Cookies, Holiday, Sweets
Cuisine: American-Inspired
Diet: Vegetarian
Servings: 24 cookies
Calories: 172.43kcal
Author: Tracey Gene

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
  • 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!

Nutrition

Serving: 1g | Calories: 172.43kcal | Carbohydrates: 24.77g | Protein: 1.66g | Fat: 7.75g | Saturated Fat: 3.13g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 3.24g | Trans Fat: 0.15g | Cholesterol: 17.25mg | Sodium: 79.17mg | Potassium: 56.34mg | Fiber: 0.46g | Sugar: 16.37g | Vitamin A: 128.23IU | Vitamin C: 0.17mg | Calcium: 24.62mg | Iron: 0.65mg