One of my sons favorite places to get sandwiches is Subway. Secretly, it’s less about the sandwich and more about this particular white chocolate cranberry cookies recipe they have around the holiday season. A soft cookie is packed with sweet white chocolate chips and slightly tart cranberries for the ideal snack. I’ve long since decided that these are the ideal holiday cookie for exchanges. They are super easy to make, and everyone adores them!
White Chocolate Cranberry Cookies
While I would much rather have a slice of brown sugar walnut banana bread or even fresh strawberry bread as dessert, my son loves a good cookie. So, having a few recipes on hand is a must. These white chocolate cranberry cookies never fail to impress. They are a great flavor for the holiday cookie exchanges, but we make them year-round for a super sweet treat in an easy “on the go” form!
Cookies are a great dessert to make for any occasion. The thing about this recipe though, is that it looks and tastes decadent, so it’s good enough for everyday snacking or a special event. There is just something extra special about white chocolate that really makes this stand out against other cookies you may be serving.
Should I Use Butter or Shortening in Cookies?
This dilemma is one I have questioned since my very first cookie recipe when I was just a young teen. Back then, I stood by butter-flavored shortening. Why? Because it always gave me the softest cookies.
Now, I realize how much better I like the flavor of using real butter in my cookies, and all baking projects. Softened butter blends easily with these cookies and if you follow the directions for baking until just browned around the edges, then you’ll have a soft cookie every time.
If you only have shortening on hand, it is perfectly fine to substitute that into this recipe in equal measurements to the butter in the ingredients list.
Can I Add Nuts to This Recipe?
While the original Subway cookie recipe doesn’t have nuts, I really like the flavor and texture of chopped walnuts mixed into this dough. If and when I add nuts to the dough, I usually will half the amount of dried cranberries used and instead put in 1/4 cup walnuts and 1/4 cup cranberries. This makes them just as soft and chewy, but a slightly different flavor is presented.
Can I Use Semi-Sweet Chocolate Instead of White Chocolate?
Yes! You can easily use semi-sweet chocolate chips if you prefer. Obviously, the flavor will be different, but if you find yourself not a fan of white chocolate for some reason, then you will enjoy the change. I have also used dark chocolate chips, butterscotch chips, and milk chocolate chips for this recipe and all taste amazing.
What Makes These Cookies Moist?
While I only include a single egg in this recipe, an additional egg in the batter is recommended if you want an extra moist cookie. The secret though, is usually in cooking times. Otherwise, using shortening in place of butter can create a moister cookie but may alter the overall flavor of this recipe.
Can I Freeze This Dough Before Baking?
Yes, if you want to make a batch and freeze to bake later, you can definitely do so. This dough can be thawed overnight in the refrigerator then prepared as directed. It can also be used straight from the freezer with an adjustment of 2-3 minutes on the cook time.
Does This Dough Have to Be Chilled?
This recipe does not require chilling the dough. If you want to make it ahead of time, though, you can definitely chill the dough for up to three days in the refrigerator before baking. When chilled, just add an additional 1-2 minutes to your cook time. Watch them closely for the same signs of browning around the edges before removing from the oven.
- Unsalted butter
- Granulated sugar
- Brown sugar
- Vanilla extract
- Baking soda
- All-purpose flour
- White chocolate
- Dried cranberries
How to Make White Chocolate Cranberry Cookies
Preheat the oven to 375°F and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until incorporated.
Add in the egg and vanilla extract and continue mixing until light and fluffy.
In a large bowl, sift together the flour, salt, and baking soda.
To the wet ingredients, mix in the flour until just combined.
Fold in the cranberries and white chocolate chips.
Scoop onto prepared baking sheet.
Bake for 8-10 minutes until the edges are lightly browned.
Let cool on a baking sheet for 5 minutes, then transfer to a wire rack for at least 15 minutes before serving.
For a softer cookie, remove the cookies when they have just browned and let them continue baking on the sheet for 5 minutes before removing and transferring to a wire rack to finish cooling. This ensures they are cooked but not too crispy when serving.
More Yummy Cookie Recipes
Cookies are always a hit in our house. With a teenage boy in the kitchen every time I blink, they never last long. If your house has kids clamoring for a treat or dessert after meals, then cookies are an ideal option that makes multiple servings easily. Make a few more batches and include some more of my favorites linked below!
- Soft Italian Cookies Recipe
- Crunchy Oatmeal Cookies Recipe
- Whole Wheat Chocolate Chip Cookies
- Cinnamon Almond Snowball Cookies
- Grandma’s Molasses Crinkle Cookies Recipe
- Chocolate Crinkle Cookies Recipe
- Caramel Apple and Peanut Butter Cookies
- Double Chocolate Cookie Recipe
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1/8 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cup all purpose flour
- 1/2 cup white chocolate chips
- 1/2 cup dried cranberries
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar on high until incorporated.
- Add in the egg and vanilla and mix until light and fluffy.
- In a separate bowl, whisk together the flour, salt, and baking soda until combined.
- Add the flour mixture to the wet ingredients and mix for 30-seconds.
- To the mixture, fold in the white chocolate chips and dried cranberries.
- Scoop the dough onto the prepared baking sheet in 2 tablespoonful mounds. Make sure they are 1-2 inches apart.
- Bake for 8-10 minutes or until browned around the edges.
- Let them cool for 5 minutes before transferring to a wire baking rack for at least 15 minutes before serving.
- Use a small cookie scoop to create uniform cookies that will bake most evenly.
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Amount Per Serving: Calories: 167Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 61mgCarbohydrates: 25gFiber: 1gSugar: 17gProtein: 2g