White Chocolate Cranberry Cookies
These white chocolate cranberry cookies are soft, chewy, and bursting with holiday flavor. A quick and festive cookie made with Snickerdoodle mix, perfect for Christmas parties or edible gifting!
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 24 cookies
- Category: Dessert, Cookies, Holiday Treats
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 (17.9 oz) package Snickerdoodle cookie mix (cinnamon sugar packet removed)
1 large egg
½ cup (1 stick) salted butter, softened
3 tablespoons sour cream
¾ cup white chocolate chips
¾ cup dried cranberries
Instructions
Preheat oven to 375°F. Line two large baking sheets with parchment paper or grease with baking spray.
In a large bowl, beat together cookie mix, egg, softened butter, and sour cream using a hand or stand mixer for 2–3 minutes, until fully combined.
Fold in white chocolate chips and dried cranberries until evenly mixed.
Use a 1½-inch cookie scoop to portion dough into balls and place on baking sheets, spaced 1 inch apart.
Bake for 8–13 minutes, or until the edges turn golden brown. Do not overbake.
Cool on baking sheets for 5 minutes before transferring to a wire rack or serving warm.
Notes
Storage: Store in an airtight container at room temperature for up to 1 week.
Freezing: Freeze baked cookies in a single layer for up to 2–3 months.
Tip: The cinnamon sugar packet in the mix is not needed for this recipe — repurpose it for toast, French toast, or cocktails!
Butter Tip: Make sure butter is softened (not melted) for best texture.
Optional Chill: Dough can be chilled for 30–60 minutes to reduce spreading.
Find it online: https://allcookedup.com/white-chocolate-cranberry-cookies/
