Hamdi Saidani This Pioneer Woman White Chocolate Cranberry Cookies recipe is a soft and chewy recipe, which is made with sweet white chocolate chips and tart dried cranberries. It’s the perfect holiday cookie, a classic, foolproof treat ready in about 30 minutes.
Pioneer Woman White Chocolate Cranberry Cookies Ingredients
A classic combination for a perfectly chewy, festive cookie.
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 cup dried cranberries, chopped
- 3/4 cup white chocolate chips
- 3/4 cup macadamia nuts, chopped
How To Make Pioneer Woman White Chocolate Cranberry Cookies
A step-by-step guide to these wonderfully soft, chewy, and festive cookies.
- Prep Oven and Cream Butter: Preheat the oven to 350°F. Line two baking sheets with parchment paper. In a large bowl with an electric mixer, cream the softened butter and both sugars together until smooth and fluffy.
- Make the Cookie Dough: Beat in the vanilla and the egg until well mixed. In a separate bowl, sift together the flour and baking soda. On low speed, gradually spoon the flour mixture into the creamed sugar mixture until just combined.
- Add the Mix-ins: Switch to a spatula and fold in the chopped cranberries, the white chocolate chips, and the macadamia nuts.
- Scoop and Bake: Drop heaping spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheets, about 2 inches apart. Bake one sheet at a time for 12 to 15 minutes, until the edges are set and the tops are lightly golden.
- Cool and Serve: Let the cookies cool on the baking sheet for about 5 minutes to set before transferring them to a wire rack to cool completely.
Recipe Tips
For the perfect, chewy, not crispy, white chocolate cranberry cookie.
- How to get perfectly chewy cookies? The secret is to not overbake them. Pull the cookies from the oven when the edges are just set and the centers still look slightly soft and underdone. They will continue to firm up as they cool on the hot baking sheet, which results in that wonderful chewy texture.
- Can I make the dough ahead of time? Yes, this cookie dough is great for making ahead. You can cover and refrigerate the dough for up to 3 days. Chilling the dough will also result in thicker, less spread-out cookies. You can also scoop the dough into balls, freeze them, and bake from frozen, adding an extra 2-3 minutes to the bake time.
- Why did my cookies spread too much? Flat cookies are usually the result of the butter being too soft or melted when you started. Your butter should be at room temperature but still hold its shape. Chilling the dough for 30-60 minutes before baking is a great way to combat spreading.
- How can I make these cookies even chewier? Using all brown sugar (instead of a mix of white and brown) will result in a chewier, more moist cookie with a deeper caramel flavor.
What To Serve With White Chocolate Cranberry Cookies
The perfect accompaniment for this classic, festive cookie.
These festive cookies are a perfect addition to any holiday cookie platter. They are wonderful served with:
- A tall, cold glass of milk
- A hot cup of white chocolate mocha or a spiced tea
- A glass of eggnog during the holidays
How To Store White Chocolate Cranberry Cookies
Keeping your cookies soft and fresh.
- Room Temperature: Once completely cooled, store the cookies in an airtight container at room temperature. They will stay soft and chewy for up to a week.
Pioneer Woman White Chocolate Cranberry Cookies Nutrition Facts
An estimated guide per cookie.
- Calories: 180 kcal
- Carbohydrates: 22 g
- Protein: 2 g
- Fat: 10 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use fresh cranberries?
It’s not recommended for this recipe. Fresh cranberries are very tart and will release a lot of water as they bake, which can make the cookies soggy and affect their texture. Dried cranberries provide the perfect chewy texture and sweet-tart flavor.
Do I have to use macadamia nuts?
No, the nuts are optional but highly recommended for their buttery crunch, which is a classic pairing with white chocolate. You could easily substitute them with chopped pecans or walnuts.
Why did my cookies turn out dry and crumbly?
Dry, crumbly cookies are almost always the result of over-baking. Remember to pull them from the oven when they still look soft in the center. It can also happen from measuring the flour incorrectly (scooping from the bag instead of spooning and leveling).
Try More Pioneer Woman Recipes:
- Pioneer Woman Texas Sheet Cake Cookies Recipe
- Pioneer Woman S’mores Cookies Recipe
- Pioneer Woman Pumpkin Cookies Recipe
Pioneer Woman White Chocolate Cranberry Cookies Recipe
Description
Classic, soft, and chewy White Chocolate Cranberry Cookies, loaded with buttery macadamia nuts for the perfect festive treat. A holiday cookie platter essential!
Ingredients
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream the softened butter and both sugars until smooth. Beat in the vanilla and egg.
- Sift together the flour and baking soda. Gradually add the dry ingredients to the creamed mixture.
- Stir in the chopped cranberries, white chocolate chips, and macadamia nuts.
- Drop heaping spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheets, 2 inches apart.
- Bake for 12 to 15 minutes, until the edges are set and the tops are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- u003cliu003eFor the perfect chewy texture, be careful not to over-bake. The cookies should look slightly underdone in the center when you remove them from the oven.u003c/liu003eu003cliu003eChilling the cookie dough for 30 minutes before baking will result in thicker, less spread-out cookies.u003c/liu003eu003cliu003eThe unbaked cookie dough can be scooped and frozen for up to three months for a quick holiday treat anytime.u003c/liu003eu003cliu003eToasted pecans or walnuts make a great substitute for the macadamia nuts.u003c/liu003e
