Indulge in the ultimate sweet treat with these White Chocolate Cranberry Cookies! Perfectly balanced with the tangy burst of dried cranberries, rich white chocolate chips, and crunchy macadamia nuts, these cookies are a delightful addition to any cookie platter.

Whether you're baking for a holiday, a special occasion, or just a cozy treat, this recipe is a crowd-pleaser. If you are craving something sweet, be sure to check out my Desserts section! It's fill with recipes like:

• Red Velvet Sugar Cookie Bars with Cream Cheese Frosting
• Homemade Thin Mint Cookies - Yes! They taste like the real thing!
• Grinch Oreo Balls - these are fun for kids of all ages!
• Hot Chocolate Cookies - I love surprising the kids with these cookies.
• The Best Homemade Buckeyes - I like to freeze these and grab one when I'm craving something sweet!

Why You’ll Love These White Chocolate Cranberry Cookies:

• Sweet and Tart Flavor: The combination of sweet white chocolate chips and tangy dried cranberries creates a balanced and delicious flavor profile.
• Crunchy and Chewy: The addition of chopped macadamia nuts provides a delightful crunch, while the white chocolate chips add a smooth, creamy texture.
• Perfect for Any Occasion: These cookies are ideal for holiday baking, gifts, or just a sweet treat to enjoy with family and friends.
• Quick and Easy: With a prep time of just 5 minutes and a bake time of 10-12 minutes, these cookies are as simple as they are tasty.

Here’s how to make these irresistible cookies:

Ingredients:

• ½ cup salted butter, softened
• ½ cup light brown sugar, packed
• ½ cup granulated sugar
• 1 tablespoon vanilla extract
• 1 egg, room temperature
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 cup dried cranberries
• ¾ cup white chocolate chips
• ¾ cup macadamia nuts, chopped

Instructions:

Preheat Oven: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper and set aside.

Cream the Butter and Sugars: In a large bowl, combine the softened butter, light brown sugar, and granulated sugar. Cream together until the mixture is smooth and creamy.

Incorporate Wet Ingredients: Add the vanilla extract and egg to the butter-sugar mixture, mixing until fully incorporated.

Mix Dry Ingredients: Add the all-purpose flour and baking soda to the bowl, mixing until just combined.

Add Mix-Ins: Gently fold in the dried cranberries, white chocolate chips, and chopped macadamia nuts until evenly distributed throughout the dough.

Scoop the Dough: Drop about 2 tablespoons of dough onto each prepared baking sheet, spacing them about 2 inches apart to allow for spreading.

Bake: Bake in the preheated oven for 10-12 minutes, or until the centers of the cookies have just set. The edges should be lightly golden.

Cool: Allow the cookies to cool on the baking sheet for 3-5 minutes before transferring them to a cooling rack to cool completely.

TIP: For presentation, top with extra white chocolate chips, macadamia nuts and dried cranberries!

FAQs:

1. Can I use frozen cranberries instead of dried cranberries? It's best to use dried cranberries for this recipe. Frozen cranberries contain too much moisture, which can affect the texture of the cookies.

2. What if I don’t have macadamia nuts? You can substitute macadamia nuts with other nuts such as walnuts, pecans, or almonds, or simply omit them if you prefer a nut-free cookie.

3. Can I use a different type of chocolate? Yes, you can substitute white chocolate chips with milk chocolate or dark chocolate chips based on your preference.

4. How should I store leftover cookies? Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in an airtight container or freezer bag for up to 3 months.

5. Can I make the cookie dough ahead of time? Absolutely! You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days or freeze it for up to 3 months. When ready to bake, simply scoop and bake as directed.

Variations:

1. White Chocolate Cranberry Oat Cookies: Add 1 cup of old-fashioned oats to the dough for a chewy texture and additional flavor.

2. White Chocolate Cranberry Pistachio Cookies: Replace macadamia nuts with chopped pistachios for a unique twist.

3. Spiced White Chocolate Cranberry Cookies: Add ½ teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg to the dough for a warm, spiced flavor.

4. Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum to maintain the texture of the cookies.

5. Vegan Version: Use a plant-based butter alternative and a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and allowed to sit until gelatinous) in place of the regular butter and egg.

These White Chocolate Cranberry Cookies are sure to become a favorite in your cookie repertoire. With their delightful mix of sweet and tangy flavors, they’re perfect for any time of year. Enjoy baking and sharing these delicious treats!