White Chocolate Cranberry Walnut Cookies Recipe

I love this recipe because the combination of white chocolate, cranberries, and walnuts gives these cookies an unbeatable sweet and tangy flavor that feels like a warm hug. Plus, they’re super easy to whip up, making them perfect for satisfying my cozy cookie cravings without too much fuss.

These White Chocolate Cranberry Walnut Cookies are one of my favorite recipes. They are made with 2¼ cups of all-purpose flour and ¾ cup of soft, unsalted butter—the kind of cookie that needs a tender hand, really.

What I love about these cookies is the combination of sweet white chocolate, tart dried cranberries, and the not-so-easy-to-find flavor of fresh walnut, which is still a signature in cookies around America.

Ingredients

The cookies get their structure and volume from the all-purpose flour’s protein content.

Butter: Contributes to richness and an even creamy texture; is a source of healthful fats.

Sugar crystals: The sweetness they provide is what makes a cookie a cookie, for what could be more simple, more common to all cookies everywhere, than that they all possess sweetness? But not all sweetness is created equal in the world of cookies, and indeed, a single recipe may well employ more than one kind of sweet to accomplish a not-so-simple task: to evoke the very essence of cookie as perceived by the human tongue and brain.

Brown sugar contributes to the level of moisture, as well as the chewiness, of baked goods; its flavor is a mild accent of molasses.

Cranberries, when dried, provide a good flavor of tartness and natural sweetness; they also supply fiber and antioxidants.

Candies made with white chocolate: Offer the sweetness associated with chocolate; make a creamy contrast to the tart flavor of the cranberries.

Walnuts: Supply a satisfying crunch and delightful nuttiness; offer plentiful protein and omega-3 fats.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips
• 1 cup dried cranberries
• 1/2 cup chopped walnuts

Instructions

1. Set your oven to 350°F (175°C) to start heating. You need to ready your baking sheets by lining them with parchment paper.

2. In a bowl of medium size, combine the ingredients we are going to need. Whisk the flour with the baking soda and salt until uniformly mixed. Then, set it aside for now.

3. In a big bowl, with an electric mixer, cream the soft butter, the granular sugar, and the brown sugar together until it’s light and fluffy.

4. Mix the egg and vanilla extract in well.

5. Slowly add the dry ingredients to the wet ingredients, and mix until just combined.

6. White chocolate chips, dried cranberries, and chopped walnuts should be folded in gently until they are evenly distributed throughout the mixture.

7. With a tablespoon or cookie scoop, drop the dough onto the prepared baking sheets, making sure to space them about 2 inches apart.

8. Place the cookies in the preheated oven. Bake them for 10-12 minutes, or until you see that the edges of the cookies are lightly golden.

9. Take the cookies from the oven and let them cool on the baking sheets for 5 minutes.

10. Move the cookies to a wire rack to cool completely before serving.

Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer
8. Measuring cups
9. Measuring spoons
10. Tablespoon or cookie scoop
11. Wire rack

FAQ

• Can I use salted butter instead of unsalted butter?You can use salted butter, but keep in mind that if you do, you might want to reduce or eliminate any added salt in the recipe.
• How can I make these cookies gluten-free?Replace the all-purpose flour with a gluten-free flour mix that matches the amount in the recipe.
• What can I use instead of walnuts?If you have a walnut allergy, you might prefer or substitute pecans or almonds for walnuts.
• Can I use fresh cranberries instead of dried?It is not recommended because more moisture is in fresh cranberries, which could affect the cookie’s texture.
• How should I store these cookies?Keep them in an airtight container at room temperature to maintain their freshness for up to a week.
• Can I freeze the dough for later use?Indeed, it is possible to freeze the dough. Roll it into balls, freeze them until they are solid, and then store the balls in a freezer bag for as long as 3 months.
• Are there any dairy-free alternatives for the white chocolate chips?Indeed, seek out white chocolate chips that are free of dairy in niche retail outlets or on the internet.

Substitutions and Variations

You can use a gluten-free flour blend in place of all-purpose flour if you need to.
You can use an equal amount of coconut oil or margarine instead of the unsalted butter called for in the recipe, and you have a perfectly dairy-free dish.
Substitute coconut sugar for regular sugar to impart a mildly different flavor to your next batch of brownies.
Light-brown sugar can be replaced with dark-brown sugar for a richer taste.
For a less sweet variation, use dark chocolate chips in place of the white chocolate chips.
Swap out the walnuts for pecans, and you get a whole other nutty flavor in this dessert.

Pro Tips

1. Chill the Dough For thicker cookies, chill the dough in the refrigerator for at least 30 minutes before baking. This helps prevent the cookies from spreading too much in the oven.

2. Room Temperature Ingredients Ensure the butter and egg are at room temperature before starting. This allows for more even mixing and results in a better texture.

3. Balance the Sweetness If you prefer a less sweet cookie, consider reducing the white chocolate chips to 3/4 cup or using dark chocolate chips as an alternative for a richer flavor.

4. Even Baking Rotate the baking sheets halfway through the baking time to ensure even baking, especially if your oven has hot spots.

5. Nut Toasting For added depth of flavor, lightly toast the walnuts in a dry skillet over medium heat before adding them to the dough. Let them cool completely before adding to avoid melting the dough.