White Chocolate Cranberry Crinkle Cookies

I’ve been making these cookies every holiday season for so many years now, I’ve lost count. They make the perfect neighbor gifts if you put them in a nice tin, or make it for the office holiday party!

The combination of white chocolate and cranberries is a very popular Christmas flavor for desserts! And I take full advantage of the , you can see it in my epic Christmas cheesecake, as well as white chocolate cranberry muffins and cranberry white chocolate fudge. I’m a Fan!

The sweet and tart combination of cranberries with white chocolate chips is every so pleasant. You also get a sweet burst from the powdered sugar of the outside. (Don’t worry, it’s not too sweet!)

Ingredients, Substitutions & Variations

Cranberries – Use dried cranberries and personally, I prefer those with lower sugar added for cookies.

White Chocolate Options – use white chocolate chips, or vanilla baking chips, or finely chopped white chocolate bar (measure ½ cup by volume).

Citrus Twist – Add 1-2 tsp finely grated orange zest or lime zest to the dough with the cranberries and chips. (Optional: a drop or two of orange extract for a bolder note but go light to avoid masking the cranberry.)

Cheam cheese – use full fat cream cheese for the best texture of the cookies (need that fat!)

Heavy Whipping Cream Substitute (last resort) – Replace 1 Tbsp heavy cream with 1 Tbsp whole milk + 1 tsp melted butter (or use 1 Tbsp half-and-half).

Flavor Swaps (keep ratios)

• Try cranberry-orange (orange zest + dried cranberries).
• Sub milk chocolate or dark chocolate chips for white chocolate.
• Swap cranberries for dried cherries, dried blueberries, or dried black courants.

How To Make White Chocolate Cranberry Crinkle Cookies

PRO TIP: Remember to pull cream cheese out of the refrigerator to let it warm up before starting to bake!

Preheat oven to 350°F (177°C). Line a baking sheet with parchment. Position rack in the center of the oven. This is a quick cookie dough, it should be ready to go by the time the oven preheats!

In a large bowl, whisk sugar and softened cream cheese until mostly smooth. Pour in warm melted butter and whisk vigorously 30–45 sec until the mixture turns smooth, shiny, and ribbony with no visible cream-cheese flecks.

Add egg and heavy cream, whisk well until looks satiny smooth and light in color. Sprinkle in flour, salt, baking soda and baking powder. Mix with rubber spatula until completely combined. Fold in cranberries and white chocolate chips.

The dough should feel soft, a little tacky, and hold a scoop shape well. Form about 1-inch balls and coat them in powder sugar. (Use a #50 scoop (1 Tbsp) for smaller cookies or #40 (1½ Tbsp) for larger.

Roll quickly and lightly between your palms (don’t warm the dough too much). Drop each ball into powdered sugar and roll until the surface is coated.

Place the cookies on the baking sheet about 2 inches apart. Bake for 11 to 13 minutes. Don’t overbake! Let cookies cool on the sheet 5 minutes and transfer to the wire rack.

Do I Need To Refrigerate These Cookies?

You can store these crinkle cookies in an airtight container at room temperature for about 3 days. You don’t need to refrigerate them unless you plan on storing them for longer than 3 days. If you want them to last longer, freeze the cookies in an airtight container for up to three months.

What Can I Do With Leftover Cream Cheese?

If you don’t normally use cream cheese on bagels and toast, you can incorporate your leftovers into other recipes! Some of my favorite ways to use up leftover cream cheese is to make stuffed French toast. Mix some cream cheese when making homemade mac and cheese or any other cheesy sauce.
You can also mix cream cheese into queso dip or nacho cheese to make it creamier. Likewise, you can stir it into other pasta sauces or soups to make them creamier. 

Can I make the dough ahead?

I do not recommended, this dough is meant to bake immediately. Resting/chilling can reduce spread and dampen the crinkle effect. Most baking powder on the market is double acting, which means it reacts immediately as it’s mixed and then again when baked.

Storing and Freezing Soft Crinkle Cookies

• Store at Room Temperature (best for 1–3 days): Store in an airtight container at cool and dry room temperature for up to 3 days. For extra softness, add a small piece of sandwich bread in the container (replace every day). Stack with parchment between layers to protect the crinkle coating.
• Freezing Baked Cookies (up to 3 months): Cool completely, then flash freeze them on a sheet pan until firm (about 2 hours). Transfer into a freezer bag or airtight container with parchment between layers; squeeze out excess air. Back in the freezer.
• Thaw at room temp 30–45 minutes. If the sugar looks a little absorbed after thawing, dust lightly with fresh powdered sugar. To warm up, pop into a microwave for a few seconds.

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Originally published on Will Cook For Smiles in December 2015.