White Chocolate Cranberry Crinkle Cookies
Luscious, soft and chewy crinkle cookies made with sweet dried cranberries and white chocolate chips for flavor. They have the best soft texture on the inside and crunch on the outside. These cookies are super easy to make, no mixer requited and absolutely delicious!
These holiday themed crinkle cookies have been my go-to cookies to make for friends and neighbors during the Christmas season. I’ve been making them for so many years and they are still our favorite!
The combination of white chocolate and cranberries is very popular! It’s a wonderful Christmas themed flavor that works great in holiday treats. You can see it in my epic Christmas Cheesecake, as well as muffins and fudge.
These soft and chewy cookies never disappoint because of their texture, flavor, and ease of making. The texture is perfectly soft and chewy on the inside while a little crunchy on the outside.
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!)
My favorite part is though, the fact that I don’t need a mixer to make them, just a bowl, a whisk, and a spatula. There is no chill time too!
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!
First, preheat the oven to 350°F and line the cookie sheet with parchment paper. This is a quick cookie dough, it should be ready to go by the time the oven preheats!
Add sugar and cream cheese into a large bowl and pour warm melted butter over it as you whisk vigorously until all combined and smooth.
Add egg and heavy cream, whisk well. Add flour, salt, baking soda and baking powder. Mix with rubber spatula until completely combined. Fold in cranberries and white chocolate chips.
Form 1-inch balls and coat them in powder sugar.
PRO TIP: Use a cookie scoop to get even cookies. I use either #50 or #40 cookie scoop.
Place the cookies on the baking sheet about 2 inches apart. Bake for 11 to 13 minutes. Don’t overbake!
Tips For Success Making Crinkle Cookies
- Make sure your baking powder is fresh! Baking powder is the main ingredient that gives these cookies their characteristic cracks, so make sure your baking powder is fresh (been open for less than 6 months).
- Make sure to whisk the ingredients very well before adding the flour. After you add the flour, switch to a rubber spatula and only mix until combined. Don’t over-mix at the end!
- Use a cookie scoop to get even amounts of cookie dough. That way, your cookies will all bake evenly. I recommend using #50 or #40 cookie scoop.
- Quickly but gently roll the dough into a ball. Don’t take too long and don’t handle the dough too much.
- Don’t refrigerate the cookie dough! You want the to spread a little and not retain the ball shape. It will help with texture as well.
- Don’t overbake! You want the crinkle cookies to be slightly gooey in the middle so that they are soft and chewy and don’t dry out!
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.
More Cookie Recipes To Try
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White Chocolate Cranberry Crinkle Cookies Recipe
Ingredients
- 2 ¼ cups all purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup white granulated sugar
- 3 oz cream cheese softened
- ½ cup unsalted butter melted and warm
- 1 egg room temperature
- 1 Tbsp heavy whipping cream
- 1 cup dried cranberries
- ½ cup white chocolate chips
- 1/2 cup powdered sugar for rolling cookie balls
Instructions
- Preheat the oven to 350℉ and line the cookie sheet with parchment paper.
- Place sugar and cream cheese in a large bowl. Pour warm butter over sugar and cream cheese and whisk vigorously until all combined and smooth.
- Add egg and heavy cream, whisk well.
- Add flour, salt, baking soda and baking powder. Mix with rubber spatula until completely combined. Fold in cranberries and white chocolate chips.
- Form 1-inch balls and coat them in powder sugar. (Use a cookie scoop to get even cookies. I use either #50 or #40 cookie scoop.)
- Place the cookies on the baking sheet about 2 inches apart.
- Bake for 11 to 13 minutes.
Notes
- Make sure your baking powder is fresh! (been open for less than 6 months).
- Make sure to whisk the ingredients very well before adding the flour. After you add the flour, switch to a rubber spatula and only mix until combined. Don’t over-mix at the end!
- Use a cookie scoop to get even amounts of cookie dough. That way, your cookies will all bake evenly. I recommend using #50 or #40 cookie scoop.
- Quickly but gently roll the dough into a ball. Don’t take too long and don’t handle the dough too much.
- Don’t refrigerate the cookie dough!
- Don’t overbake! You want the crinkle cookies to be slightly gooey in the middle so that they are soft and chewy and don’t dry out.
Nutrition
Originally published on Will Cook For Smiles in December 2015.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
The BEST
Easy to make and Delicious!!! Everyone wants the recipe!!!!
I love hearing this! I am so glad you like the cookies!
I am terrible at baking but gave these a go and they came out so delicious! Definitely helping my reputation in the kitchen, I’m incredibly grateful 😂.
I’m so happy to hear that! It sounds like you totally crushed it in the kitchen with these cookies! 😊 White chocolate and cranberry is such a winning combo, and I’m thrilled that they turned out delicious for you. It’s always a great feeling when a recipe helps boost your baking confidence! Thanks so much for giving them a try and sharing your success—it made my day!
Wow! I cannot stop eating these cookies! I think the batch makes more than 20-22 cookies. I may end up eating them all before the family gets home today! Anchorage, Alaska
I am so glad you liked them! I don’t make them often because I will eat every single one! 😀
I made them today and I doubled the recipe but they don’t have much flavour and I didn’t cut anything out except didn’t double the butter enough. They don’t taste bad but not tasty either so I don’t know I had my husband and kids try them.
It could’ve been the lack of butter as that was not my experience with these cookies. I hope you’ll try them again with it. 🙂
How many does this make? I didn’t see anywhere how much this recipe makes and I’m participating in a cookie exchange so I need to know. Thanks
It makes 20-22 cookies, I will go in and add that to the recipe card. I hope you enjoy them!
Hi, Lorna! I hope you both liked it! 🙂
daughter and I trying tonight
How many cookies does that make? Thanks!
Great to find a new cookie recipe. My husband is bonkers over cranberries. I will make these for him tomorrow, will include them with my Christmas baking. Thank you Lyuba.
Darlene
Nova Scotia
Canada
Another nice cookie – wow
Perfect size to put some in your poekct when shopping all day, or working outside. Love it,
Oh yes, absolutely!
Thank you, Amy!