I’ll never forget the first time my kitchen filled with the warm, buttery scent of these white chocolate cranberry cookies. It was a cozy, grey afternoon, and I wanted to bake something that felt like a festive hug. I decided to dress up a simple snickerdoodle mix with my favorite festive flavors, and the result was pure magic. These cookies, with their soft, cake-like centers, tangy cranberries, and sweet white chocolate, instantly became a holiday staple in my home, and I’m so excited to share the joy (and a few hard-learned lessons) with you.
Ingredients
- 1 package (17.5 oz) Snickerdoodle Cookie Mix (like Betty Crocker)
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 2 large eggs
- 2/3 cup unsalted butter, softened
- 1/2 cup sour cream
Now, let’s talk ingredients, because I’ve learned a few of these are non-negotiable for the perfect texture. First, the unsalted butter. I’ve tried salted in a pinch, and trust me, it throws off the beautiful sweet-and-tangy balance. Using unsalted lets you control the flavor perfectly. Next, the sour cream—don’t even think about skipping it! This is the secret weapon that makes these cookies incredibly soft and moist, almost like little cakes. And for the cranberries, I prefer the classic sweetened dried ones. I once tried fresh cranberries hoping for a more tart punch, and they released too much water, creating a soggy mess. Stick with dried here; they provide the perfect chewy contrast.
Equipment Needed
- Large mixing bowl
- Hand mixer or sturdy wooden spoon
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
You really don’t need any fancy equipment for this recipe, which is part of why I love it so much. A good hand mixer is my go-to for creaming the butter and getting a smooth, cohesive dough, but a strong arm and a wooden spoon will absolutely work—I’ve done it both ways. My single best piece of equipment advice, though, is to use parchment paper or a silicone mat. I baked one batch directly on a greased pan, and the bottoms browned way too fast. The parchment creates a perfect little insulation layer for a consistently golden bake and makes cleanup a dream.
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