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These sweet cookies feature white chocolate and cranberries for a delightful taste. And the red and white coloring add a great holiday feel to any cookie tray. —Donna Beck, Scottdale, Pennsylvania
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1 cookie equals 113 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 109 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as White Chocolate Cranberry Cookies in Light & Tasty December/January 2007, p49
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Reviewed on Dec. 20, 2011 by pyramidqueen_88
These cookies are amazing! The tartness of the cranberries really complements the sweetness of the white chocolate. I think I just found a new holiday cookie tradition!
Reviewed on Dec. 20, 2011 by kayesandra
These cookies turned out "just perfect", I didn't change a thing except to double the recipe. I loved the tart flavor of the dried cranberries & the touch of sweetness the white baking chips added. They looked just like the picture, one of the best new cookies I have tried in a long time. Merry Christmas, Donna!
Reviewed on Dec. 19, 2011 by MICBAD
Easy to make and the flavors are delicious
Reviewed on Dec. 18, 2011 by carol_ds
I doubled the recipe but ended up adding an extra egg because it was too stiff to even think about stirring in cranberrries or chips. I also used Splenda in place of the white sugar and soft margarine in place of the butter. They turned out very nicely and not too sweet. I have to agree that less chips would allow the cranberry flavour to come through.
Reviewed on Dec. 17, 2011 by Coryskitchen
Great cookie recipe! We all loved it. I think next time, I will cut back on the chips to allow for more of the cranberry flavor to shine through.
Reviewed on Dec. 17, 2011 by biking32
I don't know what I did wrong but the dough was all crumbly so added another egg. Something is missing in this recipe.
Reviewed on Dec. 17, 2011 by bprich
Best new recipe I have tried in a long time. We loved them.
Reviewed on Dec. 16, 2011 by Queenmumv66
Are people reviewing this cookie because they made this recipe OR made this type of cookie in the past?Just curious!
Followed recipe for first batch, cookies were just OK, and did not like how it mixed.Second batch, I used 1/2 cup butter and reduced flour to 1 1/4 cup.Cook until tops are just set, and were soooo delicous, soft and chewy.
Reviewed on Dec. 16, 2011 by green.jk
These were a huge hit with my family. Espcially my husband. Next time I'm going to try dried raspberries.
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