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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 Apr. 18, 2011 by tracimom2
This is our family's new go to cookie recipe we all love these it doesn't make a ton and so your not tempted with them for long. So easy and simple ingredients! Yummy! Only difference I make is a pinch of nutmeg, and they also make really good super cookies if you wanted to try big ones!
Reviewed on Mar. 27, 2011 by tracimom2
So yummy and super fast and easy bake! I didnt have any vanilla and needed these last minute so I used OJ instead. They turned out great.
Reviewed on Jan. 22, 2011 by donagibson
My hubby and I agree, this is the best "new" cookie we have had in a long time. Not too sweet, a little tart, chewy in the middle-- I have to freeze them so we don't eat them all!
Reviewed on Sep. 21, 2010 by aardvarky
These are my husband's new favorite cookie. I use reduced-fat butter. Thanks!
Reviewed on Jun. 19, 2010 by Glini
These are my husband's new favorite cookie that I make!
Reviewed on Jun. 19, 2010 by mjlouk
I wish it made more cookies! Tastes Great!!
Reviewed on Jan. 05, 2010 by Grammie6
I've been making this recipe for Christmas since 1999 and wouldn't be without it during the Holidays....everyone LOVES them, especially me. I sometimes dip the side of cookie in white chocolate and it looks pretty on a plate! It's healthy for you also....
Reviewed on Dec. 18, 2009 by StephR29
This is one of the best cookie recipes ever - my entire family loved these and they will become a christmas tradition!!
Reviewed on Dec. 13, 2009 by shaunaanne
I used less sugar because my husband is diabetic. The dough was crumbly so had to press it into the cookie scoop. But they baked up fine. I used semi sweet chips. They are very tasty and plenty sweet with the cranberries and chocolate chips.
Reviewed on Nov. 21, 2009 by ndb110
At first I thought I messed up this recipe because the "dough" is not gooey. But it can be rolled like a peanut butter cookie and dropped on the sheet. I used dark chocolate chips because I don't like white chocolate.
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