Barth Bakery
- Dec 15, 2019
- 3 min read

White Chocolate Cranberry Cookies

Updated: Aug 17

These melt-in-your-mouth, soft, thick, and chewy cookies are overloaded with white chocolate and cranberries to put you in a festive mood. Perfect for dessert, morning treats with coffee, and holiday cookie trays, the sweetness of these cookies is perfectly cut by the tartness from the cream cheese, cranberries, and subtle notes of orange zest for a heavenly combination that’ll leave you craving more.

White Chocolate Cranberry Cookies with White Chocolate Cream Cheese Frosting

Plated White Chocolate Cranberry Cookies

Makes about 4½ dozen cookies

Ingredients

White Chocolate Cranberry Cookies

3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
¾ cup unsalted butter, softened
¼ cup full-fat cream cheese, softened
⅔ cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
2 tsp pure vanilla extract
2 tsp freshly grated orange zest
1 cup white chocolate chips
1 cup dried cranberries, coarsely chopped

White Chocolate Cream Cheese Frosting

1 (8oz) package full-fat cream cheese, room temperature
½ cup white chocolate chips, melted
1 tsp pure vanilla extract
1 tsp freshly grated orange zest
2 cups confectioners’ sugar, sifted
½ cup dried cranberries, coarsely chopped
¼ cup white chocolate chips, melted

Directions

White Chocolate Cranberry Cookies

Preheat oven to 350°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt until combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, and sugars on medium-high speed until light and fluffy, about 2 minutes.
Add in the eggs, one at a time, beating well after each addition. Add in the vanilla and orange zest and beat until incorporated.
Reduce the speed to low and gradually add in the flour mixture until well combined.
Gently fold in the white chocolate chips and cranberries, and mix until just combined. (Be careful not to over mix the batter.) Cover and refrigerate the dough for at least 1 hour.
Drop the chilled dough by rounded tablespoonfulls onto the prepared baking sheet about 2-inches apart.
Bake the cookies for 12-14 minutes, or until lightly golden around the edges. Remove the cookies from the baking sheets and transfer to wire racks to cool completely before frosting.

White Chocolate Cream Cheese Frosting

Using a handheld electric mixer, beat together the cream cheese and melted white chocolate until combined on medium speed. (Be sure that your cream cheese is at room temperature before adding the white chocolate. Otherwise the chocolate may harden and the mixture may be lumpy.)
Add in the vanilla and orange zest and mix until combined. Then reduce the speed to low and gradually add in the confectioners’ sugar, mixing well until incorporated and smooth. Use a rubber spatula to scrape down the sides of the bowl as necessary.
Spread the frosting on the cooled cookies. Immediately sprinkle the frosted cookies with the chopped dried cranberries. Then immediately drizzle the melted white chocolate on top of the cranberries. Allow the chocolate to set.