Crispy white chocolate cranberry cookies are sweet tart with a buttery toffee edge ~ if you love a cookie with a serious crunch factor, bake these today!
My original Thin and Crispy Chocolate Chip Cookies have been wildly popular since I posted the recipe ~ so many of you have contacted me to say how much you love them. I developed the recipe as a homemade version of Tate’s Thin & Crispy cookies and the results were so perfect I knew I had to do a few variations. First up? White chocolate cranberry cookies, super thin and crispy, of course!
what you can expect
As you can see these cookies are not perfectly uniform ~ they’re rumpled and…a little wonky. But that’s the hallmark of a great crispy cookie; one that spreads out nice and thin, and caramelizes along the edges (These babies are the smashburgers of the cookie world 🙂) And the crunch? This cookie has a decibel level that rivals a construction site!
thin and crispy white chocolate cranberry cookies grocery list
- white and brown sugar
- baking soda and baking powder
- white chocolate
- you can use chips or chopped white chocolate.
- dried cranberries
- use dried cranberries, fresh berries will not work in this recipe.
TIPS FOR THIN & CRISPY WHITE CHOCOLATE CRANBERRY COOKIES
Since this recipe is all about achieving a very specific texture, the details count. Here are my most important tips for success…
- Be precise, don’t be tempted to mess with the ingredients or amounts. The ratio of butter and sugar to the rest of the ingredients is what makes for a cookie that spreads in the oven to a thin, crisp texture.
- Line your baking sheets with parchment paper so these cookies don’t get stuck to your pan.
- Keep to the written size for these cookies (about 1 heaping tablespoon of dough). It may seems like a fairly small amount of dough, but they’ll spread quite a bit in the oven, achieving the perfect thin and crispy result. If you use more dough they will take longer to cook and you will get a chewier cookie ~ still good, but not what we’re going for here.
- Give the cookies space on the baking sheet, they need plenty of room to spread. I could only fit 5-6 cookies at a time on my pan.
- I bake these one pan at a time, which helps these white chocolate cranberry cookies bake evenly.
- Cookies are notoriously finicky, so be sure your oven is at the correct temperature, most of ours are not properly calibrated, so get an inexpensive oven thermometer to be sure.
- Differences in pans, ovens, and cookie size can all affect the baking time. Expect these to take anywhere from 11-15 minutes. Do a test cookie or two (or 3!) to check.
- Allow the cookies to cool for 5 minutes on the baking sheet before attempting to move them, they will be very soft when they are first out of the oven but will crisp up as they cool.
- Wait until the cookies are fully cool before packaging them. These cookies keep their ‘crisp’ well, but be sure to let them cool completely before storing away.
- If you want to make the dough ahead, be sure to let it come to room temperature before baking. If the dough is chilled your white chocolate cranberry cookies won’t spread as well.
Thin and Crispy White Chocolate Cranberry Cookies
- parchment paper
- 1 cup unsalted butter, room temperature, Soft butter is important for these cookies to spread properly. See my post on How to Bring Cold ingredients to Room Temperature for tips.
- ¾ cup granulated sugar
- ¾ cup light brown sugar, lightly packed
- 1 ¾ cup all purpose flour, Measure your flour carefully, too much flour will result in chewier cookies. First fluff your flour, then scoop it into your measuring cup, then level it off with the back of a knife.
- 1 tsp salt
- 1 ½ tsp baking soda
- ¼ tsp ground cinnamon
- 1 large egg
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- ½ cup dried cranberries
- Preheat oven to 350F and line two baking sheets with parchment paper. Note: the parchment paper is important for preventing sticking, and getting the right texture in these cookies. Don't substitute silicone mats.
- In the bowl of a stand mixer or with electric beaters, cream together the butter and sugars until well combined. Scrape down the sides of the bowl as necessary.
- In a separate bowl, whisk together the flour, salt, baking soda, and cinnamon.
- Add the egg and vanilla to the butter mixture, and mix until well combined.
- Add the flour to the bowl in two batches, mixing after each addition just until everything is combined. Add the chocolate chips and cranberries, and mix briefly once more to incorporate them evenly.
- Scoop the cookie dough into balls a little more than 1 tablespoon, and roll them into a ball. Space them evenly on your cookie sheet, leaving about 2-3 inches between each cookie to allow for spreading in the oven.
- Bake for about 12 minutes until the cookies are a rich golden brown. Note: your cookies might take anywhere from 11-15 minutes, depending on variations of cookie size, pan type, and actual oven temperature.
- Allow to partially cool on the baking sheet, they will be very soft when they come out of the oven but will crisp up as they cool. Then transfer to a baking rack to completely cool.
- Store in an airtight container at room temperature.