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Gran’s White Chocolate & Cranberry Cookies


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Rate this recipe 4.5/5 (11 Votes)


  • 2/3 c. sweetened dried cranberries, chopped
  • 2 T. water
  • 3/4 c. sugar
  • 3/4 c. brown sugar, packed
  • 1 c. butter, softened
  • 1 egg, beaten
  • 2-1/4 c. all-purpose flour
  • 1 t. baking soda
  • 1/2 t. salt
  • Optional: 1 c. macadamia nuts, chopped
  • 12-oz. pkg. white chocolate chips


Adapted from


Step 1

In a microwave-safe bowl, combine cranberries and water. Loosely cover with plastic wrap and microwave on medium for 30 seconds, or until warm. Stir and let cool.

In a large bowl, beat sugars and butter until light and fluffy; mix in egg.

In a separate bowl, combine flour, baking soda and salt; add to sugar mixture and mix until well blended. Stir flour mixture into butter mixture; stir in cooled cranberries and remaining ingredients.

Drop by teaspoonfuls onto greased baking sheets. Bake at 375 degrees for 8 to 10 minutes, until edges are golden. Let cool on wire racks.

Makes 3 to 4 dozen.

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