Sugar Free White Chocolate Chip Cranberry Cookies

These Sugar Free White Chocolate Chip Cranberry Cookies are perfect for holiday baking.

Made with dried cranberries and sugar free white chocolate chips, these cookies are soft and somewhat chewy, with a burst of flavors in every bite!

What makes cranberry and white chocolate chip cookies so good?

Cranberry and white chocolate chip cookies have a nice balance of tart cranberries and sweeet white chocolate chips in a chewy cookie.

I like that these cookies also add a nice festive touch during the holiday season.

Have you tried my recipe for Sugar Free Keto White Chocolate Fudge?

That fudge recipe is an easy four ingredient idea. Both this cookie recipe and that fudge recipe would go nicely when served together!

To make this recipe you will need Sugar Free White Chocolate Chips for Baking. You can find Sugar Free White Chocolate Chips here.

What you need to Make Cookies with White Chocolate Chips and Cranberries.

• Flour. My cookies were made with all purpose flour.
• Baking Soda. Use fresh baking soda for best results.
• Butter. Your butter should be softened to room temperature.
• Brown Sugar Alternative. Use a granular alternative that measures like sugar for best results.
• Sugar Alternative. Use a granular sugar alternative that can also be baked with.
• Vanilla Extract. You can substitute in another extract such as maple extract.
• Egg. Your egg should be at room temperature.
• Dried Cranberries. Fresh cranberries will not work in this recipe.
• Sugar Free White Chocolate Chips. If you can find sugar free white chocolate chunks, you can use those (or break up a bar!).

How to make White Chocolate Chip Cranberry Cookies

1. Preheat your oven to 325 and prep two baking sheets for nonstick. I use parchment paper.
2. In a medium bowl, use a whisk or a fork to blend together the flour and baking soda.
3. Next, in a mixing bowl, cream together the softened butter with the two granular sugar alternatives (white and brown). Then beat in the egg and the vanilla extract.
4. Lastly, use a rubber spatula to fold in the chocolate chips and cranberries.
5. Use a spoon to drop individual cookies onto the prepared sheets, leaving space between the cookies for spread.
6. Bake the cookies for 12-15 minutes or until the tops begin to turn golden brown. Allow the cookies to sit on the sheets for a few minutes before transferring to a cooling rack to fully cool.

Tips for making the best cranberry and chocolate chip cookies.

This cookie recipe uses both a white sugar alternative and a brown sugar alternative. The combination of the two sugar alternatives is a nice balance for the cranberries and white chocolate chips.

1. This is a recipe that is made by 'dropping dough'. Simply use a tablespoon and drop individual cookies on to the baking sheet to do this.
2. Make your dough ahead of time. The cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months before baking. Allow the dough to sit out for 15 minutes before baking your cookies.
3. Don't want to 'drop' the dough? You can get a more structured cookie dough be refrigerating it for about 20 minutes before scooping it on to the sheet for baking.
4. Rotating the cookie sheets midway through baking will allow for more uniform baking with these cookies.
5. Yes, you can easily use another dried fruit with or in place of the cranberries. The cranberries are used in this recipe to give the cookies a more 'festive' look for the holiday season.
6. Add a crunchy element to these cookies. Blend in about a half cup of chopped macadamia nuts for a perfect crunch in your cookie!

How to store chocolate chip cookies with cranberries.

These cookies should be stored in an airtight container. If properly stored, these cookies should keep for about four days at room temperature or five days refrigerated.

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