The Great Food Blogger Cookie Swap 2015 – White Chocolate Cranberry Cookies

by Jessica on December 16, 2015

White Chocolate Cranberry Cookies | #fbcookieswap

Time seems to be passing with warp speed these days, so naturally, it’s time for another Great Food Blogger Cookie Swap! I’ve been a fan of this super fun event since the beginning and each year, it continues to be amazing.

Because of the continued and meticulous organizational skills of Lindsay from Love & Olive Oil & Julie from The Little Kitchen, over 17,000 yummy cookies are being shipped around the world. And in the last four years, we’ve raised over $35,000 for Cookies for Kids’ Cancer, which includes the generous matching donations from Dixie Crystals, Land O’Lakes and OXO! Once again, I’m incredibly proud to participate in this one-of-a-kind event with these White Chocolate Cranberry Cookies!

White Chocolate Cranberry Cookies | #fbcookieswap

White Chocolate Cranberry Cookies

Yield: Appx. 4 dozen


  • 1-1/2 c unsalted butter, at room temperature
  • 1 c light brown sugar
  • 1 c granulated sugar
  • 2 tbsp pure vanilla extract
  • 2 lg egg
  • 4 c all-purpose flour
  • 4 tsp cornstarch
  • 2 tsp baking soda
  • 2 pinches Kosher salt
  • 2 c dried cranberries
  • 2 c white chocolate chips
  • 2 (8 oz) bars Bakers' white chocolate bark


In the bowl of a stand mixer, beat together the butter, brown sugar & granulated sugar with the paddle attachment until light and fluffy. Beat in the vanilla and egg to combine. Lastly, beat in the flour, cornstarch, baking soda and salt until a soft dough has formed. Stir in the cranberries and white chips by hand.

Refrigerate the cookie dough for at least 1 hour. You can chill it overnight if you'd like, but one hour chill time is mandatory to prevent cookies from spreading and to create that light, soft and chewy texture.

Preheat oven to 350 degrees F. Line two baking sheets with silicone liners or mist lightly with cooking spray. Remove chilled dough from fridge and scoop into Tablespoon-sized balls. Place onto the cookie sheets about 2 inches apart from one another.

Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure an even cook. Cookies may appear slightly undone, but do not over-bake them! They will continue to set up more as they cool. Allow cookies to set on the baking sheets for about 10 minutes or so before carefully transferring to a wire rack to cool completely.

Melt the Bakers' chocolate in the microwave in 30 second-increments, stirring in between, until smooth enough to drizzle onto the cookies.

Adapted from: The Domestic Rebel

White Chocolate Cranberry Cookies | #fbcookieswap

If you’ve missed any of the cookies I made in the past, you can check them out at the links below:

2014 – Double Chocolate Peppermint Crunch Cookies
2013 – Red Velvet Blossoms
2012 – Spiced Rum Cookies
2011 – Ginger Cookies

Keep an eye out for the #fbcookieswap hashtag on Twitter and Instagram, where you can follow along with the thousands of yummy cookie posts and photos.

Thank you to Victoria of The DIY Foodie and Kristin of Eat Fly Love for the M&M Chocolate Chip Cookies and the White Chocolate Macadamia Nut Blondies! They were both delicious and didn’t last long at all!

White Chocolate Cranberry Cookies | #fbcookieswap


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