The holiday season is here, which means bring on the baking! Here is a white chocolate cookie recipe using cranberries and toffee that is rich in flavor and a delicious holiday cookie recipe to try.
Grab our recipe for Cranberry + White Chocolate Toffee Cookies down below.
Cranberry + White Chocolate Toffee Cookies
I have one thing to say, “Are you ready to crumble?!” Yes, it’s that time of year again when we bake our hearts out for the holiday season.
Some of us are testing new cookie recipes or dusting off a family favorite.
So feast your eyes on these cookie-shaped sweets that will make this holiday season a little more enjoyable.
Make them for your family, or give these holiday cookies as gifts!
Are you ready to find a new favorite cookie recipe?
We’re sharing our white chocolate cookie recipe, and you can find more cookie recipes at the end of this post.
These holiday cookies have a few surprises!
At first, it may seem a bit “interesting,” but trust me, it’s legit! The cookie’s name tells you the key ingredients, but I also tossed in a few surprises.
Here Is What You Need to make our Cranberry + White Chocolate Toffee Cookies
Light Brown Sugar. White Sugar. Unsalted Butter. You know the drill. Like most cookie recipes, this one starts by combining sugar and butter. Here we’re using light brown sugar and granulated white sugar.
Pure Vanilla Extract. An Egg. The pure vanilla extract provides lots of depth of flavor, and the egg acts as a binding agent. Adding egg helps make cookies chewy or soft in the middle. Not a bad deal, eh?
All-Purpose Flour. Salt. Baking Soda. Baking Powder. Cream of Tartar. These are the dry components, and each ingredient serves a function in baking. The all-purpose flour works with baking soda, baking powder, and eggs to make cookies chewy and soft. Baking soda, cream of tartar, and baking powder also help the cookie dough rise during baking. Besides, baking soda and baking powder help the cookies brown and add flavor.
White Chocolate Chips. Shredded Coconut. Cranberries. Toffee Bits. This is a lot of yum in one cookie recipe, and that’s why it is a perfect holiday cookie. White chocolate chips and cranberries are a pretty dope dynamic duo, but when you add the shredded coconut and toffee bits, it is a scrumptious game-changer.
White chocolate chips, dried cranberries, shredded coconut, and toffee bits. OH MY!
‘Tis the season for warm homemade cookies and spiced hot chocolate! It looks like the perfect combination to me!
Cranberry + White Chocolate Toffee Cookies
Yield: This recipe makes a dozen 3 1/2-ounce cookies
Servings: 12
Ingredients:
- 2 1/2 sticks of unsalted butter softened
- 1 cup packed light brown sugar
- 1/4 cup granulated white sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup shredded coconut
- 1 1/4 cups white chocolate chips
- 1 cup dried cranberries
- 1/2 cup toffee bits
Directions:
- In the bowl of a stand mixer, cream the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is well-combined and smooth.
- Crack an egg into the mixture and add a tablespoon of pure vanilla extract.
- In a separate bowl, add all-purpose flour, sea salt, baking soda, baking powder, and cream of tartar. Mix well, add the dry ingredients to the wet ingredients, and mix on low for several turns in the stand mixture.
- Fold in the white chocolate chips, dried cranberries, shredded coconut, and toffee bits and mix on low until the ingredients are evenly distributed through the cookie dough.
- Spoon the cookie onto a sheet of plastic and wrap it up. Allow the cookie dough to chill in the fridge for two and a half hours.
- Preheat oven to 350°F.
- Using a food scale, weigh cookie dough into three and a half ounces each, and arrange six at a time about two inches apart onto the sheet pan. I used a silicone mat but feel free to use parchment paper.
- Place the cookies on the center rack, and bake for fifteen (15) minutes or until the cookies are golden brown on the top and along the edges.
- Remove the cookies from the oven and allow them to cool for 20 minutes in the fridge to allow the cookies to set properly.
- Serve.
I almost forget!
This year we created a delicious Vegan Cardamom & Clove Hot Chocolate recipe to go along with our just-out-of-the-oven Cranberry + White Chocolate Toffee Cookies.
We think we’re onto something!
Vegan Cardamom & Clove Hot Chocolate
3-4 Servings
Ingredients:
- 3 cups of coconut milk
- 1 1/2 cups of cashew milk
- 2 teaspoons cornstarch
- 2 tablespoons maple syrup or less, depending on your taste
- 3 ounces bittersweet chocolate, chopped
- 3 ounces white chocolate, chopped
- 4 tablespoons unsweetened cocoa powder
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon ground cardamom
- 1/2 ground cinnamon
* I used dairy-free bittersweet chocolate and allergen-free white chocolate morsels
Directions:
- Pour the coconut and cashew milk into a large saucepan over med-high, whisk in cornstarch and pure maple syrup, and continue until the cornstarch is combined.
- Next, continue to whisk when adding the chopped bittersweet and white chocolate. Whisk until the chocolates have melted. Now, add the cocoa and whisk until it is incorporated into the mixture.
- Whisk in the pure vanilla extract, ground cardamom, and cinnamon.
- Serve.
Try These Toppings
Marshmallows. There is nothing more traditional than adding marshmallows to hot chocolate.
Homemade Whipped Cream. Choose whatever one you want, both are good, but there’s nothing like homemade whipped cream!
Crushed Peppermint Candy. We love sprinkling crushed peppermint candy on top of the homemade whipped cream to elevate the seasoning vibe. This will have you saying, “HO! HO! HO!”
Now that you have the recipe, there’s no reason not to make these delicious cookies during the holidays!
And if you love toffee, be sure to check out our Chocolate Glazed Toffee Bits Cookies.
Houseful of Cookies holiday recipes:
Houseful Of Nicholes – Dumpster Cookies
Divas With A Purpose – Peppermint Chocolate Chip Cookies
Day By Day In Our World – Gluten Free Double Chocolate Chip & Craisin Oatmeal Cookies
Honest & Truly – Spiced Oatmeal Cranberry Cookies
Love Jaime – Snowball Cookies
How Was Your Day? – Lingonberry Thumbprints
Mama Harris’ Kitchen – Cranberry Pistachio Citrus Cookies
This Worthey Life – White Chocolate Cranberry & Toffee Cookies
Someday I’ll Learn – Easiest Christmas Cookies
Life Of A Ginger – Chocolate Candy Cane Kiss Cookies
100 Directions – Easy Chocolate Peppermint Fudge Brownie Mix Cookies
Brooklyn Active Mama – Red Velvet Cheesecake Cookies
Sugar, Spice, and Glitter – Glazed Gingerbread Cookies
Good Girl Gone Redneck – Peanut Butter Nutella Sugar Cookies
Collards Are the Old Kale – Chocolate Laced Triple Ginger Cookies
This Mamas Life – Cherry Bits
Hopefully, you’ve found a few new cookie recipes this year! Happy baking!
More holiday baking ideas:
Brown Butter White & Chocolate Chip + Toffee Cookie
Loaded Oatmeal Raisin Cookies Recipe
Pretzel Crunchers White Chocolate Chip Cookies
White Chocolate Peppermint Bark Recipe
Cranberry + White Chocolate Toffee Cookies
Ingredients
- 2 1/2 stick of unsalted butter softened
- 1/3 cup light brown sugar
- 1/4 cup granulated white sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup shredded coconut
- 1 1/4 cups white chocolate chips
- 1 cup dried cranberries
- 1/2 cup toffee bits
Instructions
- In the bowl of a stand mixer, cream the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is well-combined and smooth.
- Crack an egg into the mixture and add a tablespoon of pure vanilla extract.
- In a separate bowl, add all-purpose flour, sea salt, baking soda, baking powder, and cream of tartar. Mix well, add the dry ingredients to the wet ingredients, and mix on low for several turns in the stand mixture.
- Fold in the white chocolate chips, dried cranberries, shredded coconut, and toffee bits and mix on low until the ingredients are evenly distributed through the cookie dough.
- Spoon the cookie onto a sheet of plastic and wrap it up. Allow the cookie dough to chill in the fridge for two and a half hours.
- Preheat oven to 350°F.
- Using a food scale, weigh cookie dough into three and a half ounces each, and arrange six at a time about two inches apart onto the sheet pan. I used a silicone mat but feel free to use parchment paper.
- Place the cookies on the center rack, and bake for fifteen (15) minutes or until the cookies are golden brown on the top and along the edges.
- Remove the cookies from the oven and allow them to cool for 20 minutes in the fridge to allow the cookies to set properly.
- Serve.
Dawn | Mama Harris' Kitchen says
Oh my word, these cookies look divine! I love the marshmallows that are pictured too! I can’t wait to try this recipe!
T Worthey says
Thank you so much! And yes, these cookies are rich and so yummy! Definitely give them a dry!
Jan says
The print app does not take you to find the recipe nor print the recipe
T Worthey says
Hi Jan, when you scroll all the way to the bottom, the printable version is there. Click on the print sign and it should take you to the printable version for you to print.