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White Chocolate Cranberry Crinkle Cookies

These delightful cookies are a holiday favorite, featuring sweet white chocolate and tart dried cranberries, topped with a crackled powdered sugar coating.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 4 ounces full-fat cream cheese, softened Use full-fat cream cheese for best texture.
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted Warm melted butter for better mixing.
  • 1 large egg, room temperature
  • 1 tablespoon heavy whipping cream
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder Fresh baking powder is key for the texture.
  • 3/4 cup dried cranberries
  • 1/2 cup white chocolate chips
  • 1/2 cup powdered sugar, for rolling

Method
 

Preparation
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together softened cream cheese and granulated sugar until mostly smooth.
  3. Pour in the melted butter and whisk until the mixture is smooth and shiny.
  4. Add the egg and heavy cream, whisk until the mixture is satiny smooth.
  5. Sprinkle flour, salt, baking soda, and baking powder over the wet mixture and mix gently with a spatula until combined.
  6. Fold in the dried cranberries and white chocolate chips until evenly distributed.
  7. Scoop the dough into balls using a cookie scoop and roll them quickly in your hands.
  8. Roll each dough ball in powdered sugar to coat and place them on the prepared baking sheet, spaced two inches apart.
  9. Bake for 11 to 13 minutes, letting them cool slightly on the sheet before transferring to a wire rack.

Notes

Avoid chilling the dough to maintain the proper texture. Cookies can be stored at room temperature in an airtight container for about three days.