These cranberry cheesecake white chocolate cookies are so thick and chewy! Cinnamon is the secret ingredient that makes them the perfect spiced winter Christmas cookie.
Today is day 12 of the ’12 days of Christmas cookies’ here on Modern Crumb!
Everything you want in a cookie, these cranberry cheesecake white chocolate chip cookies have got it! Chewy and soft inside, filled up with dried cranberries, white chocolate chips and a special secret ingredient.
The cinnamon is what puts them over the top. It makes a great cookie even better!
I love how the subtle notes of the spice make it so cozy for winter. It reminds me a bit of an oatmeal raisin cookie, the same kind of spiced flavor.
Today is day 12 of the ’12 days of Christmas cookies’ and I’ve shared some pretty amazing cookies this month! For a full list, see the section below, with links to each cookie recipe.
What Is In A Cranberry Cheesecake White Chocolate Cookie?
I won’t list every single that that are in these cookies but I will list a few key ingredients and any explanation they made need.
- butter – I always use salted butter and let it come to room temperature, this means that its soft enough for you to make an indentation with your finger but not too soft to where it’s melting all over, firm but soft if that makes sense
- cream cheese – this should also be at room temperature
- corn starch – I always add corn starch to my cheesecakes, so I added it to these just by chance and it worked so well, it’s also in these pumpkin cheesecake white chocolate cookies
- dried cranberries – I went with an organic sweetened dried cranberry
- white chocolate chips – a good quality white chocolate chip, like ghiradelli
- cinnamon – the secret ingredient that you don’t want to leave out
Recipe Tips and Tricks
All recipes are more successful when the author shares tips and tricks that they found helpful when making.
Creaming together the butter, white sugar and brown sugar is always an important step. Typically 3 minutes is enough time for this. The sugar creates little air holes in the butter which gives you light cookies.
I really like using organic cane sugar, the sugar crystals are larger than white sugar and it gives me a really fluffy creamed butter sugar mixture.
What you are looking for is that at the end of those 3 minutes your creamed mixture has some fluff to it and the color dropped a few shades, making it a pale light color.
For these cookies, I wound up chilling them just for 15 minutes prior to scooping the cookie dough and baking. This produced a taller, chewy cookie that kept it’s form while baking.
Lining a cookie sheet with parchment paper is a must. Your cooking won’t stick when using parchment paper. It also makes cleanup a lot easier.
Always transfer your cookies to a wire cooling rack right after they come out of the oven. If they are too delicate to move right away, wait 1 minute then transfer them.
You can cool down your pan for the next batch by rinsing it under cool water and drying it. This takes 30 seconds and you can go right in to your next batch without waiting for the pan to air dry.
12 Days Of Christmas Cookies Recipes
- Christmas Peanut Butter Blossoms
- The Best Pecan Sandies Cookies
- Double Chocolate Peppermint Bark Cookies
- Brown Sugar Walnut Rugelach Cookies
- Christmas Butter Cookies (Tin Can Cookies)
- Christmas Peanut Butter Cookie Bars
- Raspberry Jam Thumbprints
- Christmas Monster Cookies
- Triple Chocolate Hot Cocoa Cookie Bars
- Cream Cheese Jam Pinwheel Cookies
- Christmas Snickerdoodles Cookies
Cranberry Cheesecake White Chocolate Cookies
- 1/2 c butter softened
- 4 oz cream cheese softened
- 1/2 c packed brown sugar
- 1/4 white sugar
- 1/2 tsp vanilla
- 1 egg
- 1 1/2 c flour
- 1/2 tbsp corn starch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 c white chocolate chips
- 1/2 c dried cranberries
- Preheat oven to 375
- Beat together the softened butter, cream cheese, brown sugar and white sugar until lighter in color and fluffy, about 3 minutes
- Add in the vanilla and egg, mixing well
- Sift together the flour, corn starch, baking soda, baking powder, cinnamon and salt
- Pour the dry ingredients in to the wet, mix until almost combined
- Mix in the white chocolate chips and dried cranberries
- Chill in the fridge for 15 minutes
- Use a cookie scoop or tablespoon to scoop the dough
- Drop on a cookie sheet line with parchment paper
- Bake for 8-10 minutes
- Remove from the oven and transfer to a wire cooling rack immediately
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