White Chocolate Cranberry Cookies that are thick, soft, chewy, and made with Truvia® Sweet Complete® instead of traditional sugar! These delightful Christmas cookies are full of white chocolate chips and tart dried cranberries making them a festive and unique addition to your holiday cookie tray.
This post is sponsored by Truvia but all opinions and images are my own.
White Chocolate Cranberry Cookies
These White Chocolate Cranberry Cookies are so unique and tasty. Sure, you could make a basic chocolate chip cookie this holiday season, but instead, let's dial up the festive flavors by adding white chocolate and cranberry to the cookies instead of traditional milk chocolate chips. I love the combination of red cranberry and white chocolate chips. The swaps make these cookies look and taste even more like the holiday season with the red and white. I love this festive dessert.
These special cookies look complicated but come together in a flash thanks to some pantry baking staples including a no-calorie swap for traditional sugar that I know you will love. The swap means this cookie comes in at UNDER 100 calories each.
This rich cookie is soft, thick, chewy, and bursting with flavor and sweetness even with the swap. Plus it's a great way to use up any leftover dried cranberries you might have from Thanksgiving. You'll never know we made the switch.White Chocolate Cranberry Cookies using Truvia! Click To Tweet
These White Chocolate Cranberry Cookies are Made with Truvia!
So what exactly did I bake these White Chocolate Cranberry Cookies with? Truvia® Sweet Complete®! They have a sugar substitute that can revolutionize your baking. I loved making these holiday cookies with their products.
Truvia® Sweet Complete® is plant-based stevia sweetness meaning it has zero calories per serving and can be used like sugar in your favorite baking recipes.
What is Truvia and How is it Used?
Truvia is a type of sweetener that provides plant-based stevia sweetness. Their Truvia® Sweet Complete® Sweetener products are designed to be a cup for cup substitute for sugar in your baking projects. That means you can simply swap out a cup of regular or brown sugar for Truvia® Sweet Complete®. The best part is it has ZERO calories per serving and gives you sweetness without using sugar. It's also keto-friendly!
You can look for Truvia® Sweet Complete® All-Purpose Granulated Sweetener AND Truvia® Sweet Complete® Brown Sweetener when shopping at your local grocery store, I picked mine up at Publix.
Use the granulated sweetener as a swap for traditional white sugar and the brown sweetener as a swap from traditional brown sugar. My White Chocolate Cranberry Cookies use BOTH, much like most chocolate chip cookie recipes.
Here's what you will need to make my White Chocolate Cranberry Cookies.
- All-Purpose Flour: I used a basic all-purpose flour for these cookies because I was going for a similar taste to my Grandma's cookies, but you can use swaps like White Wheat Flour, Whole Wheat Flour, or even Gluten-Free Flour depending on your dietary preferences.
- Baking Soda: Use fresh baking soda for the best results. Baking soda acts as a leavening agent.
- Salt: I add a touch of salt to my baking recipes to balance out the sweetness.
- Butter: I used unsalted stick butter for this recipe. It's important that the butter is softened before combining it with the Truvia. The best way to do that is to leave it out on the counter for at least 45 minutes before baking. It needs to be soft but not melted. See in my baking notes for ways to soften butter faster if you don't have time to do that.
- Truvia® Sweet Complete® All-Purpose Granulated Sweetener: This sweetener is a once-and-for-all all-purpose sweetener. It's a great cup for cup swap for traditional white sugar.
- Truvia® Sweet Complete® Brown Sweetener: I also wanted a bit of that moisture and molasses flavor you get from brown sugar, so I used a mixture of the Truvia® Sweet Complete® Brown Sweetener too!
- Vanilla Extract: I love the vanilla flavor in my baking, so I used a full tablespoon of vanilla extract in these White Chocolate Cranberry Cookies.
- Egg: Use a large egg for these cookies. It's best if it is not super cold and at room temperature. Take it out of the fridge at the same time you take out your butter to soften.
- White Chocolate Chips: Use your favorite White Chocolate Chips for this recipe.
- Dried Cranberries: Dried cranberries are the perfect tart addition to these cookies.
How to Make White Chocolate Cranberry Cookies:
- Here are the instructions to make the cookies. The first step is to combine the dry ingredients. In a medium bowl, combine the flour, baking soda, and salt. Whisk or stir together until well combined.
- Next, we cream the Truvia and butter together. In a large bowl, add the unsalted butter, Truvia® Sweet Complete® All-Purpose Granulated Sweetener and Truvia® Sweet Complete® Brown Sweetener. Use a mixer to beat the three ingredients until they are creamed together. Allow beating for about 2 minutes to make sure the Truvia is dissolved.
- Add the egg and vanilla to the bowl and beat until combined.
- Now we add the dry ingredients to the wet ingredients. Slowly add the flour mixture to the butter mixture and beat until you get a thick dough. Fold in the ⅔ cup white chocolate chips and ⅓ cup dried cranberries. Save the rest.
- The dough is super sticky, so it's easier to work with if you chill it. Put the dough in the fridge and allow it to chill for at least 20 minutes.
- When you are ready to bake the cookies, preheat the oven to 375 degrees F and spray several baking cookie sheets with cooking spray. You can also use parchment paper.
- Next, you shape the cookies. Using an ice cream scooper, divide the dough into 24 cookies. Use your hands to slightly flatten the dough into a cookie shape. Push the remaining white chocolate chips and dried cranberries on top of the cookies.
- Bake for 10-12 minutes or until they are lightly browned. They may not look completely baked, but they will finish cooking out of the oven. Just look for the golden bottom.
- When baking with Truvia® Sweet Complete® Sweetener you might need to flatten your cookie a bit before cooking as I described in this recipe. The cookies will not flatten in the same way as traditional sugar. See the before and after photos showing the cookie dough and the baked cookies. This demonstrates how much the cookies flatten on their own.
- Replace your baking essentials like baking soda and flour each year for maximum freshness. Baking powder and baking soda do not work as well after a year, so using a dated product could mess with your holiday baking.
- If you don't have time to let your butter soften naturally you can cut the butter into small cubes to give it more surface area to soften. That would allow it to soften in around 15 minutes. You can also put the butter in the microwave for about 30 seconds. You will need to flip it around every 5-10 seconds to keep it from just melting. This can be tricky though and lead to uneven softened butter, so be cautious.
- Carefully measure your ingredients to make sure your cookies turn out correctly. I use a spoon to scoop the flour out into the measuring cup and a knife to level off the top of my measuring cups when I am baking.
- Never put the cookie dough balls on a warm or hot baking sheet.
- I find it's easiest to mix these cookies with an electric mixer.
Truvia® Sweet Complete® Conversion
The cool thing about Truvia® Sweet Complete® is it not only works well in these White Chocolate Cranberry Cookies, but it is the perfect swap for all of your holiday baking needs. It's finally the perfect all-purpose sweetener.
To add it to any cookies or baking you are doing this season just swap it out cup for cup for any other sugar in the recipe. It's an even exchange. I love that Truvia is made with plant-based stevia sweetness and has zero calories per serving.
Variations & FAQ
I love this White Chocolate Cranberry Cookies recipe as written, but here are a few ways to mix it up.
- Chocolate Chip: You can easily make this a regular chocolate chip cookie recipe using Truvia by swapping the white chocolate chips and dried cranberries for your favorite milk or dark chocolate chips or chunks.
- Macadamia Nut: To make White Chocolate Macadamia Nut Cookies with Truvia swap the cranberries for macadamia nuts. SO good!
- Other Nuts: You can make these nuttier by adding chopped walnuts or pecans.
- Different Flour: If all-purpose flour doesn't suit your dietary preferences, swap out one that does. Just make sure it is an all-purpose baking blend. A few simple swaps and you can make these cookies gluten-free or whole wheat.
- Fresh or Frozen Cranberries: If dried cranberries aren't your jam, use fresh or frozen ones!
Can I make these White Chocolate Cranberry Cookies ahead of time?
YES! These cookies are great for making ahead and are a wonderful addition to holiday cookie trays. You can also make the dough ahead of time and keep it in the fridge for up to two days before baking it.
How do I store the cookies?
Store these cookies in an airtight container on the counter for up to 5 days.
Can I freeze the cookies?
You can freeze these cookies for up to three months.
These White Chocolate Cranberry Cookies are Perfectly Sweet!
My family LOVES these White Chocolate Cranberry Cookies as the perfect holiday treat. The combination of flavors is perfect for the holidays and I love that we are getting our sweet fix without the sugar.
Truvia® Sweet Complete® Sweetener allows me to bake all of my family's favorite recipes with a zero calorie swap that we love. You can find it at Publix this holiday season.
White Chocolate Cranberry Cookies using Truvia! Click To Tweet
More Holiday Cookies to Try:
- Toasted Coconut Dark Chocolate & Cherry Cookies
- White Chocolate Peppermint Cookies
- Whole What Peanut Butter Cookies
- Pumpkin Superfood Cookies
- Vegan Banana Chocolate Chip Cookies
White Chocolate Cranberry Cookies
- 1 ¼ cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ⅓ cup Truvia®Sweet Complete® All-Purpose Granulated Sweetener
- ⅓ cup Truvia®Sweet Complete® Brown Sweetener
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1 cup white chocolate chips, ⅓ cup set aside
- ⅔ cup dried cranberries, ⅓ cup set aside
- In a medium bowl, combine the flour, baking soda, and salt. Whisk together until well combined.
- Ina large mixing bowl, add the butter, Truvia® Sweet Complete® All-Purpose Granulated Sweetener and Truvia® Sweet Complete® Brown Sweetener. Use a mixer to beat the three ingredients until they are creamed together. Allow to beat for about 2 minutes to make sure the Truvia is dissolved.
- Add the egg and vanilla to bowl and beat until combined.
- Slowly add the flour mixture to the butter mixture and beat until you get a thick dough. Fold in the ⅔ cup white chocolate chips and ⅓ cup dried cranberries. Save the rest.
- Put the dough in the fridge and allow it to chill for at least 20 minutes. That will make it easier to work with.
- Preheat the oven to 375 degrees and spray several baking sheets with cooking spray.
- Using an ice cream scooper, divide the dough into 24 cookies. Use your hands to slightly flatten the dough into a cookie shape. Push the remaining white chocolate chips and dried cranberries on top of the cookies.
- Bake for 10-12 minutes or until they are lightly browned.
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