Can I use fresh cranberries?

Yes, fresh, coarsely chopped cranberries can be substituted. If you soak your cranberries in hot water for 15-20 minutes, you’ll get softer cookies. Keep in mind, that fresh cranberry cookies will take longer to cook than dried ones due to the extra moisture content.

Can You Freeze White Chocolate Cranberry Sugar Cookies?

Yes, the White Chocolate Cranberry Cookies can be frozen. You have two options for freezing the cookies . 1: You can make the dough, assemble it into logs ahead of time, and then freeze the individual dough logs. Then, when you are ready to bake the cookies, allow the dough logs to defrost just a bit so they are sliceable, and then bake as normal. You could also roll your dough into balls, freeze the dough balls on a baking sheet, then transfer them to a freezer bag once frozen. 2. Or you can bake the white chocolate cranberry cookies according to the directions below, let them cool completely, and freeze them for later. The cookies should be frozen individually (I recommend placing them on a baking sheet or cutting board, not touching, until frozen solid. Then, you can place them into an airtight container or freezer-safe baggie for up to 3 months.

Can I double this recipe?

Yes, this recipe doubles very well.

White Chocolate Cranberry Pecan Sugar Cookies w/ printable recipe card

Ingredients

Units Scale

17 oz package of sugar cookie mix
1/2 cup melted/softened butter
1 egg
1 cup chopped pecans
1 cup white choc chips
1 cup craisins

Instructions

Preheat oven to 350.
In a large bowl, combine the cookie mix, butter, and egg.
Mix in the white chocolate chips, pecans, and craisins until everything is well incorporated into the dough
Place 1 tablespoonful of dough on an ungreased cookie sheet, 2 inches apart. (I like using a Silpat mat.)
Bake at 350 for 10 to 12 minutes or until lightly browned. (don’t overbake – I recommend checking your cookies starting at the 8-minute mark.)
Cool on a wire rack and enjoy!