Cranberry, White Chocolate and Almond Cookies

  • Active Time 25m
  • Total Time 39m

2 dozen

Chewy, tart cranberries, crunchy almonds and smooth white chocolate make these cookies a satisfying holiday sweet, but they’re so good that you’ll bake them year round.


  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 3 tablespoons orange juice
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup blanched slivered almonds
  • 1/2 cup white chocolate chips
  • 1/2 cup chopped dried cranberries


Preheat the oven to 350 degrees F.

In a medium bowl, cream together the sugars and butter until light and fluffy. Thoroughly mix in the orange juice, vanilla and egg.

Stir in the flour, baking powder, baking soda and salt. Mix in the almonds, white chocolate chips and dried cranberries.

Spoon rounded tablespoons of batter onto a parchment-lined baking sheet. Bake for about 14 minutes or until brown around the edges. Remove cookies to a wire rack to cool.

Recipe reprinted by permission of All rights reserved.

RecID 10884

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