last updated on October 29, 2026
These cranberry white chocolate cookies are such a great holiday cookie. They start with a soft, graham cracker cookie that is topped with a quick cranberry jam and a white chocolate cream cheese frosting. The flavors all work perfectly together and will be a cookie no one forgets.
ingredients needed
graham cracker cookies
- 1/2 cup butter, cold and cubed
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups flour (160 grams)
- 1/2 cup graham cracker crumbs
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
cranberry spread
- 1/2 cup fresh cranberries
- 2 tbsp maple syrup
- 2 tbsp water
white chocolate cream cheese frosting
- 4 oz cream cheese, at room temp
- 1/4 cup butter, at room temp
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
other recipes you will love
- christmas sprinkle cookies
- gingerbread coffee cake cookies
- cinnamon roll snickerdoodle cookies
- christmas crack cookies
cranberry white chocolate cookies
[PREP] 30 minutes
[COOK] 25 minutes
[TOTAL] 55 minutes
Ingredients
graham cracker cookies
- 1/2 cup butter cold and cubed
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups flour 160 grams
- 1/2 cup graham cracker crumbs
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
cranberry spread
- 1/2 cup fresh cranberries
- 2 tbsp maple syrup
- 2 tbsp water
white chocolate cream cheese frosting
- 4 oz cream cheese at room temp
- 1/4 cup butter at room temp
- 1/4 cup white chocolate chips
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350F. Add the butter, brown sugar, and sugar to a bowl. Use a stand mixer or hand mixer to mix the butter and sugars until fully combined, about 3-4 minutes.
- Add the egg and vanilla and mix until fully combined.
- Add the flour, graham cracker crumbs, cornstarch, baking soda, and salt. Mix until just combined.
- Use a large cookie scoop to scoop the dough onto a baking sheet lined with parchment paper. Transfer the baking sheet to the oven and bake for 9-11 minutes, until the cookies are just set. Let the cookies cool for 5 minutes on the pan, then transfer to a cooling rack to cool completely.
- While the cookies are cooling, make the cranberry layer. Add the fresh cranberries, maple syrup, and water to a pot over medium heat. Stir as the mixture starts to heat up. Let the mixture bubble and cook for 5-6 minutes, until the cranberries have broken down and the mixture is thick, a jam consistency.
- Remove the cranberry mixture from the heat and transfer to a bowl to cool completely.
- While the cranberry spread and cookies cool, make the frosting. Pour the white chocolate chips into a microwave safe bowl. Microwave for 15 second intervals, stirring between each, until the chocolate is melted and smooth. Set it aside to cool down.
- Add the butter and cream cheese to a bowl. Use a hand mixer or stand mixer to mix until fully combined, about 2 minutes. Add the white chocolate (once it has cooled to the touch) and vanilla extract. Mix an additional 2 minutes.
- Add the powdered sugar and mix for 2 more minutes, until the frosting is completely smooth.
- When the cookies and cranberry layer are completely cool, assemble the cookies. Add about 1 tbsp of the cranberry spread onto each cookie. Transfer the frosting to a piping bag and pipe onto each cookie, on top of the cranberry layer. Add a light dusting of graham cracker crumbs on top of each cookie (optional) and enjoy!
Can these be made a full day in advance or will they get soggy?