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Cranberry Honey Cookies

Christmas means cookies. Like copious amounts of cookies. There is no other way I’d rather spend the holiday season than in my kitchen with my kids baking cookies, cookies, and more cookies. And these cranberry honey cookies are at the top of my baking list. Naturally sweetened with honey and loaded with dried cranberries and white chocolate chips, these cookies are a must-bake!


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White chocolate and cranberry cookies all on a white table. They are surrounded with dried cranberries and white chocolate chips. A few of the cookies have bites taken out of them.

Easy Cranberry Honey Cookies

Smooth and subtle, these cranberry honey cookies have a scrumptious flavor base of honey that pairs beautifully with tart cranberries. A fun addition of white chocolate chips and a little splash of ground nutmeg round out this holiday cookie. Delicious scents of Christmas will be wafting ever so tempting through the kitchen as you bake these cranberry honey cookies up.

Baking With Honey

Did you know that baking with honey allows you to use less than what you would typically use of sugar? Due to its high fructose level, as a result, you can have a splendidly sweet cookie without using a ton of sugar. Honey also creates a gorgeously golden edge to this cookie without being too crisp or crunchy.

A stack of three honey cranberry cookies with white chocolate chips. All three cookies have a large bite taken out of them.

Bee Maid Honey

It’s no secret around here that I am a honey-loving type of gal. Anytime I can do a little sugar swap, especially when baking for my kids, I’m all for it. And as deep as my love of honey runs, my love for Bee Maid Honey runs even deeper. 

Bee Maid Honey is a Canadian honey co-op with over 300 local honey producers. Each and every bottle of Bee Maid honey is 100% pure honey and held to the highest quality practices and controls.

A bottle of honey surrounded by honey cranberry cookies that have white chocolate chips in them. There is a small har of dried cranberries sitting beside the bottle of honey.

How To Bake Cranberry Honey Cookies

Let’s start these cookies off right by creaming together the butter and honey, and as a result, will ensure a thick, soft, and chewy cookie. Secondly, after the butter and honey have been creamed together on high for 5 minutes, add in the sugar and vanilla extract. Next comes the dry ingredients followed shortly by the dried cranberries and white chocolate chips. 

How To Make Perfectly Round Cookies

Cookie taste will always be first. But with that said I do know we can all appreciate a pretty cookie. If after baking you notice a wayward cookie edge, gently push it into the shape you desire when it’s fresh out of the oven. Similarly, you can use a large round cookie cutter (it has to be larger than the cookie) and place it around the cookie, and with a brisk circular motion, spin it around. This will produce a perfectly round cookie.

A large pile of honey cranberry cookies with white chocolate chips in them. The top cookies have a large bite taken out of each cookie.

The Best Cranberry Honey Cookies

Simple, sweet, and so very wonderful. These cranberry honey cookies are an absolute holiday must-bake. Subtly sweet cookies with a honey base accented with bold tart cranberries, fun white chocolate chips, and a smidge of Christmas nutmeg. Better put these cookies on the top of your holiday bake list.

Easy Honey Baking Recipes

In the mood to try out some more honey-baked goods? Here are a few that are positively scrumptious.

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A stack of three honey cranberry cookies with white chocolate chips. All three cookies have a large bite taken out of them.

Cranberry Honey Cookies


  • Author: Katie Stymiest
  • Total Time: 20 Minutes
  • Yield: 2 Dozen Cookies 1x
  • Diet: Low Calorie

Description

These cranberry honey cookies are soft, chewy, and loaded with tart-dried cranberries and white chocolate chips. Naturally sweetened with honey, these cookies are a must-bake this holiday season.


Ingredients

Scale

Cranberry Honey Cookies

  • ½ cup (160g) Beemaid pure liquid honey
  • ½ cup (115g) dairy-free salted butter, room temperature
  • ¼ cup (48g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups (240g) all-purpose flour *can substitute gluten-free flour 1:1 baking blend
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon fine sea salt
  • ½ cup (80g) dried cranberries
  • ½ cup (120g) dairy-free white chocolate chips 

Instructions

Cranberry Honey Cookies

  1. Preheat the oven to 350ºF and prepare two baking sheets with parchment paper.
  2. In a stand mixer combine the honey and butter and beat together on high for 5 minutes until light and fluffy.
  3. Add in the sugar and vanilla extract and beat on high for another 2 minutes.
  4. Add in the flour, baking soda, nutmeg, and salt and mix on low until fully incorporated and a dough forms.
  5. Add in the dried cranberries and white chocolate chips and combine with a spatula.
  6. With a 1 ½ tablespoon size cookie scoop, scoop the cookie dough onto the prepared baking tray approximately 2 inches apart from each other.
  7. Bake for approximately 8-10 minutes or until the edges are a light golden brown and the center appears to be just slightly under-baked.
  8. Remove from the oven and allow the cookies to fully cool on the tray. Enjoy!

Notes

Store leftover cookies in an airtight container at room temperature for up to 7 days.

  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 141
  • Sugar: 15 Grams
  • Sodium: 72 Miligrams
  • Fat: 5 Grams
  • Saturated Fat: 3 Grams
  • Unsaturated Fat: 1 Gram
  • Trans Fat: 0 Grams
  • Carbohydrates: 23 Grams
  • Fiber: 1 Gram
  • Protein: 1 Gram
  • Cholesterol: 18 Miligrams

Keywords: cranberry honey cookies, cranberry honey cookie recipe, cranberry cookies, cranberry white chocolate cookies, cranberry white chocolate chip cookies, cranberry whiye chocolate cookie recipe

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25 Comments

  1. Yummy! I used GP flour so I had to add a bit extra, but these turned out soooooo good! Great job Katie!

  2. As with typical Katie fashion… delish! Chewy, sweet mouthwatering… had to stop my 3 year old from grabbing them off the tray!

  3. Such a good cookie! A unique flavour that everyone really loved. I also made them GF, they spread a bit more so weren’t as pretty looking as yours but they tasted great!

    1. I am thrilled to hear you made these cookies! I find that an extra 1/4 tsp of xanthan gum will help prevent spreading when making a “regular” cookie into a gf one.

    2. Forgive me if I’m missing it but what is the shelf life of the cookies (baked or dough, in or out of freezer)? I’m looking forward to trying these, thanks!

      1. Hi Danielle, the baked cookies are good at room temperature in an airtight container for up to 5 days and 6 months frozen. The cookie dough can be stored in the fridge for up to 5 days and frozen for up to 6 months.

  4. These cookies were outstanding the flavor of the honey and nutmeg along with the cranberries and white chocolate gave the cookie many layers of deliciousness!!

  5. These are very yummy! A little on the sweet side and might be good with a nut or dark chocolate to cut some of the sweetness. Not sure if anyone has tried this? The depth of flavor and nutmeg taste is even better after a few hours of cooling. These cookies are so soft and good. I used regular butter and they turned out great. Thanks for the recipe!

  6. Katie – These cookies are absolutely the BEST! What enticed me to bake them was the honey. Not very often is there honey in cookies. The recipe is sheer heaven, the cookies came out beautifully! I added toasted pecans and a bit of orange zest. Cranberry and orange just makes sense and with your ingredients listed, I thought it would work here, and it sure did. I also liked that you used nutmeg, not cinnamon. I also made them a bit larger, just because. I always weight out the portions so all the cookies are uniform in size. Mine were 50 grams and baked for 13 minutes. I also refrigerated the dough (I usually do and with the honey, I felt that I really should, I like mine thick-ish) A wonderful recipe. A huge thank you ❤️

  7. I am not a fan of nutmeg so I am wondering if the nutmeg flavour will be quite strong since the recipe asks for 1/2 tsp. Would they be too bland if it was left out or do you have a suggestion as to what I could replace the nutmeg with? Thanks.

    1. I didn’t find it strong but if you’re not a nutmeg fan I say either omit it entirely or swap it with some cinnamon.

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