Cranberry White Chocolate Cookie Bars Recipe

Introduction

These easy 4-ingredient cranberry white chocolate cookie bars combine tart dried cranberries with sweet white chocolate for a perfect balance of flavors. They are simple to make and ideal for holidays, parties, or any time you want a quick, crowd-pleasing dessert.

Ingredients

• 2 (16-ounce) packages refrigerated sugar cookie dough (at room temperature)
• ¾ cup dried cranberries
• 12 ounces white chocolate chips or chopped white baking chocolate
• ½ cup unsalted butter (at room temperature)
• White sugar pearls (optional, for decoration)

Instructions

1. Step 1: Preheat the oven to 375°F. Line a 9×13-inch baking pan with parchment paper, leaving excess hanging over the sides to act as handles for easy removal later.
2. Step 2: In a large mixing bowl, gently fold the dried cranberries into the two packages of sugar cookie dough until evenly distributed.
3. Step 3: Transfer the cranberry cookie dough to the prepared pan. Press it out evenly into a flat layer covering the parchment.
4. Step 4: Bake for 20 minutes, then check for doneness. Continue baking until the edges are set and the center is lightly golden but not overbaked.
5. Step 5: Remove the pan from the oven and place it on a wire rack to cool to room temperature.
6. Step 6: In a microwave-safe bowl, combine the white chocolate chips and unsalted butter. Microwave at 50% power in 20-second increments, stirring after each, until melted and smooth.
7. Step 7: Pour the melted white chocolate mixture over the cooled cookie layer. Spread evenly to cover the entire surface.
8. Step 8: Optionally, sprinkle white sugar pearls over the top for decoration.
9. Step 9: Refrigerate the pan, uncovered, for 30 minutes or until the chocolate layer is firm.
10. Step 10: Use the parchment paper handles to lift the cookie bars out of the pan. Trim edges if desired, then cut into 16 bars (4 rows by 4 bars).
11. Step 11: Serve and enjoy your cranberry white chocolate cookie bars!

Tips & Variations

• Use full-sized dried cranberries for a tart contrast, or swap for dried cherries if preferred.
• For a festive touch, add a sprinkle of flaky sea salt on the chocolate before it sets.
• Make sure the cookie dough is at room temperature for easier mixing and even baking.
• If you don’t have white sugar pearls, crushed peppermint candies add a nice crunch and holiday flavor.

Storage

Store the cookie bars in an airtight container in the refrigerator for up to one week. For best texture, let them come to room temperature before serving. You can also freeze the bars for up to 3 months; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cookie dough instead of refrigerated dough?

Yes, you can use your favorite homemade sugar cookie dough, but be sure it is firm enough to hold the cranberries and bake without spreading too thin.

What if I don’t have a microwave to melt the white chocolate?

You can melt the white chocolate and butter using a double boiler on the stove. Stir frequently until smooth, then proceed as directed.

Cranberry White Chocolate Cookie Bars Recipe

Print Recipe

★★★★★

5 from 96 reviews

These Easy 4-Ingredient Cranberry White Chocolate Cookie Bars combine the sweetness of white chocolate with the tartness of dried cranberries in a soft, chewy sugar cookie base. Perfect for quick holiday treats or anytime dessert, these bars are simple to make with minimal ingredients and deliver a delightful mix of flavors and textures.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 50 minutes (includes 30 minutes chilling)
• Yield: 16 cookie bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cranberry Sugar Cookie Layer

• 2 (16-ounce) packages refrigerated sugar cookie dough, at room temperature
• ¾ cup dried cranberries

White Chocolate Ganache

• 12 ounces white chocolate chips or chopped white baking chocolate
• ½ cup unsalted butter, at room temperature

Optional Decoration

• White sugar pearls, for sprinkling

Instructions

1. Prepare Baking Pan: Preheat the oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving excess overhang on the sides to act as handles for easy removal of the cookie bars later.
2. Mix Cookie Dough and Cranberries: In a large mixing bowl, combine the refrigerated sugar cookie dough and dried cranberries. Gently fold the cranberries into the dough until they are fully and evenly distributed without overworking the dough.
3. Form Cookie Layer: Transfer the cranberry-studded cookie dough into the prepared baking pan. Spread and press the dough evenly across the parchment-lined pan, ensuring a uniform thickness across the entire surface.
4. Bake Cookie Layer: Place the pan in the preheated oven and bake for 20 minutes. Begin checking after 20 minutes, continuing to bake just until the edges are set and the center surface turns lightly golden-brown. Avoid over-baking to maintain softness.
5. Cool Cookie Layer: Remove the baking pan from the oven and set on a wire rack to cool completely in the pan until it reaches room temperature.
6. Melt White Chocolate Ganache: In a microwave-safe bowl, combine white chocolate chips and unsalted butter. Microwave at 50% power in 20-second increments, stirring after each, until the mixture is fully melted and smooth. Be careful not to overheat or let any water contact the chocolate.
7. Spread Ganache: Pour the melted white chocolate ganache evenly over the cooled cookie layer in the baking pan. Use a spatula to spread into a smooth, even layer covering the entire surface.
8. Decorate (Optional): Sprinkle white sugar pearls over the ganache layer to add a decorative touch and complementary texture.
9. Chill to Set: Place the pan uncovered in the refrigerator and chill for at least 30 minutes, or until the white chocolate layer is firm and set.
10. Slice and Serve: Remove the pan from the refrigerator. Using parchment paper handles, lift the cookie bars out of the pan. If desired, trim the edges for even bars. Cut into 16 squares (4 rows by 4 columns) and serve.

Notes

• Allow refrigerated sugar cookie dough to come to room temperature before mixing to make it easier to fold with cranberries.
• Be careful not to over-bake the cookie layer to ensure a tender texture.
• When melting white chocolate, avoid overheating and moisture to prevent seizing.
• White sugar pearls are optional but add a festive look and slight crunch.
• Store bars in an airtight container in the refrigerator to maintain freshness.

Keywords: cranberry white chocolate cookie bars, cranberry cookie bars, white chocolate dessert, easy cookie bars, holiday cookie bars, no bake white chocolate topping