Cranberry Honey Cookies

These Cranberry Honey Cookies with White Chocolate are the perfect holiday treat—soft, chewy, and bursting with festive flavour. Sweet-tart cranberries and creamy white chocolate chunks are folded into a buttery dough, then sweetened naturally with BeeMaid Honey for a rich, warm sweetness that tastes like the season. Perfect for Christmas cookie exchanges, holiday dessert tables, or cozy winter afternoons, these cookies deliver a delightful balance of fruity brightness and indulgent creaminess. With every bite, you’ll taste the magic of pure Canadian honey, making them a must-bake for your holiday celebrations.

Vegetarian

Ingredients

Recipe

1/2 Cup

BeeMaid Honey

1/2 Cup

Butter (room temp)

1/4 Cup

Sugar

1 Tsp

Vanilla Extract

1 1/2 Cups

All Purpose Flour

1/2 Tsp

Baking Soda

1/2 Tsp

Nutmeg

1/2 Tsp

Sea Salt

1/2 Cup

Dried Cranberries

1/2 Cup

White Chocolate Chips

Directions

Preheat the oven to 350 degrees and prepare two baking sheets with parchment paper.
In a stand mixer combine the honey and butter and beat together on high for 5 minutes until light and fluffy. Add in the sugar and vanilla extract and beat on high for another 2 minutes.
Add in the flour, baking soda, nutmeg, and salt and mix on low until fully incorporated and a dough forms.
Add in the dried cranberries and white chocolate chips and combine with a spatula.
With a 1 ½ tablespoon size cookie scoop, scoop the cookie dough onto the prepared baking tray approximately 2 inches apart from each other.
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.
Remove from the oven and allow the cookies to fully cool on the tray. Enjoy!

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