These white chocolate cranberry blondies combine a buttery brown-sugar base, sweet white chocolate, and tart cranberries. Their red-and-white colors make them a natural addition to a Christmas cookie tray.
Table of Contents
Recipe at a Glance
- Yield: 16 blondies
- Prep time: 15 minutes
- Bake/cook time: 25–30 minutes
- Chill time: Cool completely before slicing
Why You’ll Love This Christmas Recipe
A festive combination of familiar holiday flavors, easy-to-follow preparation, and a beautiful finished dessert for sharing. Read through all the steps before starting and measure ingredients in advance.
Ingredients
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup (130 g) white chocolate chips
- 3/4 cup (90 g) dried cranberries
- 1 teaspoon finely grated orange zest, optional
- 2 oz (55 g) white chocolate, melted for drizzling, optional
How to Make White Chocolate Cranberry Christmas Blondies
- 1. Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment, leaving overhang for lifting.
- 2. Whisk melted, cooled butter with brown sugar and granulated sugar until smooth. Add eggs and vanilla; whisk until glossy.
- 3. Stir flour, baking powder, and salt together. Fold dry ingredients into wet ingredients just until combined.
- 4. Fold in white chocolate chips, dried cranberries, and optional orange zest. Spread the thick batter evenly in the prepared pan.
- 5. Bake for 25–30 minutes, until edges are golden and the center is set with a few moist crumbs on a toothpick. Do not wait for the center to become completely dry.
- 6. Cool completely in the pan. Lift out and cut into 16 squares. Drizzle with melted white chocolate if desired and allow it to set before stacking.
Tips for Best Results
- Measure flour carefully; excess flour can make blondies cakey.
- Use dried rather than fresh cranberries for this version to avoid extra moisture.
- Avoid overbaking for a soft, chewy middle.
- Cool fully before cutting for clean squares.
Storage and Make-Ahead Tips
Store in an airtight container at room temperature for up to 4 days, or freeze individually wrapped blondies for up to 2 months.
Frequently Asked Questions
Can I use fresh cranberries?
This recipe is formulated for dried cranberries. Fresh berries add more moisture and may require changes to baking time and proportions.
Why are my blondies dry?
Overbaking or too much flour are common causes. Remove them when a toothpick has a few moist crumbs.
Can I double the recipe?
Yes. Use a 9-by-13-inch pan and begin checking for doneness after about 28 minutes; baking time may vary.
More Christmas Baking Inspiration
Pair this recipe with other festive cookies, cakes, and holiday dessert bars for a varied Christmas dessert table.
Pinterest Title and Description
Pinterest title: White Chocolate Cranberry Blondies – Easy Christmas Dessert Bars
Pinterest description: Buttery white chocolate cranberry blondies are filled with sweet chocolate chips and tart dried cranberries. These festive holiday dessert bars are perfect for Christmas cookie trays and gifting.