If you’re anything like me, holiday baking kicks into high gear the moment the calendar hits November. Among the many Christmas food ideas that rotate through my kitchen, these chewy, buttery cranberry white chocolate blondies have earned a permanent spot on my list of easy Christmas desserts. They're everything you want in a holiday sweet — rich and chewy with a slight tang from dried cranberries, mellow sweetness from white chocolate, and a hint of vanilla warmth in every bite. Plus, they slice up perfectly into bars, making them ideal for cookie swaps, gifting, or just hoarding next to a cup of coffee by the tree. They’re not just blondies — they’re a full-on Christmas vibe.
Chewy Cranberry White Chocolate Blondies
Prep Time 15 minutes mins
Cook Time 28 minutes mins
Total Time 43 minutes mins
Course Dessert, Snack
Cuisine American
Mixing bowls One large, one medium
Whisk and spatula A balloon whisk to combine wet ingredients and a spatula for folding in add-ins
9x13-inch baking pan Metal is preferred for even browning, but glass will work with a slightly longer bake time
Parchment paper Helps with easy removal and slicing
Cooling rack To let the blondies set properly after baking
Measuring cups and spoons Accuracy is key, especially with flour and sugar
- 1 cup 2 sticks unsalted butter, melted and slightly cooled
- 1 ½ cups packed light brown sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract optional but lovely for holiday flavor
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ¾ cup dried cranberries Craisins work well
- ¾ cup white chocolate chips or chopped white chocolate
- ½ cup chopped toasted pecans optional but highly recommended for texture
Preheat and Prep Your Pan
Start by preheating your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later. Lightly spray or butter the paper to prevent sticking.
Melt and Mix
In a large mixing bowl, whisk the melted butter and brown sugar until the mixture is glossy and well blended. Add in the eggs, one at a time, whisking well after each. Stir in the vanilla extract and almond extract (if using).
Dry Ingredients, Meet Wet
In a medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, folding gently with a spatula just until no dry streaks remain. Do not overmix — you want chewy blondies, not cakey ones.
Festive Add-ins
Fold in the dried cranberries, white chocolate chips, and toasted pecans if using. Make sure they’re evenly distributed so every bite gets a good mix of chewy, sweet, and crunchy.
Bake It Beautiful
Spread the batter evenly in your prepared pan. It will be thick, so use a spatula to nudge it into the corners. Bake for 28 minutes, or until the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs.
Cool and Slice
Allow the blondies to cool in the pan on a wire rack for about 15 minutes, then lift them out using the parchment overhang. Let them cool completely before slicing into 24 squares or bars. Trust me — they slice much cleaner when cooled.
Perfect Pairings
These blondies may be the star of your xmas desserts spread, but they’re even better when paired with other holiday treats:
- Hot beverages: A steaming cup of spiced chai, cinnamon hot chocolate, or a classic latte pairs perfectly with the buttery richness of the blondies.
- Cheese boards: Add a few blondies to a dessert charcuterie board alongside aged cheddar, fresh grapes, and fig jam. The tart cranberries and sweet white chocolate balance savory elements beautifully.
- Dessert platters: Mix these blondies in with a variety of Christmas cookies recipes, like gingerbread men, peppermint bark, and thumbprint cookies, for a show-stopping dessert tray.
- Gift boxes: Wrap blondie squares in wax paper and tuck them into a festive tin with other Christmas candy recipes for a homemade edible gift.
FAQs
1. Can I use fresh cranberries instead of dried?
It’s not recommended. Fresh cranberries release too much moisture and can throw off the blondie texture. Stick with dried cranberries for the best chewy contrast.
2. Can I use white chocolate chunks instead of chips?
Absolutely. Chopped white chocolate from a bar melts more luxuriously and gives you those gooey pockets throughout the blondies. It’s a slight upgrade if you want a more decadent result.
3. What kind of nuts work best here?
Toasted pecans are the classic choice and play really well with the sweet elements. But you can also use walnuts or leave the nuts out entirely for a nut-free version.
4. Should I use salted or unsalted butter?
Always go with unsalted butter for baking — it gives you full control over the salt content. If you only have salted butter, reduce the added salt by about ¼ teaspoon.
5. Can I make these ahead of time?
Yes! These blondies keep incredibly well. Store them in an airtight container at room temperature for up to 4 days, or freeze them for up to a month. Just bring to room temperature before serving.
