White Chocolate Cranberry Cookie Mix in a Jar

A delightful homemade gift, this White Chocolate Cranberry Cookie Mix in a Jar creates soft, chewy cookies bursting with sweet white chocolate and tart cranberries. Perfect for holiday gifting or cozy baking sessions, this mix requires only melted butter and an egg to transform into freshly baked treats. No electric mixer needed—just a wooden spoon and a little love! Customize with your favorite add-ins for a personal touch.

Instructions

1. 1

   Layer the cookie mix ingredients in the mason jar in this order: white sugar, brown sugar, flour, baking powder, salt, oats, cranberries, white chocolate chips. Gently shake or use a spoon to level each layer for a neat presentation.

2. 2

   Seal the jar tightly and attach printed baking instructions (available online or create your own). Store in a cool, dry place until ready to use.

3. 3

   To bake: Preheat oven to 375°F / 190°C (standard) or 340°F / 170°C (fan/convection). Lightly grease two baking trays with butter or line with parchment paper if they tend to stick.

4. 4

   Empty the cookie mix into a large mixing bowl. Add melted butter and egg. Stir with a wooden spoon until fully combined.

5. 5

   Refrigerate the dough for 30 minutes to firm up, making it easier to shape.

6. 6

   Scoop dough using an ice cream scoop for large cookies (about 8cm/3” rounds, makes 12) or a heaped tablespoon for smaller cookies (about 5cm/2” rounds, makes 18). Press gently to flatten slightly and place 5cm/2” apart on prepared trays.

7. 7

   Optional: Decorate the tops with a few extra cranberries or white chocolate chips for a polished look.

8. 8

   Bake for 8-10 minutes (small cookies) or 12-14 minutes (large cookies), swapping trays halfway through, until edges are golden but centers are still light golden for a soft texture.

9. 9

   Let cookies rest on trays for 2 minutes, then transfer to a cooling rack. Enjoy warm or store in an airtight container.

Recipe Notes

• Substitutions: Feel free to swap cranberries for other dried fruits like cherries, raisins, or chopped dried apricots. White chocolate chips can be replaced with milk or dark chocolate chips, or even nuts like pecans or almonds for a different flavor profile.

• Measuring: This recipe is forgiving with measurements, working well with both US and metric cups (except in Japan, where using the provided weights is recommended for accuracy).

• Baking Tip: For soft, chewy cookies, remove from the oven when the edges are golden but the centers are still slightly pale. Overbaking will result in crisper cookies.

• Storage: Baked cookies stay fresh in an airtight container for up to 5 days. The dry mix in the jar can be stored for up to 3 months in a cool, dry place.

• Presentation: Layering the ingredients neatly in the jar makes this a stunning gift. Use a ribbon or tag to add a festive touch for holidays or special occasions.

• Texture: Quick-cooking oats provide a softer texture, but rolled oats can be used for a heartier bite. Avoid instant oats, as they may make the cookies too dense.