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Well, it sure has been a long time since my last post. I have taken a much-needed mental break from blogging, but we are back at it today with these sweet and tart ruby chocolate cranberry cookies.

These are simple cookies to put together, but the flavor is vibrant, complex, and perfect for Valentine’s day. Ruby chocolate is sweet like white chocolate with a faintly citrusy tartness. Dried cranberries play off that tartness while adding a chewy texture.

How to Make Ruby Chocolate Cranberry Cookies

These ruby chocolate cranberry cookies are fairly simple to make, especially because, for once, I’m not recommending you chill the dough. We do want these to spread this time. So, let’s dig into how these are made.

Before you get started with the actual baking, preheat your oven to 350ºF and line your baking sheet. I prefer a silicone baking mat because they’re reusable and can go in the dishwasher. Parchment paper is a classic choice, too.

Then, pop a stick of room-temperature butter into the bowl of your stand mixer with light brown sugar. You want to cream that together for 5 minutes. Once it is fluffy and looks almost like buttercream, you can add in your egg, milk, and vanilla. Once that’s nice and incorporated, fold in all the dry ingredients, including your ruby chips and dried cranberries.

Use your trusty cookie scoop to portion out medium-sized cookies. I prefer a #40 scoop, which is a little under 3 Tbsp. My scoop method is to pack the dough into the scoop and then level it off with the edge of the bowl. This helps me get all the cookies the same size.

Go ahead and press some extra chips on top if you want them to look extra pretty! Then, you just need to bake them. When you pull them out of the oven, they may look a little puffy. So, I generally set the pan down a little hard to deflate them. Some people call this pan-banging. It’s not quite that violent for me. Just set the pan down a little harder than you normally would… passive-aggressive-like.

If you want to make this cookie dough ahead of time, it will keep in the fridge for up to a week. It might even taste better because of all the time in the fridge melding flavors together. However, for long-term storage, you’ll want to freeze the dough.

The best way to store this particular dough either in the fridge or the freezer is to pre-scoop it. It gets a little hard to scoop once it’s cold. So, I scoop and place the dough balls onto a lined baking sheet. Pop the sheet into the freezer until everything is pretty solid.

That makes it a lot easier to transfer your frozen cookie dough balls into a gallon zippered baggy. Remember to press all of the air out of the bag before zipping it up.

Baking Cookies from Frozen

When you bring your cookies out of the freezer to bake, they will need to thaw a little bit before you bake them. Place them on your prepared baking sheet, and set that on top of the oven while it preheats for about 20-30 minutes.

Bake them as usual, but then evaluate how they look when the timer goes off. If the dough was still super frozen in the middle, you may have raw, doughy interiors. You want to cook this for another 2-3 minutes at least to make sure it’s safe to eat.

How Long Can Cookies Keep in the Pantry?

Once you’ve baked your cookies, there’s a chance you might have to store leftovers. You’re laughing, but I did say “a chance.” While it’s totally possible that you and your crew will chomp through 18 cookies in one sitting, you’ll probably want an air-tight container to pop the rest into.

A zippered baggy works great, especially if you push all the extra air out of it. Otherwise, a container with a tight lid is good, too. I keep mine in the pantry on a shelf just out of reach of my 3-year-old so I can keep these cookies to myself.

All in all, if properly stored in an air-tight container of some sort, your cookies should last 5 days before going stale.

Hot Tip: You can put a slice of sandwich bread into the container with your cookies to keep them soft for longer. The cookies will pull the moisture right out of that slice of bread. It’ll be a crouton by the end of the day, but your ruby chocolate cranberry cookies will be nice and soft.

Cooking Making Toolkit

Here are the tools you’ll need to make your very own batch of Ruby Chocolate Cranberry Cookies!

Stand Mixer with a Paddle Attachment
Sheet Pan
Silicone Baking Mat
#40 Cookie Scoop
Cooling Rack

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Comment below if you have questions, concerns, or opinions. And tag me @ellejayathome on Instagram or Twitter if you share pictures from any of my recipes. I love to hear from you!