White Chocolate Cranberry Cookie Sticks – Egg Free Recipe

Introduction

These White Chocolate Cranberry Cookie Sticks are a delightful, egg-free treat perfect for any occasion. Crisp and buttery with bursts of tart cranberries, they’re beautifully finished with a smooth white chocolate coating. Simple to make and utterly satisfying!

Ingredients

• 2 cups all-purpose flour (plain flour or cake flour)
• 1 cup powdered sugar (confectioners or icing sugar)
• ¼ teaspoon salt
• ⅔ cup butter, at room temperature
• ½ cup chopped dried cranberries
• 1 teaspoon vanilla extract
• 2 tablespoons lukewarm milk
• 5-6 ounces white melting or baking chocolate
• ¼ teaspoon coconut oil (optional)
• Tint or color (optional)

Instructions

1. Step 1: In a large bowl, combine the flour, powdered sugar, salt, and butter. Mix in the chopped dried cranberries until evenly distributed.
2. Step 2: In a separate small bowl, mix the lukewarm milk with the vanilla extract. Add this wet mixture to the dry ingredients.
3. Step 3: Use a fork to mix the dough until crumbly, then gather and press the dough together with your hands. It may take a few minutes, but avoid adding extra milk.
4. Step 4: Chill the dough in the refrigerator for 10–15 minutes to make it easier to work with.
5. Step 5: On a lightly floured surface, roll the dough between sheets of parchment paper to about ⅜ inch (1 cm) thickness. Trim edges to form a square.
6. Step 6: Cut the dough into ⅜ inch (1 cm) wide and 4 inch (10 cm) long sticks. Gather scraps and repeat.
7. Step 7: Arrange the cookie sticks on a parchment-lined baking sheet and refrigerate for 30 minutes (or freeze for 15 minutes).
8. Step 8: Preheat oven to 350°F (180°C, 160°C fan). Bake cookie sticks straight from the fridge or freezer for 10–15 minutes.
9. Step 9: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
10. Step 10: Melt white chocolate using a microwave or stovetop method. Optionally, add coconut oil and tint/color if desired.
11. Step 11: Dip the cooled cookie sticks into the melted chocolate, then set them on parchment paper to dry.

Tips & Variations

• Use a tall, narrow cup to dip the cookie sticks easily without wasting chocolate.
• Adding a bit of coconut oil while melting chocolate makes the coating extra smooth and shiny.
• Avoid adding any water or liquid extracts to the melted chocolate as it will seize.
• Substitute dried cranberries with other dried fruits like cherries or blueberries for variety.

Storage

Store the cookie sticks at room temperature in an airtight container for up to 5 days. They maintain their crispness well but avoid humid environments. Reheat is not necessary; simply enjoy as is!

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chocolate for dipping?

Yes, you can substitute the white chocolate with milk or dark chocolate if you prefer. Just be sure to melt it gently and avoid adding water.

Why should I avoid adding extra milk to the dough?

Adding too much milk makes the dough too soft, causing the cookies to spread excessively while baking and lose their shape.

White Chocolate Cranberry Cookie Sticks – Egg Free Recipe

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★★★★★

4.6 from 135 reviews

These egg-free White Chocolate Cranberry Cookie Sticks are delightfully crumbly and packed with tart dried cranberries, then dipped in smooth white chocolate for a perfect sweet treat. Ideal for those with egg allergies or looking for a simple yet elegant cookie, these sticks combine buttery richness with the festive touch of cranberries and decadent white chocolate coating.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: Approximately 20–24 cookie sticks 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Egg Free

Ingredients

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Dry Ingredients

• 2 cups All purpose flour (also known as plain or cake flour)
• 1 cup powdered sugar (confectioners or icing sugar)
• ¼ tsp salt
• ½ cup chopped dried cranberries

Wet Ingredients

• ⅔ cup butter at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons lukewarm milk

Topping

• 5–6 ounces white melting or baking chocolate
• ¼ teaspoon coconut oil (optional, for smoother texture)
• Powdered or gel tint/color (optional)

Instructions

1. Make the dough: In a large bowl, combine the all-purpose flour, powdered sugar, salt, and room temperature butter. Add the chopped dried cranberries and mix with a fork until evenly distributed.
2. Add wet ingredients: In a separate bowl, mix the lukewarm milk and vanilla extract, then add this mixture to the dry ingredients. Begin mixing with a fork until crumbly, then use your hands to gather the dough, pressing together gently until it forms a cohesive dough without adding extra milk.
3. Chill the dough: Place the dough in the refrigerator for 10 to 15 minutes to firm up, making it easier to handle.
4. Roll and cut the dough into sticks: On a lightly floured surface, cover the dough with parchment paper and roll it out to approximately ⅜ inch (1 cm) thickness. Remove the parchment, trim the edges to form a square, then cut into sticks about ⅜ inch (1 cm) wide and 4 inches (10 cm) long. Collect scraps and repeat rolling and cutting.
5. Chill the cut sticks: Arrange the cookie sticks on a parchment-lined baking sheet and refrigerate for about 30 minutes (or freeze for 15 minutes) before baking.
6. Bake the cookies: Preheat oven to 350°F (180°C, 160°C fan forced). Bake the cookie sticks straight from the fridge or freezer for 10-15 minutes. Once baked, leave them on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
7. Melt the chocolate: Ensure utensils are dry to prevent chocolate seizing. Melt white chocolate either in a microwave-safe bowl in 1-minute intervals stirring in between (2-4 minutes total), or using a double boiler by placing a heatproof bowl over simmering water and stirring until smooth. Optionally add coconut oil for smoother texture and mix in any desired coloring carefully, avoiding water-based additives.
8. Dip the cooled cookie sticks: Using a narrow cup or shot glass filled with melted chocolate, dip each cookie stick and place them on parchment paper to set.
9. Storage: Store finished cookie sticks at room temperature in an airtight container for up to 5 days.

Notes

• Use room temperature butter for easier mixing and a tender texture.
• Do not add extra milk beyond the recipe amount, as it will make dough too soft causing cookies to spread excessively.
• Chilling the dough before and after cutting is important to maintain shape and texture during baking.
• Ensure all dipping utensils are completely dry to prevent chocolate from seizing.
• Coconut oil is optional but helps achieve a smoother melted chocolate consistency for dipping.
• Do not add water-based flavors or colors to melted chocolate as it will cause it to seize.
• You can speed chilling by freezing the cut dough sticks briefly if you’re short on time.

Keywords: white chocolate cranberry cookies, egg free cookies, holiday cookies, cookie sticks, white chocolate dip, dried cranberry cookies, easy cookie recipe