White Chocolate Cranberry Mason Jar Cookies

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White Chocolate Cranberry Mason Jar Cookies Super Hungry? Jump to the Recipe

This week, I'm doing a whole different take on "meal prepping" by prepping desserts in mason jars. I'm a big giver of homemade gifts, so this year, I'm handing out DIY cookie kits; specifically, white chocolate cranberry cookies.

Perfect for teachers, co-workers, friends or family - who can say no to cookies, especially fresh baked ones? Just add a tag with the instructions (you can even print out my recipe below!) and watch as they bake up some extra tasty cookies.

Only three ingredients are needed to complete the cookie dough: coconut oil (or unsalted butter works too), two eggs, and a dash of vanilla. I just happened to use coconut oil because halfway through this recipe I realized I ran out of butter, either will work for these cookies.

Santa will thank you for setting out cookies other than the standard Christmas fare. These soft and chewy cookies should surely earn you a top spot on Santa's "nice" list!

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White Chocolate Cranberry Mason Jar Cookies

  • Number of Servings: 12
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
White Chocolate Cranberry Mason Jar Cookies


  • ¾ cup brown sugar
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tbsp cornstarch
  • 1 tsp salt
  • ¼ cup sugar
  • 1 cup dried cranberries
  • 1 cup white chocolate chips or chunks
  • pint sized mason jars
  • ¾ cup coconut oil OR butter, room temperature
  • 2 eggs
  • 1 tsp vanilla

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  1. Pack the brown sugar into the bottom. Sift the the flour into the mason jar and tap gently to settle the flour into an even layer. Add the baking soda, salt, and corn starch. Pour the white sugar in followed by the dried cranberries. The jar should be almost full. Stuff in the white chocolate chunks to pack in the ingredients so they don't shift around easily. Seal with mason jar lid. Gift to your favorite person!
  2. Baking Instructions: Preheat the oven to 350 F. In a large bowl (or bowl of a stand mixer), combine the coconut oil, one egg and the vanilla. Add the contents of the jar. Beat (or use a hand or stand mixer) until crumbly then add the second egg. The dough will come together.
  3. Arrange on an ungreased baking sheet, two inches apart. Bake for 10-12 minutes, until the cookies are golden brown and puffed up. Remove from the oven and let cool on the baking sheet for 10 minutes. Transfer the warm cookies to a cooling rack to finish cooling. Enjoy!

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