These White Chocolate Cranberry Cookies are a delightful blend of tart dried cranberries and sweet, creamy white chocolate chips, all wrapped in a soft and chewy cookie base.
Perfect for the holidays or any time you’re craving a sweet treat with a little zing!
Why You’ll Love These Cookies
Festive Flavor Combo – Cranberry and white chocolate are made for each other
Soft and Chewy Texture – Bakery-style cookies at home
One-Bowl Recipe – Easy and quick to make
Perfect for Gifting or Sharing – Great for cookie swaps and holiday platters
Freezer-Friendly – Make ahead and bake when needed
What You’ll Need (Ingredient Highlights)
Unsalted Butter – Softened for easy creaming
Brown & Granulated Sugar – Adds depth and sweetness
Eggs – Provide moisture and structure
Vanilla Extract – Enhances overall flavor
All-Purpose Flour – Forms the cookie base
Salt – For lift and balance
White Chocolate Chips – Sweet and creamy
Dried Cranberries – Tart and chewy contrast
Pro Tips Before You Start
Use Room Temperature Butter – For easy mixing
Don’t Overbake – Cookies should look slightly underdone in the center
Chill the Dough – Helps prevent spreading and enhances flavor
Use Parchment Paper – For easy cookie removal
Mix Chips & Cranberries Evenly – Every bite should have both!
How to Make White Chocolate Cranberry Cookies
Step 1: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add in the eggs and vanilla extract and mix well.
Step 2: Add the Dry Ingredients
Whisk together the flour, baking soda, and salt.
Gradually add to the wet ingredients, mixing until just combined.
Step 3: Fold in the Mix-ins
Gently fold in the white chocolate chips and dried cranberries until evenly distributed throughout the dough.
Step 4: Chill the Dough
Cover the dough and refrigerate for 30 minutes to 1 hour.
Preheat oven to 350°F while the dough chills.
Step 5: Scoop and Bake
Scoop dough onto parchment-lined baking sheets, spacing 2 inches apart.
Bake for 9–11 minutes until edges are set and centers look slightly underbaked.
Step 6: Cool and Enjoy
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
What to Serve It With
A tall glass of cold milk
Hot cocoa or coffee
Vanilla ice cream
As part of a holiday cookie tray
Wrapped in a cookie gift box
Variations / Substitutions
Add Nuts – Chopped macadamia or pecans for crunch
Use Chocolate Chunks – Instead of chips for gooier pockets
Swap Cranberries – Try dried cherries or blueberries
Add Orange Zest – For a citrusy twist
Make it Gluten-Free – Use a 1:1 gluten-free flour blend
Storage & Leftovers
Room Temp: Store in an airtight container for up to 5 days
Freezer (Baked): Freeze cookies in a sealed bag up to 2 months
Freezer (Dough): Freeze cookie dough balls and bake straight from frozen
FAQs
Can I make the dough ahead of time?
Yes! Chill for up to 2 days or freeze for longer storage.
Can I use fresh cranberries?
No – they’re too wet for this recipe. Use dried cranberries.
Do I need to chill the dough?
Chilling improves texture and prevents overspreading.
How do I make perfectly round cookies?
Roll dough into balls or use a cookie scoop. Reshape gently after baking if needed.
Can I double the recipe?
Absolutely – great for parties or gifting.
Final Thoughts
White Chocolate Cranberry Cookies strike the perfect balance of sweet, tart, and chewy.
Whether you’re baking for the holidays or simply indulging a cookie craving, these festive treats are sure to impress.
