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.

The Boat Shed Kitchen