These White Chocolate Cranberry Cookies are soft, chewy, and packed with sweet white chocolate chips and tart dried cranberries.
They’re the ultimate festive treat for the holidays—or any time you crave a bakery-style cookie with a burst of flavor!
Why You’ll Love These White Chocolate Cranberry Cookies
Soft and chewy texture – bakery-style perfection
Sweet and tart balance – from white chocolate and cranberries
Easy to make – simple ingredients and no fancy equipment
Festive and colorful – perfect for Christmas or gifting
Freezer-friendly – bake ahead for holidays
Versatile – easily customize with nuts or different chocolates
What You’ll Need (Ingredient Highlights)
All-purpose flour – provides structure to the cookies
Baking soda and cornstarch – for soft, thick cookies
Salt – balances the sweetness
Unsalted butter – for a rich, buttery flavor
Brown sugar and granulated sugar – create a soft and chewy texture
Egg and egg yolk – adds moisture and richness
Vanilla extract – enhances all the flavors
Dried cranberries – tart and chewy
White chocolate chips – sweet and creamy bursts
Pro Tips Before You Start
Use room temperature butter and eggs for a smooth dough
Chill the dough if it’s too soft before baking
Do not overmix after adding the dry ingredients
Slightly underbake – cookies continue baking on the sheet
Use parchment paper for easy removal and even baking
How to Make White Chocolate Cranberry Cookies
Step 1: Preheat the oven
Preheat your oven to 350°F (177°C).
Line baking sheets with parchment paper.
Step 2: Whisk dry ingredients
In a medium bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
Step 3: Cream butter and sugars
In a large bowl, using an electric mixer, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.
Step 4: Add egg, yolk, and vanilla
Beat in the egg, egg yolk, and vanilla extract until combined.
Step 5: Mix dry ingredients into wet
Gradually add the dry ingredients to the wet ingredients and mix just until combined—do not overmix.
Step 6: Fold in cranberries and white chocolate
Using a spatula, gently fold in the dried cranberries and white chocolate chips until evenly distributed.
Step 7: Scoop and arrange
Scoop the dough into 1.5 tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.
Step 8: Bake
Bake for 9–11 minutes, or until the edges are lightly golden but the centers still look slightly underbaked.
Step 9: Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
What to Serve It With
A hot cup of coffee or tea
Holiday hot chocolate
A scoop of vanilla ice cream for a dessert sandwich
A festive charcuterie dessert board
Glass of milk for a classic pairing
Variations / Substitutions
Add chopped pecans or walnuts for a nutty crunch
Swap white chocolate for dark or milk chocolate chips
Use orange zest for a citrus twist
Substitute dried cherries for a different tart flavor
Make gluten-free with a 1:1 gluten-free flour blend
Storage & Leftovers
Room temperature: Store cookies in an airtight container for up to 5 days
Freezer (unbaked dough): Freeze cookie dough balls for up to 3 months; bake straight from frozen adding 1–2 minutes to baking time
Freezer (baked cookies): Freeze baked cookies for up to 2 months; thaw at room temperature
FAQs
Do I need to chill the dough?
Chilling isn’t necessary, but if the dough is too soft, chilling for 30 minutes helps prevent spreading.
Can I use fresh cranberries instead of dried?
No, fresh cranberries have too much moisture and will affect the cookie texture.
How do I make cookies thicker?
Chill the dough longer and use slightly heaped scoops.
Can I make these cookies ahead of time?
Yes! Freeze the dough balls or baked cookies for later.
What type of white chocolate chips should I use?
Use good-quality chips or even chopped white chocolate bars for the best flavor.
Are these cookies very sweet?
They’re perfectly balanced between sweet (white chocolate) and tart (cranberries).
Can I double the recipe?
Absolutely! It’s a great idea if you’re baking for a crowd or holiday gifts.
Final Thoughts
These White Chocolate Cranberry Cookies are the ultimate chewy, sweet-tart treat.
Easy to make and bursting with flavor, they’re perfect for holiday trays, bake sales, or just satisfying your cookie cravings anytime of year.
One bite and you’ll be hooked!
White Chocolate Cranberry Cookies
Ingredients
Method
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Cream butter and both sugars until light and fluffy.
- Add eggs and vanilla. Mix well.
- In a separate bowl, combine flour, baking soda, and salt.
- Gradually add dry ingredients to wet, mixing just until combined.
- Fold in white chocolate chips and cranberries.
- Scoop dough onto baking sheets.
- See full steps with tips & photos → https://theboatshedcafe.com/white-chocolate-cranberry-cookies/
Notes
- Don’t overbake—cookies continue cooking on the pan as they cool.
- For thicker cookies, chill the dough for 30 minutes before baking.
- Try using orange zest for a citrusy twist!
