Chewy, sweet, and festively studded with tangy bursts, White Chocolate Cranberry Cookies are the kind of treat that turns any ordinary day into a special occasion. With their soft centers, crunchy edges, and the magical combination of creamy white chocolate and ruby-red cranberries, these cookies deliver the perfect balance of flavors and textures in every bite. This recipe is quick to whip up and impossible to resist—trust me, I’ve brought a batch to countless gatherings and there are never any left to take home!
Ingredients You’ll Need
One of the best things about White Chocolate Cranberry Cookies is how these simple, classic baking staples work together to create something totally crave-worthy. Every ingredient adds its own magic, bringing out the cookie’s rich, indulgent personality. Here’s why you’ll want every single one:
- Unsalted butter, softened: This gives the cookies their rich flavor and helps create that perfect, chewy texture.
- Granulated sugar: It sweetens the dough and helps crisp the edges just a bit for balance.
- Brown sugar, packed: Adds moisture and a subtle caramel note, making the centers extra soft and chewy.
- Large eggs: These bind everything together and add tenderness to the cookie crumb.
- Vanilla extract: Rounds out the flavors and adds a comforting aroma you can’t resist.
- All-purpose flour: The backbone of the cookie, providing structure while still letting everything stay soft.
- Baking soda: Helps the cookies rise for just the right amount of puffiness.
- Salt: Enhances all the other flavors so the cookies taste even better.
- White chocolate chips: Creamy, melty pockets of sweetness that pair perfectly with tart cranberries.
- Dried cranberries: These gems add a pop of color and a tart, chewy bite in every mouthful.
How to Make White Chocolate Cranberry Cookies
Step 1: Prep and Preheat
Start by getting your oven cozy and ready—preheat to 350°F (175°C). While it heats up, line two baking sheets with parchment paper for easy cleanup and perfectly golden cookie bottoms. A little prep goes a long way here and sets you up for cookie success.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is fluffy and pale. You really want these ingredients to meld—aim for about 2 to 3 minutes on medium speed. This step is the foundation for those irresistible chewy middles!
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition so everything is smooth and silky before adding the next. Pour in the vanilla extract and give it all another good mix. Your dough should be glossy and smell absolutely amazing by now.
Step 4: Mix the Dry Ingredients
Grab a separate bowl and whisk together your flour, baking soda, and salt—a quick whisk evenly distributes the baking soda and salt, which is super important for even cookies. Gradually add the dry ingredients to your wet mixture, stirring just until no streaks of flour remain. Don’t overmix or you’ll end up with tough cookies!
Step 5: Fold in the Goodies
Gently fold in the white chocolate chips and dried cranberries so they’re evenly mixed throughout the dough. Every scoop should have plenty of both—this is what gives these White Chocolate Cranberry Cookies their signature look and flavor.
Step 6: Scoop and Bake
Drop the dough onto your prepared baking sheets by rounded tablespoons, spacing each dollop about 2 inches apart so they have room to spread as they bake. Pop them in the oven for 10 to 12 minutes, or until the edges are just turning golden brown. Don’t worry if the centers look a little soft—they’ll set as they cool.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheets for about 5 minutes to firm up, then transfer them to a wire rack to cool completely. Now’s the hard part: waiting to take that first, warm-from-the-oven bite!
How to Serve White Chocolate Cranberry Cookies
Garnishes
For an extra-special touch, sprinkle your cookies with a little flaky sea salt or a dusting of powdered sugar right after baking. The salty note heightens the sweet-and-tart contrast, while a dusting of sugar gives a pretty, festive sparkle.
Side Dishes
Pair White Chocolate Cranberry Cookies with a hot mug of chai, dark roast coffee, or even a tall glass of cold milk. For a dessert platter, these cookies shine alongside shortbread, chocolate bark, or candied nuts for a stunning holiday spread.
Creative Ways to Present
Try packaging these cookies in cellophane bags tied with red ribbon for sweet edible gifts, or arrange them in a rustic basket for a cozy treat at brunch. For parties, stack them on a cake stand with a handful of extra dried cranberries and white chocolate chips scattered around for a bakery-style display.
Make Ahead and Storage
Storing Leftovers
To keep your White Chocolate Cranberry Cookies fresh, store them in an airtight container at room temperature. They’ll maintain their soft chew and bright flavors for up to one week—if they last that long!
Freezing
You can absolutely freeze these cookies. Place cooled cookies between layers of wax paper in an airtight container, or freeze just the dough in ready-to-bake balls. Either way, White Chocolate Cranberry Cookies emerge from the freezer tasting bakery-fresh every time.
Reheating
For that just-baked warmth, pop a cookie in the microwave for about 8–10 seconds. If you’re reheating a bigger batch, arrange them on a baking sheet and warm in a low oven (about 275°F) for 3–4 minutes until just soft and fragrant again.
FAQs
Can I use fresh cranberries instead of dried?
While dried cranberries provide that signature chewy texture and concentrated flavor, you can substitute chopped fresh cranberries for a tart burst, though your cookies may spread a bit more and have added moisture.
What makes White Chocolate Cranberry Cookies chewier?
Packed brown sugar and plenty of softened butter are the secret to chewy cookies. Don’t overbake—pull them from the oven as soon as the edges are golden but the centers are still soft.
Can I make these White Chocolate Cranberry Cookies gluten-free?
Absolutely! Just swap the all-purpose flour for your favorite 1:1 gluten-free baking mix. Keep an eye on texture, as gluten-free doughs can sometimes be a bit softer.
Do I need to chill the dough before baking?
It’s not essential for this recipe, but if you want thicker cookies, chill the dough for 30–60 minutes. This helps control spreading and amplifies the flavor.
What’s the best way to ensure pretty, uniform cookies?
Use a cookie scoop for evenly sized portions, and if you want bakery-style looks, press a few extra white chocolate chips and cranberries into the tops of each ball of dough right before baking.
Final Thoughts
If you adore cookies that look as beautiful as they taste, you’ll love baking (and sharing!) these White Chocolate Cranberry Cookies. They’re the perfect blend of sweet, tart, and chewy, and I hope they become a staple in your kitchen just like they are in mine. Trust me—one batch is never enough!
Print
White Chocolate Cranberry Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet white chocolate and tart cranberries with these chewy and festive White Chocolate Cranberry Cookies.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-Ins:
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat the Oven: Preheat oven to 350°F and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, then add vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Combine Wet and Dry Mixtures: Gradually add dry ingredients to wet mixture, mixing until just combined.
- Add Mix-Ins: Fold in white chocolate chips and dried cranberries.
- Bake: Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes or until edges are lightly golden.
- Cool and Serve: Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
- For a festive twist, add a pinch of cinnamon or nutmeg to the dough.
- Store cookies in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
