Why You’ll Love This Recipe

White Chocolate Cranberry Cookies are a perfect balance of sweet and tart, combining creamy white chocolate chips with chewy dried cranberries in a soft, buttery cookie base. These cookies are festive, flavorful, and ideal for holidays, gift-giving, or whenever you’re craving a bakery-style treat at home.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking soda
salt
unsalted butter
brown sugar
granulated sugar
eggs
vanilla extract
dried cranberries
white chocolate chips

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Gradually stir in the dry ingredients until just combined.

Fold in the dried cranberries and white chocolate chips evenly throughout the dough.

Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10–12 minutes or until the edges are lightly golden and the centers are set.

Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 10–12 minutes
Cooling time: 10 minutes
Total time: 35–40 minutes

Variations

Add chopped nuts like macadamias or pecans for added crunch.
Use orange zest for a citrusy note that complements the cranberries.
Swap white chocolate for dark or semi-sweet chocolate chips.
Add a dash of cinnamon or nutmeg for a warm spice flavor.

storage/reheating

Store White Chocolate Cranberry Cookies in an airtight container at room temperature for up to 5 days.
To freeze, place in a single layer in a freezer-safe container for up to 2 months.
Thaw at room temperature and warm in the microwave for 5–10 seconds for a fresh-out-of-the-oven taste.

FAQs

Can I use fresh cranberries instead of dried?

Dried cranberries are preferred for their sweetness and texture, but chopped fresh cranberries can be used for a tarter flavor—just reduce the quantity slightly.

Can I chill the dough?

Yes, chilling the dough for 30 minutes can help prevent spreading and enhance the flavor.

Are these cookies too sweet?

The tartness of the cranberries balances the sweetness of the white chocolate, resulting in a well-rounded cookie.

Can I make these gluten-free?

Yes, substitute a gluten-free all-purpose flour blend for the flour.

How do I prevent overbaking?

Watch the edges—once they’re golden and the centers are just set, remove them from the oven.

Can I use margarine instead of butter?

Butter is recommended for the best texture and flavor, but margarine can be used as a substitute.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 3 days or frozen for up to 2 months.

What makes these cookies chewy?

Brown sugar and the right baking time help create a chewy texture.

Can I double the recipe?

Absolutely, this recipe scales well for larger batches.

Are these good for holiday baking?

Yes, their color and flavor make them a festive favorite for any holiday cookie platter.

Conclusion

White Chocolate Cranberry Cookies bring together tart cranberries and sweet, creamy white chocolate in a chewy, buttery cookie that’s irresistible. Perfect for gift-giving or simply indulging, these cookies are sure to become a seasonal (or year-round) favorite.