These bakery-style Cranberry White Chocolate Cookies are soft, chewy, and decadently delicious. Perfect for the holidays or anytime you want a festive treat—tart dried cranberries and creamy white chocolate in every bite.
These thick, chewy Cranberry White Chocolate Cookies belong on every holiday baking list. Packed with white chocolate chips and dried cranberries, they offer a lovely sweet-and-tart contrast and a soft, slightly gooey texture that feels gourmet while being easy to make.
They’re ideal for bake sales, holiday parties, edible gifts, or a cozy afternoon treat. The combination of tangy cranberries and sweet white chocolate creates a festive flavor that pairs well with other seasonal cookies.
Recipe features
- Soft, chewy cookies with a balance of sweet white chocolate and tart dried cranberries.
- Made from simple pantry staples plus white chocolate and dried cranberries for a holiday twist.
- Easy to make and great for gifting, parties, or cookie trays.
Ingredients
Butter – Use unsalted butter at room temperature for easier mixing.
Brown sugar and white sugar – Brown sugar adds chewiness and depth of flavor; white sugar adds sweetness and helps with spreading.
Flour – All-purpose flour works well. A gluten-free flour blend can be substituted if needed.
Dried cranberries – Provide a bright, tart contrast. Use the full amount called for so you get cranberries in every bite.
White chocolate chips – Use chips or chopped white chocolate for larger pockets of melt-in-your-mouth chocolate.
Instructions
Step 1: Make the wet mix. In a large bowl, cream the room-temperature butter with the brown and white sugars until light and fluffy. Add the egg and vanilla and beat until combined.
Step 2: Mix the dry ingredients. Whisk the flour, baking soda, and salt together in a separate bowl.
Step 3: Combine and add mix-ins. Add the dry ingredients to the wet mixture and mix until just combined. Fold in the dried cranberries and white chocolate chips with a spatula.
Step 4: Scoop and bake. Scoop 2–3 tablespoons of dough per cookie and roll into balls. Place on parchment-lined baking sheets about 3 inches apart. Bake at 350°F (177°C) until the edges are just starting to brown, about 12–13 minutes.
Step 5: Cool and serve. Let the cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to cool. Serve warm or at room temperature.
Tips and FAQs
- Use room-temperature butter and eggs. They blend more evenly and help create a tender, chewy cookie.
- Chilling the dough is optional. If your dough is soft or your kitchen is warm, chill for 30 minutes to help control spread.
- For prettier cookies, press extra chips and cranberries into the tops before baking.
- To make crisper cookies: Bake 1–3 minutes longer until the cookies reach a deeper golden brown.
Can you use regular chocolate chips instead?
Yes. Swap white chocolate chips for milk or dark chocolate chips if you prefer a richer chocolate flavor.
Can you make the cookie dough ahead of time?
Yes. Refrigerate the dough for up to 2 days. For longer storage, form dough into balls and freeze on a sheet until solid, then transfer to an airtight container. Bake from frozen, adding a few extra minutes of baking time.
What else can you add cranberries and white chocolate to?
This flavor pair works well in scones, muffins, loaf cakes, pancakes, granola, and many other baked goods—anywhere you want a sweet-and-tart holiday touch.
Storage
Room temperature: Store cooled cookies in an airtight container for up to 5 days.
Refrigerator: Keep in the fridge for up to 2 weeks to extend freshness.
Freezer: Freeze baked cookies in an airtight container or bag for up to 3 months.
More holiday cookies
- Chocolate Peppermint Shortbread Cookies
- Cranberry Chai Thumbprint Cookies
- Molasses Chocolate Chip Cookies
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Cranberry White Chocolate Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 1 egg, room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup dried cranberries
- 2/3 cup white chocolate chips
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- In a large bowl, cream the butter and sugars with a mixer until fluffy, about 2 minutes. Add the egg and vanilla and mix another minute.
- Whisk the flour, baking soda, and salt in a medium bowl. Add the dry ingredients to the wet and mix until combined, scraping the bowl as needed. Stir in the dried cranberries and white chocolate chips by hand.
- Scoop 2–3 tablespoons of dough and roll into balls. Place on the prepared baking sheets, leaving about 3 inches between each.
- Bake 12–13 minutes, until edges are lightly golden. Let cookies sit on the pan for 3 minutes, then transfer to a cooling rack.
- Store cooled cookies in an airtight container for up to 5 days.
Notes
*Nutrition values are estimates.
Nutrition
Calories: 183 kcal | Carbohydrates: 27 g | Protein: 2 g | Fat: 8 g | Sugar: 19 g
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