If there’s one cookie that instantly feels like the holidays, it’s these White Chocolate Cranberry Cookies.
They’re perfectly chewy with crisp edges, filled with creamy white chocolate chips and tart dried cranberries.
Every bite is balanced—sweet, tangy, buttery—and they bake up beautifully every time.
Whether you’re baking for a cookie swap, gifting to friends, or simply craving a cozy treat, these cookies bring the magic.
Why You’ll Love This Recipe
Soft and chewy center with slightly crisp edges
Sweet white chocolate + tart cranberries = perfect flavor balance
No chilling required—ready to bake in 15 minutes
Festive enough for holidays, simple enough for any day
Easy to double for big batches
What You’ll Need (Ingredient Highlights)
Unsalted butter – for that rich, classic cookie base
Brown & white sugar – for flavor depth and chewy texture
Eggs + vanilla extract – for structure and aroma
All-purpose flour – the dry foundation
Salt – enhances all flavors
White chocolate chips – creamy and sweet
Dried cranberries – chewy and tart to balance the sweetness
Pro Tips Before You Start
Use room temperature butter for better creaming
Don’t overmix after adding flour—this keeps cookies soft
Measure flour correctly using the spoon and level method
Line baking sheet with parchment paper for easy cleanup
Add a few extra chips & cranberries on top before baking for a bakery look
How to Make White Chocolate Cranberry Cookies
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper or silicone mats.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter with brown and white sugars until light and fluffy—about 2–3 minutes.
Step 3: Add Eggs and Vanilla
Mix in the eggs one at a time, beating well after each addition.
Add the vanilla and mix to combine.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add to the wet ingredients, mixing just until combined.
Step 5: Fold in Mix-ins
Stir in the white chocolate chips and dried cranberries by hand using a spatula or wooden spoon.
Step 6: Scoop and Bake
Scoop dough using a medium cookie scoop and place 2 inches apart on baking sheets.
Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked.
Step 7: Cool and Enjoy
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
Enjoy warm or store once cooled.
What to Serve It With
A mug of hot cocoa or spiced chai
Crushed peppermint ice cream
As part of a holiday cookie box
Alongside fresh berries and whipped cream
With a cozy holiday movie night
Variations / Substitutions
Swap white chocolate chips with dark or milk chocolate
Add orange zest for a citrus twist
Mix in chopped nuts like pecans or macadamia
Use coconut flakes for a tropical spin
Make cookie bars by pressing into a baking pan and slicing
Storage & Leftovers
Store cookies in an airtight container at room temp for 4–5 days
Add a slice of bread in the container to keep cookies soft
Freeze baked cookies for up to 2 months
Freeze cookie dough balls for fresh-baked cookies on demand
Reheat briefly in microwave for soft, warm texture
FAQs
Can I use fresh cranberries instead of dried?
Dried cranberries are preferred for texture and sweetness.
Fresh ones can be too tart and release water.
Can I chill the dough?
Yes! Chill for 30–60 minutes for thicker cookies, but it’s not required.
Why did my cookies spread too much?
Butter may have been too warm.
Try chilling the dough or adding 1 extra tablespoon flour.
Can I use salted butter?
Yes, but reduce added salt in the recipe by half.
Can I make these gluten-free?
Use a 1:1 gluten-free flour substitute.
Texture may vary slightly, but still delicious.
How can I make the cookies more festive?
Top with extra chips/cranberries before baking, or drizzle with melted white chocolate after cooling.
Final Thoughts
These White Chocolate Cranberry Cookies are a delightful blend of texture and flavor—sweet, tangy, soft, and buttery.
They feel indulgent but bake up easily with pantry staples.
Whether you’re new to baking or a seasoned cookie pro, this recipe is bound to become a favorite.
Bake a batch, share with loved ones, or save a few just for yourself. You deserve it.
Full Recipe Card (Ingredients + Instructions)
Ingredients
1 cup (2 sticks) unsalted butter, softened
¾ cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2¾ cups all-purpose flour
½ tsp salt
1½ cups white chocolate chips
1 cup dried cranberries
Instructions
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.
Bake 10–12 mins, until edges are set.
Cool 5 mins on pan, then transfer to wire rack.
