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These White Chocolate Cranberry Cookies are sweet, buttery, and loaded with creamy white chocolate morsels and chewy dried cranberries. Easy and delicious, they’re the perfect cookie for all your holiday festivities.
Originally published May 2016 – Updated November 2023
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White Chocolate Chip Cranberry Cookies
If you’re on the lookout for something new to kick off the holiday baking season you’re in for a real treat with this recipe. These irresistible cookies bring together the slight tartness of dried cranberries and the sweet, creamy goodness of white chocolate chips.
What makes this recipe even better is it’s super easy to whip up. You just combine the ingredients, scoop them onto a baking sheet, and bake to golden brown perfection. They come out with perfectly chewy centers and crispy edges every time.
Why We Love This Recipe
- Festive: Full of white chocolate chips and vibrant red cranberries they make the perfect holiday cookie.
- Easy recipe: They’re quick and easy to make in under 40 minutes from start to finish. No chill time required.
- Perfect texture: These cookies come out soft and chewy with slightly crispy edges. Delicious!
- All purpose flour
- Baking soda
- Butter, softened
- White sugar
- Light brown sugar
- Vanilla extract
- White chocolate chips
- Dried cranberries
For the full recipe, see the recipe card below.
How to Make White Chocolate Cranberry Cookies
Step 1. Heat oven to 375 degrees and line large baking sheets with parchment paper.
Step 2. Combine flour, baking soda and salt.
Step 3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, white sugar, brown sugar and vanilla.
Step 4. Next, add the eggs to the room temperature butter and sugar mixture and beat again just until creamy.
Step 5. Gradually add the flour mixture a little at a time.
Step 6. Fold in the dried cranberries and white chocolate chips.
Step 7. Drop rounded by the spoonful onto a baking sheets with parchment paper. Bake cookies at 375 for approximately 10 minutes or until golden brown.
Tip: For uniform sized cookies, you can use a small cookie scoop to help measure out the cookie dough balls.
Step 8. When they come out of the oven, let them cool on the baking sheet for about minutes. Then transfer from the baking sheet to a wire rack to cool completely to room temperature.
Step 9. Serve and enjoy! Leftovers will keep well for up to 3 days at room temperature or up to a week in the fridge.
Cranberry and White Chocolate Chips Cookie Recipe Variations
- White chocolate chunks: Instead of white chips you can use chopped white chocolate bars for a more rustic look.
- Cranberry orange: Fold some fresh orange zest into the dough, along with the white chocolate chips and dried cranberries. This flavor combination is wonderful!
- Cranberry macadamia nut: Sweet white chocolate chips and chewy cranberries go great with crunchy chopped macadamia nuts. You can also use pecans or walnuts.
- Chocolate drizzle: Add a bit of extra sweetness to the top of the cookies with a drizzle of caramel sauce or melted white chocolate.
- Milk chocolate chips: We made these cookies with white chocolate chips, but you can use regular chocolate chips if you prefer.
- Bake in batches: For best results, bake one sheet at a time. Overcrowding the oven can prevent the heat from baking the cookies evenly.
- Space them out: The cookies will spread as they bake. You’ll want to place the dough onto baking sheets a couple inches apart.
- Keep an eye on them: If you’re making these cookies for the first time, you’ll want to make sure not to overbake them. Depending on your oven, the baking time may vary. After about 7 minutes, check to see if they are golden brown and no longer doughy in the center.
- Cool before moving: The warm cookies will still be really soft. To prevent the them from crumbling, allow the cookies to cool for a few minutes on the lined baking sheet. Then, let them cool completely on a baking rack.
Yes, you can make this dough up to day or two in advance. Keep it in the fridge in an airtight container. When you’re ready to bake, place the dough balls onto the prepared baking sheets and bake according to the directions. If the dough is really cold, you will need to add an extra minute or two.
Sure. Shape the dough into individual cookie balls. Place them on a baking sheet lined with parchment paper and freeze for a couple of hours. Once frozen, transfer them to an airtight container or freezer bag.
When you’re ready to bake, simply remove the number of dough portions you need from the freezer and let them thaw in the refrigerator or at room temperature. If you bake from frozen, you’ll want to add a few extra minutes of baking.
I do not recommend it. Fresh cranberries are really tart and produce too much juice when baked. This recipe uses dried cranberries, which gives the cookies delicious little bites of chewiness with just a slight hint of tartness.
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More Holiday Dessert Recipes
- Christmas Tree Cupcakes
- Mint Chocolate Meringue Cookies
- Santa Hat Cupcakes
- Christmas Poke Cake
- Vanilla Spiced Eggnog
- Christmas Candy Cupcakes
- Holiday Party Mix
- Candy Cane Inspired Mini Cheesecakes
- Peppermint Ice Cream with White Chocolate
White Chocolate Cranberry Cookies
- Heat oven to 375 degrees and line large baking sheets with parchment paper.
- Combine flour, baking soda and salt.2 1/4 cups all purpose flour, 1 tsp baking soda, 1/2 tsp salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, white sugar, brown sugar and vanilla.1 cup butter, 3/4 cup white sugar, 3/4 cup light brown sugar, 1 tsp vanilla extract
- Next, add the eggs to the room temperature butter and sugar mixture and beat again just until creamy.2 eggs
- Gradually add the flour mixture a little at a time.
- Fold in the dried cranberries and white chocolate chips.12 oz white chocolate chips, 1 1/2 cups dried cranberries
- Drop rounded by the spoonful onto a baking sheets with parchment paper. Bake cookies at 375 for approximately 10 minutes or until golden brown.
- When they come out of the oven, let them cool on the baking sheet for about minutes. Then transfer from the baking sheet to a wire rack to cool completely to room temperature.
- Serve and enjoy!
- For uniform sized cookies, you can use a small cookie scoop to help measure out the cookie dough balls.
- Leftovers will keep well for up to 3 days at room temperature or up to a week in the fridge.