White Chocolate Cranberry Cookies

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40 minutes

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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

A stack of white chocolate cranberry cookies on a plate.
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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.

Need other cookies to add to your cookie tray? Try these Christmas Sugar Cookies or these White Chocolate Peppermint Cookies. Can’t get enough white chocolate? You’ll love this White Chocolate Bread Pudding!

A stack of white chocolate cranberry cookies on a white plate.

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!

Ingredients

A list of ingredients for a white chocolate cranberry cookie.
  • All purpose flour
  • Baking soda
  • Salt
  • Butter, softened
  • White sugar
  • Light brown sugar
  • Vanilla extract
  • Eggs
  • 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.

Ingredients for white chocolate cranberry cookies on a marble table.
A mixing bowl with eggs, sugar and flour

Step 4. Next, add the eggs to the butter and sugar mixture and beat again just until creamy.

Step 5. Gradually add the flour mixture a little at a time.

A mixing bowl with ingredients for cookies
The ingredients for white chocolate cranberry cookies in a bowl on a white table.

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.

Cranberry cookie dough ingredients in a mixing bowl.
Cranberry cookies on a baking sheet.

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.

Cranberry chocolate chip cookies on a baking sheet.
Cranberry chocolate chip cookies on a cooling rack.

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 white chocolate chip cookies on a cooling rack.
  • 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.
Cranberry white chocolate cookies on a plate.

Top Tips

  • 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.
White chocolate cranberry cookies on a plate.

Recipe FAQs

Can I make the cookie dough in advance?

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.

Can I freeze the dough?

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.

Can I use fresh cranberries?

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.

A stack of white chocolate cranberry cookies on a plate.

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A stack of white chocolate cranberry cookies on a plate.
5 from 9 votes

White Chocolate Cranberry Cookies


Course Desserts & Sweets
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Sweet, buttery and loaded with white chocolate morsels, these delicious White Chocolate Cranberry Cookies are the perfect cookie for all your holiday festivities.

Ingredients
 

  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter softened
  • 3/4 cup white sugar
  • 3/4 cup light brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 12 oz white chocolate chips
  • 1 1/2 cups dried cranberries

Instructions

  • 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 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!

Notes

  • 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.

Nutrition

Serving: 1g | Calories: 133kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 88mg | Potassium: 37mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 130IU | Vitamin C: 0.04mg | Calcium: 20mg | Iron: 0.4mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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5 from 9 votes (6 ratings without comment)

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24 Comments

    1. Thanks so much! They turned out even better than I thought (and disappeared fast)!

    1. That’s an excellent idea…that might just be my next recipe 🙂

  1. These look ridiculously amazing – you’re a genius!

    1. Thanks…they were really delish!!!

  2. This looks sooooo yummy!! It’s so difficult to eat healthy when there are so many good dessert recipes!!

    1. I know…I used to be such a healthy eater before I started blogging about food LOL! The desserts are just so much fun to make!

    1. Thanks! I think you’ll really love them…they were sooo good!

    1. Thanks Faith…they really were 🙂

  3. Kelly @RaisingSamuels says:

    5 stars
    Yum! What a great combination for a cookie! Thanks for sharing with #SocialButterflySunday, Lisa! Hope to see you link up again this week 🙂

  4. Cranberries sound like a delicious addition to a cookie! Thanks for sharing at the Blogger’s Pit Stop.

    1. Thanks! I’ve never used them in cookies before but they turned out so good (a little too good since I ate way too many)! Thanks so much for hosting a great party! xoxo

    1. Thanks so much! I hope you enjoy them 🙂

  5. 5 stars
    Hi Lisa, your cookies look so good that we are going to feature them on Friday, from the Pit Stop Crew features. Congratulations. I wish the feature came with cookie samples.

    1. Thank you so much! I’ll send you some next time 🙂

  6. These cookies look awesome. Love chocolate and cranberries together. Can’t wait to try these.
    Bev

  7. 5 stars
    I love white chocolate and cranberry, so I know I would love these! I can’t wait to try them!

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