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White Chocolate Cranberry Cookies
These white chocolate cranberry cookies are the perfect mix of tart and sweet, with a chewy texture and white chocolate that adds a lovely richness to these flavorful cookies.
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It’s time to get a little festive with cranberry season, and these white chocolate cranberry cookies are the perfect way to add a bit of cranberry love to your life. They’re soft, fluffy, and loaded with sweet cranberry and white chocolate flavors, and you won’t be able to stop at just one.
White Chocolate Cranberry Cookies Ingredients
Pantry staples come together to make the batter for these deliciously soft cookies.
Combining tangy cranberries and sweet white chocolate, plus a hint of vanilla extract, creates the perfect balance of flavors.
To make this delightful recipe, you’ll need the following ingredients:
- 2¼ cups of all-purpose flour, spooned & leveled
- 1 tablespoon of cornstarch
- 1 teaspoon of baking soda
- ¾ teaspoon of salt
- ¾ cup of unsalted butter, softened to room temperature
- 1 cup of light brown sugar
- ½ cup of granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1½ teaspoons of vanilla extract
- ¾ cup of dried sweetened cranberries
- ¾ cup of white chocolate chips
Substitutions And Additions
NUTS: You can add up to 1 cup of your favorite nuts to these white chocolate chip cranberry cookies as well.
WHITE CHOCOLATE CHIPS: If you’re not a fan of white chocolate, feel free to swap them out for dark chocolate, semi-sweet chocolate, or even milk chocolate chips.
Each option will impart a different level of sweetness and depth to your cookies, catering to your chocolate preference.
DRIED CRANBERRIES: While dried cranberries provide a tart contrast to white chocolate, you can experiment with other dried fruits like raisins, cherries, or blueberries.
These substitutions will introduce unique fruity notes and slightly different textures to your cookies.
Do not use fresh cranberries in this recipe. They are not a good substitute for dried sweetened cranberries.
VANILLA EXTRACT: While vanilla extract enhances the overall flavor, you can add a twist by using almond extract or orange extract instead.
These alternatives will infuse your cookies with distinct aromatic notes, creating a delightful variation.
ADD-INS: You can reduce the amount of cranberries and white chocolate chips to half a cup each and add an additional half cup of chopped macadamia nuts for some added texture. Do not exceed 1½ cups of add-ins to the cookie dough.
How To Make Cranberry White Chocolate Cookies
Making cranberry white chocolate cookies is a simple yet delicious recipe that anyone can easily make.
All you’ll need are basic ingredients that are probably already at home.
Once the batter is made, all you need to do is scoop balls of cookie dough onto a tray, pop them in the oven, and bake.
Here are the steps to make this tasty treat:
STEP ONE: In a medium bowl, combine together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
STEP TWO: Cream together the unsalted butter, light brown sugar, and granulated sugar for one to two minutes or until fully combined and smooth.
You can do this in the bowl of a stand mixer fitted with a paddle attachment on medium speed.
STEP THREE: Add the egg, egg yolk, and vanilla extract to the butter mixture. Mix together just until the eggs are fully incorporated, and the mixture is fluffy.
PRO TIP:
Follow the instructions precisely for creaming the butter, sugar, and eggs together. A longer cream time will help the cookie hold its shape when baking.
STEP FOUR: Add half the flour mixture to the mixing bowl and mix on low speed just until incorporated.
Add the remaining flour mixture and mix again until fully incorporated.
You may need to scrape down the sides of the bowl and paddle attachment in between flour additions to ensure that all the batter is evenly mixed.
STEP FIVE: Add the dried sweetened cranberries and white chocolate chips to the cookie dough and mix on low speed just until evenly distributed.
STEP SIX: Chill the cranberry white chocolate cookies for one hour.
STEP SEVEN: Preheat oven to 350°F. Line a large baking sheet with parchment paper.
OUR RECIPE DEVELOPER SAYS
Cookies will cook and spread differently depending on the surface they cook on. For best results, use parchment paper as instructed.
STEP EIGHT: Using a 1½-tablespoon cookie scoop, scoop a dough ball and roll it lightly in the palm of your hand to form a uniform ball.
PRO TIP:
I wanted cookies that were a bit larger, so I used a heaping 1½ tablespoon cookie scoop (about 2 tablespoons of dough per cookie).
Repeat until all the cookie dough balls are formed.
STEP NINE: Place cookie dough balls onto the baking sheet, about two inches apart.
PRO TIP:
You can add a couple of extra dried cranberries and white chocolate chips to the tops of each cookie dough ball before baking if you want a little bit more to show once your cookies are baked.
If you do not want to take this extra step, you can just make sure that the side of the cookie dough ball with the most chips and cranberries is the side you face up on the baking sheet.
Bake on the center rack of the oven for 13-14 minutes or until just barely golden and the center is set.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended bake time.
Do not overbake. You will need to bake your cookies in batches. Depending on the size of your baking sheet, you can bake 9-12 cookies at a time.
PRO TIP:
While each batch of cookies is baking, you can store the remaining cookie dough balls in the refrigerator to keep them cold until ready to bake.
STEP TEN: Allow the cookies to cool on the baking sheet for ten minutes before transferring them to a wire rack to cool completely.
How To Serve
Once the cookies are cooled and the drizzle set, they would be ideal with a cold glass of milk, a cozy mug of homemade hot chocolate or pumpkin spice latte.
Or, for an extra flavor pop, consider pairing the cookies with a glass of hot apple cider.
This soft and chewy white chocolate cranberry cookies recipe would also be a delicious treat to add to your holiday cookie tray this festive season.
Our thumbprint cookies and chocolate crinkle cookies are easy cookies that you should also add to your holiday baking.
MORE COOKIE RECIPES
Storage
Whether you plan to make them ahead of time, have leftovers, or want to freeze some for later, we’ve got you covered.
MAKE AHEAD: If you want to prepare these cookies in advance or simply save some for later, you can easily make the cookie dough ahead of time.
After mixing the dough, roll it into a log shape using plastic wrap, parchment paper, or a silicone baking mat.
Seal it tightly and refrigerate for up to two to three days, or freeze it for up to two to three months.
When you’re ready to bake, simply slice the dough into rounds and bake as directed, adding a minute or two to the baking time if needed.
ON THE COUNTER: Store these white chocolate chip cookies in an airtight container on the countertop for three to four days.
IN THE FREEZER: For longer storage, you can freeze the baked cookies or the raw cookie dough balls in an airtight container for up to two months.
You will need to thaw the frozen baked cookies in the refrigerator before serving.
You can bake the raw cookie dough balls from frozen.
You will need to add an additional one to three minutes to the baking time, but I suggest keeping an eye on the cookies as they bake so as not over to bake them.
Why We Love This Recipe
IRRESISTIBLE FLAVOR COMBO: These cookies combine the sweet creaminess of white chocolate with the tartness of dried cranberries, creating a perfect balance of flavors that’s both indulgent and refreshing.
SOFT AND CHEWY TEXTURE: The recipe results in soft, chewy cookies with slightly crisp edges. Their melt-in-your-mouth consistency makes them incredibly satisfying to bite into.
EASY TO BAKE: With clear step-by-step instructions and simple ingredients, this recipe is accessible to bakers of all levels, from beginners to experienced cooks.
I am not sure if there is anything better in the world than a warm, freshly baked cookie. Especially when that cookie is stuffed full of delicious ingredients like cranberries and white chocolate. This holiday season, don’t forget to give these white chocolate cranberry cookies a try.
Frequently Asked Questions
Can I freeze these cookies?
This delicious cookie recipe freezes well and will keep in the freezer for up to two months.
Can I use dark chocolate or milk chocolate chips in these cranberry white chocolate chip cookies?
This classic cookie would be tasty no matter what type of chocolate you use.
Can I add chopped pecans or walnuts to these white chocolate and cranberry cookies?
This easy recipe would be delicious with chopped nuts added along with the white chocolate chips.
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- Creamsicle Cookies
- Twix Cookies
- Blueberry Cookies
- Cranberry Pecan Oatmeal Cookies
- Chocolate Chip Shortbread Cookies
White Chocolate Cranberry Cookies
These white chocolate cranberry cookies are the perfect mix of tart and sweet, with a chewy texture and white chocolate that adds a lovely richness to these flavorful cookies.
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 1 hour 24 minutes
Servings 26
Ingredients
- 2¼ cups all-purpose flour, spooned & leveled
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup unsalted butter, softened to room temperature
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1½ teaspoons vanilla extract
- ¾ cup dried sweetened cranberries
- ¾ cup white chocolate chips
Instructions
- In a medium bowl, combine together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together, on medium speed, the unsalted butter, light brown sugar, and granulated sugar for 1-2 minutes or until fully combined and smooth.
- Add the egg, egg yolk, and vanilla extract to the butter mixture. Mix together just until the eggs are fully incorporated, and the mixture is fluffy.
- Add half the flour mixture to the mixing bowl and mix on low speed just until incorporated. Add the remaining flour mixture and mix again until fully incorporated. You may need to scrape down the sides of the bowl, and paddle attachment, in between flour additions to ensure that all the batter is evenly mixed.
- Add the dried sweetened cranberries and white chocolate chips to the cookie dough and mix on low speed just until evenly distributed.
- Chill the cranberry white chocolate cookies for 1 hour.
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Using a 1½-tablespoon cookie scoop, scoop a dough ball and roll it lightly in the palm of your hand to form a uniform ball. Repeat until all the cookie dough balls are formed.
- Place cookie dough balls onto the baking sheet, about 2 inches apart, and bake on the center rack of the oven for 13-14 minutes or until just barely golden and the center is set. Do not overbake. You will need to bake your cookies in batches. Depending on the size of your baking sheet, you can bake 9-12 cookies at a time.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Cookies will cook and spread differently depending on the surface they cook on. For best results, use parchment paper as instructed.
- Follow the instructions precisely for creaming the butter, sugar, and eggs together. A longer cream time will help the cookie hold its shape when baking.
- I wanted cookies that were a bit larger, so I used a heaping 1½ tablespoon cookie scoop (about 2 tablespoons of dough per cookie).
- While each batch of cookies is baking, you can store the remaining cookie dough balls in the refrigerator to keep them cold until ready to bake.
- You can add a couple of extra dried cranberries and white chocolate chips to the tops of each cookie dough ball before baking if you want a little bit more of the add-ins to show once your cookies are baked. If you do not want to take this extra step, you can just make sure that the side of the cookie dough ball with the most chips and cranberries is the side you face up on the baking sheet.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended bake time.
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Comments
Christina says
Can you use fresh cranberries, instead of dried ? I have a bunch of fresh cranberries on hand.
Maureen says
I just made these recently and they were perfection. Love the combination of cranberries and white chocolate.