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Cranberry White Chocolate Cookies

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close up shot of Cranberry White Chocolate Cookies with some stacked on top of each other
These cranberry white chocolate 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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Table of Contents
  1. Cranberry White Chocolate Cookies Ingredients
  2. How to Make This Cranberry White Chocolate Cookies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

It’s time to get a little festive with cranberry season, and these cranberry white chocolate cookies are the perfect way to add some 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. 

close up shot of Cranberry White Chocolate Cookies with some stacked on top of each other

Cranberry White Chocolate Cookies Ingredients

Cranberry White Chocolate Cookies raw ingredients that are labeled

You’ll need:

  • 1 cup unsalted butter, softened 
  • ¾ cup granulated sugar 
  • ¾ cup packed light brown sugar
  • 2 large eggs 
  • 2 teaspoons vanilla extract 
  • 2½ cups all-purpose flour 
  • ½ teaspoon baking soda 
  • 2 teaspoons baking powder
  • ½ teaspoon salt 
  • 1 cup dried cranberries
  • 1 cup white chocolate chips
  • ½ cup white chocolate chips, for optional drizzle
  • 1 teaspoon shortening, for optional drizzle

SUBSTITUTIONS AND ADDITIONS

NUTS: You can add up to 1 cup of your favorite nuts into these white chocolate chip cranberry cookies as well.

How to Make This Cranberry White Chocolate Cookies Recipe

STEP ONE: Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.

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 TWO: Cream together butter, white sugar, and brown sugar with a hand mixer until fluffy.

butter, sugar, and brown sugar creamed until fluffy in a cup

STEP THREE: Add in the eggs and vanilla extract and beat on high for 3 to 4 minutes, scraping down the sides of the bowl.

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.

eggs and vanilla extract mixed in a cup

STEP FOUR: Whisk together flour, salt, baking soda, and baking powder.

STEP FIVE: Add half of the dry ingredients to the butter/sugar mixture and mix just until combined. Add the remaining flour mixture and mix again briefly until combined.

STEP SIX: Add the cranberries and white chocolate chips. Mix by hand or on low speed with the mixer until spread evenly throughout the cookie dough. Do not overmix.

white chocolate chips and cranberries mixed in a cup

STEP SEVEN: Use a 1½ tablespoon cookie scoop to scoop mounds of dough onto lined baking sheets.

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).

Cranberry White Chocolate Cookies dough scooped out onto a cookie sheet

STEP EIGHT: Bake cookies for 9 to 10 minutes or until the cookie has just browned around the edges and is set in the middle.

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.

Cranberry White Chocolate Cookies baked on a cooking sheet

STEP NINE: Allow cookies to cool for 1 to 2 minutes before removing them to a wire rack. Cool completely.

STEP TEN: Combine remaining white chips and shortening in a microwave-safe bowl. Heat for 30 seconds at a time, stirring in between, until the chocolate is fully melted and smooth.

STEP ELEVEN: Transfer melted chocolate to a plastic bag or piping bag; snip a small hole in the bag and drizzle the chocolate over the cookies. Allow chocolate drizzle to set; then serve.

How To Serve

This soft and chewy white chocolate cranberry cookies recipe would be a delicious treat to add to your holiday cookie tray this festive season. Enjoy them with a cozy mug of homemade hot chocolate or homemade apple cider to drink.

Our thumbprint cookies and chocolate crinkle cookies are easy cookies that you should add to your holiday baking.

Storage

ON THE COUNTER: Store these white chocolate chip cookies in an airtight container on the countertop for 4 to 5 days.

IN THE FREEZER: Freeze these easy white chocolate cranberry cookies for up to 3 months in an airtight container or freezer bag.

close up shot of Cranberry White Chocolate Cookies stacked on top of each other and one split in half

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 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 three 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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close up shot of Cranberry White Chocolate Cookies with some stacked on top of each other

Cranberry White Chocolate Cookies

5 from 1 vote
These cranberry white chocolate 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 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 32

Ingredients
  

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • cups all-purpose flour
  • 1 cup dried cranberries
  • 1 cup white chocolate chips
  • ½ cup white chocolate chips, for optional drizzle
  • 1 teaspoon shortening, for optional drizzle

Instructions
 

  • Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
  • Cream together butter, granulated sugar, and brown sugar until fluffy.
  • Add in eggs and vanilla extract and beat on high for 3 to 4 minutes, scraping down the sides of the bowl.
  • Whisk together flour, salt, baking soda, and baking powder.
  • Add half of the dry ingredients to the butter/sugar mixture and mix in just until combined. Add the remaining dry ingredients and mix again briefly until combined.
  • Add the cranberries and white chocolate chips. Mix by hand or on low speed with the mixer until spread evenly throughout the cookie dough. Do not overmix.
  • Use a 1½ tablespoon cookie scoop to scoop mounds of dough onto lined baking sheets.
  • Bake for 9 to 10 minutes or until cookie has just browned around the edges and is set in the middle.
  • Allow cookies to cool for 1 to 2 minutes before removing to a cooling rack. Cool completely.
  • Combine remaining white chocolate chips and shortening in a microwave safe bowl. Heat for 30 seconds at a time, stirring in between, until the chocolate is fully melted and smooth.
  • Transfer the melted chocolate to a plastic bag or piping bag; snip a small hole in the bag and drizzle the chocolate over the cookies. Allow chocolate drizzle to set; then serve.

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). 
  • 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.

Nutrition

Calories: 188kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 68mg | Potassium: 75mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 197IU | Vitamin C: 0.05mg | Calcium: 37mg | Iron: 1mg
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