These White Chocolate Cranberry Cookies are the very definition of festive comfort. Imagine biting into a buttery, golden cookie that’s studded with creamy white chocolate and bursts of tart dried cranberries – it’s like a hug from the holidays, no matter the time of year! With their soft centers and just-right sweetness, these cookies are perfect for sharing with friends over coffee or gifting for any occasion. If you’re ready to bake up a batch of joy, this is the recipe you’ll want to keep in your back pocket.
Ingredients You’ll Need
Each ingredient in White Chocolate Cranberry Cookies is there for a reason, and together they create a treat that’s as nostalgic as it is crave-worthy. The combination of rich butter, sweet white chocolate, and tangy cranberries delivers amazing flavor and chewy, tender texture every time.
- Unsalted butter (3/4 cup, softened): The backbone of chewy cookies, it gives richness and the perfect texture – let it come to room temperature for effortless creaming.
- Brown sugar (3/4 cup, packed): Adds caramel notes and moisture, keeping cookies soft and irresistible.
- Granulated sugar (1/4 cup): Balances the brown sugar and helps create those delightfully crisp edges.
- Large egg (1): Binds the dough and brings everything together for a cohesive, tender crumb.
- Vanilla extract (2 teaspoons): Rounds out flavors and brings comforting warmth to every bite.
- All-purpose flour (2 cups): The all-star structure for thick, bakery-style cookies.
- Baking soda (1/2 teaspoon): Helps the cookies rise just enough for that beautiful, soft center.
- Salt (1/2 teaspoon): Accentuates all the other flavors – don’t skip it!
- White chocolate chips (1 cup): Creamy, sweet pockets of decadence – use good quality chips for melt-in-your-mouth bites.
- Dried cranberries (3/4 cup): The star addition, bringing bright tang and a lovely ruby color to each cookie.
How to Make White Chocolate Cranberry Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F. Line a baking sheet with parchment paper. This not only ensures even baking but also makes for incredibly easy cleanup and helps your White Chocolate Cranberry Cookies come off the tray perfectly golden and intact.
Step 2: Cream Together the Butter and Sugars
In a large mixing bowl, use a hand or stand mixer to cream your softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This step is key to creating that tender, pillowy cookie base, so give it a good two to three minutes.
Step 3: Add the Egg and Vanilla
Beat in the egg and vanilla extract until everything is perfectly smooth and creamy. The vanilla infuses the dough with warmth while the egg pulls all the ingredients together, setting the stage for soft, chewy cookies.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures your leavening agents and salt are evenly distributed, which makes for consistent, even baking and flavor in your White Chocolate Cranberry Cookies.
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredients to the wet mixture, mixing just until no streaks of flour remain. Avoid over-mixing; you want a soft dough that bakes up tender, not tough.
Step 6: Fold in the White Chocolate and Cranberries
Gently fold in the white chocolate chips and dried cranberries. This is your moment to make sure each scoop of dough is studded with pops of sweet and tart goodness in every bite.
Step 7: Scoop and Shape the Cookies
Scoop out tablespoon-sized rounds of dough onto your prepared baking sheet, leaving about 2 inches of space between each one for spreading. For a bakery-style flourish, press a few extra chips and cranberries on top before baking.
Step 8: Bake to Perfection
Bake the cookies for 10 to 12 minutes, or until the edges are golden and the centers still look just set. They’ll continue to firm up as they cool, giving you that ultimate soft-centered texture everyone loves in White Chocolate Cranberry Cookies.
Step 9: Cool and Enjoy
Allow the cookies to cool on the pan for five minutes before transferring to a wire rack. This helps them finish setting up and makes them easy to handle. Now they’re ready to eat, gift, or share!
How to Serve White Chocolate Cranberry Cookies
Garnishes
If you really want to make these cookies stand out, sprinkle a pinch of flaky sea salt over the tops right after baking for a sweet-and-salty pairing. You can also dust with a little powdered sugar if you’re feeling festive – it’s a simple, elegant touch that makes them look fresh from a bakery case.
Side Dishes
White Chocolate Cranberry Cookies are absolutely dreamy with a hot mug of tea or coffee, especially something with warm spices like chai. For a decadent dessert tray, pair them with chocolate truffles or fresh fruit. They’re also a stellar addition to a holiday cookie platter alongside gingerbread, snickerdoodles, or peppermint bark.
Creative Ways to Present
Slide a few cookies into clear cellophane bags and tie with twine for a sweet homemade gift, or stack them in a pretty tin lined with parchment for a holiday surprise. You can even crumble them over ice cream for an easy sundae, or sandwich vanilla ice cream between two cookies for the ultimate festive ice cream sandwich. The options with White Chocolate Cranberry Cookies are as delightful as they are delicious!
Make Ahead and Storage
Storing Leftovers
Keep any extra cookies in an airtight container at room temperature. They’ll stay soft and fresh for up to five days, thanks to that brown sugar and butter combo. To keep them super chewy, you can tuck a slice of bread into the container – the cookies absorb the moisture and stay bakery-soft day after day.
Freezing
White Chocolate Cranberry Cookies freeze beautifully! Let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer-safe bag. They’ll keep for up to three months. For ultimate freshness, try freezing the unbaked dough balls and bake off cookies as you crave them – just add a minute or two to the baking time.
Reheating
If you’d like to bring your cookies back to that just-baked warmth, pop them in a 300°F oven for 2 to 3 minutes, or microwave individually for about 10 seconds. This revives the white chocolate chips and makes every bite taste freshly made.
FAQs
Can I use fresh cranberries in White Chocolate Cranberry Cookies?
Dried cranberries are recommended as they offer concentrated sweetness and don’t add extra moisture, but if you want to try fresh, chop them small and pat them dry first. The cookies may bake up extra soft, so keep an eye during baking!
What kind of white chocolate chips are best?
Choose high-quality white chocolate chips for the richest flavor and creamiest texture. Some brands melt better than others, so if you like gooey pools of chocolate, splurge on premium chips or even hand-chopped white chocolate bars.
Can I make these cookies gluten-free?
Absolutely! Swap in a good 1:1 gluten-free flour blend for the all-purpose flour. The result will still have that iconic White Chocolate Cranberry Cookie flavor and texture everyone loves.
Do I need to chill the dough?
Chilling isn’t required, but if you prefer especially thick cookies with extra deep flavor, you can chill the dough for 30 minutes to an hour before baking. This is a great tip if your kitchen is warm or you want a bakery-style lift.
How do I keep the cookies soft for days?
Store them in an airtight container and try the slice-of-bread trick if you want maximum softness. Also, avoid overbaking – take the cookies out when the centers look just set, and they’ll stay beautifully chewy.
Final Thoughts
These White Chocolate Cranberry Cookies are one of those rare, crowd-pleasing recipes you’ll turn to again and again. Whether you’re baking for a special holiday, a lunchbox treat, or just a Tuesday pick-me-up, they bring a burst of flavor and a whole lot of joy. Don’t just take my word for it – gather your ingredients, heat up your oven, and see for yourself why these are bound to become your newest favorite cookie.
Print
White Chocolate Cranberry Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of white chocolate sweetness and tart cranberries with these delightful soft-baked cookies. Ideal for holiday gatherings or a cozy night in, these White Chocolate Cranberry Cookies are sure to be a hit.
Ingredients
Cookie Dough:
- 3/4 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins:
- 1 cup white chocolate chips
- 3/4 cup dried cranberries
Instructions
- Preheat oven and prepare baking sheet: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until combined.
- Finish the dough: Fold in white chocolate chips and dried cranberries.
- Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Bake for 10–12 minutes or until the edges are lightly golden and centers are just set.
- Cool and enjoy: Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a bakery-style touch, press a few extra chips and cranberries into the tops of the cookies before baking.
- Cookies stay soft for days when stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
