If you’re looking for a cookie that’s both festive and bursting with flavor, this White Chocolate Cranberry Cookies Recipe is going to become your new favorite. I absolutely love how these cookies balance the sweet creaminess of white chocolate with the tart zing of dried cranberries — it’s like a little holiday party in every bite! Whether you’re baking for a crowd or just treating yourself, stick around because I’m about to share some tips that’ll make your batch perfect every time.
Why You’ll Love This Recipe
- Perfect Sweet and Tart Combo: The white chocolate melts into rich pockets of sweetness, perfectly balanced by chewy dried cranberries.
- Simple Ingredients: You probably already have everything you need in your pantry — no fancy shopping required!
- Soft and Chewy Texture: These cookies stay tender and moist, not too dry or cakey, which makes them seriously addictive.
- Quick and Easy to Make: You can whip up a batch in about 20 minutes, perfect for last-minute treats.
Ingredients You’ll Need
Each ingredient in this White Chocolate Cranberry Cookies Recipe plays a key role in the flavor and texture — I always love using real butter for richness and the right mix of sugars to get those golden edges and soft centers.
- Flour: All-purpose flour works best here to give your cookies structure without making them tough.
- Baking soda and baking powder: The combo helps cookies rise just right — don’t skip either for that perfect lift.
- Salt: A small pinch really enhances the sweetness and rounds out flavors.
- Butter: Using softened butter (not melted!) helps achieve that tender, chewy texture we all crave.
- Granulated sugar: Adds sweetness and helps with spreading.
- Light brown sugar: Adds moisture and a lovely caramel note — don’t substitute dark brown sugar unless you want a deeper flavor.
- Eggs: Bind everything together and add richness.
- Vanilla extract: A splash elevates the cookie’s flavor beautifully.
- White chocolate chips: The star sweet ingredient melting into every bite.
- Dried cranberries: Tart and chewy, they provide the perfect contrast to the sweetness of the chocolate.
Variations
I love making this White Chocolate Cranberry Cookies Recipe my own by swapping a few ingredients depending on the season or what I have on hand. You’ll find it easy to tweak! It’s always fun to customize, so don’t hesitate to experiment a little.
- White Chocolate & Macadamia Nuts: I once added chopped macadamia nuts and they brought an amazing crunch and mild buttery flavor that elevated these cookies.
- Orange Zest Cranberry Cookies: Adding a teaspoon of fresh orange zest is a game-changer — it brightens up the cookie and pairs beautifully with cranberries.
- Vegan Version: Substitute vegan butter and use flax eggs to make the recipe plant-based — it still turns out soft and flavorful!
- Gluten-Free: Swap the flour for a gluten-free blend; just make sure it includes xanthan gum to keep the texture spot on.
How to Make White Chocolate Cranberry Cookies Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together your flour, baking soda, baking powder, and salt in a medium bowl. I like this step because it ensures the leavening agents are evenly distributed, so your cookies rise nicely without any bitter pockets.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. I use my stand mixer for this, but a hand mixer works just fine. This step takes about 3-5 minutes and really makes a difference in the final texture.
Step 3: Add Eggs and Vanilla
Next, beat in the eggs one at a time, followed by the vanilla extract. Mixing well here helps incorporate air for a lighter cookie and prevents any eggy pockets.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture and stir until just combined. Resist the urge to overmix — you want everything incorporated, but too much mixing can make your cookies tough.
Step 5: Fold in White Chocolate Chips and Cranberries
Gently fold in the white chocolate chips and dried cranberries. I like to use a big spatula for this part so the chips and cranberries don’t get crushed, keeping those lovely bits intact.
Step 6: Scoop and Bake
Using a large cookie scoop (I swear by my ice cream scoop for this), drop cookie dough mounds onto a baking sheet lined with parchment paper. Make sure to space them 2-3 inches apart — they’ll spread a bit but shouldn’t run into each other. Bake at 375°F (190°C) for about 9-11 minutes, until the edges just start to brown.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This resting time is key because the cookies finish baking on the hot pan and firm up perfectly. Trust me, it’s worth the wait!
Pro Tips for Making White Chocolate Cranberry Cookies Recipe
- Use Room Temperature Ingredients: I learned that softened (not melted) butter makes the dough easier to cream and helps achieve that perfect chewy texture.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined to avoid dense cookies.
- Chill the Dough (Optional): If you have time, chilling the dough for 30 minutes tightens the dough, yielding taller cookies that spread less.
- Watch the Baking Time Closely: Pull them out when the edges are golden but centers look slightly underbaked for soft, chewy cookies.
How to Serve White Chocolate Cranberry Cookies Recipe
Garnishes
I like to dust the cookies lightly with powdered sugar when serving for a touch of festive sparkle — it makes the white chocolate and cranberries pop visually and adds a hint of extra sweetness that’s just delightful.
Side Dishes
These cookies pair wonderfully with a hot cup of spiced tea or a rich latte — I’ve also served them alongside bowls of fresh fruit or a cheese platter for holiday gatherings, which balances the sweetness nicely.
Creative Ways to Present
For a festive party, I like arranging these cookies on a wooden board with sprigs of rosemary and fresh cranberries sprinkled around. You can even stack them tied with a red ribbon for a charming gift that’s as pretty as it is tasty!
Make Ahead and Storage
Storing Leftovers
After baking, I store leftover cookies in an airtight container at room temperature. They stay soft for up to a week, though I have to warn you—they rarely last that long in my kitchen!
Freezing
If I want to save some for later, I freeze the unbaked cookie dough balls on a tray, then transfer them to a freezer bag. This way, I can bake fresh cookies anytime I want—super convenient and they turn out just as delicious.
Reheating
Reheating these cookies is best done in a warm oven (about 300°F) for 5 minutes to refresh their softness and melt the white chocolate slightly. Avoid microwaving as it can make the texture rubbery.
FAQs
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Can I use milk chocolate instead of white chocolate in this recipe?
Absolutely, you can swap white chocolate chips for milk chocolate chips if you prefer a more classic chocolate flavor. Just keep in mind the cookies will be sweeter and less creamy than with white chocolate, but still delicious!
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Do I need to soak the dried cranberries before adding them to the cookies?
It’s not necessary to soak dried cranberries for this recipe. Adding them as is keeps their chewy texture and tart bite intact. If you prefer plumper cranberries, you can soak them briefly in warm water or orange juice, but be sure to drain well to avoid excess moisture.
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How do I prevent the cookies from spreading too much?
Great question! Make sure not to use melted butter—softened butter is key. Also, chilling the dough before baking helps the cookies hold their shape. Lastly, space your dough balls well on the cookie sheet to give them room to spread without merging.
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Can I make these cookies gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. The texture may be slightly different, but they still turn out soft and flavorful.
Final Thoughts
This White Chocolate Cranberry Cookies Recipe has become a staple in my kitchen, especially around the holidays. I love sharing these with friends and family because they’re not only easy to make but always impress with their balance of flavors and textures. If you’re looking for a cookie that feels special but doesn’t require hours of baking, this one’s for you — seriously, give it a try and watch it become a favorite in your household too!
Print
White Chocolate Cranberry Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These White Chocolate Cranberry Cookies offer a perfect balance of sweet and tart flavors with soft, chewy texture. Packed with creamy white chocolate chips and tangy dried cranberries, these easy-to-make cookies are ideal for holiday treats or any time you crave a delightful baked good. Ready in under 30 minutes, they’re sure to become a favorite.
Ingredients
Dry Ingredients
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup butter (softened)
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 ½ cups white chocolate chips
- ⅔ cup dried cranberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and very lightly grease a baking sheet or line it with parchment paper or a baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl, cream the softened butter with the granulated sugar and light brown sugar until the mixture is light and fluffy, creating a smooth base for the cookie dough.
- Add Eggs and Vanilla: Mix the eggs and vanilla extract into the creamed butter and sugars, blending until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture and stir until just combined to avoid overworking the dough.
- Fold in Add-ins: Gently stir in the white chocolate chips and dried cranberries to evenly distribute them throughout the dough.
- Scoop Dough: Use a large cookie scoop or an ice cream scoop to portion out the cookie dough into mounds. Place them on the prepared baking sheet, spacing them at least 2-3 inches apart to allow for spreading.
- Bake: Bake the cookies for 9-11 minutes, or until the edges begin to brown slightly, indicating they are perfectly baked and still soft inside.
- Cool: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
- Repeat and Store: Repeat the scooping and baking process with the remaining dough. Store cooled cookies in an airtight container for up to one week for best freshness.
Notes
- These cookies combine the tartness of dried cranberries with the sweetness of white chocolate, perfect for festive occasions.
- Using a cookie scoop helps ensure uniform size and even baking.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- Cookies can be stored at room temperature in an airtight container for up to one week.
- For a softer cookie, slightly reduce baking time; for crisper cookies, bake a minute or two longer.
Nutrition
- Serving Size: 1 cookie
- Calories: 207 kcal
- Sugar: 27 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 17 mg
