This white chocolate cranberry cookies recipe makes soft, chewy cookies packed with sweet-tart cranberries and creamy white chocolate. The tart berries cut through the sweet chocolate, so every bite tastes balanced, and the red and white flecks make the cookies look like Christmas on a plate.
I first made these for a Christmas cookie box for our neighbors, and they were the first cookies to disappear. Now I bake a double batch every December, one for the house and one for gifting, because the red cranberries and white chocolate just look like the holidays.
Quick facts: This white chocolate cranberry cookies recipe takes 15 minutes of prep, 30 minutes of chilling (optional but recommended), and 12 minutes of baking, and makes about 30 cookies.
Planning a holiday cookie box? Add my gingerbread cookies recipe and my chocolate peppermint cookies recipe next to these. Save these cookies to your Christmas Cookies board on Pinterest.
Why You Will Love This White Chocolate Cranberry Cookies Recipe
- Soft and chewy. Brown sugar keeps the centers tender for days.
- Sweet and tart. Cranberries balance the creamy white chocolate.
- Festive. The red and white pieces look beautiful in a cookie box.
- No mixer skills needed. One bowl and a wooden spoon is enough.
- Make ahead friendly. The dough chills for days and freezes well.
Ingredients for White Chocolate Cranberry Cookies
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest (optional but lovely)
- 1 cup white chocolate chips (or chopped white chocolate)
- 1 cup sweetened dried cranberries
Ingredient Notes
- White chocolate: Chips hold their shape. Chopped white chocolate bars melt into creamy pools, which some people prefer.
- Dried cranberries: Standard sweetened dried cranberries work best. If they feel very dry, soak them in hot water for 5 minutes, then drain and pat dry.
- Butter: Softened means it dents when pressed but still holds its shape. Melted butter makes flat cookies.
How to Make White Chocolate Cranberry Cookies
Step 1: Whisk the dry ingredients
Whisk the flour, baking soda, and salt together in a medium bowl.
Step 2: Cream the butter and sugars
In a large bowl, beat the butter with the brown sugar and granulated sugar for 2 to 3 minutes, until light and creamy.
Step 3: Add the eggs and vanilla
Beat in the eggs one at a time, then mix in the vanilla and orange zest, if using.
Step 4: Combine and fold
Add the dry ingredients and stir just until combined. Fold in the white chocolate and cranberries.
Step 5: Chill the dough
Cover and chill for 30 minutes. This keeps the cookies thick and stops them from spreading too much.
Step 6: Scoop and bake
Heat the oven to 350 degrees F and line two baking sheets with parchment. Scoop 2 tablespoons of dough per cookie, 2 inches apart. Bake for 11 to 13 minutes, until the edges are golden and the centers still look soft. Cool on the pan for 5 minutes, then move to a wire rack.
Why This Recipe Works
Brown sugar is the key to the chew, because its molasses holds moisture. Pulling the cookies out while the centers still look soft lets them finish baking on the hot pan, so they stay tender. And chilling the dough firms the butter, which keeps the cookies thick instead of flat.
Tips for the Best White Chocolate Cranberry Cookies
- Do not overbake. The centers should look slightly underdone.
- Chill the dough, especially if your kitchen is warm.
- Use fresh baking soda. Old baking soda makes flat cookies.
- Press a few extra chips and cranberries on top right after scooping so they look bakery perfect.
- Do not taste the raw dough. The FDA says raw flour and raw eggs can carry harmful bacteria, so bake the dough before tasting.
Variations
Orange cranberry cookies
Double the orange zest and add 1 tablespoon of orange juice for a brighter flavor.
White chocolate cranberry pecan cookies
Fold in ½ cup chopped toasted pecans for crunch.
Oatmeal version
Replace ¾ cup of the flour with old fashioned oats for a chewier, heartier cookie.
What to Serve With White Chocolate Cranberry Cookies
Serve with hot chocolate, tea, or cold milk. They look lovely on a holiday tray with my peanut butter fudge recipe and my chocolate peppermint cookies recipe. For a sweet minty treat to share with these cookies, try this peppermint bark recipe.
How to Store White Chocolate Cranberry Cookies
Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months. For fresh-baked cookies on demand, freeze scooped dough balls and bake straight from frozen, adding 2 to 3 minutes.
Final Thoughts
White chocolate and cranberry is one of those pairings that tastes like the holidays. If this white chocolate cranberry cookies recipe becomes part of your Christmas baking, I would love to hear about it in the comments.
Frequently Asked Questions
Can I use fresh or frozen cranberries?
I do not recommend it. Fresh cranberries are very tart and release moisture. Dried sweetened cranberries give the right balance.
Why did my cookies spread?
The butter was too soft, or the dough was warm. Chill the dough for 30 minutes and use a cold baking sheet.
Can I make the dough ahead?
Yes. Refrigerate for up to 3 days or freeze scooped dough for up to 3 months.
Can I use chopped white chocolate?
Yes. Chopped white chocolate bars melt into creamy pockets. Chips hold their shape better.
Why are my cookies hard?
Usually overbaked, or too much flour. Spoon and level the flour and pull them out when the centers still look soft.
How big should the cookies be?
A 2 tablespoon scoop makes about 30 cookies, about 3 inches wide. Use a smaller scoop for bite-size cookies and bake 1 to 2 minutes less.
Can I add nuts?
Yes. ½ cup of chopped pecans or macadamias works well with the white chocolate.
White Chocolate Cranberry Cookies Recipe
Ingredients
Equipment
Method
- Whisk the flour, baking soda, and salt together in a medium bowl.
- In a large bowl, beat the butter with the brown sugar and granulated sugar for 2 to 3 minutes, until light and creamy.
- Beat in the eggs one at a time, then mix in the vanilla and orange zest, if using.
- Add the dry ingredients and stir just until combined. Fold in the white chocolate and cranberries.
- Cover and chill for 30 minutes. This keeps the cookies thick and stops them from spreading too much.
- Heat the oven to 350 degrees F and line two baking sheets with parchment. Scoop 2 tablespoons of dough per cookie, 2 inches apart. Bake for 11 to 13 minutes, until the edges are golden and the centers still look soft. Cool on the pan for 5 minutes, then move to a wire rack.
Notes
- Chill the dough 30 minutes.
- Pull while the centers look soft.
- Do not eat the raw dough.
- Keeps 5 days; freeze dough balls 3 months.
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