Name: White Chocolate Cranberry Cookies Recipe
Prep time: 45 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
Ingredients: 2.5 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; ½ teaspoon cinnamon; 1 cup salted butter - at room temperature; ¾ cup dark brown sugar - packed; ½ cup white granulated sugar; 3 teaspoon vanilla extract; 2 large eggs - at room temperature; 2 cups white chocolate chips; 1 cup dried cranberries

There’s something so comforting about the chewy texture and the sweet-tart combo in this White Chocolate Cranberry Cookies Recipe. Imagine soft cookies with golden edges, bursting with white chocolate chips and tangy cranberries—perfect for cozy afternoons or holiday treats.

The image shows several soft, round cookies laid out on a white marbled surface. Each cookie is light brown with a slightly smooth texture and soft edges. On top of the cookies, there are small, white chocolate chips placed in uneven spots, along with dark red dried fruit pieces, likely cranberries, scattered between the white chips. The cookies are close to each other, filling the frame with a cozy, homemade feeling. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make White Chocolate Cranberry Cookies Recipe
Top Tip
How to Serve White Chocolate Cranberry Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
White Chocolate Cranberry Cookies Recipe

Why You'll Love This Recipe

I honestly adore making these cookies because they’re simple, satisfying, and always a crowd-pleaser. Plus, the balance of tart cranberries and creamy white chocolate feels like the ultimate festive indulgence.

Perfect Chewy Texture: These cookies stay soft inside with just the right golden crisp on the edges.
Flavor Balance: Sweet white chocolate chips and tart dried cranberries give a delicious contrast that keeps every bite interesting.
Easy to Make: You don’t need fancy ingredients or equipment – this recipe is straightforward and forgiving.
Great for Gifting: They’re festive and pretty enough to share with family, friends, or bring to your next holiday party.

Ingredients & Why They Work

Before you start, make sure you have quality ingredients — particularly fresh dried cranberries and good white chocolate chips. They make all the difference in flavor and texture for this recipe.

Flat lay of a small mound of all-purpose flour, a neat pile of golden-brown baking soda powder, a tiny heap of coarse salt crystals, a small pinch of warm brown cinnamon powder, a rectangular block of pale yellow salted butter, a rustic mound of packed dark brown sugar, a small heap of white granulated sugar, a small white ceramic bowl filled with clear vanilla extract, two whole large brown eggs with clean shells, a simple white ceramic bowl filled with glossy white chocolate chips, a small white ceramic bowl heaped with plump dried cranberries, all arranged in perfect symmetry on a clean white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base for structure, giving your cookies that perfect chew.
Baking soda: Helps these cookies rise and develop that lovely light texture.
Salt: Enhances flavor and balances the sweetness.
Cinnamon: Adds a subtle warmth and depth that pairs beautifully with cranberries.
Salted butter: Provides richness and moisture, plus a touch of saltiness that complements the sweet.
Dark brown sugar: Gives these cookies a deep molasses flavor and keeps them soft.
White granulated sugar: Adds sweetness and helps achieve that slight crisp edge.
Vanilla extract: Boosts overall flavor with a warm, aromatic note.
Eggs: Bind ingredients together and add a little lift.
White chocolate chips: Creamy bursts of sweetness that melt deliciously in every bite.
Dried cranberries: Tart, chewy pockets that brighten the flavor and add texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this White Chocolate Cranberry Cookies Recipe is how easy it is to customize. Whether you prefer your cookies a little nuttier or enjoy a burst of citrus, there's plenty of room to make these cookies truly your own.

Nutty Twist: Adding ½ cup chopped pecans or walnuts gives a wonderful crunch that complements the chewiness of the cookie. I love how the nuts add a subtle earthiness paired with the sweetness of white chocolate and tart cranberries.
Seasonal Flair: For a festive touch, try swapping the cinnamon for pumpkin pie spice or a pinch of nutmeg. It adds a warm, cozy vibe that’s perfect for holiday baking.
Healthier Options: To lighten things up, swap half the all-purpose flour for whole wheat flour. You still get that soft, chewy texture but with a little extra nutrition.
Chocolate Lovers: Mix in a handful of semi-sweet or dark chocolate chips along with the white chocolate for a more complex chocolate flavor.

Step-by-Step: How I Make White Chocolate Cranberry Cookies Recipe

Twelve round cookies are arranged evenly in a 3x4 grid on a white marbled surface. Each cookie is light brown in color and has a slightly soft texture with visible white chocolate chips and dried cranberry pieces scattered on the top surface. The white chocolate chips are round and smooth, while the cranberry pieces are dark red and chewy-looking, slightly sunken into the cookie tops. The cookies are uniform in size and shape, creating a neat and appealing display. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Baking Space

Start by preheating your oven to 350 degrees F. While it warms up, line two large baking sheets with parchment paper—this keeps your cookies from sticking and helps them bake evenly. Having everything ready before you mix helps the whole process go smoothly.

Step 2: Whisk Together the Dry Ingredients

In a medium bowl, whisk together 2.5 cups of all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon cinnamon. Mixing these dry ingredients well now means you’ll get an even distribution of flavors throughout the cookie dough. Set it aside for the moment.

Step 3: Cream the Butter and Sugars Until Fluffy

In your stand mixer bowl, beat 1 cup of room temperature salted butter with ¾ cup packed dark brown sugar and ½ cup white granulated sugar on medium speed for 2 to 3 minutes. You’ll know it’s ready when the mixture looks light and fluffy—scrape down the sides to make sure everything blends evenly.

Step 4: Add Vanilla and Eggs

Mix in 3 teaspoons of vanilla extract and beat for 30 seconds to infuse that rich flavor. Then, add 2 large room temperature eggs one at a time, mixing gently after each addition—about 30 seconds in total. Be careful not to overmix to keep your cookies tender.

Step 5: Slowly Incorporate the Dry Mix

Gradually add your dry ingredients to the wet mixture. Stir or mix only until just combined—overworking the dough can make the cookies tough rather than chewy, and we definitely want chewy here!

Step 6: Fold in White Chocolate Chips and Cranberries

Use a wooden spoon to gently fold in 2 cups of white chocolate chips and 1 cup of dried cranberries. Make sure they’re evenly spread throughout the dough, but avoid overmixing. This is where all the delicious bursts of sweet and tart magic happen!

Step 7: Scoop, Shape, and Chill Dough Balls

Using a cookie scoop or spoon, portion out roughly 1.5 tablespoons of dough each. Roll each scoop between your palms to form neat balls, then arrange about 12 on each lined baking sheet. Pop the trays into the refrigerator to chill for at least 30 minutes. Chilling firms up the dough for better structure and height during baking.

Step 8: Bake to Perfection

Bake one tray at a time at 350°F for 13 minutes. You’re looking for edges that are just lightly golden, while the centers stay soft and chewy. It smells heavenly right about now!

Step 9: Cool Before Enjoying

After baking, let the cookies rest on the baking sheet for 5 minutes. This allows them to firm up a bit, making them easier to transfer without breaking. Then move them to a wire rack to cool completely—though I admit it’s tempting to sneak a warm one right away!

Top Tip

Getting these White Chocolate Cranberry Cookies just right is all about the little details. These tips from my own baking adventures will help your cookies turn out deliciously chewy with perfectly golden edges every time.

Chill the Dough Properly: I can’t stress enough how important chilling the dough for at least 30 minutes is—it helps prevent cookie spreading and enhances that chewy texture that’s so satisfying.
Don’t Overmix: >Through trial and error, I found that mixing the flour in just until combined keeps the cookies tender instead of tough.
Use Room Temperature Ingredients: Bringing your butter and eggs to room temp helps them blend smoothly and creates that lovely fluffy cookie dough base.
Press Toppings After Baking: Adding a few white chocolate chips and cranberries on warm cookie tops adds a pretty, professional look and extra bursts of flavor that guests notice.

How to Serve White Chocolate Cranberry Cookies Recipe

The image shows a close-up of light brown cookie dough mixed with white chocolate chips and dark red dried cranberries inside a metal mixing bowl. The dough texture is soft and slightly thick, with some parts sticking to the sides of the bowl. A red spatula is partially visible on the right side, partially buried under the dough. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a festive touch, sprinkle a light dusting of powdered sugar over the cookies right before serving. You can also drizzle some melted white chocolate across the top for extra sweetness and an elegant look. Fresh rosemary sprigs tucked onto the serving plate complement the tart cranberries beautifully and add visual appeal.

Side Dishes

These cookies pair wonderfully with warm beverages—try serving alongside your favorite cup of English breakfast tea, rich coffee, or even a cozy hot chocolate. For brunch or dessert gatherings, a simple cheese platter with creamy brie or goat cheese complements the sweet-tart balance, making a delightful pairing.

Make Ahead and Storage

Storing Leftovers

Keep your baked White Chocolate Cranberry Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and tasty for 4 to 6 days—perfect if you want to bake early and enjoy all week.

Freezing

If you want to save some for later, these cookies freeze beautifully. Just place cooled cookies in a large ziplock bag and freeze for up to three months. For dough, roll it into balls first, freeze on a tray, then transfer to a ziplock. When baking frozen dough balls, add an extra minute baking time and bake straight from the freezer—no thawing needed.

Reheating

To bring frozen or leftover cookies back to life, warm them in a 300°F oven for about 5 minutes or microwave briefly for 10 to 15 seconds. This softens them up while waking up that freshly baked aroma.

Frequently Asked Questions:

Can I substitute dried cranberries with fresh ones?

Fresh cranberries have more moisture and tartness, which can affect the cookie texture and baking time. It's best to stick with dried cranberries for this recipe to maintain the chewy balance and proper bake.

Why is chilling the dough necessary?

Chilling the dough firms it up, preventing excess spreading during baking. This results in cookies with soft centers and lightly golden edges rather than thin, crispy cookies.

Can I use unsalted butter instead of salted butter?

Yes! If using unsalted butter, just add about ¼ teaspoon of extra salt to the dry ingredients to balance flavors properly.

How long can I keep the cookie dough in the fridge?

You can store the unbaked cookie dough in the refrigerator for up to 3 days. Be sure to bring it to room temperature before scooping and baking for the best result.

Final Thoughts

I hope you’ve enjoyed baking this White Chocolate Cranberry Cookies Recipe as much as I have sharing it. The perfect chewy texture combined with the sweet white chocolate and tangy cranberries makes these cookies a heartwarming treat any time of year—especially the holidays. Go ahead, treat yourself and your loved ones to a batch—you'll be greeted with smiles and maybe even a request to bake these again!