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.
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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.
- 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.
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
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
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:
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.
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.
Yes! If using unsalted butter, just add about ¼ teaspoon of extra salt to the dry ingredients to balance flavors properly.
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!
Print
White Chocolate Cranberry Cookies Recipe
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these chewy and flavorful White Chocolate Cranberry Cookies, perfectly balanced with sweet white chocolate chips and tart dried cranberries. Soft on the inside with lightly golden edges, these cookies are a festive treat that pairs wonderfully with a cup of tea or coffee.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Wet Ingredients
- 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
Add-ins
- 2 cups white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees F and line two large baking sheets with parchment paper. Set aside for later use.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until well combined. Set this mixture aside.
- Cream Butter and Sugars: Using an electric stand mixer, beat the room temperature salted butter with dark brown sugar and white granulated sugar on medium speed for 2 to 3 minutes until the mixture is light and fluffy, scraping down the bowl sides as needed.
- Add Vanilla and Eggs: Add the vanilla extract and beat for another 30 seconds. Then, add the eggs one at a time and beat until just combined, about 30 seconds, being careful not to overmix.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing only until just combined to avoid overworking the dough.
- Fold in White Chocolate and Cranberries: Gently fold in the white chocolate chips and dried cranberries using a wooden spoon, ensuring even distribution without overmixing.
- Scoop and Chill: Using a cookie scoop or spoon, portion approximately 1.5 tablespoons of dough and roll into balls between your palms. Place about 12 dough balls on each lined baking sheet, then transfer the trays to the refrigerator to chill for at least 30 minutes.
- Bake Cookies: Bake one tray at a time in the preheated oven for 13 minutes or until the cookie edges turn lightly golden but the centers remain soft.
- Cool and Serve: Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely. Repeat baking with the remaining chilled dough.
Notes
- If you don't have a stand mixer, a handheld electric mixer works just as well for creaming the butter and sugars.
- For extra visual appeal, press a few additional white chocolate chips and dried cranberries into the tops of each cookie immediately after baking while still warm.
- Store baked cookies in an airtight container at room temperature for up to 4 to 6 days to maintain freshness.
- Unbaked cookie dough can be refrigerated for up to 3 days; bring to room temperature before scooping and baking for best results.
- To freeze baked cookies, place them in a large ziplock bag and keep in the freezer for up to three months.
- For freezing cookie dough, roll dough into balls, freeze on a baking sheet, then transfer to a ziplock bag. Dough balls freeze well for up to three months; add an extra minute to the baking time without thawing.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
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