Name: White Chocolate Cranberry Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 1/2 cups dried cranberries; 1 1/2 cups white chocolate chips; Optional: 1/2 cup chopped pecans or walnuts

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There’s just something extra special about a batch of White Chocolate Cranberry Cookies: sweet, creamy white chocolate meets tangy dried cranberries in every single chewy, buttery bite. Whether you’re craving a midday treat, need an impressive addition to your holiday cookie tray, or want to surprise friends and family with a nostalgic homemade snack, these cookies deliver both personality and perfection. The combination appeals to every crowd and sweet tooth, making them a beloved favorite you’ll want to bake again and again.

White Chocolate Cranberry Cookies Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of everyday ingredients, you can create the ultimate White Chocolate Cranberry Cookies at home. Each element plays a key role, from rich, creamy butter to bright cranberries and melty white chocolate, building layers of flavor and texture that turn a simple cookie into something truly memorable.

Unsalted Butter (1 cup, softened): The essential base for that irresistibly soft and rich cookie texture.
Brown Sugar (1 cup, packed): Adds deep caramel notes and extra chewiness.
Granulated Sugar (1/2 cup): Balances sweetness and lightens the crumb.
Large Eggs (2): Bind everything together while keeping the cookies tender.
Vanilla Extract (2 teaspoons): Rounds out the flavors with classic, cozy warmth.
All-Purpose Flour (2 1/2 cups): Provides structure without making the cookies dense.
Baking Soda (1 teaspoon): Gives a bit of lift and ensures a chewy texture.
Salt (1/2 teaspoon): Enhances every flavor and keeps the sweetness in check.
Dried Cranberries (1 1/2 cups): Bring bursts of tartness and vibrant color to each cookie.
White Chocolate Chips (1 1/2 cups): Deliver creamy, melty pockets of sweet white chocolate.
Optional: Chopped Pecans or Walnuts (1/2 cup): For those who love an added crunch and nutty flavor, toss some in!

How to Make White Chocolate Cranberry Cookies

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C) to make sure it’s hot and ready for your cookies. Line a baking sheet with parchment paper—this keeps the White Chocolate Cranberry Cookies from sticking and helps them bake up evenly every time.

Step 2: Cream the Butter and Sugars

In a large bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, packed brown sugar, and granulated sugar. Beat until the mixture looks light and fluffy, which usually takes about 2-3 minutes. This step is key for creating cookies with a tender, chewy texture.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the vanilla extract as well, infusing the dough with its warm, fragrant depth. Don’t rush this step—the smoother your batter, the better the final cookies.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are distributed evenly, preventing any pockets of saltiness or uneven rise.

Step 5: Bring the Dough Together

Slowly add the dry ingredients to the wet mixture, mixing on low speed or by hand just until combined. Be careful not to overmix—stop as soon as there are no more streaks of flour. Overworking the dough can lead to tough cookies.

Step 6: Add Cranberries, White Chocolate, and Nuts

Fold in the dried cranberries and white chocolate chips, along with chopped nuts if you’re using them. Each addition is like a treasure: the cranberries for chew and tang, white chocolate for creamy sweetness, and nuts for a toasty crunch.

Step 7: Portion and Bake

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart so they have room to spread. Bake in the preheated oven for 10-12 minutes, until the edges turn golden but the centers still look slightly soft. This guarantees that signature combination of crisp edges and gooey middle.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes (they’ll continue to set up during this time), then transfer them to a wire rack to cool completely. Now comes the hardest part—waiting before you dig in!

How to Serve White Chocolate Cranberry Cookies

Garnishes

A light dusting of powdered sugar makes these cookies look straight out of a bakery. For a festive touch, drizzle with melted white chocolate or add a sprinkle of extra chopped cranberries right after baking. It’s a simple way to make your White Chocolate Cranberry Cookies look as stunning as they taste.

Side Dishes

Pair these cookies with a tall glass of cold milk, a rich cup of hot cocoa, or even a mug of spiced chai for a truly comforting treat. They also shine alongside a scoop of vanilla bean ice cream, allowing the sweet and tart flavors to really pop!

Creative Ways to Present

Gift these cookies in a clear jar tied with a festive ribbon, stack them up on a beautiful platter for holiday parties, or sandwich a spoonful of frosting or ice cream between two cookies for a standout dessert. No matter how you present them, your White Chocolate Cranberry Cookies are sure to impress.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep your White Chocolate Cranberry Cookies in an airtight container at room temperature. They’ll stay fresh, chewy, and delicious for up to 5 days—if you can resist eating them all before then!

Freezing

These cookies freeze beautifully. Place cooled cookies in a resealable freezer bag or airtight container and store for up to 2 months. You can also freeze unbaked cookie dough balls for easy, freshly baked cookies on demand—just add a minute or two to the baking time straight from the freezer.

Reheating

Warm your cookies in the microwave for about 10 seconds if you love a melty, bakery-fresh bite. For a whole tray, pop them in a 300°F oven for 5 minutes. This revives their soft centers and brings out the full flavor of the white chocolate.

FAQs

Can I use fresh cranberries instead of dried?

Dried cranberries give a concentrated flavor and a chewy texture that hold up well in cookie dough. Fresh cranberries can add excess moisture and create soggy spots, so stick to dried for best results.

What if I don’t have white chocolate chips?

Chop up a good-quality white chocolate bar into small chunks—it works just as deliciously and lends lovely little pools of melted chocolate throughout your cookies.

How do I make my cookies extra soft?

The key is to slightly underbake them: pull the cookies from the oven when the edges are just golden and the centers still appear a bit underdone. They’ll continue to set as they cool, resulting in super soft and chewy centers.

Can I add other mix-ins?

Absolutely! Orange zest gives a wonderful bright flavor, or try swapping pecans for walnuts if you like a different nutty note. Just be sure your total mix-ins don’t exceed about 2 1/2 cups, so the cookies hold together well.

Are White Chocolate Cranberry Cookies good for gifting?

They’re perfect! Their color, texture, and sweet-tart balance make them a standout on any holiday cookie platter or as a homemade gift. Just be sure to package in an airtight container so they arrive just as fresh as when you baked them.

Final Thoughts

If you’re searching for a cookie that’s both heartwarming and sure to impress, whip up a batch of White Chocolate Cranberry Cookies. They’re simple, customizable, and always a hit. Give them a try—you might just discover your new favorite cookie!

White Chocolate Cranberry Cookies Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 27 minutes
Yield: 36 cookies 1x
Diet: Vegetarian

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Description

These White Chocolate Cranberry Cookies are the perfect combination of sweet white chocolate, tart cranberries, and a hint of nuttiness. They are easy to make and a great addition to any holiday cookie platter.

Ingredients

Scale

Dry Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract

Mix-Ins:

1 1/2 cups dried cranberries
1 1/2 cups white chocolate chips
Optional: 1/2 cup chopped pecans or walnuts

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs, one at a time, then add the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in Mix-Ins: Fold in the dried cranberries, white chocolate chips, and nuts if using.
Bake: Drop rounded tablespoons of dough onto the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers are just set.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.