Name: White Chocolate Cranberry Cookies Recipe
Prep time: 1 h 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 3/4 cup (150g) packed light or dark brown sugar (dark recommended); 1/4 cup (50g) granulated sugar; 1 large egg, at room temperature; 2 teaspoons pure vanilla extract; 2 cups (250g) all-purpose flour (spooned & leveled); 2 teaspoons cornstarch (cornflour); 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup (135g) white chocolate chips, plus extra for garnish; 1 cup (140g) dried cranberries, plus extra for garnish

There’s something incredibly cozy about biting into a soft, chewy cookie where sweet white chocolate meets tart cranberry — that’s exactly why this White Chocolate Cranberry Cookies Recipe has become such a favorite in my kitchen. These cookies feel like a warm hug on a chilly day, and I can’t wait to share how easy they are to make!

A close-up view of many soft, round cookies arranged closely together on a white marbled surface. Each cookie is light golden brown with uneven edges, containing dark red dried cranberry pieces and small, round creamy white chocolate drops scattered throughout. The cookies have a slightly bumpy texture with the mix-ins visibly embedded in the soft dough. The warm tones of the cookies contrast with the white chocolate and the deep red cranberries, creating a visually inviting and textured appearance. 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

This White Chocolate Cranberry Cookies Recipe captures that perfect balance of soft-baked texture and concentrated flavor that makes cookies truly memorable. I’m always surprised at how a simple combo of ingredients can yield such irresistible treats that feel both indulgent and fresh.

Soft-Baked Perfection: These cookies have that tender, chewy bite you want — not crumbly or dry.
Creamy and Tart Harmony: The white chocolate chips melt sweetly, while dried cranberries add just the right tang.
Simple Ingredients: You probably have everything on hand already, making this recipe easy to whip up anytime.
Chilling Step: Taking time to chill the dough means your cookies bake perfectly without spreading too thin.

Ingredients & Why They Work

Each ingredient in this White Chocolate Cranberry Cookies Recipe plays a role in creating that luscious texture and flavor contrast. Plus, you'll find a few handy tips to ensure every ingredient shines in your final batch.

Flat lay of a small pile of golden yellow unsalted butter cubes, a small mound of dark brown sugar, a small mound of fine white granulated sugar, one large whole brown egg with clean shell, a small white ceramic bowl with light amber vanilla extract, a simple white ceramic bowl filled with white all-purpose flour, a small white ceramic bowl of white cornstarch powder, a small pinch of pale baking soda powder on the side, a tiny pile of fine white salt crystals, a small white ceramic bowl with glossy white chocolate chips, and a small white ceramic bowl holding plump, deep red dried cranberries, all arranged in perfect symmetry 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

Unsalted butter: Softened butter provides richness and creates that tender crumb; make sure it’s truly at room temperature for better creaming.
Brown sugar: Adds moisture and depth of flavor; I love using dark brown sugar because it intensifies the caramel notes.
Granulated sugar: Helps cookies spread just right and adds a subtle crispness on the edges.
Large egg: Binds ingredients and adds moisture; using room temperature eggs helps everything mix smoothly.
Vanilla extract: Enhances sweetness and adds warmth—it’s like the secret ingredient for cozy vibes.
All-purpose flour: The base for structure, spooned and leveled for accurate measurement to keep cookies just right.
Cornstarch (cornflour): A small addition that makes cookies extra soft and tender by lightening the dough.
Baking soda: Gives the right lift and slight spread without puffing them up too much.
Salt: Balances the sweetness and brings out flavors.
White chocolate chips: The star that melts into sweet pockets of creaminess throughout.
Dried cranberries: Their tartness cuts through the sweetness, adding a chewy, fruity zing.

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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

I love mixing things up sometimes — this White Chocolate Cranberry Cookies Recipe is super flexible, so feel free to personalize it to suit your taste or dietary needs. I often swap the cranberries for dried cherries for a richer fruit flavor or occasionally add a sprinkle of cinnamon for a cozy twist.

Variation: Adding a splash of orange zest brings a bright, fresh flavor that pairs beautifully with the cranberries.
For a healthier twist: Try substituting part of the flour with almond flour — the texture changes slightly but it’s delicious and adds a bit of nuttiness.
Gluten-Free Version: Use a one-to-one gluten-free flour blend in place of all-purpose flour. I find chilling the dough a bit longer helps the texture hold up well.

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

Step 1: Creaming Butter and Sugars till Dreamy

Start by beating your softened butter with brown and granulated sugars until the mixture is silky and creamy—this usually takes about 3 minutes with a mixer on medium speed. You’ll know it’s ready when it lightens in color and looks fluffy. Don’t rush this step; proper creaming means your cookies will have great texture and rise just right.

Step 2: Add the Egg and Vanilla

Next, crack in your room temperature egg along with vanilla extract. Beat everything well, scraping down the bowl occasionally so nothing’s left unmixed. This keeps the dough even and smooth.

Step 3: Mix in Dry Ingredients

In a separate bowl, whisk the flour, cornstarch, baking soda, and salt to combine them evenly. Add this gradually to your wet mixture on low speed to avoid flour clouds flying everywhere. The dough will be soft and thick—which is exactly what you want. Resist the urge to over-mix!

Step 4: Fold in White Chocolate and Cranberries

Now for the goodies: stir in the white chocolate chips and dried cranberries with your mixer on low or fold them in gently with a spatula. This keeps those luscious pieces distributed evenly without breaking down the dough too much.

Step 5: Chill the Dough

This step is a game-changer. Cover the dough tightly and pop it into your fridge for at least 1 hour but up to a few days. Chilling firms up the dough so your cookies bake tender without spreading thin and losing shape.

Step 6: Scoop, Bake, and Garnish

Once chilled, preheat your oven to 350°F (177°C). Line baking sheets with parchment paper. Scoop about 1.5 tablespoons of dough per cookie—if it’s too firm to scoop, let it sit out for 30 minutes first so it softens just enough.

Place dough balls at least 3 inches apart to give them room to spread. Bake for 11-12 minutes, just until edges gently brown but the centers still look soft. If you notice they haven’t spread much, give your baking sheet a few gentle taps on the counter while the cookies are warm to encourage that lovely melt and stretch.

While resting on the pan for 5 minutes, I like pressing a few extra white chocolate chips and cranberries on top for that pretty, homemade look!

Top Tip

Over time, I’ve learned a few tricks that make this White Chocolate Cranberry Cookies Recipe foolproof and even more delicious. These tips can save you from common pitfalls and help you bake with confidence, especially when you’ve got hungry cookie lovers waiting!

Proper Butter Softening: Take the butter out at least an hour before mixing, but don’t let it get greasy or melted — soft but cool is perfect for creaming.
Chill That Dough: Resist skipping this step; chilling dramatically improves texture and stops the cookies from spreading too thin in the oven.
Don’t Overbake: Pull cookies out as soon as edges brown lightly even if centers look a bit soft — they’ll finish setting on the hot pan.
Scooping Technique: Use a cookie scoop for even-sized cookies; gently roll the dough in your hands if crumbly — warmth from your palms helps dough stick together nicely.

How to Serve White Chocolate Cranberry Cookies Recipe

white chocolate cranberry cookies - Serving Suggestion

Garnishes

I usually top my freshly baked cookies with a few extra white chocolate chips and dried cranberries right after they come out of the oven. It not only makes them look inviting but also adds a fresh pop of flavor and texture every time.

Side Dishes

These cookies pair beautifully with a warm cup of chai or an espresso to complement the sweet and tart notes. For gatherings, I serve them alongside a cheese board featuring mild cheddar and fruity jams — it’s a surprising but delightful match!

Creative Ways to Present

For holiday parties, I like arranging these cookies on a festive platter lined with evergreen sprigs and cranberries. Wrapping a small stack with ribbon or placing individual cookies in clear cellophane bags makes for charming gifts your friends will adore.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature. They stay soft and fresh for up to a week, which amazes me! Just make sure you don’t leave them uncovered because they can dry out quickly.

Freezing

To freeze, I usually scoop the cookie dough into balls and freeze them on a tray before transferring to a freezer bag. This way, I can bake fresh cookies on demand without thawing the entire batch. Baked cookies can also be frozen in an airtight container — just thaw at room temperature before serving.

Reheating

If you want to warm up leftover cookies, pop them in the microwave for about 10-15 seconds or heat in a low oven for a few minutes. This brings back that fresh-baked softness and makes them feel like just-out-of-the-oven treats.

Frequently Asked Questions:

Can I substitute another dried fruit for the cranberries in this recipe?

Absolutely! While dried cranberries offer a tart contrast to the sweet white chocolate, you can swap them for dried cherries, blueberries, or even chopped dried apricots for a different fruity twist. Just keep the quantity similar to maintain balance.

Do I have to chill the dough before baking?

Chilling the dough is key to this recipe—it helps firm up the dough, prevents cookies from spreading too much, and improves texture. If you’re in a hurry, chilling for at least one hour will still make a big difference.

How do I know when the cookies are done baking?

Look for cookies with lightly browned edges while the centers still appear soft and slightly underbaked. They will continue to set as they cool on the baking sheet, resulting in that soft, chewy texture we all love.

Can I make these cookies gluten-free?

Yes! Use a one-to-one gluten-free flour blend suitable for cookies. Keep in mind that chilling the dough a little longer helps the texture hold up in gluten-free versions. The other ingredients remain the same.

Final Thoughts

This White Chocolate Cranberry Cookies Recipe isn’t just a cookie—it’s a bite of comfort and celebration all rolled into one. I love that it’s approachable for bakers of all levels but still has that homemade charm that impresses everyone who tries it. So, grab your mixer and give it a whirl—I promise you’ll want to keep a batch stashed away for those moments when you need a little sweetness in your day.