These White Chocolate Cranberry Cookies are soft, chewy and so easy to make! These bite-sized cookies are loaded with sweet, melty chocolate chips and tart cranberries. You WILL NOT be able to eat just one, trust me!!
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Since I am not a HUGE baker, there is nothing I love more than delicious, easy cookie recipes! These chocolate chip marshmallow cookies are addicting and super simple…and so are these oatmeal cookies made without butter!
These Chewy White Chocolate Cranberry Cookies use simple ingredients and are perfect for the holiday season! The white chocolate and dried cranberries are not only beautiful on a cookie tray, the sweet and tart flavor is such a winning combination!
Enjoy these delicious cookies Christmas season or ANY time of year! Need another great cookie for your holiday cookie tray?? These white chocolate raspberry cookies are soft, chewy, and downright addicting! And these Starbucks copycat Cranberry Bliss Bars?! Heaven!
WHY YOU’LL LOVE THIS RECIPE
- Chewy, buttery cookies that are super easy to make!
- Perfect cookies for a holiday cookie tray or cookie exchange!
- Festive for the holidays, but can be enjoyed YEAR ROUND!
- Can be made ahead of time and baked whenever you need a sweet treat!
You’ll need the following ingredients to make this delicious White Chocolate Cranberry Cookies Recipe:
White Chocolate Chips: You can also use white chocolate chunks.
Butter: I am firmly in the salted butter camp for EVERYTHING! But you can use either salted or unsalted.
HOW TO MAKE WHITE CHOCOLATE CRANBERRY COOKIES: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with the exact ingredients will be in the recipe card below!
Step 1: In a large bowl, use a hand mixer to cream the butter and sugar until light and fluffy. Add the egg and vanilla to the bowl. Mix until fully incorporated, about 15-20 seconds.
Step 2: Then, add flour, baking soda, baking powder, and salt. Mix until incorporated.
Step 3: Fold in dried cranberries and chocolate chips.
Step 4: Scoop out tablespoons of dough and roll into balls. Place the cookie dough balls onto a prepared baking sheet. Bake 8-12 minutes until edges are lightly brown and the centers are soft.
RECIPE TIPS & TRICKS
- Chill: To prevent flat, ugly cookies, make sure you chill the dough at least 30 minutes before baking. This will prevent the cookies from spreading too quickly. If you are baking the cookies in batches, pop the unused dough into the fridge between batches.
- Make Ahead: This cookie dough can be made up to 3 days in advance before baking if stored in an airtight container. Allow the dough to sit out for about 15 minutes before baking.
⭐️ CONFIDENCE TIP ⭐️
If you are using the same cookie sheet(s) to bake your cookies, let them cool completely before placing new cookie dough on the sheets. This will prevent the warm cookie sheet from heating up the butter, causing your cookies to spread too quickly.
STORAGE & REHEATING
- Storage: Store cookies in an airtight container in the fridge for up to 5 days. My favorite storage containers!
- Freezing: This dough can be frozen in an airtight container or zip-top freezer bag for up to 3 months. I like rolling them into balls before freezing, that way, the cookies are ready to bake! Defrost dough in the fridge overnight OR bake the cookies straight from frozen–just note that you will need to add more baking time!
Here are a few additions you can try:
- Nuts: Chopped macadamia nuts or chopped pecans are both fabulous in this recipe!
- Chocolate: Use a combination of white chocolate and semi-sweet or dark chocolate chips/chunks! Yum!
FREQUENTLY ASKED QUESTIONS
I have not tested the recipe with fresh cranberries. However, I am guessing due to the water content in fresh cranberries, the texture of these cookies may be thrown off.
If you try it, please report back and let us know!
For cookies with a larger amount of butter (1+ sticks), yes, you should chill the dough to prevent flat, ugly cookies — LOL!
Chilling the dough prevents the cookies from spreading too quickly….which makes flat cookies and the texture just is a bit off. If you are baking the cookies in batches, pop the unused dough into the fridge between batches, too!
TOOLS FOR THIS RECIPE
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White Chocolate Cranberry Cookies
- 1/2 cup butter (room temperature) one stick, salted or unsalted (See Note 1)
- 1/2 cup white sugar
- 1 egg at room temperature
- 2 tsp pure vanilla extract
- 1 1/4 cup all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup white chocolate chips or white chocolate chunks!
- 1 cup dried cranberries
- Wet Ingredients: In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy (you can also use a stand mixer fitted with the paddle attachment). Then, add egg and vanilla extract. Mix until incorporated for about 15-20. seconds. Note: Mixing much longer than this, you will end up with stiff cookies.
- Dry Ingredients: Add flour, baking soda, baking powder, and salt to the wet ingredients. On low to medium speed, mix again until dry ingredients are fully incorporated. Scrape down the sides of the bowl as needed.
- Add the Goodies: With a wooden spoon or spatula, fold in white chocolate chips and cranberries.
- Chill: Chill dough for at least 30 minutes and up to 2-3 hours. This will keep the cookies from spreading too quickly and turning out flat.
- Prep: Pre heat oven to 350°F. Line baking sheets with parchment paper or use silicone baking mats (totally optional, but makes for easy clean up!).
- Scoop: Use a tablespoon or a #60 cookie scoop, to scoop out one tablespoon of dough. With clean hands, roll the dough into balls and place on lined baking sheet (See Note 2).
- Bake: Bake cookies for 8-12 minutes or until lightly browned around the edges but still have soft centers. Note: baking time will vary slightly based on your oven and how long you chilled the dough. Remove cookies from the oven and allow them to cool 2-3 minutes on the baking sheet. Then transfer to a wire rack (or clean counter) to cool completely.