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+ servings

White Chocolate Cranberry Cookies

Casey Rooney
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!!
5 from 6 votes
Prep Time 10 minutes
Cook Time 10 minutes
Inactive Time 32 minutes
Total Time 52 minutes
Course Dessert
Cuisine American
Servings 26 cookies
Calories 109 kcal


  • 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.


Note 1: I am firmly in the camp of salted butter for EVERYTHING! You will rarely see any of my recipes containing unsalted butter! If you are an unsalted gal, that works perfectly fine, too! No matter what kind you use, make sure it's room temperature butter!
Note 2: For larger cookies, scoop two tablespoons of dough or use a #40 scoop. This will yield 12-14 cookies. 
Nutrition is only an estimate based on the Very Well Fit Nutrition Calculator


Serving: 1cookieCalories: 109kcalCarbohydrates: 12.8gProtein: 1.3gFat: 6gSaturated Fat: 3.6gCholesterol: 17mgSodium: 68mgPotassium: 41mgFiber: 0.3gSugar: 8gVitamin D: 3µgCalcium: 19mg
Tried this recipe?Let us know how it was!