These White Chocolate Cranberry Cookies are the perfect treat for cozy afternoons, holiday cookie trays, or sweet gifts in a jar. The tartness of dried cranberries meets the creamy richness of white chocolate, all wrapped in a chewy, buttery cookie that melts in your mouth. 🤍🫐
Whether you’re baking them for Christmas, Thanksgiving, or just because you’re craving something magical — this recipe always delivers.
Why You’ll Love These Cookies
✅ Soft and chewy with crisp edges
✅ Festive flavor combo of tangy cranberries and creamy white chocolate
✅ Freezer-friendly for dough or baked cookies
✅ Easy to customize with add-ins like orange zest or chopped nuts
✅ Holiday favorite with year-round appeal
🛒 Ingredients You’ll Need (Expanded)
- 2¼ cups all-purpose flour – Spoon and level for accurate measuring; this ensures a tender crumb.
- 2 teaspoons cornstarch – Helps create a soft, chewy texture and prevents spreading.
- 1 teaspoon baking soda – Gives the cookies lift and structure.
- ½ teaspoon salt – Enhances sweetness and deepens flavor.
- ¾ cup unsalted butter, softened – Let sit at room temperature for 30 minutes for the perfect texture.
- ¾ cup packed light brown sugar – Adds moisture and a subtle caramel flavor.
- ¼ cup granulated sugar – Balances the sweetness and helps create golden edges.
- 1 large egg + 1 egg yolk (room temperature) – The extra yolk adds richness and chewiness.
- 2 teaspoons vanilla extract – Adds warmth and enhances the cookie base.
- ¾ cup dried cranberries – Choose plump, juicy varieties; sweetened or unsweetened both work well.
- ¾ cup white chocolate chips – Use high-quality chips or chopped white chocolate for best flavor.
- Extra cranberries and chips for topping (optional) – Makes the cookies extra pretty once baked.
👩🍳 How to Make White Chocolate Cranberry Cookies
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
Step 2: Cream Butter & Sugars
In the bowl of a stand mixer (or with a hand mixer), beat the softened butter, brown sugar, and granulated sugar at medium speed for about 2–3 minutes, until light and fluffy.
Step 3: Add Eggs & Vanilla
Mix in the egg, egg yolk, and vanilla extract, scraping down the bowl as needed until fully combined.
Step 4: Combine Wet & Dry
Reduce mixer speed to low and gradually add the dry ingredients, mixing just until no streaks of flour remain.
Step 5: Stir in the Mix-Ins
Add the cranberries and white chocolate chips, stirring on low or by hand until evenly distributed.
Step 6: Chill the Dough
Cover the dough and refrigerate for at least 1½ hours (or up to 24 hours). Chilling helps the cookies hold their shape and develop flavor.
Step 7: Preheat & Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 8: Scoop & Shape
Scoop dough into tablespoon-sized balls, spacing them 2 inches apart. Press a few extra cranberries and chocolate chips on top for visual appeal.
Step 9: Bake
Bake for 8–11 minutes, or until edges are golden and centers look slightly underbaked. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
🍽️ Serving Suggestions
- ☕ Serve with coffee, tea, or hot chocolate
- 🍊 Pair with orange zest glaze for a citrusy twist
- 🎁 Package in a jar or cookie tin as a holiday gift
- 🧁 Crumble into ice cream for a sweet mix-in
- ❄️ Great addition to any Christmas cookie platter
💡 Expert Tips & Variations
- Add orange zest (1 tsp) for a zingy festive note
- Fold in chopped macadamia nuts for added crunch
- Swap cranberries for cherries or raspberries if preferred
- For thicker cookies, freeze dough balls for 20 minutes before baking
- Use browned butter for a nutty twist
🥡 Storage & Freezing
- Room temperature: Store in an airtight container for up to 5 days
- Freezer (baked): Freeze completely cooled cookies for up to 3 months
- Freezer (unbaked): Freeze dough balls and bake from frozen, adding 1–2 extra minutes to bake time
- To reheat: Warm gently in the microwave for that fresh-baked taste
❓ FAQ
Q: Can I skip chilling the dough?
A: Chilling is highly recommended — it prevents spreading and improves texture.
Q: Can I use fresh cranberries?
A: Not for this recipe — they release too much moisture. Stick with dried.
Q: Can I make the dough ahead?
A: Yes! Chill for up to 24 hours or freeze portions for future baking.
Q: Why use one egg + one yolk?
A: The yolk adds richness and moisture without making the cookies cakey.
❤️ Final Thoughts
These White Chocolate Cranberry Cookies are a perfect blend of soft, buttery goodness and bright, tart sweetness. 🎄🍪 They’re the kind of cookie that feels special yet familiar — ideal for holiday baking, cookie exchanges, or whenever your sweet tooth calls for something a little bit extra.
Their chewy centers, golden edges, and bursts of cranberry flavor make them completely irresistible — and the addition of creamy white chocolate takes them over the top. 🎁
Bake a batch for yourself and a second to share — because once you taste them, you won’t want to give them all away! And isn’t that what baking’s really about? Creating simple joy, one bite at a time. 💛
Short version
White Chocolate Cranberry Cookies
Ingredients
- 2 ¼ cups all-purpose flour spooned and leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- 2 teaspoons vanilla extract
- ¾ cup dried cranberries plus more for tops of cookies if desired
- ¾ cup white chocolate chips plus more for tops of cookies if desired
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment (you can also use a large bowl and a hand mixer), beat together the softened butter, brown sugar and granulated sugar at medium speed until the mixture becomes light and creamy. Add the egg, egg yolk and vanilla extract and mix until everything is well incorporated, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to low and gradually add the flour mixture, mixing just until no streaks of flour remain. Stir in the dried cranberries and white chocolate chips on low speed until evenly distributed throughout the dough.
- Cover the bowl and chill the dough in the refrigerator for at least 1 ½ hours and up to 24 hours. Chilling helps the cookies hold their shape and enhances their flavor.
- When you are ready to bake the cookies, preheat oven to 350° F. Line baking sheets with parchment paper.
- Scoop the chilled dough by rounded tablespoonfuls and place the dough balls 2 inches apart on the prepared baking sheets. If desired, press a few extra cranberries and white chocolate chips on top of each dough ball for a more attractive appearance after baking.
- Bake for 8–11 minutes, until the edges of the cookies are just starting to turn golden brown and the centers still look slightly underbaked. Avoid over-baking, as the cookies will continue to set up as they cool. Let the cookies rest on the baking sheet for a few minutes, then carefully transfer them to a wire rack to cool completely.
Notes
