White Chocolate Cranberry Cookies
These soft and chewy cookies are the perfect balance of sweet and tart, thanks to juicy dried cranberries and creamy white chocolate chips. The dough bakes into golden-edged cookies with soft centers that practically melt in your mouth. They’re especially popular around the holidays, whether tucked into cookie boxes, served at gatherings, or enjoyed as a cozy afternoon treat with tea or coffee. You can also customize them by adding a handful of chopped nuts or a touch of orange zest to enhance the festive flavor profile.
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Chilling Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 10 minutes mins
Course Dessert
Cuisine American
Servings 30 cookies
Calories 141 kcal
- 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
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.
This recipe calls for one whole egg plus one egg yolk. To separate the egg yolk from the white, crack the egg in half and, holding it over a bowl or sink, gently pass the yolk back and forth between the two shell halves. Let the whites fall into the bowl below while keeping the yolk in the shell until only the yolk remains.
To freeze cookies after baking, allow them to cool completely first. Then place them in an airtight container or freezer-safe zip-top bag. They will keep fresh in the freezer for up to 3 months. When you're ready to enjoy them, let the cookies thaw at room temperature for a few minutes or warm them gently in the microwave.
You can also freeze the cookie dough before baking. Scoop the dough into tablespoon-sized balls and place them on a baking sheet in the freezer until firm. Once frozen, transfer the dough balls to a zip-top bag or airtight container for long-term storage. When baking frozen cookie dough, there’s no need to thaw—just add a few extra minutes to the baking time.
Keyword White Chocolate Cranberry Cookies