These White Chocolate Cranberry Cookies are a delightful combination of sweet and tart and they might just become your favorite Christmas cookie ever.
The sweetness of white chocolate is the perfect match for the zingy tart cranberry. It’s one of the most satisfying flavor combinations ever, right up there with peanut butter and chocolate. If you haven’t tried it yet, put down what you’re doing and run to the grocery store.
White Chocolate Cranberry Cookie dough freezes beautifully, so make a few batches to have on hand! Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
How to make White Chocolate Cranberry Cookies:
These cookies bake at 350 degrees, so preheat the oven while you make the dough.
- First, whisk together the dry ingredients: flour, baking soda, and salt.
- Next, cream the butter, sugar, and brown sugar together until fluffy. A hand mixer or stand mixer fitted with a paddle attachment works best for this.
- Then add the eggs, one at a time, beating well in-between each egg. If you need to, go ahead and scrape down the sides of the mixing bowl.
- Add the vanilla, then gradually spoon in the dry ingredients. When just combined, fold in the white chocolate chips and dried cranberries.
- No need to chill this dough! (Although it freezes great-- so roll it up into a log and wrap in waxed paper to store in the freezer, if you like.) Measure out 3 tablespoons of dough and roll it into a ball. Place each ball on a parchment-lined baking sheet, at least 2 inches apart. You should have room for about 6 cookies per baking sheet.
- Bake the White Chocolate Cranberry Cookies at 350 degrees for 10 to 12 minutes until the edges are set and golden brown, then remove them from the oven. Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer them to a cooling rack.
Can you freeze White Chocolate Cranberry Cookies?
The cookie dough freezes beautifully! You can make a double, triple, or quadruple batch of cookie dough and roll it into logs, wrapping them in waxed paper, to freeze for later.
When ready for freshly baked cookies, cut the frozen log into slices and bake.
Fun add-ins for craisin cookies:
Here are some of the more popular additions to this recipe that you can try if you’re so inclined.
- Oatmeal craisin cookies. Add 1 1/2 to 2 cups quick cooking oats (not instant) to the recipe for a little extra texture.
- White chocolate cranberry macadamia cookies. Luxurious macadamia nuts make an already wonderful cookie even better. Add 1 cup chopped nuts to the recipe.
- White chocolate cranberry orange cookies. Add the juice of one clementine and a bit of the zest to the recipe for a little extra Christmas flavor.
- Chopped nuts. Chopped walnuts, pecans, or hazelnuts can be added to the cookie dough for a nutty cookie. (Add 1 cup chopped nuts to the recipe.)
- Low sugar cranberry cookies. Ocean Spray makes low sugar cranberries you can mix into the dough. Many cooks find these to be sweet enough!
- Oatmeal cranberry walnut cookies. Roughly chopped walnuts and quick rolled oats turn this cookie into a healthy snack.
- Fresh cranberry cookies. Fresh cranberry white chocolate cookies are amazing. Instead of folding in the dried cranberries, press 3 fresh cranberries into the top of each cookie ball. The cranberry will bake into the cookie and be super tart and amazing. (These cookies don't keep as long, but don't worry--you'll eat them all.)
- Oatmeal cranberry chocolate chip cookies. If you absolutely must have chocolate chips, go ahead! Just add some oatmeal, too!
- Healthy cranberry cookies. Load up the dough with oatmeal, nuts, low sugar cranberries---you'll have one super healthy cookie!
- White chocolate cranberry cookies with rum. A tablespoon or two of your favorite rum or cognac brighten up the flavor of the dried fruit. Also, have a look at the not-too-sweet Fruitcake Cookie, if you’re intrigued—it uses brandy.
- Oatmeal cranberry orange cookies. You guessed it! Add quick rolled oats to the dough, as well as the zest of an orange.
White Chocolate Cranberry Cookie Recipe
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon Salt
- 3/4 cup butter softened (1 1/2 sticks)
- 3/4 cup sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 11 ounces white chocolate chips
- 6 ounces dried cranberries
To make the cookies:
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a standing mixer fit with the paddle attachment on medium speed, or with an electric hand mixer, beat butter, granulated sugar, and brown sugar until fluffy, about 3 to 4 minutes. Scrape down the sides of bowl as necessary.
- Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add the flour mixture. Scrape down the sides of bowl as necessary. With a rubber spatula or wooden spoon, fold in white chocolate chips and cranberries.
- Working with 3 tablespoons of dough at a time, roll the dough into balls and lay them on prepared baking sheets about 2 inches apart. (I use the OXO large cookie scoop, a size 20 portioner, and do 6 scoops of dough per baking sheet).
- Bake until the edges are golden brown, about 10 to 12 minutes. Cool on pans 5 minutes, then cool completely on wire racks.