When it’s time for dessert, White Chocolate Cranberry Cookies are always the first to get gobbled up. This stand-out recipe mixes creamy white chocolate and tart dried fruit in buttery cookie dough that’s so easy to make ahead, freeze, and bake later when things get busy.

Cranberry cookies with white chocolate on a gray plate.

Recipe ingredients:

White chocolate chip cranberry cookie ingredients in bowls and labeled.

Ingredient notes:

  • Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave safe plate. Then cook the butter at 10% power (that’s ten percent!) for 1 minute. Afterwards, gently press on the butter with your finger. If still too firm, cook for another 40 seconds at 10% power.
  • Vanilla extract: You can make your own vanilla if you want to.
  • White chocolate chips: If you can’t find a high-quality white chocolate chip, buy an equal weight in bar form and chop it into chunks with a sturdy chef’s knife.
  • Dried cranberries: aka Craisins, these are easy to find at the grocery store or in bulk section of natural food markets. Or, substitute dried cherries (chop them up if needed).

Step-by-step instructions:

  1. Before you begin, preheat the oven to 350 degrees, adjust the oven racks to the middle-upper and middle lower positions, and line two baking sheets with parchment paper. Whisk together the dry ingredients: flour, baking soda, and salt. Next, cream the butter, sugar, and brown sugar together until fluffy. Then add the eggs, one at a time, beating well in-between each egg. Add the vanilla, then gradually spoon in the dry ingredients. When just combined, fold in the white chocolate chips and dried cranberries.
    Dough for cranberry cookies with white chocolate in a mixing bowl.
  2. No need to chill this dough; they’re ready to bake. 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. Add one or two chips/Craisins to the outside of the cookie if you think it needs it.
    Cranberry cookies with white chocolate on a baking sheet before being baked.
  3. Bake the 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.
    Cranberry cookies with white chocolate on a baking sheet.

Recipe tips and variations:

  • Oatmeal: Add 1 ½ to 2 cups quick cooking oats (not instant) to the recipe for a little extra texture.
  • Nuts: Luxurious macadamia nuts, walnuts, pecans, or hazelnuts make an already wonderful cookie even better. Add 1 cup chopped nuts to the recipe.
  • Orange: Add the zest and  juice of one clementine to the dough for a little extra Christmas flavor.
  • Room temperature ingredients: The butter should be soft. Take the eggs out about an hour before you need them, or warm them up quickly in a glass of hot tap water. If you store flour in the freezer, measure it and leave it out for awhile until it isn’t cold anymore.
  • Preheat the oven. Make sure your oven is preheated to the correct temperature before baking. This is true with almost everything, but especially cookies.
  • Sift dry ingredients: This is so the baking soda, baking powder, and salt can get distributed evenly within the flour. Also, here’s how to measure and sift flour properly so your baking recipes shine every time.
  • Storage: Store in an airtight container for 3 or 4 days.
  • Make ahead: Wrap the cookie dough tightly with plastic wrap and refrigerate for up to 4 days. When ready to bake, portion the dough as usual and bake.
  • Freezing cookie dough: Portion the dough into balls and freeze by arranging the balls in a single layer on a tray or plate that can fit into the freezer. Once frozen solid, transfer into a freezer-safe bag or container. Label with the kind of cookie dough, baking temperature and cooking time in the recipe, and the date you made the dough. Bake the frozen cookies straight from the freezer in a 350-degree oven, increasing the baking time by a couple of minutes.

Cranberry cookies with white chocolate on a gray plate.

More holiday cookies to tempt you:

Cranberry cookies with white chocolate on a gray plate.

White Chocolate Cranberry Cookies

When it's time for dessert, White Chocolate Cranberry Cookies are always the first to get gobbled up. This stand-out recipe mixes creamy white chocolate and tart dried fruit in buttery cookie dough that's so easy to make ahead, freeze, and bake later when things get busy.
0 from 0 votes
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Servings 24 cookies
Course Dessert
Cuisine American
Calories 127

Ingredients 

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter at room temperature (1 stick, see note 1)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar firmly packed
  • 1 large egg
  • 1 teaspoon vanilla extract (see note 2)
  • 1/2 cup white chocolate chips plus more for studding the outside of dough balls (see note 3)
  • 1/2 cup dried cranberries plus more for studding the outside of dough balls (see note 4)

Instructions 

  • Adjust oven racks to the upper-middle and lower-middle positions. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats.
  • In a medium bowl or on to a piece of parchment paper, sift together flour, baking powder, baking soda, and salt. Set aside.
  • In an electric mixer fit with the paddle attachment, or with an electric mixer on high speed, cream butter until pale and fluffy. Add the granulated and brown sugars and beat until the mixture is smooth (not gritty when you rub between your thumb and finger).
  • Add egg and vanilla and beat on low speed until blended, scraping down the sides of the bowl as necessary.
  • Add the flour mixture in batches (about 1 cup at a time) and mix on low speed until just blended. Add the white chocolate chips and dried cranberries and stir until just combined. (Optional: If it's hot in your kitchen, consider chilling the cookie dough for 20 minutes or so. If the dough is too soft, your cookies will spread too much. )
  • Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls and lay on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet).  If desired, press extra chocolate chips and cranberries into the outside of each dough ball.
  • Bake until the cookies are starting to brown around the edges, about 10 minutes. Remove baking sheets from oven and carefully drop (more like slam) baking sheets on counter to remove air bubbles from cookies.
  • Return to oven and bake 2 minutes longer. Remove from oven and cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely. 

Notes

  1. Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave safe plate. Then cook the butter at 10% power (that’s ten percent!) for 1 minute. Afterwards, gently press on the butter with your finger. If still too firm, cook for another 40 seconds at 10% power.
  2. Vanilla extract: You can make your own vanilla if you want to.
  3. White chocolate chips: If you can't find a high-quality white chocolate chip, buy an equal weight in bar form and chop it into chunks with a sturdy chef's knife.
  4. Dried cranberries: aka Craisins, these are easy to find at the grocery store or in bulk section of natural food markets. Or, substitute dried cherries (chop them up if needed).
  5. Oatmeal: Add 1 ½ to 2 cups quick cooking oats (not instant) to the recipe for a little extra texture.
  6. Nuts: Luxurious macadamia nuts, walnuts, pecans, or hazelnuts make an already wonderful cookie even better. Add 1 cup chopped nuts to the recipe.
  7. Orange: Add the zest and  juice of one clementine to the dough for a little extra Christmas flavor.
  8. Room temperature ingredients: The butter should be soft. Take the eggs out about an hour before you need them, or warm them up quickly in a glass of hot tap water. If you store flour in the freezer, measure it and leave it out for awhile until it isn’t cold anymore.
  9. Preheat the oven. Make sure your oven is preheated to the correct temperature before baking. This is true with almost everything, but especially cookies.
  10. Sift dry ingredients: This is so the baking soda, baking powder, and salt can get distributed evenly within the flour. Also, here’s how to measure and sift flour properly so your baking recipes shine every time.
  11. Storage: Store in an airtight container for 3 or 4 days.
  12. Make ahead: Wrap the cookie dough tightly with plastic wrap and refrigerate for up to 4 days. When ready to bake, portion the dough as usual and bake.
  13. Freezing cookie dough: Portion the dough into balls and freeze by arranging the balls in a single layer on a tray or plate that can fit into the freezer. Once frozen solid, transfer into a freezer-safe bag or container. Label with the kind of cookie dough, baking temperature and cooking time in the recipe, and the date you made the dough. Bake the frozen cookies straight from the freezer in a 350-degree oven, increasing the baking time by a couple of minutes.

Nutrition

Serving: 1cookieCalories: 127kcalCarbohydrates: 19gProtein: 1gFat: 5gSaturated Fat: 2gCholesterol: 9mgSodium: 108mgPotassium: 30mgFiber: 1gSugar: 13gVitamin A: 180IUCalcium: 20mgIron: 1mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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