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White chocolate cranberry cookies.

White Chocolate Cranberry Cookie Recipe

These White Chocolate Cranberry Cookies are a delightful combination of sweet and tart and they might just become your favorite Christmas cookie ever.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 375kcal


  • 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 granulated sugar
  • 3/4 cup 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.


Calories: 375kcal