White Chocolate Cranberry Cookies have the perfect blend of creamy sweetness and tart dried cranberries in every chewy bite. They're buttery, golden and perfect for the holidays.
I have a soft spot for cookies that strike the perfect balance between sweet and tangy, and these white chocolate cranberry cookies do just that.
With buttery, golden edges and a soft, chewy center, they’re packed with creamy white chocolate chips and tart dried cranberries.
It’s that contrast of flavors that keeps me coming back for more—and I’m betting you’ll feel the same.
What I love most about this recipe is how straightforward it is. No chilling the dough, no fancy equipment—just a mixing bowl, some basic ingredients, and about 30 minutes of your time.
These cookies are perfect for last-minute bake sales, holiday platters, or just satisfying a midweek sweet tooth.
The cranberries add a pop of fruity tartness that makes these cookies feel a little more grown-up, while the white chocolate chips bring that rich, creamy sweetness we all crave.
If you love using dried cranberries, then be sure to also try Broccoli Cranberry Salad, Chocolate Cranberry Oatmeal Cookies and Green Beans with Cranberries and Pecans!
Jump to:
Why You'll Love This Recipe
- Quick and Easy: Ready in just 30 minutes with no dough chilling required.
- Perfect Flavor Pairing: The creamy white chocolate and tart cranberries create a balanced, delicious bite.
- Minimal Ingredients: You probably already have most of these staples in your pantry.
- Customizable: Add nuts, swap out the chocolate, or experiment with different dried fruits.
- Crowd-Pleaser: Great for holidays, potlucks, or a treat-yourself moment.
Ingredients
- Dried Cranberries - The star of the show! Their tartness pairs perfectly with the white chocolate. If cranberries aren’t your thing, try dried cherries or raisins.
- White Chocolate Chips - Creamy and sweet, these are essential. You could use chopped white chocolate for a more rustic look.
- Butter - This is the base of the cookie, providing richness and flavor. Room temperature butter is key for creaming with the sugars.
- Brown Sugar - Adds a subtle molasses flavor and contributes to the cookies' chewy texture.
- Granulated Sugar - For sweetness and a touch of crispness around the edges.
- Vanilla Extract - A little goes a long way in enhancing the overall flavor.
- Egg -The binder that holds everything together while adding moisture.
- All-Purpose Flour - The structure of the cookie. You can substitute with gluten-free flour blends if needed.
- Baking Soda - Helps the cookies rise slightly, creating that light texture.
- Salt - Balances the sweetness and enhances the other flavors.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Add the butter and both sugars to a large mixing bowl and beat with an electric mixer for 2 minutes. Beat in the egg and vanilla.
Add the flour, baking soda and salt and beat until just combined.
Gently stir in the white chocolate chips and dried cranberries.
Drop rounded tablespoons of the cookie dough onto ungreased cookie sheets, 2 inches apart.
Bake at 375°F/190°C for 8-10 minutes or until golden at the edges. Allow the cookies to cool on the cookie sheets for 2 minutes, then gently transfer them to a wire rack to cool completely.
Variations
- Add Nuts: Fold in a handful of chopped walnuts or pecans for extra crunch.
- Switch the Chocolate: Try milk or dark chocolate chips for a twist on the classic flavor.
- Mix Up the Fruit: Substitute dried cherries, blueberries, or even apricots.
- Citrus Kick: Add orange zest to complement the cranberries.
Storage
Store: Store the cookies in an airtight container at room temperature for up to five days.
Freeze: For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They’ll keep for up to three months. To enjoy, let them thaw at room temperature or warm them in the oven for a few minutes.
Top tips
- Don’t Overmix: Mix the dough until just combined to avoid tough cookies.
- Evenly Sized Cookies: Use a cookie scoop for uniform baking.
- Watch the Oven: These bake quickly, so keep an eye on them after 8 minutes.
- Soft Butter is Key: Too cold, and it won’t cream properly; too soft, and the cookies will spread too much.
- Cool on the Sheet: Let the cookies sit on the baking sheet for 2 minutes after baking—they’ll firm up as they cool.
Christmas Cookies
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📖 Recipe
White Chocolate Cranberry Cookies
Equipment
- mixing bowl
- Baking sheet
Ingredients
- ½ cup butter at room temperature 113g
- ⅓ cup brown sugar 70g
- ⅓ cup granulated white sugar 70g
- 1 teaspoon vanilla extract
- 1 egg
- 1 ¼ cups all-purpose flour (plain flour) 125g
- ½ teaspoon baking soda bicarb of soda
- ½ teaspoon salt
- ½ cup dried cranberries 100g
- ½ cup white chocolate chips 100g
Instructions
- Preheat the oven to 375°F/190°C.
- Add the butter and both sugars to a large mixing bowl and beat with an electric mixer for 2 minutes.
- Beat in the egg and vanilla.
- Add the flour, baking soda and salt and stir until just combined.
- Gently stir in the white chocolate chips and dried cranberries.
- Drop rounded tablespoons of the cookie dough onto ungreased cookie sheets, 2 inches apart.
- Bake for 8-10 minutes or until golden at the edges. Allow the cookies to cool on the cookie sheets for 2 minutes, then gently transfer them to a wire rack to cool completely.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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