White Chocolate Cranberry Cookies
These white chocolate cranberry cookies are soft in the middle, lightly golden around the edges, and packed with sweet white chocolate and chewy dried cranberries. With simple ingredients and easy steps, they make a great go-to cookie for Christmas, Valentine’s Day, or just because.
These cookies work for more than one season, which makes them handy to have on rotation. I usually bake them with Cherry Pie Cookies, Strawberry Pie Crust Cookies, and Pinwheel Cookies when I’m putting together a mixed cookie tray that works for both Christmas and Valentine’s Day. They also fit in nicely next to lighter desserts like Strawberries and Cream Dessert or Strawberries and Cream Fudge if you want a little balance.
Why you’ll love these White Chocolate Cranberry Cookies
What Makes These White Chocolate Cranberry Cookies So Good?
These white chocolate cranberry cookies work because the flavors balance each other really well. The white chocolate brings the sweetness, while the dried cranberries add just enough tartness to keep the cookies from feeling heavy. I’ve always loved white chocolate. Milky Bars were my favorite growing up, so this combo hits that sweet spot without being too much.
Ingredients Needed for White Chocolate Cranberry Cookies
- Unsalted butter: Softened butter helps create a smooth, well-mixed dough and gives the cookies a rich base. You can use salted butter, just remove the salt from the recipe if you do.
- Brown sugar: Adds moisture and depth, keeping the cookies soft.
- Granulated sugar: Balances the brown sugar and helps with structure.
- Egg: Brings the dough together and adds richness.
- Vanilla extract: Enhances the sweetness without overpowering the other flavors.
- All-purpose flour: The base of the dough, measured carefully to avoid dry cookies.
- Baking soda: Helps the cookies rise just enough while baking.
- Salt: Balances the sweetness and brings out the flavors.
- Dried cranberries: Add chewiness and a slight tart contrast to the white chocolate.
- White chocolate chips: Sweet, creamy, and perfect with cranberries.
How to make White Chocolate Cranberry Cookies
**For more detailed instructions, please refer to the printable recipe card below.**
Cream the butter, brown sugar, and granulated sugar together until smooth and well combined.
Mix in the egg and vanilla extract until fully incorporated.
Add the flour, baking soda, and salt and mix just until combined.
Fold in the dried cranberries and white chocolate chips, then chill for 30 minutes.
Scoop the dough onto the prepared baking sheet, spacing the cookies a few inches apart.
Bake for 10–12 minutes, until the edges are lightly golden and the centers are just set.
Variations
- White Chocolate Cranberry Orange Cookies: Add a little fresh orange zest to the dough to bring in a subtle citrus flavor that works really well with the white chocolate.
- Nutty White Chocolate Cranberry Cookies: Stir chopped pecans or walnuts into the dough for extra crunch. This version is great if you like a bit of texture mixed in with softer cookies.
- Extra White Chocolate Cookies: Press a few extra white chocolate chips into the tops of the cookie dough before baking. It adds more chocolate in every bite and makes the cookies look a little more finished without extra effort.
- Chewier White Chocolate Cranberry Cookies: Bake the cookies closer to the 10-minute mark rather than the full 12. The centers will stay softer while the edges still set nicely.
- Mini White Chocolate Cranberry Cookies: Use a smaller scoop to make bite-sized cookies and reduce the baking time slightly. These are great for cookie trays when you want more variety without oversized cookies.
Serving Suggestions
- Holiday Cookie Boxes: These cookies work really well in Christmas or Valentine’s cookie boxes alongside Pinwheel Cookies and Cherry Pie Cookies. The mix of colors and textures makes the whole box feel more interesting.
- Afternoon Coffee or Tea: Serve these with coffee or tea for a simple treat that doesn’t feel heavy. They’re sweet enough to feel special but still easy to enjoy mid-day.
- Dessert Tables: Pair these cookies with lighter desserts like Victoria Sponge Cake to balance out richer sweets. They fit right in on a mixed dessert spread.
- Cookie Platters: Stack them on a platter with Strawberry Pie Crust Cookies for a festive-looking display that works for multiple seasons. The colors alone do most of the work.
- Gifting: These cookies hold their shape well and travel nicely, which makes them great for gifting. Wrap them up in a box or bag and they’ll still look good when opened.
Storage and Freezing
- How should I store White Chocolate Cranberry Cookies?
Store the baked cookies in an airtight container at room temperature for up to four days. Keep them fully cooled before storing so they don’t trap moisture.
- Can I freeze White Chocolate Cranberry Cookies?
Yes, both the baked cookies and the dough freeze well. Freeze baked cookies in a freezer-safe container for up to two months, or freeze dough balls and bake straight from frozen with an extra minute or two added to the bake time.
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Tips & Tricks
- Chill the Dough: Even a short chill makes a big difference in how these cookies bake. It helps control spreading and gives you thicker, softer cookies.
- Watch the Bake Time: Fill the cookies when the centers look just set, not fully firm. They’ll continue to cook slightly as they cool on the baking sheet.
- Measure Flour Carefully: Too much flour can make the cookies dry. Spoon the flour into your measuring cup and level it off rather than scooping straight from the bag.
- Let Them Set on the Pan: Leave the cookies on the baking sheet for a few minutes before moving them. This helps them finish setting without falling apart.
- Use Good White Chocolate: White chocolate quality really matters here. A good brand will melt better and give you a smoother, creamier flavor.
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FAQ
White Chocolate Cranberry Cookies
Equipment
Ingredients
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Cream the butter, brown sugar, and granulated sugar together until smooth and well combined.
- Mix in the egg and vanilla extract until fully incorporated.
- Add the flour, baking soda, and salt and mix just until combined, being careful not to overmix.
- Fold in the dried cranberries and white chocolate chips.
- Cover and chill the dough for 30 minutes to help prevent spreading.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough onto the prepared baking sheet, spacing the cookies a few inches apart.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers are just set.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
Notes
Even a short chill makes a big difference in how these cookies bake. It helps control spreading and gives you thicker, softer cookies. Watch the Bake Time:
Pull the cookies when the centers look just set, not fully firm. They’ll continue to cook slightly as they cool on the baking sheet. Measure Flour Carefully:
Too much flour can make the cookies dry. Spoon the flour into your measuring cup and level it off rather than scooping straight from the bag. Let Them Set on the Pan:
Leave the cookies on the baking sheet for a few minutes before moving them. This helps them finish setting without falling apart. Use Good White Chocolate:
White chocolate quality really matters here. A good brand will melt better and give you a smoother, creamier flavor.
