Name: White Chocolate Cranberry Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter, softened; 3/4 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 1 cup dried cranberries; 1 1/2 cups white chocolate chips

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White chocolate cranberry cookies are one of my favorite treats to bake during the holiday season—or really any time I want something sweet, chewy, and just a little bit tart. The white chocolate chips melt into creamy pockets, while the cranberries add a bright, tangy contrast. It’s a soft, buttery cookie with just the right hint of texture and flavor.

Why You’ll Love This Recipe

I love this recipe because it’s simple, festive, and always a crowd-pleaser. The flavors are perfectly balanced: the rich sweetness of the white chocolate plays off the slightly tart cranberries, all wrapped in a soft, golden cookie. They’re great for gifting, cookie swaps, or just having with a cup of coffee or tea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Unsalted butter (softened)
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Dried cranberries
White chocolate chips

Directions

I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, I whisk together the flour, baking soda, and salt.
In another large bowl, I cream the butter and sugars together until light and fluffy.
I beat in the eggs one at a time, then add the vanilla.
I gradually mix in the dry ingredients until just combined.
I fold in the dried cranberries and white chocolate chips.
I scoop the dough onto the baking sheets, spacing each cookie about 2 inches apart.
I bake for 10–12 minutes until the edges are lightly golden.
I let them cool on the pan for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: 30 minutes

Variations

I sometimes add chopped pistachios for color and crunch.
Orange zest adds a fresh citrus note that pairs beautifully with the cranberries.
I use dark chocolate chips instead of white when I want a richer flavor.
For softer cookies, I slightly underbake and let them finish cooking on the tray.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well—both the dough and the baked cookies. I thaw them at room temperature or warm them briefly in the oven for that fresh-baked feel.

FAQs

Can I use fresh or frozen cranberries?

I stick to dried cranberries for the best texture and flavor balance. Fresh or frozen cranberries can make the dough too wet and sour.

Do I need to chill the dough?

It’s not required, but I sometimes chill the dough for 30 minutes if I want the cookies to hold their shape better and get a chewier texture.

Can I make these gluten-free?

Yes, I use a good-quality 1:1 gluten-free flour blend to substitute, and they still turn out soft and delicious.

How do I keep the cookies soft?

I store them in an airtight container with a slice of bread—it helps retain moisture. I also avoid overbaking them.

Are these good for holiday gifting?

Absolutely. I pack them in tins or clear bags tied with ribbon—they look festive and stay fresh for several days.

Conclusion

White chocolate cranberry cookies are a sweet, tangy, and chewy treat I love baking and sharing. They come together quickly, look beautiful, and have that perfect balance of holiday warmth and everyday comfort. One batch is never enough.