Name: White Chocolate Cranberry Cookies Recipe
Prep time: 1 h 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 3/4 cup (150g) packed light or dark brown sugar (dark recommended); 1/4 cup (50g) granulated sugar; 1 large egg, at room temperature; 2 teaspoons pure vanilla extract; 2 cups (250g) all-purpose flour (spooned & leveled); 2 teaspoons cornstarch (cornflour); 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup (135g) white chocolate chips, plus extra for garnish; 1 cup (140g) dried cranberries, plus extra for garnish

There’s just something magical about the way creamy white chocolate melts alongside tart cranberries in a chewy cookie. This White Chocolate Cranberry Cookies Recipe is one I keep coming back to because it feels like a perfect balance of sweet and tangy, with a soft texture that hugs your taste buds. I promise, once you try these, you’ll want to bake them again and again.

The image shows many round cookies closely placed together on a white marbled surface. Each cookie has a light golden-brown base with a soft texture. They are filled with dark red dried cranberries that are unevenly distributed throughout, adding spots of deep red color. Scattered on the cookies are smooth, round white chocolate chips, each one a glossy creamy white, slightly melted into the dough. The cookies look soft and thick, with uneven edges, giving a homemade feel. The photo is taken close up, focusing on the textures and colors of the baked cookies. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make White Chocolate Cranberry Cookies Recipe
Top Tip
How to Serve White Chocolate Cranberry Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
White Chocolate Cranberry Cookies Recipe

Why You'll Love This Recipe

I remember the first time I baked these white chocolate cranberry cookies – my kitchen smelled heavenly, and the first bite blew me away. The softness and chewiness give that cozy, homemade vibe, and the little bursts of tart cranberries brighten every bite. They’re indulgent but not too sweet, perfect for sharing or savoring solo.

Soft-baked perfection: These cookies stay tender and chewy, not hard or crunchy, so every bite feels like a warm hug.
Balanced flavors: The sweetness of white chocolate meets the tanginess of cranberries, creating a flavor combo that’s uniquely satisfying.
Made ahead ease: Chilling the dough means less spreading and more consistent cookies, plus you can prep it in advance.
Totally approachable: Using common pantry ingredients and straightforward steps, you can easily nail these cookies – no fancy skills required.

A white bowl full of soft golden-brown cookies, each cookie has a rough texture with visible white chips and dark red dried cranberry pieces scattered unevenly throughout. Some cookies are stacked while others lay flat, showing a slightly crinkled top with a few chips standing out on the surface. One cookie at the top has a small bite taken out, revealing a moist inside with bits of cranberry. The bowl sits on a white marbled surface with crumbs scattered nearby, and a soft pink cloth with white fringes is partly visible in the corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe plays a special role to give you that soft, chewy texture and delightful flavor combo. Plus, a few tips from my kitchen that might make your baking life easier.

Flat lay of a small pile of soft unsalted butter, a small mound of dark brown sugar, a smaller mound of white granulated sugar, one whole brown egg with a clean shell, a small white ceramic bowl of clear vanilla extract, a neat heap of all-purpose flour, a small white ceramic bowl of fine white cornstarch, a small white ceramic bowl of fine baking soda powder, a small white ceramic bowl of coarse sea salt, a small white ceramic bowl filled with glossy white chocolate chips, a small white ceramic bowl with plump dried cranberries, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Softened to room temp, it helps create that tender crumb and creamy mix with sugars.
Brown sugar: Adds moisture and depth of flavor; I prefer dark brown sugar because of its rich molasses notes.
Granulated sugar: Balances sweetness and contributes to just enough crispiness at the edges.
Egg: Binds everything together and adds a little richness; room temperature ensures even mixing.
Vanilla extract: Boosts the overall flavor – don’t skimp here, it really makes a difference!
All-purpose flour: The base of our cookies, measured by spooning and leveling to avoid dense dough.
Cornstarch: Adds softness, giving those cookies a melt-in-your-mouth texture.
Baking soda: Helps the cookies rise slightly and creates a tender crumb.
Salt: Balances sweetness and enhances flavors.
White chocolate chips: Sweet, creamy pockets of goodness that melt wonderfully during baking.
Dried cranberries: Provide tart bursts and chewy contrast to the sweet white chocolate.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on the season or mood — it’s flexible enough to accommodate your favorite add-ins or dietary needs without losing its charm.

Variation: I sometimes swap dried cranberries for dried cherries or even blueberries for a different fruity twist — it works just as beautifully.
Diet-Friendly Change: For a dairy-free version, I substitute vegan butter and make sure the white chocolate chips are dairy-free; they still bake up wonderfully soft.
Add Texture: Toasted pecans or walnuts can be tossed in if you want a satisfying crunch amid the chewiness.

Step-by-Step: How I Make White Chocolate Cranberry Cookies Recipe

Step 1: Creaming the butter and sugars

Start by beating the softened butter with brown and granulated sugars until the mix is creamy and fluffy—about 3 minutes on medium speed. This step is key because it creates air pockets that help your cookies rise just right. Don’t rush it, and if you’re new to creaming butter and sugar, I recommend watching a quick tutorial to see how the texture should look.

Step 2: Adding wet ingredients

Next, beat in the egg and vanilla extract. Make sure your egg is at room temperature to blend evenly into the mix without curdling. Scrape down the bowl sides and beat again so everything is nicely combined. This helps the dough hold together perfectly.

Step 3: Mixing dry ingredients into the wet

In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Slowly add this to your wet mixture on low speed. The dough will turn soft and thick — don’t overmix! Overworking the dough can make cookies tough, so just combine until there’s no visible flour.

Step 4: Folding in chips and cranberries

Now fold in the white chocolate chips and dried cranberries gently but thoroughly. They’re the stars here, so make sure you get an even distribution throughout the dough.

Step 5: Chill the dough

This step might feel like waiting, but it’s a game-changer. Chill the dough tightly covered for at least 1 hour, or up to 3–4 days. Chilling firms up the butter, which prevents your cookies from spreading too much during baking, keeping them thick and chewy.

Step 6: Scooping and baking

When ready to bake, let the dough rest at room temp for 30 minutes if chilled longer than 3–4 hours; this softens it enough to scoop and roll easily. Preheat your oven to 350°F (177°C), line baking sheets with parchment paper or silicone mats, scoop about 1.5 tablespoons of dough per cookie, roll into balls, and space them 3 inches apart.

Bake for 11–12 minutes, until the edges are lightly browned but centers still look soft. If your cookies didn’t spread enough, give the baking sheet a gentle tap on the counter while they’re still warm—they’ll naturally stretch and deflate, perfect for that tender texture.

Step 7: Finishing touches

Let the cookies cool on the sheet for 5 minutes, then press a few extra white chocolate chips and dried cranberries on top for that pretty, bakery-style look. After that, transfer them to a wire rack to cool completely. Trust me, they’re worth the wait.

Top Tip

After baking these cookies several times, I learned a few simple tricks that make the process fun and the results consistently delicious.

Chill that dough: It’s the secret to controlling spread and keeping the cookies thick and chewy every time.
Room temperature eggs: Mixing cold eggs directly can cause the batter to seize, so I always let them sit out for at least 30 minutes.
Don’t overbake: The centers look soft when you pull them from the oven—that’s perfect. The cookies continue to set as they cool.
Gentle taps: If the cookies don’t spread enough, don’t worry; tapping the pan while warm lets them relax to the perfect shape and thickness.

How to Serve White Chocolate Cranberry Cookies Recipe

white chocolate cranberry cookies - Serving Suggestion

Garnishes

I usually press a few extra white chocolate chips and cranberries into the warm tops because it makes them look extra inviting and gives a little pop of flavor in every bite. If I want to get fancy, I sometimes dust with a sprinkle of flaky sea salt, which perfectly enhances the sweetness without overpowering.

Side Dishes

These cookies pair beautifully with a cozy cup of tea—like Earl Grey or chamomile—maybe even a glass of cold milk or a spiced latte for that cozy vibe. For holiday gatherings, I like to lay them out alongside gingerbread or shortbread for a festive cookie spread.

Creative Ways to Present

Hosting a party? Stack these cookies on a tiered cake stand with fresh cranberries scattered around for a festive look. For gift-giving, wrap them in cellophane tied with a ribbon and a sprig of rosemary or dried cranberry—they look homemade and special.

Make Ahead and Storage

Storing Leftovers

I keep my baked White Chocolate Cranberry Cookies stored in an airtight container at room temperature for up to one week. Layer them with parchment paper to prevent sticking. I’ve found this preserves their softness much better than refrigeration.

Freezing

These cookies freeze really well! I either freeze baked cookies in a single layer on a tray, then transfer to a zip-top bag, or freeze the unbaked dough balls for quick future baking. Dough can chill frozen for up to 3 months, and you can bake straight from frozen—just add a couple extra minutes to baking time.

Reheating

To bring frozen or leftover cookies back to fresh-from-the-oven softness, I pop them in a microwave for about 10 seconds or warm them in a 300°F oven for 5 minutes. This helps soften the white chocolate again and revives that chewy texture.

Frequently Asked Questions:

Can I use fresh cranberries instead of dried?

Fresh cranberries have a lot of moisture, which would change the dough’s consistency and bake time. For best results, stick to dried cranberries to keep your cookies chewy and perfectly textured.

What’s the best way to measure flour for this recipe?

I recommend spooning the flour into your measuring cup and leveling it off with a knife instead of scooping directly from the bag. This prevents packing and keeps your dough from getting too dense.

Why is chilling the dough so important?

Chilling solidifies the butter which prevents the cookies from spreading too thin. It also helps develop flavors and gives you thicker, chewier cookies that hold their shape beautifully.

Can I substitute white chocolate chips with regular chocolate?

Absolutely! Dark or milk chocolate chips would work, but keep in mind that white chocolate offers a sweeter, creamier balance to the tart cranberries that may change if swapped

Final Thoughts

Honestly, this White Chocolate Cranberry Cookies Recipe holds a special place in my baking rotation because it’s easy, reliable, and delights everyone who tries it. It’s one of those recipes you come back to whenever you want a treat that feels homemade and just a little bit fancy. Give it a go—you’ll find it’s one of those rare recipes that makes you look forward to baking again.