These White Chocolate Chip Cranberry Cookies are a soft, slightly chewy treat with bursts of tart cranberry and pockets of sweet white chocolate. They’re a holiday favorite but simple enough for weeknight baking. I’ve tested this version several times to balance chewiness and flavor without making them overly sweet.
Why Make This Recipe
- Bright, sweet-and-tart flavor: dried cranberries cut the richness of white chocolate for a balanced bite.
- Texture contrast: soft, chewy centers with lightly golden edges for a great mouthfeel.
- Convenient and festive: they dress up cookie plates and travel well for gifts.
- Quick prep and family-friendly: the dough is straightforward and kids can help drop the balls.
- Personal insight: I love this recipe because a dash of coarse sea salt on top transforms each cookie into a complex, grown-up treat.
Recipe Overview
- Prep time: 15 minutes (plus optional 30–60 minutes chilling)
- Cook time: 10–12 minutes per batch
- Total time: 25–75 minutes depending on chill time
- Servings: about 24 cookies (using a 1.5 tbsp scoop)
- Difficulty: Easy
- Method: Cream butter and sugars, mix in eggs and dry ingredients, fold in white chocolate chips and dried cranberries, scoop and bake at 350°F (175°C).
My Experience Making This Recipe
I tested dough at both room-temperature and chilled stages; chilling reduced spreading and produced a chewier interior. I also tried adding orange zest and found it brightened the cookie without overpowering the white chocolate.
How to Make White Chocolate Chip Cranberry Cookies
Start by creaming 1 cup (227 g) unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (150 g) packed brown sugar until light and fluffy, about 3–5 minutes. Beat in 2 large eggs and 2 teaspoons vanilla, then fold in a dry mix of 2 1/4 cups (280 g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine salt until just combined. Stir in 1 1/2 cups (255 g) white chocolate chips and 1 cup (120 g) dried cranberries. Chill the dough 30–60 minutes if you want thicker cookies, then scoop 1.5 tablespoon balls, place 2 inches apart on parchment-lined sheets, and bake at 350°F (175°C) for 10–12 minutes until edges are set and centers look slightly underbaked. Let cool on the sheet 5 minutes, then transfer to a rack to finish cooling. For technique notes on browning butter versions, I reference my brown-butter cookie method: brown-butter raspberry chocolate chip cookies.
Expert Tips for Success
- Measure flour correctly: spoon flour into the cup and level it or weigh (1 cup ≈ 125 g) to avoid dry, dense cookies.
- Use room-temperature eggs and butter (butter should be soft, not greasy) for proper creaming and lift.
- Chill dough when baking in warm kitchens or if you want taller, chewier cookies—30–60 minutes is usually enough.
- Press a couple extra chips and cranberries onto each dough ball before baking so finished cookies look abundant and bakery-ready.
- Use an oven thermometer and rotate pans mid-bake for even color; many ovens run 25–50°F off.
How to Serve White Chocolate Chip Cranberry Cookies
- Serve warm with a cold glass of milk or black coffee to balance sweetness.
- Arrange on a holiday platter with assorted cookies for gifting.
- Pair with tea (Earl Grey or chamomile) to highlight the cranberry notes.
- For a dessert plate, serve one cookie with a scoop of vanilla ice cream for a warm-cold contrast.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for 3–4 days; place a slice of apple in the container to keep them softer if needed. Freeze baked cookies in a freezer-safe bag for up to 3 months; thaw at room temperature for 30–60 minutes. For baked cookies, refresh in a 300°F (150°C) oven for 4–6 minutes to regain softness; for frozen dough, bake from frozen adding 1–2 minutes to the bake time or thaw in the fridge overnight before baking.
Recipe Variations
- Gluten-free: use a 1:1 gluten-free flour blend (weigh for best texture) and add 1/4 tsp xanthan gum if your blend lacks it.
- Dairy-free / vegan: substitute vegan butter (solid, not melted), use a flax egg (1 tbsp ground flax + 3 tbsp water per egg), and choose dairy-free white chips.
- Orange-cranberry: add 1–2 teaspoons finely grated orange zest for bright citrus notes.
- Browned-butter version: brown the butter until nutty, cool slightly, then proceed for a deeper, toasty flavor and chewier crumb.
Nutritional Highlights
- Cranberries add small amounts of fiber and vitamin C, giving a little nutritional lift compared to plain cookies.
- These cookies are higher in sugar and fat—eat in moderation; one medium cookie is roughly 150–220 calories depending on size.
- Allergen info: contains wheat (gluten), dairy, and eggs; white chocolate chips often contain soy lecithin—check labels if you have allergies.
Troubleshooting Common Issues
- Cookies spread too thin: chill dough for 30–60 minutes, make sure butter isn’t overly soft or melted, and avoid greasing the pan (use parchment).
- Too cakey or dense: don’t overmix after adding flour; cream butter and sugar properly, and measure flour by weight.
- Burned bottoms: use light-colored baking sheets, line with parchment, and reduce oven rack to middle position; check oven temp with a thermometer.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
A: Yes — you can refrigerate shaped dough balls for up to 48 hours on a tray covered in plastic wrap, then bake directly from chilled. For longer storage, freeze dough balls on a tray, then transfer to a bag for up to 3 months; bake from frozen adding 1–2 minutes.
Q: How do I get chewy cookies instead of flat, crisp ones?
A: Use slightly more brown sugar than granulated (brown sugar adds moisture), don’t overbake (pull when centers still look a bit soft), and chill dough before baking to reduce spread.
Q: Can I use fresh cranberries?
A: Fresh cranberries are very tart and hold a lot of moisture; they will release liquid and change texture. If you want less tartness and better texture, use dried cranberries or briefly toss chopped fresh cranberries with 1–2 tbsp sugar and blot excess moisture.
Q: My white chocolate chips sometimes seize or get grainy in dough — how to avoid that?
A: Use high-quality white chocolate chips or chop a bar of couverture white chocolate. Don’t overmix after adding chips and avoid adding hot ingredients that could melt them. If melting is desired (for swirls), temper or gently melt with a small amount of fat.
Conclusion
If you want more ideas and variations to compare techniques, check out these trusted recipes and inspiration: Soft White Chocolate Chip Cranberry Cookies – Sally’s Baking, White Chocolate Cranberry Cookies – Creme De La Crumb, White Chocolate Cranberry Cookies Recipe, White Chocolate Cranberry Cookies – Preppy Kitchen, and Cranberry White Chocolate Chip Cookies (Super Soft & Chewy …). These will give you additional techniques, texture options, and presentation ideas to make the recipe your own.
White Chocolate Chip Cranberry Cookies
- Total Time: 75 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, chewy cookies with tart cranberry bursts and sweet white chocolate, perfect for the holidays or any weeknight.
Ingredients
- 1 cup (227 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (150 g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 cups (255 g) white chocolate chips
- 1 cup (120 g) dried cranberries
Instructions
- Cream the butter with granulated and brown sugars until light and fluffy, about 3-5 minutes.
- Beat in the eggs and vanilla until well combined.
- In a separate bowl, mix together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture until just combined.
- Fold in the white chocolate chips and dried cranberries.
- Chill the dough for 30-60 minutes for thicker cookies, if desired.
- Scoop dough into 1.5 tablespoon balls and place them 2 inches apart on parchment-lined baking sheets.
- Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, until edges are set and centers look slightly underbaked.
- Let cool on the sheets for 5 minutes before transferring to a wire rack.
Notes
Press a couple of extra white chocolate chips and cranberries on top of each dough ball before baking for a bakery-style look.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American