Name: White Chocolate Cranberry Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter; 3/4 cup (150 g) granulated sugar; 3/4 cup (165 g) light 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 (tossed with 1 tablespoon flour)

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These White Chocolate Cranberry Cookies are a sweet-tart, buttery cookie that stays soft in the middle with slightly crisp edges. I’ve baked them for holidays and weeknight cravings, and they always disappear fast. For a step-by-step visual and a similar home-tested version, I sometimes compare notes with this white chocolate chip cranberry cookie recipe to refine timing and mix-ins.

Why Make This Recipe

Bright, balanced flavor: tart dried cranberries cut through sweet white chocolate for a balanced bite.
Crowd-pleasing texture: soft-centers and gently crisp edges please most palates and travel well.
Convenient to make: the dough mixes in one bowl and you can freeze dough balls for later baking.
Great for occasions: perfect for holiday platters, cookie swaps, or a simple weeknight dessert.
Personal insight: I love this recipe because adding a little orange zest lifts the flavors and feels festive; I include that option below and it’s become a household favorite. For other cranberry-white chocolate ideas, I often look for dessert inspiration like this cranberry-white chocolate cheesecake when planning menus.

Recipe Overview

Prep time: 15 minutes (plus 30 minutes chill if you want thicker cookies)
Cook time: 10–12 minutes per batch at 350°F (175°C)
Total time: 25–30 minutes active (plus chilling or cooling time)
Servings: about 24 cookies (using a 1.5-tablespoon scoop)
Difficulty: Easy
Method: Cream butter and sugars, mix dry ingredients, fold in chips and cranberries, scoop and bake on parchment; rest on rack to finish cooking.

My Experience Making This Recipe

I tested several butter-to-sugar ratios and found that using half granulated and half light brown sugar gives the best chew and color. Early tests spread too thin, so I learned that a 30-minute chill of the dough consistently yields thicker, bakery-style cookies. I also confirmed that coating dried cranberries with a little flour keeps them from sinking.

How to Make White Chocolate Cranberry Cookies

Start by creaming 1 cup (226 g) unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) light brown sugar until pale and fluffy (2–3 minutes with a stand or hand mixer). 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. Stir in 1 1/2 cups (255 g) white chocolate chips and 1 cup (120 g) dried cranberries—toss cranberries with a tablespoon of flour first to suspend them evenly. Scoop dough onto a parchment-lined sheet and bake at 350°F (175°C) for 10–12 minutes until edges are set and centers look slightly underdone; cookies will finish as they cool.

For variations and crockpot-themed cranberry treats, I check ideas like this crockpot white chocolate pistachio cranberry recipe to adapt flavors into other formats.

Expert Tips for Success

Creaming time matters: beat butter and sugars 2–3 minutes to incorporate air—this helps lift and soften cookies.
Measure flour correctly: spoon flour into the cup and level it or use a kitchen scale (2 1/4 cups ≈ 280 g) to avoid dense cookies.
Chill for structure: refrigerate dough 30 minutes for thicker cookies; for even thicker results chill an hour.
Protect white chocolate: use high-quality chips designed for baking to avoid graininess; avoid very high oven temps (stay at 350°F/175°C).
Use the right tools: a medium cookie scoop (1.5 tbsp), silicone baking mat or parchment, and an oven thermometer produce consistent results.

For another cranberry and white chocolate dessert I like to compare textures with, see this cranberry white chocolate cheesecake for crossover ideas of adding zest or nuts.

How to Serve White Chocolate Cranberry Cookies

Classic platter: arrange warm cookies on a cooling rack then transfer to a serving plate with a dusting of powdered sugar.
With drinks: pair with hot coffee, strong black tea, or an orange-spiced latte to echo the citrus suggestion.
Gift-ready: place stacked cookies in a cellophane bag tied with ribbon for holidays or neighbor gifts.
Make a sandwich: spread a thin layer of mascarpone or cream cheese between two cookies for an elevated treat.

Storage and Reheating Guide

Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days; separate layers with parchment. For longer storage, freeze baked cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. To freeze dough, scoop balls onto a tray, freeze 1–2 hours, then bag and bake from frozen—add 1–2 minutes to bake time. Reheat cookies in a 300°F (150°C) oven for 4–6 minutes or microwave a single cookie 10–15 seconds to regain a soft center.

Recipe Variations

Gluten-free: substitute a 1:1 gluten-free flour blend (measure by weight) and add 1/4 teaspoon xanthan gum if the blend lacks it.
Dairy-free / vegan: use vegan stick butter (1:1) and dairy-free white baking chips; replace eggs with 2 tablespoons flaxseed mixed with 6 tablespoons water (let sit 5 minutes).
Orange-cranberry: add 1 tablespoon finely grated orange zest to the wet ingredients for bright citrus notes.
Nutty addition: fold in 1/2 cup chopped toasted pistachios or pecans for crunch and contrast to the sweet chips.

Nutritional Highlights

These cookies are an indulgent treat: they provide quick energy from sugars and carbohydrates with fat from butter and white chocolate.
Allergens: contains wheat (gluten), dairy, eggs, and soy (often in chocolate); check labels for cross-contamination if needed.
Portion guidance: one cookie (about 70–100 kcal depending on size) is a reasonable treat—stick to 1–2 servings if watching calories.

Troubleshooting Common Issues

Spreading too much: dough that spreads flat usually means too-soft butter or not enough flour; chill dough 30 minutes and ensure flour is measured properly.
Dry, crumbly cookies: likely overbaked or too much flour—reduce baking time by a minute and check your measuring method.
Cranberries sinking: toss dried cranberries in 1 tablespoon of flour before adding to dough to keep them distributed.

Frequently Asked Questions

Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries have a lot more moisture and will change texture and spread; finely chop and pat them dry, or cook briefly with sugar to reduce moisture before folding in. Dried cranberries are best for even texture.

Q: How do I get chewy cookies rather than cakey?
A: Use higher brown sugar ratio (adds moisture) and avoid overmixing after flour goes in. Bake until edges set but centers still look slightly underbaked; they’ll firm up while cooling.

Q: My white chocolate looks grainy after baking — why?
A: White chocolate can seize or become sandy if overheated or if it contains little cocoa butter. Use baking-specific white chocolate chips or callets and avoid oven temps above 350°F; remove cookies when centers look just set.

Q: Can I make the dough ahead of time?
A: Yes—dough keeps in the refrigerator for up to 48 hours (tightly wrapped) and frozen for up to 3 months. Bake from chilled or frozen; add a minute or two for frozen scoops.

Conclusion

If you want another well-tested take on soft white chocolate cranberry cookies for comparison, I recommend checking this Soft White Chocolate Chip Cranberry Cookies – Sally’s Baking for additional techniques and photos to guide your bake.

White Chocolate Cranberry Cookies