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; 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 something delightfully cozy about these soft, chewy little bites. This White Chocolate Cranberry Cookies Recipe strikes the perfect balance between sweet and tart, with pockets of creamy white chocolate melting amongst juicy cranberries. You’re going to love the way they fill your kitchen with that irresistible, warm aroma.

A close-up view of many round beige cookies placed closely together on a white marbled surface, each cookie having a soft, slightly textured surface with visible dark red dried cranberries and small white chocolate chips scattered unevenly throughout, with the edges of the cookies showing a light golden brown hue and a slightly crisp texture, giving a warm and inviting look. 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

Honestly, these cookies quickly became one of my favorite go-to treats, especially around the holidays. They’re soft without being too cakey, with just enough chewiness to keep things interesting. Plus, the combo of white chocolate and cranberries is a real crowd-pleaser.

Soft-baked perfection: These cookies stay tender and chewy, not crispy or dry.
Rich flavor contrast: Sweet white chocolate meets tart cranberries for a delicious balance.
Simple ingredients: No fancy stuff needed—you probably have most of these in your pantry already.
Make-ahead friendly: Chill the dough ahead and bake anytime you need a fresh batch.

A white plate filled with about ten round golden brown cookies, each with a soft and slightly risen texture. The cookies have visible dark red dried cranberries and off-white white chocolate chips scattered unevenly on the top. Cookies are stacked loosely on the plate with one cookie at the back broken to show a chewy inside filled with more cranberries and white chocolate. The plate sits on a white marbled surface with a small white bowl holding bright red dried cranberries in the top right corner and some cookie crumbs near the bottom right on the surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients come together beautifully to create that soft, chewy texture we all crave in a white chocolate cranberry cookie. Using room temperature butter and eggs makes the dough mix smoothly, and chilling the dough is a total game changer to prevent spreading.

Flat lay of a large slab of unsalted butter softened to room temperature, a small heap of dark brown sugar, a small heap of granulated white sugar, one large whole egg with a clean shell, a small white ceramic bowl filled with clear pure vanilla extract, a small mound of all-purpose flour, a small mound of white cornstarch powder, a small heap of fine baking soda powder, a small pile of fine salt crystals, a small white ceramic bowl holding creamy white chocolate chips, and a small white ceramic bowl with plump dried cranberries, all neatly arranged in perfect symmetry 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 butter adds richness—make sure it’s just room temp, not melted.
Brown and granulated sugar: Brown sugar adds moisture and chew, granulated sugar balances sweetness.
Egg: Binds everything together and adds tenderness.
Vanilla extract: Gives the cookies warm, aromatic depth.
All-purpose flour: Provides structure; be sure to spoon and level for accuracy.
Cornstarch: This secret weapon creates extra softness in the crumb.
Baking soda: Leavens the cookies just right for gentle lift.
Salt: Enhances all the flavors and balances the sweetness.
White chocolate chips: Melts into gooey pockets of creamy sweetness.
Dried cranberries: Offer tart bursts that contrast with the 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 experimenting by adding a pinch of orange zest to brighten the flavors or swapping in white and dark chocolate chunks for a more rustic look. Don’t be afraid to get creative; this base recipe is forgiving and welcomes your personal touches.

Variation: One winter, I swapped dried blueberries for the cranberries and added chopped pistachios—it gave the cookies a lovely twist and crunchy pop.
Dietary tweak: If you want to make these gluten-free, try a 1-to-1 gluten-free flour blend—I’ve had good success with that.
Seasonal spin: Add chopped toasted pecans during fall for an autumn vibe.

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

Step 1: Cream the butter and sugars until fluffy

Start by beating softened butter with both brown and granulated sugars using a stand mixer or handheld mixer. This takes about 3 minutes on medium speed until the mixture looks light, creamy, and well combined. Scrape the bowl a few times to make sure everything mixes evenly. This step is key to getting that tender cookie crumb.

Step 2: Add the egg and vanilla

Beat in a large egg and pure vanilla extract until everything is smooth and glossy. The vanilla really makes the flavors pop in these cookies—don’t skip it!

Step 3: Mix dry ingredients and combine

Whisk together flour, cornstarch, baking soda, and salt in a separate bowl. Slowly add this to your wet mixture on low speed to avoid overmixing. The dough will be soft and thick—don’t worry if it looks a bit crumbly at first.

Step 4: Fold in white chocolate chips and cranberries

Gently mix in your white chocolate chips and dried cranberries until just combined. Cover the dough tightly with plastic wrap and refrigerate for at least 1 hour, which really helps the cookies hold their shape and develop richer flavor.

Step 5: Form balls and bake

Preheat your oven to 350°F (177°C) and line baking sheets with parchment or silicone mats. Scoop about 1.5 tablespoons of dough per cookie and roll into balls—if the dough feels crumbly, let it warm up a bit to make shaping easier. Place them 3 inches apart and bake for 11-12 minutes. The edges will be lightly golden, but the centers will stay soft—that’s exactly what you want!

Step 6: Add finishing touches

After you pull the cookies out, give the baking sheet a gentle bang on the counter if the cookies didn’t spread much—this helps them stretch and deflate for a better texture. While they cool on the sheet for 5 minutes, press a few extra white chocolate chips and cranberries on top for that pretty, bakery look. Then move them to a rack to cool completely.

Top Tip

From my experience, chilling the dough is the absolute MVP of this recipe—it stops the cookies from spreading too much and helps develop flavors. Here’s what I’ve learned from baking these over and over:

Room temperature butter is key: Too cold and it won’t mix well, too warm and your dough can get greasy and flat.
Don’t skip chilling: At least an hour to firm up the dough, but overnight works too for even better flavor.
Gentle mixing: Overmixing after adding flour toughens cookies; mix just until incorporated.
Warm slightly before shaping: If your dough has chilled longer than a few hours, let it sit out for 30 minutes so it’s easier to handle.

How to Serve White Chocolate Cranberry Cookies Recipe

White Chocolate Cranberry Cookies - Serving Suggestion

Garnishes

I personally love pressing a few extra white chocolate chips and cranberries onto the tops of the cookies after baking—it not only looks pretty but gives you a little extra treat with every bite. Sometimes, a light dusting of powdered sugar adds a snowy, festive touch during the holidays.

Side Dishes

These cookies pair wonderfully with a classic cup of hot coffee or a rich chai latte to complement their fruity sweetness. For a special brunch, serve alongside fresh orange slices or a light fruit salad to keep things fresh and balanced.

Creative Ways to Present

For gift-giving or parties, I like to stack these cookies in pretty mason jars or tie small bundles with festive ribbons. Another fun idea is arranging them on a tiered dessert tray alongside nuts and dried fruit for a charming holiday spread.

Make Ahead and Storage

Storing Leftovers

Store your cookies in an airtight container at room temperature, and they’ll stay soft and tasty for up to one week. I found layering parchment paper between stacks helps keep them from sticking and keeps that perfect texture intact.

Freezing

I often freeze the cookie dough balls before baking—just pop them on a tray, freeze until firm, then transfer to a freezer bag. When you want fresh cookies, bake them straight from frozen, adding a minute or two to the baking time.

Reheating

To revive slightly stale cookies, I warm them gently in a 300°F (150°C) oven for about 5 minutes. This melts the white chocolate slightly and softens the cookie again, making them taste brand new.

Frequently Asked Questions:

Can I substitute white chocolate chips with regular chocolate chips?

You can absolutely substitute regular semi-sweet or milk chocolate chips instead of white chocolate. The flavor profile will change slightly, offering a richer, more traditional chocolate taste, but the cookies will still be delicious.

Why do I need to chill the cookie dough for this recipe?

Chilling the dough solidifies the fats, which helps prevent the cookies from spreading too much while baking. It also helps the flavors meld together and results in a thicker, chewier cookie texture—this really makes a difference in the final outcome.

Can I use fresh cranberries instead of dried cranberries?

Fresh cranberries have a lot of moisture and will change the dough’s consistency and baking time. If you want the tart cranberry flavor, stick with dried cranberries. Alternatively, you could lightly chop fresh cranberries and toss them with a bit of flour before adding, but the texture and spread might be affected.

How do I store leftover White Chocolate Cranberry Cookies?

Store leftover cookies in an airtight container at room temperature for up to a week. To keep them soft, place a slice of bread or a damp paper towel in the container (without touching the cookies) which helps maintain moisture.

Final Thoughts

This White Chocolate Cranberry Cookies Recipe is one of those recipes I keep coming back to because it delivers reliable comfort every time. The soft texture, sweet and tart pairing, and simple prep make it a no-fail crowd favorite. Trust me, once you bake a batch, you’ll want to keep these lovely cookies stocked in your freezer for any moment a sweet craving strikes. I can't wait for you to try them and hear what you think!