Cranberry White Chocolate Chip Cookies are like the holiday season wrapped in cookie form—chewy, sweet, and a little tangy, with bursts of tart dried cranberries and melty white chocolate in every bite. They bring just the right amount of festive cheer to any occasion, from cookie swaps to late-night snacking.
Making cranberry white chocolate chip cookies always feels like a little holiday celebration in my kitchen. The dough is so simple to whip up, and I love how the dried cranberries and white chocolate chips add those pops of color and sweetness. They’re festive, fun, and honestly, the perfect excuse to bake something sweet!
Try some of our other cookie recipes: Powdered Brownie Cookies, Costco Copycat Raspberry Crumble Cookies, Cadbury Egg Chocolate Chip Cookies, or Peanut Butter Chocolate Chip Cookies.
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Ingredients
- unsalted butter
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- all purpose flour
- baking soda
- baking powder
- salt
- dried cranberries
- white chocolate chips
FAQs
White chocolate chips work great for convenience, but chopped white chocolate bars or chunks can give you larger, creamier pockets of chocolate in each bite.
Yes! Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the baking time.
Store them in an airtight container at room temperature for up to a week. To keep them extra soft, add a slice of bread to the container—it works like magic!
Add a sprinkle of colorful sugar, drizzle with white chocolate, or toss in some chopped pistachios for a red-and-green holiday look.
For chewier cookies, bake for less time and make sure not to overmix the dough. For crispy edges, flatten the dough balls slightly before baking and bake a minute or two longer.
Top Tips
- Use Room Temperature Ingredients: Softened butter and room-temperature eggs mix better, resulting in a smoother dough and evenly baked cookies.
- Creaming your butter and sugar together until light and fluffy incorporates air into the dough, giving your cookies a better texture.
- Don’t Overmix: When adding the dry ingredients, mix just until combined. Overmixing can lead to dense cookies.
- Even Cookie Sizes: Use a cookie scoop to ensure all cookies are the same size for even baking.
- Bake One Sheet at a Time: For the best results, bake one tray at a time in the center of the oven. If you’re baking multiple trays, rotate them halfway through.
How to make Cranberry White Chocolate Chip Cookies
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 4-5 minutes. Mix in the egg and vanilla extract until well combined (about 1-2 minutes).
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Stir in the dried cranberries and white chocolate chips.
- Chill the dough for 30 minutes, if desired. Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers look slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long!). Enjoy!
Cranberry White Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) unsated butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 eggs, room temperature
- 2 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 3 cups all purpose flour
- 1 ½ cups white chocolate chips
- ¾ cup dried cranberries
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 4-5 minutes. Mix in the egg and vanilla extract until well combined (about 1-2 minutes).
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Stir in the dried cranberries and white chocolate chips.
- Chill the dough for 30 minutes, if desired. Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers look slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long!). Enjoy!
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