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White Chocolate Cranberry Cookies are the ultimate combination of rich, creamy sweetness and bright, tart flavor. Baked until soft and chewy with golden edges, these cookies are loaded with white chocolate chips and dried cranberries, making every bite a delicious balance of textures and tastes.
“These cookies are amazing! They just melt in your mouth!”
– Becky
There’s just something about the sweet creaminess of white chocolate mixed with tart, chewy cranberries that feels like a little bite of happiness. These cookies bake up soft, thick, and full of flavor every single time, making them perfect for holidays, cookie swaps, or just because you need a sweet treat.
If you love chocolate snacks or desserts, you have to try these gooey Chocolate Chip Cookies, or this crunchy Oreo Popcorn. And these adorable Cookie Monster Cookies and Halloween Rice Krispie Treats, are so fun to make with the kids!
Table of Contents
Ingredients You Will Need
- all purpose flour – The base of the cookie dough for a soft, sturdy texture
- baking soda – Helps the cookies puff up just right
- light brown sugar, packed – Brings a hint of caramel flavor and chewy softness
- vanilla extract – Pure vanilla extract adds warm, sweet flavor. Make your own with this Homemade Vanilla Recipe!
- large egg – Helps bind everything together
- white chocolate chips (one 10-ounce bag) – Loads every bite with creamy sweetness
- dried cranberries – Adds the perfect tart, chewy contrast
A full list of ingredients and their exact amounts is included in the recipe card below.
Variations
- Change the fruit flavor: Swap cranberries for dried cherries or blueberries.
- Citrus Pop: Add a sprinkle of orange zest for a festive holiday twist.
- Add nuts: Stir in ½ cup of macadamia nuts, chopped pecans or walnuts for extra crunch.
- Make them Festive: These cookies are perfect for Christmas! For an extra festive touch, drizzle cooled cookies with melted white chocolate.
Need a festive touch to your home, try this Christmas Simmer Pot or these Sugared Cranberries. Or for more sweet treats, be sure to check out my favorite Cookie Recipes.
How to Make White Chocolate Cranberry Cookies
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or silicone baking mats and set aside. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy. Add the egg and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined and a soft dough forms. Then gently fold in the white chocolate chips and dried cranberries.
- Using a cookie scoop or spoon, drop balls of dough onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips
- Don’t overbake: Take the cookies out of the oven as soon as the edges start to turn golden brown. They will continue to set as they cool.
- Use room temperature butter: If you let it sit on the counter for about 15 minutes before you start, it will be easier to cream with the sugar, and gives you a softer, chewier cookie.
- Reserve extra white chocolate chips: Press a few chips into the tops of the cookies before baking for that perfect bakery style look.
- Let them cool completely: This helps the cookies firm up just right. Then store cookies in an airtight container to keep them fresh and moist.
White Chocolate Cranberry Cookies FAQ’s
Yes! You can freeze the baked cookies or freeze the dough balls. If baking from frozen, just take cookie dough balls out of freezer when ready, add an extra 1–2 minutes to the baking time.
You can, but fresh cranberries are much tarter and will release moisture, which could slightly change the cookie’s texture. Chop them small and toss with a little sugar first if you decide to use them.
More Easy Dessert Recipes
Desserts
Chocolate Peanut Butter Cake
Holidays
Halloween Rice Krispie Treats
Breakfast
Homemade Cinnamon Rolls
Desserts
Grasshopper Pie
If you have tried this recipe or any others from Celebrating Simply, I’d love it if you would leave a ⭐ star rating and share your thoughts in the ✍️ comments below. Your feedback means a lot!
White Chocolate Cranberry Cookies
Equipment
- Mixing Bowl
- Mixer
- Baking Sheet
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups white chocolate chips, 10 ounce bag
- 1 cup dried cranberries
Instructions
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy. (No stand mixer? An electric mixer works great, too!)
- Add the egg and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined and a soft dough forms. Then gently fold in the white chocolate chips and dried cranberries.
- Using a cookie scoop or spoon, drop balls of dough onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 10–12 minutes, or until the edges are lightly golden. Remove from the oven and then allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Don’t overbake: Take the cookies out of the oven as soon as the edges start to turn golden brown. They will continue to set as they cool.
- Use room temperature butter: If you let it sit on the counter for about 15 minutes before you start, it will be easier to cream with the sugar, and gives you a softer, chewier cookie.
- Reserve extra white chocolate chips: Press a few chips into the tops of the cookies before baking for that perfect bakery style look.
- Let them cool completely: This helps the cookies firm up just right. Then store cookies in an airtight container to keep them fresh and moist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love these cookies! They are so sweet and chewy!