These white chocolate chip cranberry cookies are soft, slightly chewy, and bright with tart dried cranberries—perfect for holiday cookie plates or an everyday sweet bite. I’ve baked them dozens of times, refining the dough so the centers stay tender while edges get a gentle golden finish. My goal here is to share practical tips and techniques that made them consistently turn out well for my family and friends.
Why Make This Recipe
- Bright, balanced flavor: the sweet white chocolate pairs beautifully with tangy dried cranberries for a crowd-pleasing contrast.
- Easy to make: basic pantry ingredients and straightforward techniques make this approachable for home bakers.
- Great for gifting and holidays: they hold their shape and transport well in a cookie tin.
- Fast sweet fix: you can have warm cookies from bowl to oven in under 30 minutes if you skip chilling.
- Personal insight: I love this recipe because chilling the dough even 30 minutes develops flavor and stops the cookies from spreading too thin—see my full print-friendly recipe here for measurements and notes: full recipe.
Recipe Overview
- Prep time: 15 minutes (plus 30–60 minutes optional chilling)
- Cook time: 10–12 minutes per batch at 350°F (175°C)
- Total time: 25–90 minutes depending on chilling
- Servings: about 24 cookies (1.5 Tbsp dough per cookie)
- Difficulty: Easy
- Method: Creaming method, scoop dough, optional chill, bake on lined sheet, cool on wire rack.
My Experience Making This Recipe
I tested this recipe multiple times changing sugar ratios and chill times to get a soft center without raw middles. I found that using a mix of granulated and light brown sugar gives the best chew and flavor. A short chill (30–60 minutes) makes the cookies thicker and chewier, which my testers preferred.
How to Make White Chocolate Chip Cranberry Cookies
Start by creaming room-temperature butter with granulated and light brown sugar until light and fluffy, then beat in eggs and vanilla. Fold in sifted dry ingredients and stir in dried cranberries and white chocolate chips, keeping mixing minimal to avoid overdeveloping gluten. Scoop uniform mounds (about 1.5 tablespoons), chill if you want thicker cookies, then bake at 350°F (175°C) on a lined cookie sheet for 10–12 minutes until edges are set and centers look slightly underbaked.
Expert Tips for Success
- Measure flour by weight (about 240 g for 2 cups) or use the spoon-and-level method to avoid dense cookies.
- Use room-temperature butter (soft but not melted) for proper aeration during creaming.
- Chill the dough 30–60 minutes on a baking sheet to control spread and concentrate flavors.
- Bake on parchment or a silicone mat and rotate the tray midway for even browning.
- Use a 1.5-tablespoon cookie scoop for uniform cookies that bake evenly; slightly underbake by 1–2 minutes for a soft center.
How to Serve White Chocolate Chip Cranberry Cookies
- Arrange warm on a platter with a dusting of powdered sugar for a festive touch.
- Serve with coffee, hot chocolate, or a glass of cold milk for classic pairing.
- Pack in single-layer tins with parchment between layers for gifting.
- Add a sprig of fresh rosemary or orange zest on the platter for holiday presentation.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for up to 4 days, placing a slice of bread in the container to help maintain softness. For longer storage, freeze baked cookies in a single layer on a sheet for 1 hour, then transfer to a freezer bag for up to 3 months. Reheat frozen or room-temp cookies in a 300°F (150°C) oven for 5–7 minutes or microwave a single cookie 8–12 seconds to refresh softness.
Recipe Variations
- Gluten-free: swap all-purpose flour for a 1:1 gluten-free baking blend and add 1/4 teaspoon xanthan gum if the blend lacks it.
- Dairy-free: use vegan butter sticks (solid at room temp) and dairy-free white chocolate chips.
- Chewy citrus: add 1 teaspoon grated orange zest and 1 tablespoon orange juice to the dough.
- Nutty twist: fold in 1/2 cup chopped toasted pecans or macadamias for crunch and richness.
Nutritional Highlights
- These cookies provide quick energy from carbohydrates and sugars—best enjoyed in moderation.
- Dried cranberries add antioxidants and a touch of fiber compared to plain cookies.
- Allergen info: contains wheat, dairy (butter, white chocolate), and eggs; see variations for gluten-free or dairy-free substitutions. Consider sharing portion sizes: 1 cookie (~40–50 g) is a reasonable single serving.
Troubleshooting Common Issues
- Cookies spread too thin: chill dough 30–60 minutes and make sure butter isn’t melted. Using cooler baking sheets also helps.
- Cookies are dry or crumbly: reduce bake time by 1–2 minutes and check flour measurement; overmixing can cause dryness.
- Centers are raw while edges are brown: lower oven temperature by 10–15°F (5–8°C) and bake a bit longer, or bake slightly larger scoops and increase time by 1–2 minutes.
Frequently Asked Questions
Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries have too much moisture and will make the dough wet and the cookies gummy. If you prefer less sweet tang, soak chopped dried cranberries in hot water for 5 minutes, drain, and pat dry before adding.
Q: What’s the best white chocolate to use?
A: Choose high-quality white chocolate chips or chopped bars made with cocoa butter rather than vegetable oil for better melting and flavor. Chop bars into chunks for pockets of soft, creamier melt.
Q: Can I freeze the dough and bake later?
A: Yes—portion the scooped dough onto a tray, freeze until firm, then transfer to a bag for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the baking time.
Q: How do I keep cookies soft for gifting?
A: Layer cookies with parchment and include a slice of bread in the tin to help retain moisture. Seal the container tightly and store at room temperature for up to 4 days.
Conclusion
For alternative takes and detailed walkthroughs, check these trusted recipes: Soft White Chocolate Chip Cranberry Cookies – Sally’s Baking.
If you want a version with step-by-step photos, see White Chocolate Cranberry Cookies – Creme De La Crumb.
For a classic community-tested recipe, visit White Chocolate Cranberry Cookies Recipe.
If you prefer a chef-tested method with tips on chewiness, try White Chocolate Cranberry Cookies – Preppy Kitchen.
For another soft-and-chewy approach and variations, read Cranberry White Chocolate Chip Cookies (Super Soft & Chewy ….
White Chocolate Chip Cranberry Cookies
- Total Time: 90 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and slightly chewy cookies with white chocolate and tart cranberries, perfect for holiday treats or everyday sweets.
Ingredients
- 1 cup (240g) all-purpose flour
- 1/2 cup (115g) granulated sugar
- 1/2 cup (110g) light brown sugar, packed
- 1/2 cup (113g) room-temperature butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (170g) white chocolate chips
- 1 cup (150g) dried cranberries
Instructions
- Cream room-temperature butter with granulated and light brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, combine flour, baking soda, and salt; fold into the wet mixture.
- Stir in dried cranberries and white chocolate chips gently.
- Scoop dough in 1.5 tablespoon mounds and chill for 30-60 minutes if desired.
- Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- Bake cookies for 10-12 minutes until edges are set and centers look slightly underbaked.
- Cool on a wire rack before serving.
Notes
Chilling the dough improves cookie texture and flavor. For gifting, place a slice of bread in the container to maintain softness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg