These White Chocolate Chip Cranberry Cookies are tender, slightly chewy, and studded with sweet white chocolate and tart dried cranberries. They hit the perfect balance of sweet and tangy, and they always disappear fast at holiday gatherings. I’ve baked and tweaked this recipe multiple times to get the texture and flavor just right.
Why Make This Recipe
- Bright, balanced flavor: sweet white chocolate with tart cranberries keeps each bite interesting.
- Crowd-pleaser: great for holidays, cookie swaps, or a comforting afternoon treat.
- Easy to scale: dough doubles or halves reliably for small batches or parties.
- Make-ahead convenience: dough freezes well for fresh cookies on demand.
- Personal insight: I love this recipe because adding a touch of orange zest lifts the cranberries and makes the cookies unexpectedly sophisticated.
Recipe Overview
Prep time: 15 minutes (plus optional chill time)
Cook time: 10–12 minutes per batch
Total time: 25 minutes (or 1 hour including a 30-minute chill)
Servings: about 24 medium cookies
Difficulty: Easy
Method: Creaming method; bake at 350°F (175°C) on a lined baking sheet using a cookie scoop.
(Full printable recipe and ingredient list with photos is available here.)
My Experience Making This Recipe
The first versions spread too thin; chilling the dough solved that and improved chewiness. I also found that a mix of light brown and granulated sugar yields the best chew and depth of flavor. Using high-quality white chocolate (not just chips) makes a noticeable difference.
How to Make White Chocolate Chip Cranberry Cookies
Start by creaming room-temperature butter with granulated and light brown sugar until light and fluffy. Add an egg and vanilla, then gently mix in dry ingredients—all-purpose flour, baking soda, and a pinch of salt. Fold in white chocolate chips (or chopped high-quality white chocolate) and dried cranberries. Chill the dough 20–30 minutes to prevent excess spread, then scoop 1.5 tablespoon balls onto a parchment-lined sheet and bake at 350°F for 10–12 minutes until edges are set and centers look slightly underdone. Cool on the pan 5 minutes, then transfer to a rack.
Expert Tips for Success
- Measure flour correctly: spoon into the cup and level it off or use a kitchen scale (1 cup all-purpose ≈ 120 g).
- Use room-temperature butter (65–70°F / 18–21°C) so it creams properly; too warm makes greasy cookies.
- Chill the dough for at least 20 minutes if your kitchen is warm; it firms the fat and controls spread.
- Prefer chopped white chocolate bars over chips for better melt and creaminess—chips often contain stabilizers.
- Bake on middle rack and rotate pans halfway through for even browning; use a silicone mat or parchment to prevent sticking.
How to Serve White Chocolate Chip Cranberry Cookies
- Serve warm with a glass of cold milk or a mug of coffee for a classic pairing.
- Arrange on a festive platter with powdered sugar dusting for holiday presentation.
- Pack in cellophane bags tied with ribbon for gifts or cookie swaps.
- Pair with citrus-flavored tea to enhance any orange zest you add.
Storage and Reheating Guide
Store baked cookies in an airtight container at room temperature for up to 4 days; place a slice of bread in the container to help keep them soft. Refrigerate for up to 10 days in a sealed container. To freeze, lay baked cookies single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. For freezing dough, scoop balls, freeze on a tray, then bag for up to 3 months—bake from frozen adding 1–2 minutes to the time. Reheat gently in a 300°F (150°C) oven for 3–5 minutes to refresh chewiness.
Recipe Variations
- Gluten-free: substitute a 1:1 gluten-free flour blend (weigh for best results) and add 1/4 teaspoon xanthan gum if the mix lacks it.
- Dairy-free: use vegan butter and dairy-free white chocolate; chill dough slightly longer before baking.
- Vegan: replace egg with 3 tablespoons applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water) and use dairy-free chocolate.
- Flavor twist: add 1 teaspoon orange zest and 1/2 teaspoon cinnamon for a bright, spiced version.
Nutritional Highlights
- Each cookie provides a quick source of carbohydrates and fat—good for an energy boost in moderation.
- Dried cranberries add vitamin C fragments and fiber, though many commercial cranberries contain added sugar.
- Allergen info: contains wheat, dairy, and egg (unless modified); adjust for common allergies accordingly. Aim for 1–2 small cookies as a reasonable portion.
Troubleshooting Common Issues
- Cookies spread too much: flour may be under-measured or butter too warm—chill dough and check measurements.
- Cookies are dry and crumbly: likely overbaked or too much flour; reduce bake time by 1–2 minutes and double-check measuring technique.
- Centers sink: underbaked or oven temperature too low—use an oven thermometer and bake until edges set.
Frequently Asked Questions
Q: Can I use fresh cranberries?
A: Fresh cranberries are very high in moisture and will add water to the dough, causing extra spreading. If using fresh, coarsely chop, toss in a little flour, and pat dry—expect a chewier, slightly different texture.
Q: Why add brown sugar?
A: Brown sugar contains molasses which adds moisture and chewiness plus a deeper caramel flavor. Replacing all brown sugar with granulated will make cookies crisper.
Q: Can I bake different sizes?
A: Yes—adjust baking time. For large cookies (3 tbsp scoops), bake 12–14 minutes; for small (1 tbsp), 8–10 minutes. Always watch for set edges and slightly soft centers.
Q: Do I need to chill the dough?
A: Chilling is optional but recommended, especially in warm kitchens. It firms the fat, concentrates flavor, and reduces spread for thicker, chewier cookies.
Conclusion
For recipe inspiration and variations, check this tried method at Soft White Chocolate Chip Cranberry Cookies – Sally’s Baking.
If you want a version with step-by-step photos, this page is helpful: White Chocolate Cranberry Cookies – Creme De La Crumb.
This classic takes a slightly different approach — useful for comparison: White Chocolate Cranberry Cookies Recipe.
For a soft, chewy texture with technique notes, see White Chocolate Cranberry Cookies – Preppy Kitchen.
And for another soft-and-chewy tested take, try Cranberry White Chocolate Chip Cookies (Super Soft & Chewy …).
White Chocolate Chip Cranberry Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Tender and slightly chewy cookies studded with sweet white chocolate and tart dried cranberries, perfect for holiday gatherings.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups white chocolate chips or chopped white chocolate
- 1 cup dried cranberries
Instructions
- Cream the butter, granulated sugar, and light brown sugar until light and fluffy.
- Add the egg and vanilla extract and mix well.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture.
- Fold in the white chocolate and dried cranberries.
- Chill the dough for 20-30 minutes.
- Scoop 1.5 tablespoon balls onto a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 10-12 minutes until edges are set.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Chill the dough for at least 20 minutes in warm kitchens to prevent spreading. Store baked cookies in an airtight container with a slice of bread to keep them soft.
- 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: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg