I love a cookie that feels like a holiday in your hand — chewy, slightly tart cranberries with sweet white chocolate make this recipe a crowd-pleaser. I’ve tested this version several times to nail the chew and keep the chips from melting into irrelevance; it’s reliably simple and festive. For a different festive angle, see this holiday baking take that inspired my final tweaks.
Why Make This Recipe
- Flavor balance: tart dried cranberries cut the richness of sweet white chocolate for a bright, addictive bite.
- Easy crowd-pleaser: these cookies are familiar enough for kids and special enough for guests.
- Quick to make: one-bowl mixing and 10–12 minutes in the oven means you’ll have warm cookies fast.
- Great for gifting and holidays: they store and travel well when wrapped in parchment. I personally love these because the orange zest option adds a grown-up lift that keeps people asking for the recipe.
- If you want another take on the classic, try this classic white chocolate chip cranberry cookies for comparison.
Recipe Overview
- Prep time: 15 minutes (plus optional 30 minutes chill).
- Cook time: 10–12 minutes at 350°F (175°C).
- Total time: 25–45 minutes depending on chill.
- Servings: about 24 cookies (1 tablespoon dough per cookie).
- Difficulty: Easy — one bowl, basic equipment.
- Method: Cream butter and sugars, mix in dry ingredients, fold in chips and cranberries, scoop, chill briefly, then bake on lined sheets. For more detailed variations see this recipe variations.
My Experience Making This Recipe
I tested this recipe across three trials to dial in the texture and chip retention. Chilling the dough and using slightly larger white chocolate chunks were my two biggest discoveries for improved chew and visible chips. I also learned that measuring flour by spooning into the cup reduces dry, cakey cookies.
How to Make White Chocolate Cranberry Cookies
Start by creaming 1 cup (226 g) unsalted butter at room temperature with 3/4 cup (150 g) granulated sugar and 3/4 cup (150 g) light brown sugar until fluffy. Beat in 2 large eggs and 1 teaspoon vanilla, then fold in a dry mix of 3 cups (360 g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt; finish by folding in 1 1/2 cups white chocolate chips and 1 cup dried cranberries. Scoop 1-tablespoon mounds onto a parchment-lined sheet, chill 20–30 minutes for thicker cookies, and bake at 350°F (175°C) for 10–12 minutes until edges are set and centers look slightly soft. Cool on the pan 2–3 minutes, then transfer to a rack to finish; this gives the centers a tender chew while the edges crisp.
Expert Tips for Success
- Measure flour correctly: spoon flour into the cup and level it or use a kitchen scale (3 cups ≈ 360 g) to avoid dense cookies.
- Chill the dough: 20–30 minutes chills the fat and reduces spread for thicker, chewier cookies.
- Use quality white chocolate chunks or chopped bars: they hold their shape better than small chips and avoid disappearing into the cookie. For more baking pointers, check more tips.
- Bake on room-temperature pans: cold pans can cause uneven baking; rotate pans halfway for even color.
- Prefer a chewier center? Take cookies out at the 10-minute mark; they’ll continue to set as they cool.
How to Serve White Chocolate Cranberry Cookies
- Serve warm with a glass of milk or a mug of hot tea for a cozy pairing.
- Package in a cellophane bag with a ribbon for thoughtful neighbor or holiday gifts.
- Plate with citrus-scented shortbread or a cranberry-white chocolate cheesecake for a dessert platter; try pairing with this cranberry-white-chocolate cheesecake.
- For a party, stack on a platter and garnish with fresh orange zest for color and aroma.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for up to 4 days to keep them soft. Freeze baked cookies in a single layer on a tray, then transfer to a zip-top bag for up to 2 months; thaw on the counter for 30–60 minutes. Freeze dough balls for up to 3 months — bake from frozen, adding 1–2 minutes to the bake time. Reheat frozen or chilled cookies in a 300°F (150°C) oven for 4–6 minutes or microwave a single cookie for 10–12 seconds to revive softness.
Recipe Variations
- Gluten-free: substitute a 1:1 gluten-free flour blend (360 g total) and add 1/4 teaspoon xanthan gum if your blend lacks it.
- Dairy-free / Vegan: use vegan butter and a flax egg (1 tbsp ground flax + 3 tbsp water = 1 egg), and dairy-free white chocolate chips. Bake the same temperature but watch timing.
- Orange-cranberry: add 1 tsp finely grated orange zest to the dough for bright citrus notes.
- Nutty crunch: fold in 3/4 cup chopped toasted macadamias or pecans for texture and flavor.
Nutritional Highlights
- These are a treat-style cookie: mostly carbohydrate and fat with modest protein from eggs and butter. Consider portioning to one cookie if calorie control matters.
- Cranberries add tang and a small amount of fiber and antioxidants, especially if you choose reduced-sugar dried cranberries.
- Allergen note: contains wheat, dairy, and eggs (and possibly soy lecithin in white chocolate). For nut additions, list those as potential allergens.
Troubleshooting Common Issues
- Cookies spread too thin: dough was too warm or pan was hot; chill the dough 30 minutes and use a cool baking sheet.
- Dry, crumbly texture: likely over-measured flour or overbaked; weigh flour and remove cookies when centers still look slightly underbaked.
- White chocolate melts into the dough: use larger chunks or fold chips in gently at the end and chill dough so chips stay intact.
Frequently Asked Questions
Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries have a lot of water and will make the dough wetter and cause extra spread. If you want fresh, toss them quickly in 1–2 teaspoons flour to reduce moisture and chop them small, then reduce any added liquid and increase bake time slightly. Dried cranberries are simpler and more reliable for texture.
Q: Why did my cookies come out flat and greasy?
A: Flat greasy cookies usually mean too much butter at room temperature or not enough flour. Make sure butter is softened but not melting (about 65–68°F / 18–20°C). Chill the dough 20–30 minutes if your kitchen is warm and measure flour accurately by weight.
Q: Can I make the dough ahead and bake later?
A: Yes — refrigerate shaped dough balls up to 48 hours or freeze raw dough balls up to 3 months. Bake from chilled or frozen, adding a couple of minutes to the bake time if frozen.
Q: How do I keep the white chocolate from discoloring or blooming?
A: Bloom happens when chocolate undergoes fat or sugar migration, often due to temperature swings. Use high-quality white chocolate and avoid overheating it. Folding chips in last and avoiding direct contact with hot dough or pan helps maintain appearance.
Conclusion
For an alternate tested recipe and more step-by-step photos, see this Soft White Chocolate Chip Cranberry Cookies – Sally’s Baking.
Print
White Chocolate Cranberry Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Deliciously chewy cookies featuring tart cranberries and sweet white chocolate, perfect for the holidays.
Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (150 g) light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips
- 1 cup dried cranberries
Instructions
- Cream together the butter, granulated sugar, and brown sugar until fluffy.
- Beat in the eggs and vanilla extract.
- In a separate bowl, mix the flour, baking soda, and salt.
- Fold the dry ingredients into the butter mixture.
- Fold in the white chocolate chips and dried cranberries.
- Scoop 1-tablespoon mounds onto a parchment-lined baking sheet.
- Chill the dough for 20-30 minutes for thicker cookies.
- Bake at 350°F (175°C) for 10-12 minutes until edges are set and centers are slightly soft.
- Cool on the pan for 2-3 minutes then transfer to a cooling rack.
Notes
Store cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg