I love a cookie that balances bright tart cranberries with creamy white chocolate, and these White Chocolate Cranberry Cookies do exactly that with minimal fuss. I first tested this version over several holiday seasons and adjusted the chill time and chip ratio until the texture and flavor felt perfect. For a festive angle, see my favorite holiday baking guide with serving ideas and timing tips.
Why Make This Recipe
- Bright, tart cranberries contrast the sweet, buttery dough for a well-rounded flavor that adults and kids enjoy.
- Quick and approachable: most hands-on time is 15–20 minutes with an optional chill.
- Great for holiday platters, gift tins, or weeknight baking — the cookies travel well.
- Easily adapted for dietary needs or flavor swaps without losing the core cookie character.
- Personal insight: I always double the white chocolate for one tray — the extra creaminess makes them disappear fastest.
Recipe Overview
Prep time: 20 minutes active (plus 30–60 minutes optional chilling)
Cook time: 10–12 minutes per batch at 350°F (175°C)
Total time: 40–90 minutes depending on chill time
Servings: about 36 cookies (using a 1-tablespoon scoop)
Difficulty: Easy — basic creaming and folding technique
Method: Cream butter and sugars, mix dry ingredients, fold in white chocolate and dried cranberries, chill dough (optional), and bake on a lined sheet pan. For more on bake times and serving ideas, check this handy timing and batch guide.
My Experience Making This Recipe
I tested this recipe across three ovens and tweaked the sugar ratio to prevent excessive spread. Chilling the dough 30–60 minutes consistently produced the best texture and round tops. I also learned that a 1-tablespoon cookie scoop yields evenly sized cookies that bake uniformly.
How to Make White Chocolate Cranberry Cookies
Start by creaming 1 cup (226 g) unsalted butter (room temperature) with 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed light brown sugar until light and fluffy, about 2–3 minutes at medium speed. Beat in 2 large eggs, one at a time, then 1 teaspoon vanilla extract. Whisk together 3 cups (360 g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine salt; add to the wet mixture just until combined. Fold in 8 ounces (about 1 1/2 cups) white chocolate chips and 1 cup dried cranberries. Use a tablespoon scoop to portion dough onto a parchment-lined sheet pan, chill 30–60 minutes to reduce spread, then bake at 350°F (175°C) for 10–12 minutes until edges are set and centers are soft. For step-by-step photos and alternate shaping options, I documented the method in this practical how-to walkthrough.
Expert Tips for Success
- Measure flour correctly: spoon flour into the cup and level with a knife or weigh 360 g to avoid dense, cakey cookies.
- Use room-temperature butter (soft but not greasy) so sugars cream properly and trap air for a lighter cookie.
- Chill the dough: 30–60 minutes firms the fat and reduces spread, giving a chewier center and crisper edge.
- Bake on middle rack and rotate pans halfway through if your oven has hot spots; use a silicone mat or parchment for even bottoms.
- Invest in a 1-tablespoon cookie scoop for uniform cookies that bake evenly and look professional — see more equipment notes in this equipment and technique resource.
How to Serve White Chocolate Cranberry Cookies
- Serve warm with a glass of cold milk or a hot cup of coffee for a classic pairing.
- Arrange on a festive platter with powdered sugar dusting and a few whole cranberries for color.
- Pack in parchment-lined tins for gifts — separate layers with wax paper to protect the chocolate.
- Pair with citrus-flavored tea or mulled wine during holiday gatherings for a complementary bright note.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for up to 4–5 days; layer with parchment to prevent sticking. For longer storage, freeze baked cookies in a freezer-safe container for up to 2–3 months; thaw at room temperature or reheat. Cookie dough balls freeze well for up to 3 months — bake from frozen, adding 1–2 minutes to the bake time. To refresh stale cookies, warm in a 300°F (150°C) oven for 5–7 minutes or microwave a single cookie for 10–15 seconds for a soft center. More freezer and make-ahead tips are in this storage guide.
Recipe Variations
- Gluten-free: swap 1:1 gluten-free baking flour (weigh per package directions) and add 1/4 teaspoon xanthan gum if blend does not include it.
- Dairy-free/vegan: use 1:1 vegan butter, replace eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit 5 minutes), and use dairy-free white chocolate chips.
- Orange-cranberry: add 1 tablespoon finely grated orange zest to the dough for a citrus lift that pairs beautifully with cranberries.
- Nutty crunch: fold in 3/4 cup toasted chopped pecans or almonds for texture; toast nuts at 350°F (175°C) for 6–8 minutes beforehand.
Nutritional Highlights
- These cookies are a treat: they deliver quick energy from carbs and sugars and offer small amounts of iron and B vitamins from enriched flour.
- Allergen information: contains gluten, dairy (white chocolate and butter), eggs, and possibly soy (in chocolate chips); adaptions can make them gluten-free or dairy-free.
- Portion guidance: one medium cookie is roughly 120–200 calories depending on size and chip amounts — enjoy in moderation.
Troubleshooting Common Issues
- Cookies spread too much: chill dough, reduce room-temperature butter slightly, or add 1–2 tablespoons more flour. Avoid over-flouring.
- Cookies are cakey or dense: don’t overmix after adding flour and ensure you measured flour accurately; use fresh baking soda.
- Undercooked centers but browned edges: lower oven temp by 25°F and bake a minute or two longer; use an oven thermometer to check accuracy.
Frequently Asked Questions
Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries have much more moisture and will make the dough wetter and the berries burst. If you use fresh, chop them and toss briefly in a little flour, then reduce any added liquid and expect a shorter shelf life; I prefer dried for texture and stability.
Q: How do I stop white chocolate from seizing when mixed into warm dough?
A: Cool the dough slightly before folding in the chips if your bowl is warm, and fold gently. Using good-quality chips formulated to hold shape at baking temperatures helps prevent melting and seizing.
Q: Can I halve or double the recipe without changing bake time?
A: Yes — halving or doubling works fine. Bake time per sheet pan remains similar; however, avoid overcrowding the oven and rotate pans for consistent browning when baking multiple sheets.
Q: Do I need to chill the dough every time?
A: Chilling is optional but recommended for better shape and flavor development. If you’re in a hurry, you can bake immediately but expect slightly flatter cookies; chilling 30–60 minutes improves texture.
Conclusion
For variations, tips, and a closely related tested recipe you can compare to, I recommend reviewing the detailed "Soft White Chocolate Chip Cranberry Cookies" resource from Sally’s Baking for additional technique notes and photo guidance: Soft White Chocolate Chip Cranberry Cookies – Sally’s Baking.
Print
White Chocolate Cranberry Cookies
- Total Time: 90 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies that balance bright, tart cranberries with creamy white chocolate, perfect for holiday baking.
Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 8 ounces (about 1 1/2 cups) white chocolate chips
- 1 cup dried cranberries
Instructions
- Cream together butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in eggs one at a time, then add vanilla extract.
- Whisk together flour, baking soda, and salt; add to the wet mixture until just combined.
- Fold in white chocolate chips and dried cranberries.
- Use a tablespoon scoop to portion dough onto a parchment-lined baking sheet.
- Chill the dough for 30–60 minutes to reduce spread, if desired.
- Bake in a preheated oven at 350°F (175°C) for 10–12 minutes until edges are set and centers are soft.
Notes
Chilling the dough improves texture and reduces spread. Use a 1-tablespoon scoop for uniform cookies.
- Prep Time: 20 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: 2g
- Cholesterol: 30mg