Thick and chewy white chocolate cranberry cookies are studded with white chocolate chips and dried cranberries. These simple cookies are deliciously sweet, soft, and chewy.
Soft-baked and chewy white chocolate cranberry cookies are studded with sweet chocolate and tart cranberries for a perfectly balanced flavor profile. This classic pairing of white chocolate and cranberry makes sense, thanks to the contrast of sweet and tart.
This easy cookie recipe starts with simple cookie dough. An appropriate amount of white chocolate chips and dried cranberries are folded into the dough. The soft-baked cookies come out chewy and moist.
Like my raspberry white chocolate scones, the sweet-tart flavor profile of these chocolate chip cranberry cookies works wonders. The sweet white chocolate levels out the tartness from the dried fruit for a cookie flavor that cannot be beaten. Add this easy and DELICIOUS cookie recipe to your holiday collection!
White Chocolate Cranberry Cookies
The classic combination of white chocolate and cranberries marries with sweet cookie dough in this easy recipe. The cookies come out soft and chewy - the ideal texture. Here is why you will love this cookie recipe:
- The cookies have the perfect flavor balance between sweet and tart.
- Tender and moist cookies are studded with white chocolate chips and cranberries.
- An easy-to-make recipe that uses simple ingredients and bakes quickly.
- A cookie recipe that works not only for holiday baking but all year round.
- All-Purpose Flour
- Baking Soda
- Egg (room temperature)
- Pure Vanilla Extract
- Unsalted Butter (softened)
- Light Brown Sugar (packed)
- Granulated Sugar
- White Chocolate Chips
- Dried Cranberries
See the recipe card for ingredient quantities.
STEP 1 - Preheat the oven to 350° F.
STEP 2 - Whisk together the flour, baking soda, and salt; set aside.
STEP 3 - In the bowl of a stand mixer, beat the butter and sugars until light and fluffy, about 3 - 4 minutes. Add in the egg and vanilla extract, mixing just until incorporated.
STEP 4 - With mixer speed on low, add the dry ingredients into the batter, mixing until fully incorporated. Stir or fold in the white chocolate chips and dried cranberries.
STEP 5 - With a medium cookie scoop or a spoon, scoop a 1 ½-inch ball of dough. Place balls on ungreased non-stick baking sheet trays, about 2-in apart. Bake for 12-15 minutes or until set.
- Dried Cranberries - Dried Cherries, Dried Blueberries, Dried Apricots
- White Chocolate Chips - Semi-Sweet Chocolate Chips or Chunks, Sweetened Shredded Coconut
- Vanilla Extract - Almond Extract (use ½ tsp)
- KitchenAid 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer
- Rubber Spatula
- OXO Good Grips Medium Cookie Scoop
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
Store cooled cookies in an airtight container lined with wax paper for up to 4 days at room temperature or up to one week in the refrigerator.
Can I freeze white chocolate cranberry cookies? Place the cookies in an airtight container or freezer-safe zip-top bag - separate layers with parchment or wax paper. Freeze the cookies for up to 3 months - thaw entirely before eating.
Can I freeze cookie dough? Scoop cookie dough balls onto a parchment-lined baking tray and freeze until frozen. Transfer frozen dough balls to a zip-top bag. Freeze for up to three months: thaw cookie dough or bake from frozen. Add a couple of minutes to the baking time if baking from frozen.
Other Delicious Cookies
- Chewy Chocolate Sugar Cookies
- Pistachio Palmiers
- Chewy Chocolate Chunk Cookies
- 3 Ingredient Almond Butter Cookies
- Use room-temperature egg and butter for a smooth, well-combined dough.
- Scrape the bowl frequently with a rubber spatula throughout the mixing process for even incorporation.
- Chill the dough for 30 minutes to 1 hour before baking to prevent over-spreading.
Frequently Asked Questions
While I have not tested fresh cranberries in this recipe, I do not suggest using fresh cranberries in these cookies. The moisture in the fresh berries will alter the consistency of the cookie batter. Use any brand of dried cranberries like Craisins or Ocean Spray.
You do not need to chill the dough before you bake these cookies; however, chilling the dough prevents over-spreading.
Chewy cookies have a higher amount of sugar and fat. The extra fat keeps the cookies moist, while the increased sugar lessons the interaction of the leavening agents (baking soda or baking powder).
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
White Chocolate Cranberry Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ sticks unsalted butter softened
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- ¼ cup light brown sugar packed
- ½ cup granulated sugar
- ¾ cup white chocolate chips
- ¾ cup dried cranberries
- Preheat the oven to 350° F.
- Whisk together the flour, baking soda, and salt in a medium-sized bowl and set it aside.
- In the bowl of a standing mixer, beat the butter and sugars until light and fluffy, 3-4 minutes.
- Add in the egg and vanilla extract, mixing just until incorporated.
- With mixer speed on low, add the dry ingredients into the batter, mixing until fully incorporated. Stir or fold in the white chocolate chips and dried cranberries.
- Scoop the dough using a medium cookie scoop. Place dough balls on ungreased non-stick cookie sheets or parchment-lined trays, about 2-in apart.
- Bake for 12-15 minutes or until slightly golden.
Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!
Love them. Make every year.
Pam, I am so happy you enjoy these cookies! Thank you for the positive review.