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+ servings

White Chocolate Cranberry Cookies

Katelyn Theofanis
These White Chocolate Cranberry Cookies have everything you want in a cookie. Packed with white chocolate chips and dried cranberries, these cookies are sweet, soft, and slightly chewy.
5 from 1 vote
Prep Time 15 mins
Bake Time 15 mins
Total Time 30 mins
Course cookies, Dessert
Cuisine American
Servings 24 cookies
Calories 140 kcal


  • cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • sticks unsalted butter softened
  • 1 large egg room temperature
  • 1 tsp pure vanilla extract
  • ¼ cup light brown sugar packed
  • ½ cup granulated sugar
  • ½ cup white chocolate chips
  • ½ cup dried cranberries


  • Preheat the oven to 350° F. 
  • In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
  • In the bowl of a standing mixer, beat together 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 just until fully incorporated. Stir or fold in the white chocolate chips and dried cranberries.
  • Scoop 1 ½-inch balls of dough. Place balls on ungreased non-stick cookie sheets, about 2-in apart. Bake for 12-15 minutes, or until slightly golden. 
  • Allow the cookies to cool for a few minutes before transferring to a cooling rack. Store in an airtight container for 3-4 days. 


  • If cookie dough seems soft, refrigerate for 10-15 minutes. 


Calories: 140kcalCarbohydrates: 18gProtein: 1gFat: 7gSaturated Fat: 4gTrans Fat: 1gCholesterol: 24mgSodium: 102mgPotassium: 29mgFiber: 1gSugar: 10gVitamin A: 189IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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