Name: White Chocolate Cranberry Cookies Recipe
Prep time: 1 h 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3/4 cup unsalted butter, softened to room temperature; 3/4 cup packed light or dark brown sugar; 1/4 cup granulated sugar; 1 large egg, at room temperature; 2 teaspoons pure vanilla extract; 2 cups all-purpose flour, spooned and leveled; 2 teaspoons cornstarch; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup white chocolate chips; 1 cup dried cranberries; Extra white chocolate chips; Extra dried cranberries

There’s just something utterly cozy about biting into a chewy, soft cookie packed with bursts of sweetness and tang. This White Chocolate Cranberry Cookies Recipe nails that comforting combo every single time, making it an absolute kitchen favorite you’ll want to bake again and again.

A close view of many round cookies with a soft, bumpy texture in light brown color, each cookie has dark red dried cranberries and smooth, pale white chocolate chips scattered mostly on top. The cookies are placed closely together on a white marbled surface, showing a slight golden edge around each cookie. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make White Chocolate Cranberry Cookies Recipe
Top Tip
How to Serve White Chocolate Cranberry Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
White Chocolate Cranberry Cookies Recipe

Why You'll Love This Recipe

I find myself reaching for this White Chocolate Cranberry Cookies Recipe whenever I crave something soft, chewy, and bursting with flavor that feels special yet simple enough to whip up on any day. It’s perfect for gifting, holiday indulgences, or just treating yourself.

Soft-Baked Perfection: These cookies come out chewy in the center with just the right golden edges every time.
Flavorful Balance: Sweet white chocolate and tart cranberries create a winning combo that keeps your taste buds happy.
Chill Time Magic: Refrigerating the dough ensures your cookies have that perfect shape and texture, preventing unwanted spreading.
Easy to Customize: Whether you want to add nuts or swap vanilla for almond extract, this recipe welcomes your creative flair.

A white plate filled with a pile of round cookies, each cookie has a light golden-brown color with a soft, slightly puffy texture. The cookies are dotted with white chips and dark red dried fruit pieces evenly spread on the surface. The plate sits on a light pink surface with a small dish of dark red jam visible in the background. Some cookie crumbs are scattered nearby along with a white marbled texture base visible around the plate. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays its part in crafting cookies that are soft, chewy, and full of flavor. Choosing the right butter and sugars really impacts the texture and flavor depth, while cornstarch is the secret to that tender softness.

Flat lay of a square of unsalted butter softened at room temperature, a small white ceramic bowl filled with packed dark brown sugar, a small white ceramic bowl with granulated white sugar, one large whole uncracked brown egg, a small white ceramic bowl holding clear vanilla extract, a neat pile of all-purpose white flour, a small white ceramic bowl of fine white cornstarch, a small pile of baking soda powder, a small pile of fine salt, a small white ceramic bowl overflowing with white chocolate chips, a small white ceramic bowl filled with dried cranberries, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Using softened butter gives you that creamy base and richness; room temperature is key for proper creaming with sugars.
Brown Sugar: Dark brown sugar adds a lovely molasses flavor and keeps the cookies moist and chewy.
Granulated Sugar: The little crispiness from some granulated sugar balances the chewiness.
Egg: Brings the dough together and provides moisture, helping with softness.
Vanilla Extract: Pure vanilla adds warmth and depth to the sweetness.
All-Purpose Flour: The structure of the cookie; spooned and leveled for accuracy since flour can pack down easily.
Cornstarch: This helps keep the cookies incredibly soft and tender by limiting gluten formation.
Baking Soda: Gives a slight lift and spread for a delicate texture.
Salt: Enhances all those sweet flavors and balances the overall taste.
White Chocolate Chips: Sweet, creamy pockets that melt beautifully inside each bite.
Dried Cranberries: Provide a tart contrast that brightens up the cookie.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this White Chocolate Cranberry Cookies Recipe is how easy it is to tweak a little to suit your mood or pantry. Feel free to swap ingredients or add your favorite extras to make it truly yours.

Add Nuts: I sometimes toss in chopped walnuts or pecans for extra crunch and earthiness—it’s a lovely contrast to the soft, sweet dough.
Try Different Extracts: While vanilla is classic, almond extract gives these cookies a little festive twist that’s delicious during the holidays.
Reduce Sugar: If you prefer something less sweet, cutting granulated sugar by a bit works well without sacrificing texture.
Use Fresh Cranberries: If you’re feeling adventurous, finely chopped fresh cranberries can be a tart surprise but might alter the texture a bit.

Step-by-Step: How I Make White Chocolate Cranberry Cookies Recipe

Step 1: Cream the Butter and Sugars Until Beautifully Fluffy

Start by beating together your softened butter with both brown and granulated sugars. This takes about three minutes on medium speed and is where the magic starts. You want the mixture creamy and well combined—this creates that wonderfully tender crumb. If you’re unsure, a quick tutorial on creaming butter and sugar really helps build confidence here.

Step 2: Add Egg and Vanilla, Then Mix Dry Ingredients Separately

Beat in the egg and vanilla extract until smooth. In a separate bowl, whisk your flour, cornstarch, baking soda, and salt to keep things lump-free and even. Slowly add the dry ingredients to the wet ingredients on low speed—this keeps the dough from getting tough by overmixing.

Step 3: Fold in White Chocolate Chips and Cranberries, Then Chill

Once your dough looks soft and thick, gently fold in those luscious white chocolate chips and tart cranberries. Cover the bowl tightly with plastic wrap and chill for at least one hour, but if you can wait longer, up to 3-4 days is even better. Chilling is definitely the secret to cookies that spread just right.

Step 4: Scoop, Bake, and Add Gorgeous Garnishes

When you’re ready, preheat your oven to 350°F (177°C) and line your trays. Scoop about 1.5 tablespoons of dough per cookie—don't worry if the dough feels crumbly, it will come together in your hands. Space them well apart and bake for 11-12 minutes. The edges should be lightly golden, centers still soft. For that perfect gentle spread, give the baking sheet a firm tap on the counter while the cookies are warm, then press extra chips and cranberries on top for that inviting look.

Top Tip

From my experience, the biggest game-changer for these cookies is chilling the dough—it makes all the difference in texture and spread. Also, don’t skip the nice gentle tap on the baking sheet after baking; it really helps fluff up the cookies and brings out that soft signature feel.

Chill the Dough: Always chill your dough at least one hour. It’s the key to stopping your cookies from sprawling all over the pan.
Room Temperature Ingredients: Make sure your butter and egg aren’t cold; this helps everything emulsify properly for perfect texture.
Gentle Folding: Fold in the chips and cranberries carefully to avoid breaking them up or overworking the dough.
Baking Sheet Tap: If your cookies look under-spread, a gentle smack helps them relax and flatten without losing softness.

How to Serve White Chocolate Cranberry Cookies Recipe

white chocolate cranberry cookies - Serving Suggestion

Garnishes

I love pressing a few extra white chocolate chips and cranberries into the tops of cookies right after baking—it makes them not only look stunning but adds an extra little hit of gooey sweetness and tartness with every bite.

Side Dishes

These cookies pair beautifully with a warm cup of chai tea or rich coffee. For holiday gatherings, I like offering them alongside spiced cider or even a creamy hot chocolate for the ultimate cozy vibe.

Creative Ways to Present

Try stacking these cookies in a clear glass jar with layers of cranberries and white chocolate chips for a festive gift. Or arrange them on a rustic wooden board with sprigs of fresh rosemary to bring a hint of greenery and sweet aroma to your cookie platter.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, separated by parchment paper to prevent sticking. They stay soft and delicious for up to a week, though they rarely last that long in my house!

Freezing

This dough freezes beautifully! I portion the dough balls on a tray first, freeze until solid, then transfer them to a freezer bag. Later, bake straight from frozen, adding a couple of extra minutes to the baking time—easy and convenient.

Reheating

To refresh your cookies, a quick 10-15 second zap in the microwave on low power brings back that fresh-baked softness. Or warm them gently in a low oven wrapped in foil to keep them moist.

Frequently Asked Questions:

Can I substitute dried cranberries with fresh ones?

Fresh cranberries are significantly more tart and contain more moisture than dried ones, which can alter the cookie’s texture and baking time. If you try fresh, chop them finely and consider reducing other liquid ingredients slightly for best results.

Do I have to chill the cookie dough?

Chilling the dough is highly recommended as it prevents the cookies from spreading too much, helping them keep their soft, chewy texture. If you’re short on time, chilling for at least one hour makes a noticeable difference.

Can I use white chocolate chunks instead of chips?

Absolutely! White chocolate chunks will melt into gooey pockets just like chips, but give you bigger bursts of white chocolate. Just keep in mind that chunks might affect the dough’s structure slightly, so handle gently.

How do I know when the cookies are done baking?

Look for lightly golden edges with centers that still look soft and slightly underbaked; they firm up as they cool. Overbaking will make the cookies crisp rather than soft, so trust your eyes and the recommended baking times.

Final Thoughts

This White Chocolate Cranberry Cookies Recipe is a true comfort food in cookie form—soft, chewy, sweet, and bright all at once. I always feel a little happier after baking these and sharing them with friends or family. The best part? It’s straightforward enough that you’ll feel confident mastering it quickly, even if you don’t cook every day. Try it out soon, and I’m sure you’ll agree it’s a little kitchen hug worth making over and over.