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These bakery-style Cranberry White Chocolate Cookies are incredibly soft, chewy, and decadent. Make them for the holidays or whenever! No one can resist the tart cranberries and white chocolate chips in every bite.
These thick and chewy Cranberry White Chocolate Cookies are a must-have on your holiday baking list. Studded with white chocolate chips and dried cranberries, no one can resist their festive charm!
I love the classic Christmas flavor in these white chocolate cranberry cookies but it’s their soft and gooey texture that really makes them special. Each bite is heavenly—super soft with an addictive sweet-tart balance of flavor. They’re like gourmet cookies that are easy to make!
- Gooey, chewy, chocolatey, sweet, and tart cookies that everyone will love!
- They’re made entirely with baking staples, plus white chocolate and dried cranberries for a festive twist.
- The dried cranberries add a nice tart flavor, while white chocolate chips make every bite deliciously chocolatey.
Butter - Use room temperature unsalted butter.
Brown sugar and white sugar - Yes, you need both! Brown sugar gives the cookies a chewy texture and a deep, molasses-like flavor, and white sugar is needed for sweetness.
Flour - I made this recipe with all purpose flour but a gluten free flour mix should work just as well.
White chocolate chips - You can also chop up a white chocolate bar if you prefer big pools of melted white chocolate in the cookies.
Step 1: Make the wet mix. Use a mixer to cream the butter and sugars together in a large bowl until fluffy. Beat in the egg and vanilla extract next.
Step 2: Make the dry mix. Whisk the flour, baking soda, and salt together in a medium bowl.
Step 3: Make the cookie dough. Mix the dry mixture into the wet until everything just comes together. Next, use a spatula to fold in the dried cranberries and white chocolate.
Step 4: Bake. Roll scoops of the cookie dough into balls, place them on a baking sheet, and bake until the cookie edges are slightly browned.
Step 5: Cool, then enjoy. Let the cookies cool on the pan for a few minutes before transferring them to a wire rack. Enjoy!
Tips and FAQs
- Room temperature butter and eggs are the way to go. They’re easier to mix into the dough and yield softer cookies.
- Chilling the cookie dough isn’t necessary. However, if your kitchen is particularly warm or the dough is very soft, you can pop it in the fridge for 30 minutes before baking.
- You can press some extra white chocolate chips and cranberries into the tops of the cookies for a mouthwatering presentation.
- Follow the recipe instructions for gooey, chewy, and soft cookies. If you like crisp cookies better, bake them for 1 to 3 minutes longer or until they’re darker golden brown.
Try not to overbake the cookies. You’ll know they’re done baking when the edges are just starting to firm up and turn golden. Even if they look underdone, the cookies continue to cook and harden once they’re out of the oven.
Can you use regular chocolate chips instead?
Absolutely! These cookies are still tasty if you swap the white chocolate chips for dark or milk chocolate chips.
Can you make the cookie dough ahead of time?
Yes, you can make the cookie dough and refrigerate it for up to 2 days before baking.
Alternatively, freeze the cookie dough balls to save even more time. Freeze them on a baking sheet until solid, then transfer the balls to an airtight container or ziplock bag. You can bake the frozen dough balls without thawing but I recommend adding a few extra minutes to the baking time.
What else can you add cranberries and white chocolate to?
Room temperature: Store the baked and cooled cookies in an airtight container on the kitchen counter for up to 5 days.
Refrigerator: To store them even longer, keep the cookies in the fridge. They should stay fresh for about 2 weeks.
Freezer: The baked white chocolate chip cookies freeze well in an airtight container or ziplock bag for 3 months.
More holiday cookies
- Chocolate Peppermint Shortbread Cookies
- Cranberry Chai Thumbprint Cookies
- Molasses Chocolate Chip Cookies
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Cranberry White Chocolate Cookies
- Preheat the oven to 350° F. Line two large baking sheets with parchment paper and set aside.
- In a large bowl, cream together the butter and sugar with a mixer until fluffy, about 2 minutes. Add in the egg and vanilla extract and mix for an additional minute.
- Next, add the flour, baking soda, and salt to a medium bowl and whisk together. Then add the dry ingredients to the wet and mix thoroughly to combine, scraping down the sides as needed. Stir in the dried cranberries and white chocolate chips by hand.
- Scoop 2-3 tablespoon of dough and roll into balls. Place on the baking sheets making sure to leave about 3 inches in between the dough balls.
- Bake in the oven for 12-13 minutes or until the edges of the cookies are slightly browned. Remove from the oven and let sit for 3 minutes before transferring to a cooling rack.
- Store in an airtight container for up to 5 days. Enjoy!