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 (170g); 3/4 cup packed light or dark brown sugar (150g); 1/4 cup granulated sugar (50g); 1 large egg, at room temperature; 2 teaspoons pure vanilla extract; 2 cups all-purpose flour (250g), spooned & leveled; 2 teaspoons cornstarch; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup white chocolate chips (135g), plus extra for garnish; 1 cup dried cranberries (140g), plus extra for garnish

Nothing beats that cozy feeling of soft, chewy cookies fresh from the oven, especially when they have the perfect mix of sweet and tart. This White Chocolate Cranberry Cookies Recipe brings together creamy white chocolate and tangy cranberries in a way that feels festive yet timeless—perfect for any day you want a little treat.

The image shows a close-up of many round cookies packed tightly together on a white marbled surface. Each cookie has a pale golden-brown color with a soft, slightly puffy texture. Scattered throughout each cookie are dark red dried cranberry pieces and creamy white chocolate chips, giving a nice contrast to the cookie dough. The cookies have slightly crisp edges with a softer, thicker center, and the surface is gently uneven where the berries and chips protrude. 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

Let me tell you, I’ve made this White Chocolate Cranberry Cookies Recipe countless times, and it never disappoints. The balance of flavors and the soft, chewy texture makes these cookies a crowd-pleaser every time—whether it’s a regular Tuesday or a special holiday.

Soft and Chewy Texture: These cookies stay tender and won’t dry out quickly, so they feel freshly baked days later.
Perfect Balance of Sweet and Tart: The creamy white chocolate melts beautifully against the slightly tart dried cranberries for a flavor duo that’s just right.
Simple Ingredients, Big Flavor: You won’t need anything fancy, just quality basics you probably already have on hand.
Super Easy to Customize: Whether you want to add nuts or tweak the vanilla, this recipe is forgiving and adaptable.

A white plate is filled with one layer of soft, round cookies that are light golden brown in color. The cookies have a slightly bumpy texture with visible dark red dried fruit pieces and smooth white chocolate chips scattered throughout. One cookie at the back of the plate shows a bite taken out, revealing a soft inside with more dried fruit and white chips. The plate is on a pale pink surface with crumbs around it and a glimpse of a white bowl with more dark red fruit in the top right corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this White Chocolate Cranberry Cookies Recipe plays a special role in delivering the perfect bite—soft, flavorful, and packed with those lovely white chocolate and cranberry bursts. Here’s what you need to know when picking out the ingredients.

Flat lay of a small mound of softened unsalted butter, a small white ceramic bowl filled with dark brown sugar, a small white bowl with granulated sugar, one large whole brown egg with a clean shell, a small white bowl holding pure vanilla extract, a neat pile of all-purpose flour, a small heap of cornstarch powder, a small dish of baking soda powder, a small pinch of salt beside it, white chocolate chips scattered naturally, dried cranberries arranged loosely, all ingredients placed symmetrically on simple white ceramic dishes and plates, placed 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: I like using unsalted so I control the saltiness, plus it makes the cookies super tender when softened properly.
Brown Sugar: Opt for dark brown sugar if you can—it adds moisture and a rich, caramel-like depth to the cookies.
Granulated Sugar: Helps with crisp edges, balancing the moist softness from the brown sugar.
Large Egg: Brings everything together and adds richness; make sure it’s at room temperature for the best texture.
Pure Vanilla Extract: This is a must—you can really taste the difference vanilla makes in these cookies.
All-Purpose Flour: Spoon and level it for accuracy—too much flour can make the cookies cakey instead of soft.
Cornstarch (Cornflour): The secret hero that keeps your cookies tender and soft by limiting gluten development.
Baking Soda: Gives the cookies a little lift and helps them spread just right.
Salt: Enhances all the flavors—don’t skip this!
White Chocolate Chips: Choose good quality chips or chopped bars for a creamy melt and lovely pockets of sweetness.
Dried Cranberries: Look for plump, tart cranberries that add that wonderful zing to each bite.

📝

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

I’ve played around with this White Chocolate Cranberry Cookies Recipe a bit, and it’s fun to tweak depending on your mood or the occasion. I love adding a sprinkle of sea salt on top before baking for that extra flavor pop—try it, you’ll thank me later!

Walnuts or Pecans: I’ve tossed in chopped nuts before, and the crunch pairs wonderfully with the chewy cookie texture.
Orange Zest: Adding a bit of bright citrus zest lifts the flavors beautifully—perfect for holiday cookies.
White Chocolate Chunks: Swap some chips for chunks for gooey pockets of melted white chocolate that make the cookies extra indulgent.
Gluten-Free Flour Blend: I’ve substituted this with a 1:1 gluten-free flour once with great results if you need that option.

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

Step 1: Creaming the Butter and Sugars Till Fluffy

Start by beating your softened butter with both brown and granulated sugar until the mixture is light, creamy, and no gritty sugar remains. This usually takes about 3 minutes with a mixer. Don’t rush it – proper creaming here creates that tender crumb we all love.

Step 2: Adding Egg and Vanilla – The Flavor Boost

Next, beat in your egg and vanilla extract. Scrape down the sides of the bowl to keep things even and give it another good mix. This step adds moisture and that unmistakable vanilla warmth that complements the white chocolate perfectly.

Step 3: Mixing Dry Ingredients & Combining Gently

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually mix these into the wet ingredients on low speed until just blended. You want a soft, thick dough. This slows gluten development and keeps the cookies tender.

Step 4: Stirring in the White Chocolate Chips and Cranberries

Fold in your white chocolate chips and dried cranberries carefully with the mixer on low or by hand. This ensures even distribution without overmixing. Then cover the dough tightly and chill it for at least an hour—this step is critical to prevent spreading and to deepen the flavors.

Step 5: Shaping and Baking to Soft Perfection

Once chilled, scoop about 1.5 tablespoons of dough for each cookie and roll into balls. They might feel a bit crumbly, but don’t worry—they come together as you handle them. Place them 3 inches apart on parchment-lined baking sheets and bake at 350°F (177°C) for 11-12 minutes. Look for lightly browned edges and soft centers.

Step 6: The Finishing Touch

After baking, let the cookies cool on the pan for 5 minutes. Now’s a great time to press a few extra white chocolate chips and cranberries into the tops for that pretty, inviting look. Then transfer them to a wire rack to cool completely. Trust me, they smell as amazing as they taste!

Top Tip

Having made this White Chocolate Cranberry Cookies Recipe many times, I learned these tips make all the difference between just-good and absolutely irresistible cookies.

Chill the Dough: Don’t skip chilling—even an hour’s difference makes cookies spread less and pack more flavor.
Measure Flour Correctly: I recommend spooning flour into your measuring cup and leveling it with a knife to avoid dry, cakey cookies.
Use Room Temperature Ingredients: This helps everything blend smoothly and prevents the dough from separating.
Bake Until Edges Are Golden: Centers will still look soft—that’s how you get chewy, not crunchy, cookies.

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 on top right after baking—it makes the cookies look irresistible and adds bursts of melty chocolate and tartness right at first bite.

Side Dishes

These cookies pair wonderfully with a warm cup of tea, coffee, or even a glass of cold milk—the kind of combo that turns snack time into a little celebration.

Creative Ways to Present

For parties, I arrange these cookies on a festive platter lined with fresh sprigs of rosemary or pine for that holiday vibe. Gift wrapped with a simple ribbon, they also make thoughtful homemade gifts!

Make Ahead and Storage

Storing Leftovers

Store your cookies in an airtight container at room temperature, and they’ll stay soft and delicious for up to a week. I usually separate layers with parchment paper to keep them from sticking together.

Freezing

I often freeze the dough balls on a lined tray, then transfer them to a freezer-safe bag. When I want fresh cookies, I bake them straight from frozen, just adding a couple extra minutes to the baking time—super convenient!

Reheating

If you want to refresh cookies that have softened a bit, pop them in a 300°F oven for 3-5 minutes. It perks them right back up without drying them out.

Frequently Asked Questions:

Can I substitute white chocolate chips with regular chocolate?

Absolutely! You can swap white chocolate chips for milk, dark, or semi-sweet chocolate chips. Each will change the flavor profile slightly, but it’s delicious either way. Just keep the quantity the same.

Why is chilling the dough important for this recipe?

Chilling the dough firms it up, which prevents the cookies from spreading too much during baking. It also allows the flavors to marry and develop more depth. Skipping this step usually results in flatter, thinner cookies.

How do I keep my cookies soft and chewy?

Use a combination of brown sugar and cornstarch as in this recipe, and avoid overbaking—take them out when the edges are golden but centers look soft. Also, storing them properly in an airtight container helps maintain moisture.

Can I make this recipe gluten-free?

Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour blend containing xanthan gum. The texture may differ slightly, but the cookies will still be delicious and full of white chocolate and cranberry flavor.

Final Thoughts

This White Chocolate Cranberry Cookies Recipe is one of those gems that I keep coming back to when I want something comforting but a bit special. The way the flavors meld and the texture stays soft, even days later, has made it a favorite to share with friends and family. Give it a try—you might find it becomes your new go-to cookie too!