These popular White Chocolate Chip Cranberry Cookies are soft, chewy, and loaded with white chocolate and dried cranberries. They are easy to make and require no chill time!
I originally published this recipe in 2015 and have updated photos and clarified a few details.
These white chocolate cranberry cookies deliver a delightful balance of sweet and tart: creamy white chocolate chips paired with chewy, sweetened dried cranberries. The texture is soft with slightly crisp edges, and because the dough doesn’t need to chill, you can have fresh cookies in under half an hour.
They work well as a quick dessert, a holiday or bake-sale favorite, or a thoughtful homemade gift. Below you’ll find ingredient details, step-by-step instructions, helpful tips, and storage suggestions to ensure reliable results every time.
Why You’ll Love White Chocolate Chip Cranberry Cookies
- Beautiful contrast of sweet white chocolate and tangy cranberries
- Ideal for holiday cookie exchanges or gifting
- Quick to prepare—no chilling required
- Soft, tender centers with lightly crisp edges
- Simple recipe with just 10 common ingredients
Ingredients
Butter: This recipe uses cold butter, cubed straight from the fridge. Cold butter helps create a tender texture while keeping the cookies soft.
Sugars: A mix of packed brown sugar and granulated white sugar gives depth of flavor and chewiness.
Egg & Vanilla: One large egg binds the dough and a splash of vanilla adds aroma.
Flour & Baking Soda: All-purpose flour and baking soda provide structure and the right rise.
Salt: Enhances and balances the sweetness.
Dried Sweetened Cranberries: Use sweetened cranberries for the best texture and flavor contrast.
White Chocolate Chips or Chunks: You can use chips or chunked white chocolate depending on how melty and gooey you prefer them.
How To Make White Chocolate Chip Cranberry Cookies
This overview highlights the main steps. Exact measurements and a printable recipe are in the recipe card below.
1. PREPARE THE BATTER: In a large bowl or stand mixer, cream the cold cubed butter with the brown and white sugars until light and slightly fluffy. Add the egg and vanilla and mix until combined.
2. ADD DRY INGREDIENTS: Add the all-purpose flour, baking soda, and salt. Mix until just combined, then fold in the dried cranberries and white chocolate chips or chunks.
3. BAKE: Scoop rounded 2-tablespoon portions of dough onto an ungreased baking sheet, spacing them about 3 inches apart. Bake at 350°F (177°C) for 8–10 minutes, until the edges are barely golden. The centers may look slightly underbaked—let cookies rest on the baking sheet for 5 minutes to finish setting before transferring to a cooling rack.
Frequently Asked Questions
Yes. Scoop the cookie dough into balls, flash-freeze them on a baking sheet for a couple of hours, then transfer to a sealed container or freezer bag. Bake frozen dough balls directly from the freezer, adding 1–2 minutes to the bake time—no thawing required.
Store cooled cookies in an airtight container at room temperature for up to 6 days. Baked cookies also freeze well for up to 3 months.
Yes. Semi-sweet, milk, or dark chocolate chips or chunks all work. Keep in mind milk chocolate will be sweeter and dark chocolate will add more contrast.
Absolutely. Chopped pistachios pair especially well, but chopped pecans or walnuts are also excellent additions.
Cranberry White Chocolate Cookies Tips
- Don’t overmix: Mix the dough only until the dry ingredients are just incorporated to avoid tough cookies.
- Don’t overbake: Pull the cookies when the edges are barely golden. The centers will look soft but will set as they cool on the baking sheet, keeping the cookies tender.
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White Chocolate Chip Cranberry Cookies
Ingredients
- ¾ cup (170g) butter, COLD and cubed
- ¾ cup (150g) packed brown sugar
- ½ cup (110g) sugar
- 1 large egg
- 2 teaspoons vanilla
- 2¼ cups (305g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (120g) dried sweetened cranberries
- 1 cup (160g) white chocolate chips or chunks
Instructions
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Preheat oven to 350 degrees F (177°C).
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In a large bowl or the bowl of a stand mixer, cream together the cold cubed butter, brown sugar, and granulated sugar until light. Add the egg and vanilla and beat until combined.
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Add the flour, baking soda, and salt and mix until just combined. Fold in the dried cranberries and white chocolate.
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Scoop 2 tablespoons of rounded dough onto an ungreased baking sheet, spacing the cookies about 3 inches apart. Bake 8–10 minutes or until the edges are lightly browned. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Storage: Store cooled cookies in an airtight container at room temperature for up to 6 days.
- Make-ahead & Freezer-friendly: Unbaked dough balls can be refrigerated up to 3 days or frozen up to 3 months. Bake frozen dough balls an extra minute or two—no thawing needed. Baked cookies freeze well up to 3 months.
Nutrition
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