These White Chocolate Cranberry Cookies are soft, chewy, and packed with sweet white chocolate chips and tart dried cranberries.

They’re the ultimate festive treat for the holidays—or any time you crave a bakery-style cookie with a burst of flavor!

Why You’ll Love These White Chocolate Cranberry Cookies

Soft and chewy texture – bakery-style perfection

Sweet and tart balance – from white chocolate and cranberries

Easy to make – simple ingredients and no fancy equipment

Festive and colorful – perfect for Christmas or gifting

Freezer-friendly – bake ahead for holidays

Versatile – easily customize with nuts or different chocolates

What You’ll Need (Ingredient Highlights)

All-purpose flour – provides structure to the cookies

Baking soda and cornstarch – for soft, thick cookies

Salt – balances the sweetness

Unsalted butter – for a rich, buttery flavor

Brown sugar and granulated sugar – create a soft and chewy texture

Egg and egg yolk – adds moisture and richness

Vanilla extract – enhances all the flavors

Dried cranberries – tart and chewy

White chocolate chips – sweet and creamy bursts

Pro Tips Before You Start

Use room temperature butter and eggs for a smooth dough

Chill the dough if it’s too soft before baking

Do not overmix after adding the dry ingredients

Slightly underbake – cookies continue baking on the sheet

Use parchment paper for easy removal and even baking

How to Make White Chocolate Cranberry Cookies

Step 1: Preheat the oven
Preheat your oven to 350°F (177°C).

Line baking sheets with parchment paper.

Step 2: Whisk dry ingredients
In a medium bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.

Step 3: Cream butter and sugars
In a large bowl, using an electric mixer, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.

Step 4: Add egg, yolk, and vanilla
Beat in the egg, egg yolk, and vanilla extract until combined.

Step 5: Mix dry ingredients into wet
Gradually add the dry ingredients to the wet ingredients and mix just until combined—do not overmix.

Step 6: Fold in cranberries and white chocolate
Using a spatula, gently fold in the dried cranberries and white chocolate chips until evenly distributed.

Step 7: Scoop and arrange
Scoop the dough into 1.5 tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.

Step 8: Bake
Bake for 9–11 minutes, or until the edges are lightly golden but the centers still look slightly underbaked.

Step 9: Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

What to Serve It With

A hot cup of coffee or tea

Holiday hot chocolate

A scoop of vanilla ice cream for a dessert sandwich

A festive charcuterie dessert board

Glass of milk for a classic pairing

Variations / Substitutions

Add chopped pecans or walnuts for a nutty crunch

Swap white chocolate for dark or milk chocolate chips

Use orange zest for a citrus twist

Substitute dried cherries for a different tart flavor

Make gluten-free with a 1:1 gluten-free flour blend

Storage & Leftovers

Room temperature: Store cookies in an airtight container for up to 5 days

Freezer (unbaked dough): Freeze cookie dough balls for up to 3 months; bake straight from frozen adding 1–2 minutes to baking time

Freezer (baked cookies): Freeze baked cookies for up to 2 months; thaw at room temperature

FAQs

Do I need to chill the dough?
Chilling isn’t necessary, but if the dough is too soft, chilling for 30 minutes helps prevent spreading.

Can I use fresh cranberries instead of dried?
No, fresh cranberries have too much moisture and will affect the cookie texture.

How do I make cookies thicker?
Chill the dough longer and use slightly heaped scoops.

Can I make these cookies ahead of time?
Yes! Freeze the dough balls or baked cookies for later.

What type of white chocolate chips should I use?
Use good-quality chips or even chopped white chocolate bars for the best flavor.

Are these cookies very sweet?
They’re perfectly balanced between sweet (white chocolate) and tart (cranberries).

Can I double the recipe?

Absolutely! It’s a great idea if you’re baking for a crowd or holiday gifts.

Final Thoughts

These White Chocolate Cranberry Cookies are the ultimate chewy, sweet-tart treat.

Easy to make and bursting with flavor, they’re perfect for holiday trays, bake sales, or just satisfying your cookie cravings anytime of year.

One bite and you’ll be hooked!