This recipe for white chocolate cranberry cookies is a bright and colorful departure from the regular chocolate chip cookie!
Bake these soft & chewy cookies with tart dried cranberries and sweet white chocolate chips for a winter holiday treat.
Our Favorite Festive Cookies!
- Sweet and chewy with crispy edges, white chocolate cranberry cookies are the perfect after-school treat or to share at a holiday party or potluck! Or stack cookies in a jar and tie on a festive ribbon for a sweet holiday gift!
- These sweet and colorful cookies are always the first to go at the cookie exchange – make up to 3 days ahead and make an extra batch of dough to freeze for future cookie baking!
- This basic recipe creates chewy, buttery shortbread-style cookies that can have any variety of mix-ins, so it’s a perfect ‘go-to’ for a batch of cookies any time!
Ingredients & Variations
Cookie Dough – With so few ingredients, it pays to use real butter, both sugars, and be sure to check your baking soda for freshness. Whole large eggs will give the cookies the best texture.
Chocolate Chips – Look for a minimum of 20% cocoa butter in white chocolate chips. Semi-sweet chocolate chips, butterscotch chips, peanut butter chips, or even mint chocolate chips are great switches!
Variations – This amazing recipe has so many possibilities for add-ins like chopped walnuts, pecans, pistachios, or macadamia nuts. Other dried fruits like cherries, mangoes, and blueberries are excellent options, and shredded coconut, orange zest, or oatmeal can be added in small amounts.
PRO TIP: Set out both butter and eggs about 20 minutes before using so they blend into the dough better!
How to Make White Chocolate Cranberry Cookies
- Prepare cookie dough by mixing the wet ingredients in one bowl and the dry in another.
- Thoroughly combine the dry ingredients with the wet and then add dried cranberries and white chocolate chips (as per the recipe below).
- Scoop the cookies into round balls and place them on a prepared baking sheet until they are lightly golden on the top.
- Cool on a wire rack.
BAKING TIP: For best results, chill the cookie dough in the refrigerator for about 20 minutes before baking – this hardens the butter in the cookies so they don’t spread too much in the oven.
Keeping Cookies Fresh
Keep leftover white chocolate cranberry cookies (if there are any!) in a covered container with a piece of bread to absorb excess moisture caused by temperature fluctuations. Freeze cookies (or dough) in a zippered for up to two months, simply thaw and enjoy!
More Dessert Recipes
White Chocolate Cranberry Cookies
- 1 cup butter softened (2 sticks)
- 1 ½ cups sugar
- 1 cup brown sugar packed
- 1 teaspoon vanilla
- 2 eggs
- 3 cups flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup dried cranberries
- 2 cups white chocolate chips
- Preheat the oven to 350°F degrees.
- In a large mixing bowl, cream the butter, sugar, and brown sugar with an electric mixer until light and fluffy.
- Add the vanilla and eggs; mix well.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt.
- Add the flour mixture to the wet and mix until combined.
- Add the dried cranberries and white chocolate chips; mix well.
- Scoop the cookie dough into round balls and place on a parchment paper (or silicone baking mat) lined cookie sheet. Leave 2 inches between each dough ball as the cookies will spread while baking.
- Bake the cookies at 350°F degrees for 10-12 minutes. Use a spatula to remove the cookies from the baking sheet and cook on a wire rack.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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