If you’re on the hunt for the best Cranberry White Chocolate Chip Cookies, your search ends here. These cookies are everything you want – soft, chewy, and bursting with sweet-tart cranberries and creamy white chocolate chips: Christmas in every bite!
I hope this recipe will become a new holiday favorite, perfect for cookie swaps, gifting, or just cozying up with your family and a cup of hot cocoa!
Why you’ll love this recipe
- Perfect balance of flavors: These cookies hit that sweet spot (literally!) between tart, chewy cranberries and creamy white chocolate. I love how they feel festive without being over the top – a win for both kids and adults!
- Easy to make with pantry staples: You won’t need anything fancy for these cookies, which is a big bonus in my busy mom life. Chances are, you’ve already got most of the ingredients in your kitchen, making them the perfect last-minute Christmas treat.
- Freezer-friendly for stress-free baking: Whether you’re prepping ahead for holiday gatherings or just want a stash of cookie dough ready to go, this recipe has you covered. I always keep some frozen dough balls handy – it’s like having a secret weapon for surprise guests or after-school treats during the holiday season!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Butter: Make sure to use unsalted butter to control the saltiness of your cookies. If you only have salted butter, reduce the added salt in the recipe to balance the flavors or skip it entirely.
- Dried cranberries: Look for soft and plump dried cranberries for the best texture. If they seem a little dry, soak them in warm water for 5–10 minutes, then pat them dry before using. You can also swap them for dried cherries or raisins if you prefer.
- White chocolate chips: I recommend using high-quality chips for the creamiest texture and richest flavor. If you don’t have white chocolate chips, chopped white chocolate bars work just as well.
- Brown sugar: Light brown sugar keeps these cookies soft and gives them a subtle caramel flavor. For a deeper, more robust flavor, you can use dark brown sugar, but it may slightly change the overall sweetness.
- Flour: Stick with all-purpose flour for the right structure and texture.
- Vanilla extract: Pure vanilla extract gives these cookies their warm, cozy flavor. Avoid imitation vanilla for the best results, or try almond extract for a fun twist!
How to make Cranberry White Chocolate Chip Cookies
Let’s bake some cranberry white chocolate chip cookies together! Grab your ingredients, put on your favorite holiday playlist, and let’s make some magic in the kitchen.
1. Prepare the dry ingredients: Start by whisking together 3 cups flour, 1 teaspoon baking soda, and ¾ teaspoon salt in a medium-sized bowl. This step makes sure everything is evenly distributed so your cookies bake up perfectly.
Now for a little shortcut I love – toss in 2 cups dried cranberries and 1 cup white chocolate chips right into the dry ingredients. This keeps them from clumping together in the dough and makes the mixing part a breeze. Set this bowl aside for now.
2. Cream the wet ingredients: In a large separate mixing bowl, beat your 2 sticks softened butter with 1 cup brown sugar and 1 cup granulated sugar. Use an electric mixer on medium speed, and watch the mixture turn light and fluffy after a couple of minutes – that’s how you know it’s perfect.
Lower the speed to add two eggs and 1 teaspoon vanilla extract. Mix just until everything is combined. Pro tip: don’t overmix once you’ve added the eggs; you want to keep your cookies tender and chewy, not tough.
3. Bring it all together: Now it’s time to combine the two mixtures. Gradually add the dry ingredients to the wet ingredients, stirring gently. You want to stop mixing as soon as the flour disappears – no need to overdo it.
You’ll end up with a gorgeous cookie dough that’s packed with cranberries and white chocolate chips. Try not to sneak too many tastes (actually, I’m a hard no when it comes to raw cookie dough, ha!).
4. Chill the dough (optional): If you have time and want thicker, chewier cookies, wrap the dough in plastic wrap and pop it in the fridge for a couple of hours or even overnight.
Chilling lets the flavors deepen and helps the cookies keep their shape in the oven. If you’re short on time or just can’t wait, you can skip this step – they’ll still turn out delicious, if a little flatter and crisper!
5. Preheat and prep: When you’re ready to bake, preheat your oven to 375°F and line a few baking sheets with parchment paper. If you chilled the dough, let it sit at room temperature for a few minutes to soften slightly.
Scoop about 3 tablespoons of dough per cookie and place them on the prepared baking sheets, spacing them about 2 inches apart.
If you skipped chilling, you can freeze the scooped dough balls for 10–15 minutes while the oven heats up—this helps keep them nice and thick.
6. Bake to perfection: Bake one sheet at a time for 9–12 minutes, keeping an eye on the edges. When the edges turn lightly golden, and the centers look just set, they’re ready.
If you chilled the dough, you might need an extra minute or two in the oven.
As soon as you pull the cookies out, resist the urge to eat them right away (I know it’s hard!). Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
7. Serve and enjoy: Once cooled, grab a cookie (or two) and enjoy all that soft, chewy, sweet-tart deliciousness.
Pair them with a mug of hot cocoa, a cup of coffee, or a glass of milk for the kids. These cookies are perfect for sharing—or keeping all to yourself, no judgment here!
Top tips for recipe success
- Measure your flour correctly: Always spoon your flour into the measuring cup and level it off with a knife. Packing the flour can lead to dry cookies, and nobody wants that!
- Use softened butter: The butter should be soft but still cool to the touch. If it’s too soft or melted, the cookies will spread too much. Leave it out for about 20-30 minutes before baking, depending on how warm your kitchen is.
- Don’t overmix the dough: Once you combine the wet and dry ingredients, mix just until everything is blended. Overmixing can make the cookies dense and tough instead of soft and chewy. You also want to blend the eggs just until combined for the same reason.
- Chill the dough for thicker cookies: While chilling is optional, it’s a game-changer for achieving bakery-style cookies with that perfect chewy texture. Even 30 minutes in the fridge makes a difference!
- Bake one sheet at a time: For even baking, stick to one cookie sheet in the center of the oven at a time.
- Watch the bake time: Cookies should be lightly golden at the edges but still look a little underbaked in the center when you take them out. They’ll finish setting as they cool, giving you that soft, gooey center we all love.
- Fix spread-out cookies quickly: If your cookies spread too much, grab two spoons or a wide-mouth jar and gently push the edges back into shape as soon as they come out of the oven. You have to work fast while they’re still hot!
Helpful recipe hints
Recipe variations
- Nutty twist: Add ½ cup of chopped pecans, walnuts, or almonds for a bit of crunch. I’ve done this when I want to balance the sweetness with a toasty flavor, and it’s always a hit with the grown-ups in my house!
- Dark chocolate lovers: Swap the white chocolate chips for dark or semi-sweet chocolate chips. The combination of tart cranberries and rich chocolate is just chef’s kiss perfection.
- Orange zest flair: Mix in a teaspoon of freshly grated orange zest for a festive, citrusy boost. I love how it makes the cookies taste even more like the holidays.
- Add a sprinkle of spice: For a cozy twist, try adding a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients. It gives the cookies a warm, comforting flavor that feels perfect for chilly weather.
- Make them mini: Use a small cookie scoop to create bite-sized versions of these cookies. Perfect for little hands – or for when you just need a tiny treat to satisfy a craving. The baking time is only a few minutes, so watch the oven closely!
Storage tips
Make-ahead dough: If you’re planning ahead, wrap the cookie dough in plastic wrap and refrigerate it for up to 24 hours. Chilling enhances the flavors and gives you those perfectly thick, chewy cookies when baked.
Storing baked cookies: Once the cookies are completely cooled, store them in an airtight container at room temperature for up to 5 days.
To keep them extra soft, toss a slice of bread into the container – the cookies absorb the moisture from the bread and stay fresh longer!
Freezing cookie dough: Shape the dough into balls and flash-freeze them on a baking sheet until firm (about an hour). Transfer the frozen dough balls to a freezer bag, label it, and freeze for up to 2 months.
When you’re ready to bake, pop them on a baking sheet straight from the freezer and bake as directed, adding 3–5 extra minutes to the bake time.
Freezing baked cookies: Let the cookies cool completely, then layer them in a freezer-safe container with parchment paper between each layer to prevent sticking. You can freeze them for up to 3 months.
When you’re ready to enjoy, thaw them on the counter for 1–2 hours, and they’ll taste just as fresh as the day you baked them!
Serving and gifting ideas
- Classic cookie plate: Serve these cookies with a tall glass of cold milk or a cozy cup of hot chocolate for the ultimate holiday treat. Bonus points if you enjoy them in your comfiest pajamas while watching Home Alone for the 50th time.
- Festive dessert platter: Pair these cookies with other Christmas classics like Shortbread, Thumbprint Cookies, Sugar Cookies and Gingerbread Cookies for a show-stopping dessert spread. It’s like a greatest hits album of holiday baking!
- Cookie tins: Layer the cookies in a festive tin with parchment paper between each layer. Add a handwritten note or recipe card, and you’ve got a heartfelt, homemade gift. Perfect for teachers, neighbors, or anyone you want to thank with a little sweetness.
- Cookie bundles: Wrap a few cookies in clear treat bags tied with red and green ribbon, add a jar of homemade gingerbread spice mix for an extra-special gift. It’s like giving someone a warm hug in edible form!
More festive cranberry recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Cranberry White Chocolate Chip Cookies
Recipe details
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups dried cranberries
- 1 cup white chocolate chips
- 2 sticks unsalted butter softened at cool room temperature
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
Instructions
- Prepare dry ingredients: In a bowl, whisk together the flour, baking soda, and salt. Mix in the cranberries and white chocolate chips. Set aside.
- Cream wet ingredients: Beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy (2–3 minutes). Reduce the speed to low, add the eggs and vanilla, and mix until just combined. Avoid overmixing.
- Combine mixtures: Gradually incorporate the dry ingredients into the wet mixture. Stir just until blended, being careful not to overmix.
- Chill dough (optional): Wrap dough in plastic wrap and refrigerate for up to 24 hours for chewier, thicker cookies. Alternatively, proceed directly with the recipe for slightly thinner but still delicious cookies.
- Prep: Preheat oven to 375°F. Line a few baking sheets with parchment paper.
- Shape the cookies: If chilled, allow dough to soften slightly. Scoop 3-tablespoon portions of dough and place 2 inches apart on prepared baking sheets. If using dough straight away without refrigerating, freeze the scooped dough balls for 10–15 minutes while preheating the oven.
- Bake: Bake one sheet at a time for 9–12 minutes, until edges are lightly golden and centers are just set. For chilled dough, bake 1–2 minutes longer if needed.
- Cool and transfer: Let cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Notes
Ingredient notes
- Butter: Use unsalted butter for control; reduce added salt if using salted.
- Cranberries: Opt for soft, plump cranberries; soak briefly if dry. Sub with dried cherries or raisins if desired.
- White chocolate chips: High-quality chips or chopped white chocolate work best.
- Brown sugar: Light brown for subtle caramel flavor; dark brown for deeper flavor.
- Flour: Use all-purpose for best results.
- Vanilla extract: Pure vanilla is best; try almond extract for a twist.
Recipe tips
- Measure flour correctly: Spoon into the cup and level to avoid dryness.
- Softened butter: Butter should be soft but cool; overly soft butter causes spreading.
- Don’t overmix: Mix just until combined to keep cookies tender.
- Chill for thicker cookies: Refrigerate dough for 30 minutes or more to enhance flavor and texture.
- Bake one sheet at a time: Ensures even baking.
- Watch bake time: Lightly golden edges and soft centers are key.
- Fix spread-out cookies: Quickly reshape with spoons or a jar right out of the oven (careful, hot!).
Storage tips
- Make-ahead dough: Wrap and refrigerate for up to 24 hours to enhance flavor.
- Storing baked cookies: Store in an airtight container at room temperature for 5 days; add a slice of bread to keep soft.
- Freeze cookie dough: Flash-freeze dough balls, then store in a freezer bag for up to 2 months. Bake directly from frozen, adding 3–5 minutes to the bake time.
- Freeze baked cookies: Layer in a freezer-safe container with parchment; freeze for up to 3 months. Thaw on the counter for 1–2 hours.
More recipe information
Recipe first published on 11/10/2019. Updated with new photos and fresh text and a slightly improved recipe on 12/21/2024.
Richard Takase says
Thanks!