White chocolate cranberry cookies: This simple twist on a classic will have you reaching for seconds. The combination of tart cranberries and sweet white chocolate chunks is so irresistible that you’ll want to bake these year-round.
As a fourth-generation Southern cook, I’ve been baking cookies, cakes, and pies for almost fifty years! During that time, I’ve learned a lot about how to make amazing chocolate chip cookies, the best Southern tea cakes, and many more baking secrets.
And I’ve discovered that even though I’m partial to dark chocolate, these cookies with white chocolate chips and dried cranberries have become a favorite.
White chocolate and cranberry cookies
These white chocolate chip cranberry cookies are rich and delicious and will cure any sweet tooth! The cranberries balance so nicely with the white chocolate, giving you just the right amount of sweetness with just the right amount of tart fruit!
Why you’ll love this recipe
EASY: This cookie recipe is so easy! It takes about 10 minutes to mix the dough and another 10 minutes to bake the cookies. That’s it!
METHOD: For this recipe, you don’t need a rolling pin or a cookie cutter. You only need a cookie scoop or just a spoon.
MAKE-AHEAD: You can make this recipe ahead of time and freeze the unbaked dough or the baked cookies.
I hope you make this recipe. I think you’ll love it!
What you’ll need
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll down for frequently asked questions and tips for success.
- Light brown sugar
- Granulated sugar
- Unsalted butter, softened
- Eggs
- Vanilla extract
- All-purpose Flour
- Baking powder
- Baking soda
- Salt
- White chocolate chips
- Dried cranberries
How to make white chocolate cranberry cookies
- Cream the butter and sugar together, then add egg and vanilla.
- Add flour, baking powder, baking soda, and salt and mix well.
- Stir in white chocolate chips and dried cranberries.
- Bake and enjoy!
White Chocolate Cranberry Cookies Recipe
Ingredients
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 2 large eggs, room temperature
- ½ tablespoon vanilla extract
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat oven to 350℉.
- Whisk together the flour, baking powder, baking soda, and salt and set aside.
- Beat butter and sugars until light and creamy. Add the egg and vanilla and mix just until blended. Reduce mixer speed to low and add the flour mixture.
- Stir in white chocolate chips and cranberries until they are distributed evenly.
- Cover dough and chill for at least one hour or overnight.
- Use a 2-tablespoon cookie dough scoop and scoop out dough onto a parchment or silicone-lined cookie sheet about 2 inches apart.
- Bake for about 10 minutes or until edges are lightly browned. Cool the cookies on the baking sheet for about 10 minutes, then transfer to a rack to cool completely.
Nutrition
Tips
- Be sure you chill the dough. It almost always makes a difference in cookies.
- Use a cookie scoop to keep your cookies the same size.
- Bake with light-colored pans, not dark non-stick pans. Darker pans will make the bottoms of your cookies get too dark.
Substitutions
This cookie dough lends itself to creative substitutions. If you want something other than white chocolate and cranberry, try one of these:
- White chocolate chips and pistachio nuts
- Dried cherries and nuts
- White chocolate and macadamia nuts
- Milk or dark chocolate and almonds
- Butterscotch chips and chocolate chips
Questions
What type of cranberries should you use?
This recipe works best with dried cranberries. Fresh cranberries will change the baking time and cookie texture. We prefer the Craisins brand of cranberries.
Can you freeze these cranberry white chocolate cookies?
You can absolutely freeze these cookies! You can freeze the unbaked dough or the baked cookies. If freezing unbaked dough, we suggest scooping out the cookies and placing them on a baking sheet overnight. Once frozen, place the dough balls in a bag.
Add a couple of minutes to your baking time if baking from frozen.
How do you store these cookies?
You can store the cookies on the counter in an airtight container.
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