With the holidays fast approaching, I’ve got Christmas cookies on my mind big time. These white chocolate cranberry cookies are the perfect addition to my Christmas cookie boxes! They’re super chewy and loaded with sweet white chocolate chips and tart dried cranberries. I love that they’re not too sweet, and they go so well with a warm cup of coffee.
Something about white chocolate pairs so perfectly with the sweet, tangy taste of dried cranberries. If you’re looking for something a little less sweet to make for the holidays, I guarantee you will love these white chocolate cranberry cookies. They have such a balanced flavor and are such a wonderful festive upgrade to classic chocolate chip cookies!
What’s in This White Chocolate Cranberry Cookie Recipe?
- Butter: Salted butter makes these cookies moist and tender. If using unsalted butter, I recommend adding ½ teaspoon of kosher salt to the dough.
- Sugar: A combination of brown and granulated sugars sweeten the cookies.
- Eggs: Bind the cookies and keep them moist.
- Vanilla Extract: Enhances the sweet flavor of the cookies.
- Flour: All-purpose flour gives these cookies structure.
- Baking Soda: Helps the cookies rise in the oven.
- Cornstarch: Makes these cookies super soft and fluffy!
- White Chocolate Chips: Add a pop of sweetness to these cookies. If you’re not a big fan of white chocolate, you can use milk chocolate, dark chocolate, or even semi-sweet chocolate chips.
- Dried Cranberries: Add a pop of tart flavor to the cookies. Most types of dried fruit would work well in this recipe, including dried cherries, blueberries, and cranberries.
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How to Store and Reheat
Store leftover white chocolate cranberry cookies in an airtight container at room for up to 5 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Tips for Success
- Measure the flour using the spoon-and-level method to avoid dense, dry cookies.
- Feel free to swap out some of the cranberries and/or chocolate chips for chopped pistachios or macadamia nuts for a bit of crunch!
- To freeze raw cookie dough balls, place the cookie dough balls in a single layer on a baking sheet and freeze. Once the dough balls are frozen, transfer to an airtight container and freeze for up to 3 months. When ready to bake, add 2 minutes to the bake time.
- Check your cookies at the 10-minute mark. If you think they need to bake a bit longer, leave them in for two more minutes.
White Chocolate Cranberry Cookies Recipe
Ingredients
- 1 cup salted butter room temperature (2 sticks)
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1¼ cups white chocolate chips divided
- 1¼ cups dried cranberries divided
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
- Cookie Portion Scoop
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes.1 cup salted butter, ¾ cup brown sugar, ½ cup granulated sugar
- Add the eggs and vanilla extract and mix until well combined, about 30 seconds.2 large eggs, 2 teaspoons pure vanilla extract
- In a separate bowl, whisk the flour, baking soda, and cornstarch together.2½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch
- Beat the dry ingredients into the wet ingredients just until mixed. The dough should just start to come together.
- Fold in 1 cup of white chocolate chips and 1 cup of dried cranberries.1¼ cups white chocolate chips, 1¼ cups dried cranberries
- Using a 2-tablespoon-sized cookie scoop, scoop cookies onto prepared baking sheets. Cookies should be at least 2 inches apart.
- Use your hands to roll cookies into smooth balls then press the remaining white chocolate chips and dried cranberries into the tops of the cookies.
- Bake for 10-12 minutes. Cookies should be slightly brown around edges.
- Let cookies cool completely on the baking sheet before transferring to a wire cooling rack.
Notes
How to Make White Chocolate Cranberry Cookies Step-by-Step
Cream the Butter and Sugars: Preheat your oven to 350°F. Line baking sheets with parchment paper and set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat 1 cup of salted butter, ¾ cup of brown sugar, and ½ cup of granulated sugar together until light and fluffy, about 3 minutes.
Prep the Wet and Dry Ingredients: Add 2 large eggs and 2 teaspoons of vanilla extract and mix until well combined, about 30 seconds. In a separate bowl, whisk 2½ cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of cornstarch together.
Mix the Cookie Dough: Beat the dry ingredients into the wet ingredients just until mixed. The dough should just start to come together. Fold in 1 cup of white chocolate chips and 1 cup of dried cranberries.
Portion the Cookies: Using a 2-tablespoon-sized cookie scoop, scoop cookies onto prepared baking sheets. Cookies should be at least 2 inches apart. Use your hands to roll cookies into smooth balls then press the remaining ¼ cup of white chocolate chips and ¼ cup of dried cranberries into the tops of the cookies.
Bake the Cookies: Bake for 10-12 minutes. Cookies should be slightly brown around edges. Let cookies cool completely on the baking sheet before transferring to a wire cooling rack.
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