If you love cookies that are soft, chewy, buttery, and loaded with sweet–tart flavor, these White Chocolate Chip Cranberry Cookies are about to become your new go-to treat. The combination of creamy white chocolate and tangy dried cranberries makes every bite festive and irresistible—perfect for holidays, gifting, bake sales, or everyday snacking. With their tender centers, golden edges, and beautiful pops of red and white, these cookies are as stunning as they are delicious.
Why You’ll Love This Recipe
- Perfectly chewy texture thanks to butter, cornstarch, and proper chilling.
- Sweet + tart contrast from white chocolate chips and dried cranberries.
- Quick and easy dough that requires basic pantry ingredients.
- Great for holidays—looks festive on any dessert platter.
- Make-ahead friendly with dough that chills and freezes beautifully.
Ingredients
- Butter, softened (¾ cup) – Creates a tender, chewy base and adds rich flavor.
- Brown sugar (¾ cup) – Adds sweetness, moisture, and a caramel-like depth.
- Granulated sugar (¼ cup) – Helps the cookies spread and adds crisp edges.
- Egg (1) – Binds the dough and adds richness.
- Vanilla extract (2 tsp) – Enhances both the white chocolate and cranberry flavors.
- All-purpose flour (2 cups) – Provides structure and balances the cookie’s softness.
- Cornstarch (2 tsp) – Key for extra soft, chewy cookies.
- Baking soda (1 tsp) – Helps the cookies rise slightly and prevents them from becoming dense.
- White chocolate chips (¾ cup) – Sweet, creamy pockets of melted chocolate.
- Dried cranberries (1 cup) – Adds beautiful color and tangy bursts of flavor.
How to Make White Chocolate Chip Cranberry Cookies
1. Make the Dough
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
- Add the egg and vanilla, mixing until smooth.
2. Combine Dry Ingredients
- In a separate bowl, whisk together flour, cornstarch, and baking soda.
- Gradually add this dry mixture into the wet mixture, beating just until dough forms.
3. Add Mix-Ins
- Fold in the white chocolate chips and dried cranberries until evenly distributed.
4. Chill the Dough
- Cover the bowl and refrigerate for 1 hour.
- Chilling prevents spreading and ensures thick, chewy cookies.
5. Bake
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Scoop cookie dough into 1½-inch balls, leaving space for spreading.
- Bake for 11–12 minutes, until edges are lightly golden but centers look soft.
6. Cool and Enjoy
- Let the cookies cool on the baking sheet for a few minutes, then move to a wire rack.
- Enjoy warm or fully cooled for the perfect chewy bite.
Tips for Success
- Don’t skip chilling—it’s essential for texture and prevents overspreading.
- Use dark brown sugar for a deeper, richer caramel flavor.
- Measure flour correctly to avoid dense cookies (spoon and level).
- Remove cookies early—they finish cooking on the hot pan.
- Add extra chips & cranberries on top before baking for a bakery-style look.
Equipment Needed
- Mixing bowls
- Electric hand mixer or stand mixer
- Parchment-lined baking sheet
- Spatula
- Cookie scoop (optional)
- Wire cooling rack
Recipe Variations
- Orange Cranberry Twist: Add 1 teaspoon orange zest to the dough.
- Nutty Version: Mix in chopped pistachios or pecans for crunch.
- Double White Chocolate: Replace some cranberries with extra white chocolate chips.
- Oatmeal Cranberry Cookies: Swap ½ cup flour for rolled oats.
- Holiday Spice: Add a pinch of cinnamon or nutmeg for seasonal warmth.
Serving Suggestions
- Serve with hot tea, coffee, or a cold glass of milk.
- Add to a Christmas cookie platter with fudge and sugar cookies.
- Wrap in cellophane bags as edible gifts.
- Crush and sprinkle over vanilla ice cream for a sweet topping.
FAQs
1. Can I use fresh cranberries?
They add too much moisture—stick to dried cranberries.
2. How long does the dough last in the fridge?
Up to 3 days if covered tightly.
3. Can I freeze the dough?
Yes! Freeze scooped dough balls for up to 3 months.
4. How do I make them thicker?
Chill longer—up to 2 hours—or increase flour by 1–2 tablespoons.
5. Why are my cookies dry?
Too much flour. Spoon and level to measure accurately.
White Chocolate Chip Cranberry Cookies
- Total Time: 1 hour 32 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delicious and chewy white chocolate chip cranberry cookies that are perfect for any occasion.
Ingredients
- 3/4 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 3/4 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- In a large bowl, beat together softened butter, brown sugar, and sugar until creamy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, and baking soda.
- Gradually add the dry mixture into the wet ingredients and mix until cookie dough forms.
- Fold in white chocolate chips and dried cranberries.
- Chill dough in the refrigerator for 1 hour.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1 1/2 inch cookie dough balls onto the baking sheet, leaving room to spread.
- Bake for 11-12 minutes.
Notes
- Chill the dough to achieve perfect texture.
- Use dark brown sugar for a richer flavor.
- Store cookies in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
These White Chocolate Chip Cranberry Cookies are everything a bakery-style cookie should be: soft, chewy, buttery, and bursting with flavor. With their festive appearance and irresistible texture, they’re the perfect treat for holidays and family gatherings—or just a well-deserved sweet moment any day of the week. Bake a batch, share them with loved ones, and enjoy every delicious bite!