white chocolate cranberry cookie recipe

Written BySheba G Updated On
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I have been making these white chocolate cranberry cookies for years, and they are always a hit in my house. My kids love the sweet white chocolate chips mixed with the tart dried cranberries. This recipe is perfect for holiday cookie exchanges or just a regular Tuesday afternoon treat. The cranberries add a bit of fiber and antioxidants, so I feel a little better about handing them out as snacks. They are soft, chewy, and have just the right amount of sweetness without being overpowering.

White Chocolate Cranberry Cookies

4.5 from 1039 votes

These soft and chewy cookies combine sweet white chocolate with tart dried cranberries for a perfect balance of flavors. They are easy to make and great for sharing with family and friends.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 24 cookiesCuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cookies

2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups white chocolate chips
1 cup dried cranberries

👨‍🍳Directions

1Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
2In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 minutes.
4Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
6Fold in white chocolate chips and dried cranberries with a spatula.
7Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
8Bake for 10 to 12 minutes, or until edges are lightly golden. Centers will look slightly soft.
9Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 9g💛Saturated Fat: 6g❤️Cholesterol: 30mg🧂Sodium: 120mg🌾Total Carbs: 24g🥦Dietary Fiber: 1g🍬Sugars: 16g🥩Protein: 2g

📝Notes

For a softer cookie, reduce baking time by 1 minute. You can also use dried cherries or chopped dried apricots instead of cranberries.

Watch Video Of How White Chocolate Cranberry Cookies Works

These white chocolate cranberry cookies are a reliable recipe that always turns out great. I love bringing them to family gatherings because they disappear fast and everyone asks for the recipe. They are a simple, delicious cookie that works for any occasion.

❓ Frequently Asked Questions About White Chocolate Cranberry Cookies

1. Can I use fresh cranberries instead of dried?

Fresh cranberries have a high water content and will make the cookies soggy. Dried cranberries are best for this recipe because they hold their texture and add a chewy tartness.

2. How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to one week. You can also freeze the baked cookies for up to three months.

3. Can I use milk chocolate chips instead of white chocolate?

Yes, you can substitute milk chocolate or semi sweet chocolate chips. The flavor will be different but still delicious.

4. Why did my cookies spread too much?

If your cookies spread too much, the butter may have been too soft or the dough was not chilled. Try chilling the dough for 30 minutes before baking.

5. Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 48 hours. Let it sit at room temperature for 10 minutes before scooping and baking.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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