White Chocolate Cranberry Cookies Recipe

If you’re looking for a festive cookie that tastes like a cozy holiday hug, this White Chocolate Cranberry Cookies Recipe is going to be your new favorite—soft, chewy centers, crisp edges, and just the right mix of sweet white chocolate and tart dried cranberries.

These white chocolate cranberry cookies are my go-to when I want something that feels a little fancy but is actually very simple to bake. They’re bakery style white chocolate cranberry cookies: thick, chewy, and loaded with goodies, but made with basic pantry ingredients. I bake them every December (and honestly, in July too) because they freeze beautifully and always look so pretty on a cookie tray.

You’ll get that classic white chocolate chip cookies vibe, but the cranberries add a bright, fruity pop that keeps them from tasting too sweet. They’re perfect as holiday cranberry cookies, great for cookie exchanges, and sturdy enough to tuck into gift boxes without crumbling.

And if you’re trying to cut back on mindless store-bought dessert, this homemade white chocolate cranberry cookies recipe is a smart move—you know exactly what’s in them, you can adjust the sugar, and you can even swap some flour for whole wheat if that’s your style.

Why You’ll Love This Recipe

Bakery-style texture at home – Thick, chewy cranberry white chocolate cookies with crisp edges and soft centers.
Festive and pretty – The red cranberries and white chocolate chips look like Christmas in cookie form.

Easy holiday cookie recipe – Simple ingredients, no fancy tools; a hand mixer works just fine.
Perfect make-ahead dessert – The dough chills well and can be frozen, so you can bake fresh cookies whenever you want.
Crowd-pleasing flavor – Sweet white chocolate + tart dried cranberries = a flavor combo that works for adults and kids.

Great for gifting – These oven baked cranberry cookies stay soft for days, so they’re ideal in cookie tins and gift boxes.
Flexible and customizable – Add nuts, use brown butter, or tweak the spices for your own cranberry white chocolate cookie recipe twist.
Reliable and forgiving – The dough is sturdy, holds its shape, and bakes up evenly, even if you’re not a “serious” baker.

Ingredients

Here’s everything you need to make a batch of soft white chocolate cranberry cookies that taste like they came from a bakery case.

2 ¼ cups (270 g) all-purpose flour (spooned and leveled for accuracy)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt (or table salt)
½ cup (1 stick / 113 g) unsalted butter, softened to room temperature
½ cup (113 g) salted butter, softened (the mix of unsalted + salted adds nice flavor, but you can use all unsalted and add another ¼ teaspoon salt)
1 cup (200 g) packed light brown sugar (for chewiness and caramel notes)
½ cup (100 g) granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract (go with real vanilla if you can; it makes a difference)

1 ½ cups (255 g) white chocolate chips or chunks (use a good brand like Ghirardelli or Guittard for the best white chocolate cranberry dessert flavor)
1 cup (130 g) dried cranberries (Craisins or similar; look for “plump” on the package)
1–2 tablespoons milk or cream, only if needed (helps if your dough feels too dry)

Optional add-ins (pick one or two if you like):

½ cup chopped pecans or walnuts (for a nutty crunch)
¼ teaspoon ground cinnamon or cardamom (for a subtle warm spice)

Flaky sea salt for sprinkling on top (totally optional, but so good)

Ingredient Tips:

Butter: Room temperature means it should give easily when pressed but not feel greasy. If it’s shiny or melty, it’s too soft.
Dried cranberries: If they seem a little tough, soak them in warm water for 5–10 minutes and pat dry; this makes extra soft white chocolate cranberry cookies.

Flour: Too much flour = dry cookies. Use the spoon-and-level method or weigh with a digital scale.

Directions

Follow these steps and you’ll have chewy cranberry white chocolate cookies cooling on your counter in no time.

Prep your pans and oven.
Line 2 large baking sheets with parchment paper or silicone baking mats. Preheat your oven to 350°F (175°C). This helps your cookies bake evenly and keeps them from sticking.
Whisk the dry ingredients.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. This step keeps the leavening agents evenly distributed and prevents “weird puffy spots.”

Cream the butter and sugars.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes, until the mixture looks light and fluffy. Scrape down the sides once or twice—this is what gives you that bakery style white chocolate cranberry cookies texture.
Add eggs and vanilla.
Beat in the eggs one at a time, mixing well after each. Add the vanilla and mix again. The mixture should look creamy, almost like frosting.
Combine wet and dry ingredients.
Add the dry ingredients to the wet in two batches, mixing on low just until combined. Don’t overmix; stop as soon as the flour disappears. If the dough looks crumbly or too stiff, add 1–2 tablespoons of milk or cream and mix just briefly.

Fold in the goodies.
Using a spatula, fold in the white chocolate chips and dried cranberries (and nuts, if using). It should look generously studded—this is a chunky dried cranberry cookie recipe, not a skimpy one.
Chill the dough (important!).
Cover the bowl and chill the dough in the fridge for at least 30–60 minutes, or up to 48 hours. Chilled dough makes thick, chewy cookies and keeps them from spreading too much. If you chill longer than 2 hours, let the dough sit at room temp for 10–15 minutes before scooping.
Scoop and shape.
Use a 1 ½ to 2 tablespoon cookie scoop (about a heaping tablespoon) to portion the dough onto your lined pans, spacing them about 2 inches apart. For bakery style white chocolate cranberry cookies, roll each scoop into a ball and press a few extra white chocolate chips and cranberries into the tops.

Bake until just set.
Bake in the preheated oven for 9–12 minutes, depending on your oven and cookie size. The edges should look set and lightly golden, but the centers will still look soft and slightly underbaked—that’s exactly what you want for chewy cranberry white chocolate cookies.
Cool and finish.
Let the cookies cool on the baking sheet for 5–10 minutes, then move them to a wire rack to cool completely. If you like that sweet-and-salty thing, sprinkle a tiny pinch of flaky sea salt on top while they’re still warm.

Servings & Timing

Yield: About 24–30 cookies (depending on scoop size)
Prep Time: 15–20 minutes
Chill Time: 30–60 minutes (longer is fine, up to 48 hours)
Bake Time: 9–12 minutes per batch
Total Time: About 1 hour 15 minutes (including chilling), active time just around 30 minutes

If you bake often during the holidays, you can double this white chocolate cranberry cookies recipe and freeze half the dough as pre-scooped balls. Then you’ve always got “emergency” festive Christmas cookies ready to go.

Variations

You know what? Once you’ve made these once, you’ll probably start thinking of your own twists. Here are some ideas to get you started:

Orange Cranberry White Chocolate Cookies: Add 1–2 teaspoons of fresh orange zest to the dough for a bright, citrusy flavor.

Nutty Holiday Cranberry Cookies: Stir in ½ cup chopped pistachios, pecans, or almonds for extra crunch and flavor.
Whole Wheat Version: Swap ½ cup of the all-purpose flour for white whole wheat flour for a slightly heartier cookie.
Gluten-Free Twist: Use a 1:1 gluten-free baking blend; chill the dough well, and watch the bake time closely.

Extra-Chocolatey Swirl: Replace ½ cup of white chocolate chips with semisweet or dark chocolate chips.
Spiced Christmas Cookies: Add ½ teaspoon cinnamon and a pinch of nutmeg for a warm, cozy festive christmas cookies feel.

Storage & Reheating

One thing I love about this dessert cookie recipe is how well it keeps—it’s very “real life friendly.”

Room Temperature:
Store cooled cookies in an airtight container at room temperature for 4–5 days. Slip a small piece of bread or a slice of apple in the container to help keep them soft (just replace it when it dries out).
Refrigerator:
Not necessary for baked cookies, but you can chill the dough (covered tightly) for up to 48 hours before baking. This is perfect if you’re planning ahead for a party or holiday dinner.
Freezer – Baked Cookies:
Place cookies in a single layer on a baking sheet to freeze, then transfer to a freezer bag or container. They’ll keep well for up to 2–3 months. Thaw at room temperature or pop in a 300°F oven for 3–5 minutes to refresh.

Freezer – Unbaked Dough Balls:
Scoop the dough into balls, freeze on a baking sheet until solid, then store in a freezer bag. Bake straight from frozen at 350°F, adding 1–2 extra minutes to the bake time. This is my favorite trick during busy holiday weeks.

Notes

Don’t skip the chill: Chilling the dough helps with flavor and texture, and keeps these white chocolate cranberry chip cookies from turning flat and greasy.

Underbake just a bit: Cookies continue baking on the hot baking sheet, so pull them when the centers still look slightly soft. That’s how you get that perfect chewy texture.
Rotate your pans: If your oven has hot spots (most do), rotate the pans halfway through baking for more even browning.
Watch your flour: If your cookies come out cakey or dry, you likely packed in too much flour. Next time, fluff your flour, spoon it into the cup, and level with a knife—or weigh it.

Adjust sweetness: White chocolate is sweeter than dark or milk, so if you prefer less sweet cookies, reduce the granulated sugar by 2–3 tablespoons.
Holiday styling: For extra pretty holiday cranberry cookies, press a few cranberries and white chocolate chips on top right after baking, while they’re still soft.

FAQs

Can I use fresh cranberries instead of dried?
You can, but it changes the texture; fresh cranberries add more moisture and tartness, so chop them small and pat them very dry, then reduce the amount to about ¾ cup.

Why did my cookies spread too much?
Your butter may have been too soft or the dough too warm; next time, chill the dough longer and make sure your baking sheets are cool before scooping.

Why are my cookies dry or crumbly?
This usually means too much flour or too long in the oven. Weigh the flour if you can, and pull the cookies when the centers still look a bit soft.

Can I make this white chocolate cranberry cookies recipe ahead for Christmas?
Yes, absolutely—prepare the dough, scoop into balls, and freeze; bake straight from frozen for easy festive christmas cookies all season long.

Can I use white baking bars instead of chips?
Yes, chopped white baking bars work beautifully and melt a little more, giving you gooey pockets of white chocolate cranberry dessert goodness.

How do I make these cookies softer?
Slightly underbake them, store in an airtight container, and add that little piece of bread in the container to keep them extra soft.

Can I reduce the sugar?
You can trim 2–4 tablespoons of sugar without hurting the texture much, though keep in mind sugar helps with spread and chew.

Are these good for cookie exchanges?
They’re perfect—pretty, sturdy, and a bit different from plain chocolate chip cookies, so they stand out on a cookie table.

Conclusion

These White Chocolate Cranberry Cookies Recipe are everything I want in a holiday treat: pretty enough for a party platter, easy enough for a Tuesday afternoon, and tasty enough that there are never any leftovers. They’re chewy, soft, sweet, and just tart enough, with that cozy “I baked these myself” feeling we all love.

If you bake a batch, I’d love to hear how they turn out—leave a comment, tell me what variations you tried, or share your own favorite easy holiday cookie recipe. And if you’re in a baking mood, try pairing these with classic chocolate chip cookies or ginger molasses cookies for a full festive cookie tray that’ll make your kitchen smell like pure happiness.

White Chocolate Cranberry Cookies

Soft, chewy bakery-style white chocolate cranberry cookies with crisp edges, sweet white chocolate, and tart dried cranberries. Festive, freezer-friendly, and perfect for holiday gifting or anytime baking.

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Prep Time 20

Cook Time 24

Total Time 1 15

Course Dessert

Cuisine American

Servings cookies

Calories 220 kcal

Ingredients

2 1/4 cups all-purpose flour 270 g; spooned and leveled
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt or table salt
1/2 cup unsalted butter 1 stick / 113 g; softened to room temperature
1/2 cup salted butter 113 g; softened to room temperature (or use unsalted and add extra 1/4 tsp salt)
1 cup light brown sugar 200 g; packed
1/2 cup granulated sugar 100 g
2 large eggs at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups white chocolate chips 255 g; or chopped white chocolate chunks

1 cup dried cranberries 130 g; such as Craisins
1-2 tablespoons milk or cream only if needed, if dough seems too dry
1/2 cup chopped pecans or walnuts optional add-in
1/4 teaspoon ground cinnamon or cardamom optional add-in
flaky sea salt optional, for sprinkling on top

Instructions

Line 2 large baking sheets with parchment paper or silicone baking mats. Preheat the oven to 350°F (175°C).
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set aside.
2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt

In a large mixing bowl, beat the softened unsalted butter, salted butter, brown sugar, and granulated sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
1/2 cup unsalted butter, 1/2 cup salted butter, 1 cup light brown sugar, 1/2 cup granulated sugar
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix again until the mixture looks creamy and well blended.
2 large eggs, 2 teaspoons pure vanilla extract
Add the dry ingredients to the wet ingredients in two additions, mixing on low speed just until the flour is incorporated. If the dough looks crumbly or too stiff, add 1–2 tablespoons of milk or cream and mix briefly until it comes together; do not overmix.
2 1/4 cups all-purpose flour, 1-2 tablespoons milk or cream

Using a spatula, fold in the white chocolate chips and dried cranberries until evenly distributed. If using, gently fold in nuts or spices as well.
1 1/2 cups white chocolate chips, 1 cup dried cranberries, 1/2 cup chopped pecans or walnuts, 1/4 teaspoon ground cinnamon or cardamom
Cover the bowl and chill the dough in the refrigerator for at least 30–60 minutes, or up to 48 hours. If chilling longer than 2 hours, let the dough sit at room temperature for 10–15 minutes before scooping so it’s easier to handle.
Use a 1 1/2 to 2 tablespoon cookie scoop (about a heaping tablespoon) to portion the dough onto the prepared baking sheets, spacing the scoops about 2 inches apart. For a bakery-style look, roll each scoop into a ball and gently press a few extra white chocolate chips and cranberries on top, if desired.

Bake in the preheated oven for 9–12 minutes, or until the edges are set and lightly golden while the centers still look soft and slightly underbaked. Rotate the pans halfway through baking if your oven has hot spots.
Remove the baking sheets from the oven and let the cookies cool on the pans for 5–10 minutes. If desired, sprinkle a tiny pinch of flaky sea salt on top while the cookies are still warm. Transfer to a wire rack to cool completely.
flaky sea salt

Notes

Chilling the dough is important for thick, chewy cookies that don’t spread too much. Slightly underbake the cookies; they will continue to set on the hot baking sheet, giving you a soft, chewy center. If your cookies turn out dry or cakey, you likely used too much flour—spoon and level or weigh it next time. For less sweetness, reduce the granulated sugar by 2–3 tablespoons. For extra-pretty holiday cookies, press a few white chocolate chips and cranberries on top immediately after baking while the cookies are still soft.