These popular White Chocolate Chip Cranberry Cookies are soft, chewy, and loaded with white chocolate, and dried cranberries. They are incredibly easy to make and require no chill time!
Indulge in the delectable goodness of these irresistibly soft and chewy White Chocolate Cranberry Cookies that are loaded with generous amounts of creamy white chocolate chips and tart dried cranberries.
The contrasting flavors of sweet and tangy blend harmoniously in every bite, creating a heavenly treat for your taste buds. And the best part? You can whip up a batch of these scrumptious cookies without having to wait for the dough to chill.
Whether you are looking for an easy dessert after dinner, making cookies for a bake sale, or giving friends a holiday treat, these white chocolate and cranberry cookies are perfection!
Why You’ll Love White Chocolate Chip Cranberry Cookies
- They have the perfect combination of sweetness and tanginess
- Great for holiday cookie exchanges
- Quick to make since there is no chilling of the dough
- Soft and tender
- Easy and only requires 10 ingredients that you may already have on hand
BUTTER: For this recipe, we will be using cold butter. Yes, you read that right! COLD as in straight from the fridge butter!
SUGAR: You’ll need a combination of brown sugar and white sugar. The brown sugar creates a deeper sweetness and helps keep the cookie chewy.
EGG: This is the binder that helps the cranberry chocolate chip cookies stay together.
FLOUR AND BAKING SODA: To get the perfect rise, you’ll need both all-purpose flour and baking soda.
SALT: Don’t forget the salt — it brings out the sweetness in the cookies.
DRIED SWEETENED CRANBERRIES
WHITE CHOCOLATE CHIPS: Feel free to use chunks or chips
How To Make White Chocolate Chip Cranberry Cookies
This is just a quick overview of the method for these white chocolate chip cranberry cookies. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
PREPARE THE BATTER: Cream the butter, brown sugar, and white sugar together in your stand mixture. Add in the egg and vanilla and beat well.
ADD DRY INGREDIENTS: Add the flour, baking soda, and salt. Mix and stir in the dried cranberries and white chocolate.
BAKE: Add cookie dough to a baking sheet and bake for 8 minutes, or until the edges are lightly browned. Allow the baked cookies to rest on the baking sheet for 1 minute.
Frequently Asked Questions
Yes! You can prepare the cookie dough and not bake it. I recommend rolling the dough for the cranberry white chocolate chip cookies into balls and flash-freezing on a baking sheet for 2 hours. Then, you can place the cookie dough balls in a sealed container.
When you are ready to bake the cookies, place them in a preheated oven and add 1-2 minutes of baking time. No need to thaw!
After cooling, place them in a sealed container where they will last up to 6 days at room temperature. Or, you can freeze the cookies for up to 3 months.
If you would prefer to make cranberry chocolate chip cookies with a different type of chocolate, that is more than fine! Semi-sweet, milk, or bitter chocolate will all work. If you go for milk chocolate, it may be a little too sweet, so keep that in mind.
Absolutely! These cranberry white chocolate cookies go well with pistachios, but you could also use pecans or walnuts.
Cranberry White Chocolate Cookies Tips
- Don’t overmix the cranberry chocolate chip cookie batter. It will make the cookies tough and dense.
- Don’t overbake the cranberry white chocolate cookies! As soon as the edges barely begin to turn golden brown, take them out of the oven. The center will look raw, but they will finish cooking on the baking sheet.
White Chocolate Chip Cranberry Cookies
- ¾ cup (170g) butter, COLD and cubed
- ¾ cup (150g) packed brown sugar
- ½ cup (110g) sugar
- 1 large egg
- 2 teaspoons vanilla
- 2¼ cups (305g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (120g) dried sweetened cranberries
- 1 cup (160g) white chocolate chips or chunks
- Preheat oven to 350 degrees F.
- In a large bowl or the bowl of your stand mixer, cream together the butter and sugars until light and fluffy. Add in the egg and vanilla and beat just until combined.
- Add the flour, baking soda, and salt and mix just until barely combined. Stir in the dried cranberries and white chocolate just until combined.
- Scoop 2 tablespoons of rounded dough onto an ungreased baking sheet and arrange 3 inches apart. Bake for 8-10 minutes or until very lightly browned around the edges. The centers should look slightly undercooked. Leave on cookie sheet for 5 minutes before removing to cool.
- STORAGE: Store cooled cookies in an airtight container at room temperature for up to 6 days.
- MAKE-AHEAD AND FREEZER-FRIENDLY: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute or two, no need to thaw.