White Chocolate Cranberry Cookies
on Nov 05, 2020, Updated Nov 19, 2025
White Chocolate Cranberry Cookies that are soft and chewy with sweet white chocolate chips and tart dried cranberries (Craisins). The centers are soft, the eges crisp. They’re an easy Christmas Cookie recipe that’s perfect for the holidays.
Soft and chewy cookies are the BEST! Who doesn’t love a good chocolate chip cookie? These White Chocolate Cranberry Cookies are similar with white chocolate chips and dried cranberries. The flavor combination with the sweet cookie dough mingle so well together.
Looking to try some other Christmas cookie recipes? Try my Whipped Shortbread Cookies or Chocolate Peppermint Cookies for the holiday.
This delicious cookie dough starts with all of the same ingredients you will find in a classic Chocolate Chip Cookie. Butter that has softened but not too greasy, white and brown sugar, egg, vanilla, flour and baking soda. They are so easy to make and bake up perfectly every time.
We use white chocolate chips in our Cranberry Cookies. You could use a milk chocolate or semi-sweet chip instead. Go ahead and load them up with both white and dark chips if you are feeling adventures. I think I might try that combination this year.
The tart dried cranberries are perfect with the sweetness from the chips and cookie dough. This White Chocolate and Cranberry Cookie recipe has the perfect amount of sweet and tart.
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The size on these Cranberry Chip Cookies is normal old-fashioned size. This makes them perfect for cookie trays, cookie exchanges or gifting in a cookie tin. If you like a large thick and gooey cookie like Crumbl, go ahead and make these a larger Cranberry White Chip Cookie with about 3.5- 4 oz of dough.
Ingredients for White Chocolate Cranberry Cookies Recipe
These Cranberry and White Chocolate Cookies are pretty easy to make- thanks to all the pantry staple ingredients we used. If you make homemade cookies often, then you should have these cookie ingredients sitting around already. Since these are another cookie recipe where you add dry ingredients to wet ingredients, we’ll start with the dry ingredients:
- Flour – All-purpose flour will be best with these cookies.
- Baking Soda – Don’t mix this up with baking powder! FRESH is BEST!
- Salt
Next, here’s the wet ingredients:
- Butter – Try to use room temperature softened butter here, not too softened and greasy. Cold butter won’t mix as well. To quickly soften butter, try putting it under a warm glass or bowl.
- Sugar – White granulated sugar here.
- Brown Sugar – Light brown sugar
- Vanilla Extract
- Egg– room temperature if you can..
For the cookie mix-ins you will need white chocolate chips and chopped dried cranberries.
See recipe card for quantities.
How to make White Chocolate and Cranberry Cookies
Our White Chocolate Craisin Cookies end up being pretty straight-forward to make- prep dry ingredients, mix wet ingredients, add them all together, mix in some chocolate chips and cranberries, then bake. So simple, but you end up with such delicious, tasty cookies in the end- one of our favorite White Chocolate Christmas Cookie recipes. To make these Soft and Chewy yourself, here’s all you have to do:
- We’ll start by getting our dry ingredients mixed up: in a mixing bowl, whisk together your flour, baking soda, and salt. You can, optionally, sift your ingredients as you add them.
- Next up is the wet ingredients. First, cream together your butter and sugars in another mixing bowl.
- Then we’ll crack our egg and drop our vanilla into this creamed mixture. Beat those in until everything is consistent.
- Now we’ll start gradually adding the dry ingredients to the wet mixture. Do this until all of the dry ingredients are mixed in and you have a completed dough. Do not over-mix or your cookies will be hard and tough.
- Let’s fold those fillings in! Drop your craisins and chocolate chips into the dough and fold those in until they’re spread evenly through the dough. Once you’ve mixed those in, transfer the dough to the fridge to chill for 30 minutes before baking.
- Form your dough into 1-1/2 inch balls before spacing them about 3 inches apart on a baking or cookie sheet. Bake your cookies in a 350 degree oven for about 12-15 minutes or until the tops are golden brown and the edges are just starting to brown. If you wanting a perfectly round cookie, swirl the outsides with a round biscuit cutter after removing from the oven. Allow to cool- first on the baking sheet for a few minutes before transferring to a cooling rack- before enjoying!
Storage / Freezing
Storage: Don’t let leftover cookies go to waste! For best storage, let cool completely before transferring to an airtight container or ziploc bag. Keep on the counter at room temperature for 3-5 days or keep cookie refrigerated for 5-7 days.
Freezing: You can also try keeping these cookies frozen if you’re planning on storing for a long time. Freeze on a parchment-lined baking sheet for 45-60 minutes before putting in a freezer bag or freezer-safe container. Frozen cookies should keep for 3-6 months- thaw at room temperature or warm up in the microwave whenever you’re craving.
Tips for the BEST White Chocolate Cranberry Cookies
- Use softened butter, but not too softened of butter. Do not allow it to get to the greasy stage.
- Use a fresh baking soda if possible. Using old baking soda will make your cookies flat.
- Do not over-mix when adding the flour. Mix until you see no more white.
- Chill the dough for at least 30 minutes.
- Do not overbake especially if you want a chewy cookie. Your cookies need to be removed from the oven when they are slightly underdone. They will continue to bake on the cookie sheet after they are removed from the oven.
- If you would like your cookie perfectly round, use a biscuit cutter or round cookie cutter and “swirl” around the outside of the cookie pushing inward just after removing from the oven.
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White Chocolate Cranberry Cookies
Ingredients
- 1 1/2 cup Flour
- 1 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 1/2 cup Butter, softened
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1/2 tbsp Vanilla Extract
- 1 Egg
- 1 cup Dried Cranberries, chopped
- 1 cup White Chocolate Chips
Instructions
- Preheat the oven to 350.
- In a medium bowl, whisk together the flour, salt and baking soda.
- In a large bowl, cream the butter, sugar and brown sugar together until blended.
- Add the vanilla and egg and mix well.
- Gradually add dry ingredients into the creamed sugar mixture.
- Fold in the cranberries and white chocolate chips.
- Form into 1 1/2″ balls and place onto a baking sheet about 2″ apart.
- Bake for about 15 minutes until tops are golden and edges are set.
- Allow to cool on the sheet for a couple of minutes, and then transfer to a cooling rack to cool completely.
Notes
- Use softened butter, but not too softened of butter. Do not allow it to get to the greasy stage.
- Use a fresh baking soda if possible. Using old baking soda will make your cookies flat.
- Do not over-mix when adding the flour. Mix until you see no more white.
- Chill the dough for at least 30 minutes.
- Do not overbake especially if you want a chewy cookie. Your cookies need to be removed from the oven when they are slightly underdone. They will continue to bake on the cookie sheet after they are removed from the oven.
- If you would like your cookie perfectly round, use a biscuit cutter or round cookie cutter and “swirl” around the outside of the cookie pushing inward just after removing from the oven.
Nutrition
Can you freeze them?