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White Chocolate Cranberry Cookies

A plate full of white chocolate cranberry cookies, packed with white chocolate chips and dried cranberries.
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These soft and chewy white chocolate cranberry cookies are the perfect holiday treat. Packed with sweet white chocolate chips and tart dried cranberries, they’re easy to make and full of festive flavor.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 30 minutes (including chill time)
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (135g) white chocolate chips, plus extra for garnish
  • 1 cup (140g) dried cranberries, plus extra for garnish

Instructions

  1. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 3 minutes).
  2. Add the egg and vanilla extract. Beat until combined. Scrape down the bowl and mix again briefly.
  3. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
  4. Slowly add the dry ingredients to the wet mixture, mixing on low speed until fully incorporated.
  5. Fold in the white chocolate chips and dried cranberries.
  6. Cover the dough and chill in the refrigerator for at least 1 hour (or up to 3-4 days).
  7. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  8. Scoop 1.5-tablespoon portions of dough and roll into tall, rough balls. Place on baking sheets 3 inches apart.
  9. Bake for 11–12 minutes until the edges are golden and the centers appear soft.
  10. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Press extra chips and cranberries on top while warm (optional).

Notes

  • Chilling the dough is essential to prevent spreading and enhance flavor.
  • You can freeze dough balls for up to 3 months—bake straight from frozen with 1 extra minute.
  • Store baked cookies at room temperature in an airtight container for up to 1 week.
  • Optional add-ins include chopped pecans, pistachios, or orange zest.

Nutrition

Find it online: https://recipeshots.com/white-chocolate-cranberry-cookies-recipe/