Name: White Chocolate Cranberry Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 3/4 cup dried cranberries; 3/4 cup white chocolate chips or chopped white chocolate; Optional: 1 tsp orange zest; Optional: 1/4 cup chopped macadamia nuts

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These White Chocolate Cranberry Cookies are soft, chewy, and perfectly balanced with sweet white chocolate and tart dried cranberries. I love how they bring a festive touch to any occasion — rich, buttery, and full of flavor in every bite. Whether I bake them for the holidays or just because, they always disappear fast!

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to make yet feels special. The sweetness of the white chocolate pairs beautifully with the tangy cranberries, while the soft, buttery cookie base keeps everything perfectly chewy. They bake up golden around the edges with soft centers — the kind of cookie that makes me reach for another every time. Plus, they freeze and store beautifully, so I can enjoy them anytime. White Chocolate Cranberry Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Unsalted butter, softened
Brown sugar
Granulated sugar
Egg
Vanilla extract
Dried cranberries
White chocolate chips or chopped white chocolate

Optional add-ins:

Orange zest for a bright citrus note
Chopped macadamia nuts for extra crunch

Directions

I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a bowl, I whisk together the flour, baking soda, and salt.
In a large bowl, I cream the butter, brown sugar, and granulated sugar together until light and fluffy.
I beat in the egg and vanilla extract until smooth.
I gradually add the dry ingredients, mixing until just combined.
I fold in the white chocolate chips and dried cranberries until evenly distributed.
I scoop about 1 ½ tablespoons of dough per cookie and place them on the baking sheet about 2 inches apart.
I bake for 9–11 minutes, until the edges are lightly golden but the centers still look soft.
I let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies. It takes roughly 15 minutes to prepare and 10 minutes to bake, so in under 30 minutes I can have a warm batch of cookies ready to enjoy.

Variations

I sometimes add orange zest to the dough for a bright, fruity twist.
For extra decadence, I drizzle melted white chocolate over the cooled cookies.
I occasionally replace half the white chocolate with dark or milk chocolate chips for contrast.
I use golden raisins instead of cranberries for a milder flavor.
I love adding a sprinkle of sea salt on top before baking to balance the sweetness.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft if I keep a slice of bread in the container. For longer storage, I freeze them for up to 3 months — I just thaw them at room temperature before serving. To enjoy them warm again, I microwave each cookie for about 10 seconds or pop them in a 300°F (150°C) oven for a few minutes. White Chocolate Cranberry Cookies

FAQs

Can I use fresh cranberries?

I prefer dried cranberries because they give the perfect chewy texture and balanced tartness. Fresh ones can make the dough too wet.

Can I make the dough ahead of time?

Yes, I often chill the dough for up to 24 hours before baking — it helps the flavors develop and keeps the cookies thick.

Can I freeze the cookie dough?

Absolutely! I scoop the dough into balls, freeze them on a tray, then store them in a bag. I bake straight from frozen, adding a minute or two to the baking time.

Can I make these cookies gluten-free?

Yes, I use a 1:1 gluten-free flour blend, and they turn out just as chewy and delicious.

Why are my cookies flat?

That usually happens if the butter is too soft or melted. I chill the dough for 30 minutes before baking to help them hold their shape.

Conclusion

These White Chocolate Cranberry Cookies are one of my all-time favorite bakes — soft, buttery, and bursting with sweet-tart flavor. I love how festive they look and how easily they come together, making them perfect for cookie swaps, holiday gifts, or cozy afternoons with coffee. Every bite is a perfect mix of creamy white chocolate and chewy cranberries — simple, comforting, and irresistibly good.