Originally published in 2012, this soft white chocolate chip cranberry cookies recipe has stood the test of time! These cookies are soft-baked, chewy, and filled with extra vanilla, pairing sweet white chocolate morsels with tart dried cranberries for a classic treat. Whether for holiday cookie trays or an everyday indulgence, this recipe is a must-try!
Why You’ll Love These Cookies
These cranberry white chocolate cookies are the ultimate holiday treat! They are soft and chewy with a perfect balance of sweet and tart flavors. The white chocolate chips add a creamy richness, while the dried cranberries provide a delightful contrast. Plus, they’re easy to make, freeze well, and can be customized with add-ins like pistachios or dark chocolate. Try them today for a festive baking experience!
Key Ingredients
Room Temperature Butter
Softened butter is crucial for creaming with sugar, creating a light and fluffy base. Remember, softened butter should be cool to the touch, not greasy.
More Brown Sugar Than White Sugar
Using more brown sugar adds chewiness and moisture, while white sugar helps with spreading.
Cornstarch
A secret ingredient for ultra-soft cookies, helping them stay thick and tender.
White Chocolate & Dried Cranberries
The sweet and tart combination is irresistible! Use Craisins or any dried cranberries for the best texture fresh cranberries have too much moisture.
How to Make White Chocolate Cranberry Cookies
Ingredients
- 3/4 cup (12 Tbsp) unsalted butter, softened
- 3/4 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour (spooned & leveled)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips, plus extra for garnish
- 1 cup dried cranberries, plus extra for garnish
Instructions
- In a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed until creamy (about 2 minutes). Add the egg and vanilla, then mix well.
- In another bowl, whisk together flour, cornstarch, baking soda, and salt.
- Slowly add dry ingredients to wet ingredients, mixing on low speed.
- Fold in white chocolate chips and dried cranberries.
- Cover and chill the dough for at least 1 hour (prevents spreading!).
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Roll dough into balls (about 1.5 Tablespoons each) and place 3 inches apart.
- Bake for 11-12 minutes, until edges are slightly golden.
- Let cookies rest for 5 minutes, then transfer to a wire rack to cool completely.
Success Tips for Perfect Cookies
1. Chill the Dough
Chilling the dough prevents excessive spreading and intensifies flavors.
2. Use a Cookie Scoop
A medium cookie scoop ensures uniform cookies that bake evenly.
3. Don’t Overbake
Remove cookies when the edges are set but centers look soft they’ll continue to bake on the tray.
FAQs for Soft White Chocolate Chip Cranberry Cookies
Yes, but fresh cranberries have more moisture, which may affect texture. Chop them and pat dry before adding.
Chilling solidifies the butter, preventing the cookies from spreading too much and improving flavor.
Yes! Use a 1:1 gluten-free flour substitute, ensuring all other ingredients are gluten-free.
Use dark brown sugar for added moisture.
Don’t overbake take them out when the centers are still soft.
Yes! Freeze dough balls for up to 3 months, then bake directly from frozen. Baked cookies freeze well too.
Absolutely! Milk or dark chocolate chips add a rich contrast to the tart cranberries.
Related Recipes
Check out these other delicious cookie recipes:
Final Thoughts
These white chocolate cranberry oatmeal cookies are the perfect balance of sweet, tart, and chewy. Whether you’re baking for the holidays or just craving a delicious treat, they’ll quickly become a favorite. Try different mix-ins like pistachios or dark chocolate for variety. If you love baking, don’t forget to check out baked by Rachel cranberry white chocolate cookies for more inspiration!
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White Chocolate Chip Cranberry Cookies
- Total Time: 1 hour 27 minutes (including chilling time)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft-baked, chewy, and filled with extra vanilla, these cookies pair sweet white chocolate morsels with tart dried cranberries for a classic treat.
Ingredients
- 3/4 cup (12 Tbsp) unsalted butter, softened
- 3/4 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour (spooned & leveled)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips, plus extra for garnish
- 1 cup dried cranberries, plus extra for garnish
Instructions
- In a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed until creamy (about 2 minutes). Add the egg and vanilla, then mix well.
- In another bowl, whisk together flour, cornstarch, baking soda, and salt.
- Slowly add dry ingredients to wet ingredients, mixing on low speed.
- Fold in white chocolate chips and dried cranberries.
- Cover and chill the dough for at least 1 hour (prevents spreading!).
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Roll dough into balls (about 1.5 Tablespoons each) and place 3 inches apart.
- Bake for 11-12 minutes, until edges are slightly golden.
- Let cookies rest for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough prevents excessive spreading and intensifies flavors. Use a cookie scoop for uniform cookies and don’t overbake for the softest texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
Keywords: white chocolate, cranberry, cookies, holiday baking, soft cookies