White Chocolate Cranberry Cookies are the perfect combination of sweet and tart, featuring chewy cranberries, creamy white chocolate chips, and a buttery cookie base. These festive cookies are ideal for holidays, cookie swaps, or any time you want a treat that’s both beautiful and delicious. With their soft centers and crisp edges, they’re sure to be a favorite!
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cornstarch (optional, for extra softness)
- 1 cup white chocolate chips
- 3/4 cup dried cranberries
- 1/2 cup chopped pecans (optional, for added crunch)
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the white chocolate chips, dried cranberries, and chopped pecans (if using).
Step 2: Shape and Bake
- Scoop the dough into tablespoon-sized portions and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9–11 minutes, or until the edges are golden and the centers look set but still soft.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 3: Serve and Enjoy
Serve the cookies fresh or store them for later. These chewy, festive cookies are perfect with a glass of milk or a cup of coffee!
Serving and Storage Tips
- Serving: Enjoy these cookies as a snack, dessert, or addition to a holiday cookie platter.
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week. To keep them extra soft, place a slice of bread in the container.
- Freezing: You can freeze the dough balls or baked cookies for up to 3 months. Bake frozen dough balls by adding 1–2 extra minutes to the baking time.
1. Can I use fresh cranberries instead of dried?
Yes, but fresh cranberries will add moisture, so chop them finely and reduce the baking time slightly to avoid overly soft cookies.
2. What can I substitute for white chocolate chips?
You can use milk chocolate chips, dark chocolate chips, or even yogurt chips as a substitute for white chocolate.
3. How do I keep the cookies soft?
Adding cornstarch helps keep the cookies soft and chewy. Additionally, avoid overbaking and store them with a slice of bread in an airtight container.
4. Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend for similar results.
Print
White Chocolate Cranberry Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
These White Chocolate Cranberry Cookies are soft, chewy, and perfectly festive. The combination of sweet white chocolate and tart cranberries makes them a holiday favorite, but they’re just as delicious any time of year!
Ingredients
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup (170 g) white chocolate chips
- 3/4 cup (100 g) dried cranberries
- 1/2 cup (50 g) chopped pecans or walnuts (optional)
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugars:
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer until light and fluffy (about 2 minutes).
- Add the wet ingredients:
- Beat in the egg, egg yolk, and vanilla extract until smooth and creamy.
- Mix the dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the mix-ins:
- Gently fold in the white chocolate chips, dried cranberries, and chopped nuts (if using).
- Scoop and shape:
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 9–11 minutes, or until the edges are lightly golden but the centers still look soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy:
- Once cooled, enjoy these cookies with a warm drink or package them for a festive holiday gift!
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing: The cookie dough can be frozen for up to 3 months. Scoop it into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 extra minutes.
- Additions: For a citrusy twist, add 1 tablespoon of orange zest to the dough.