White Chocolate Cranberry Cookies
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I fell in love with these chewy white chocolate cranberry cookies the first time I baked them for a winter potluck — sweet, tart pockets folded into a buttery cookie that browns at the edges and stays soft in the middle. They’re simple to make, portable for gifts, and one of those recipes guests always ask for again; if you like cookie swaps, you can see a closely related version on this family favorite page for inspiration.
What makes this recipe special
These cookies balance rich white chocolate and bright dried cranberries in a buttery dough that’s quick to mix and baked in under 15 minutes. Reasons bakers reach for this recipe include:
- Fast prep and forgiving technique — no chill required for decent results.
- Crowd-pleasing mix of sweet and tart that suits holidays, school lunches, or coffee breaks.
- Uses pantry staples, making it budget-friendly and an easy last-minute bake.
“Perfectly soft centers, just enough chew, and cranberry pops in every bite — a holiday classic in my kitchen.” — a repeat tester
This recipe is also versatile: swap mix-ins or freeze dough for later, so it’s great for gifting. Small tweaks (butter temperature, bake time) control texture — I’ll explain how below.
The cooking process explained
Before you dive in, here’s what the bake looks like at a glance:
- Whisk dry ingredients separately so leavening is even.
- Cream butter with both sugars until light and slightly fluffy for tenderness.
- Add eggs and vanilla, then gently incorporate dry ingredients to avoid overworking gluten.
- Fold in white chocolate chips and dried cranberries.
- Drop cookie dough onto baking sheets and bake until the edges are golden but centers remain soft.
This quick overview sets expectations: total active prep is about 15–20 minutes, and baking is 9–11 minutes per sheet. Plan for cooling time so cookies set properly before moving.
What you’ll need
- 2 1/4 cups all-purpose flour (spoon and level for accuracy)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened (about room temperature)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup white chocolate chips
- 1 cup dried cranberries
Notes and substitutions:
- For a chewier cookie, replace 1/4 cup of all-purpose flour with the same amount of bread flour.
- If you prefer less sweetness, use 3/4 cup white chocolate chips and increase cranberries to 1 1/4 cups.
- Want to experiment with similar flavors? Try the white chocolate cranberry fudge idea here: white chocolate cranberry fudge for a no-bake twist.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or use silicone mats.
- In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
- In a large bowl, beat the softened butter with the brown sugar and granulated sugar until smooth and a little lighter in color — about 2–3 minutes with an electric mixer.
- Add the eggs one at a time, beating briefly after each addition. Stir in the vanilla until combined.
- Gradually add the dry ingredients to the butter mixture, mixing just until no streaks of flour remain. Avoid overmixing.
- Fold in the white chocolate chips and dried cranberries with a spatula so they’re evenly distributed.
- Drop dough by rounded tablespoons onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 9 to 11 minutes, until the edges are golden and centers look set but soft. Rotate sheets halfway if your oven has hot spots.
- Let cookies cool on the baking sheet for 2–3 minutes, then transfer to wire racks to cool completely.
Short, clear verbs and the small steps above help keep the bake consistent — don’t rush the cooling or you’ll lose the soft center texture.
Best ways to enjoy it
- Serve warm with a glass of milk or a mug of spiced coffee for a contrast of sweet and slightly tart.
- Stack a few on a dessert platter with shortbread or chocolate-covered nuts for parties.
- Wrap in cellophane tied with twine for gift-giving — they travel well at room temperature for a day.
- For brunch, plate them beside plain Greek yogurt topped with honey and toasted almonds to balance the sweetness.
If you want a festive look, press a few extra cranberries or white chocolate chips on top of each dough ball just before baking.
Storage and reheating tips
- At room temperature: Store cookies in an airtight container for up to 4–5 days. Layer with parchment to prevent sticking.
- Refrigerating: Not necessary, but you can refrigerate up to a week if your kitchen is warm. Bring to room temperature before serving for best texture.
- Freezing: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. You can also freeze dough balls on a tray and store in a bag; bake from frozen adding 1–2 minutes to the bake time.
- Reheating: Warm a cookie in the microwave for 8–10 seconds or in a 300°F (150°C) oven for 3–4 minutes to restore softness.
For savory-snack pairing ideas or to freeze alongside other bar cookies, check out these snack clusters for storage-friendly combos.
Food safety note: keep eggs refrigerated before use and discard any dough that’s been sitting out for more than two hours.
Pro chef tips
- Butter temperature matters: slightly soft (not melted) butter traps air when creamed, helping with lift. Press a fingertip into the butter — it should dent easily.
- Don’t overmeasure flour: spoon into the measuring cup and level off with a knife to avoid dry, cakey cookies.
- Mix-ins distribution: toss chips and cranberries with a tablespoon of flour if they sink to the bottom while mixing.
- Even sizing: use a 1-tablespoon cookie scoop for uniform baking. Larger scoops require slightly more bake time.
- Browning control: rotate sheets midway and don’t overcrowd the pan for even coloring.
Small adjustments control whether cookies lean cakey, chewy, or crisp — tweak sugar ratios and bake time to dial in your favorite.
Creative twists
- Toasted pecan or walnut halves for crunch.
- Swap half the white chocolate for dark chocolate chips to cut sweetness.
- Orange zest in the dough (1–2 teaspoons) brightens the cranberries.
- Oat flour swap: replace 1/2 cup flour with oat flour for a heartier texture (reduce to 2 cups all-purpose + 1/2 cup oat flour).
- Make them gluten-free: use a 1:1 gluten-free flour blend and add a pinch more xanthan gum if the blend lacks it.
These variations let you adapt the recipe to preferences and occasions without changing the method.
Your questions answered
Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries are too tart and contain more moisture; they’ll make the dough wetter. If you insist, chop and toss them in a little sugar and reduce other liquids elsewhere, but dried cranberries are recommended.
Q: How do I make the cookies chewier instead of crisp?
A: Use a slightly larger scoop, bake on the shorter end of the time range, and consider swapping 2 tablespoons of flour for an equal amount of corn syrup or molasses (or increase brown sugar by 2 tablespoons) to add chewiness.
Q: Can I make the dough ahead and bake later?
A: Yes. Refrigerate dough balls on a tray covered with plastic wrap for up to 48 hours, or freeze in a single layer then transfer to a bag for up to 3 months. Bake straight from chilled or frozen, adding 1–2 minutes if frozen.
Q: Are these safe for kids (raw egg concern)?
A: The recipe uses raw eggs in dough, but the dough is baked. Avoid tasting raw dough, and handle eggs with standard food-safety practices (keep refrigerated, use promptly). For egg-free options, substitute each egg with 1/4 cup unsweetened applesauce plus 1/2 teaspoon baking powder for lift.
Conclusion
If you want extra recipe inspiration or variations to compare, Sally’s detailed take on a similar cookie is a great reference: Soft White Chocolate Chip Cranberry Cookies – Sally’s Baking. For traditional versions and community-tested notes, see Allrecipes’ classic listing: White Chocolate Cranberry Cookies Recipe. And for another baker’s spin with different mix-ins and styling, take a look at this recipe roundup: White Chocolate Cranberry Cookies – Creme De La Crumb.
Chewy White Chocolate Cranberry Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or use silicone mats.
- In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
- In a large bowl, beat the softened butter with the brown sugar and granulated sugar until smooth and light in color (about 2–3 minutes with an electric mixer).
- Add the eggs one at a time, beating briefly after each addition. Stir in the vanilla until combined.
- Gradually add the dry ingredients to the butter mixture, mixing just until no streaks of flour remain. Avoid overmixing.
- Fold in the white chocolate chips and dried cranberries with a spatula to ensure even distribution.
- Drop dough by rounded tablespoons onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 9 to 11 minutes, until the edges are golden and centers look set but soft. Rotate sheets halfway if your oven has hot spots.
- Let cookies cool on the baking sheet for 2–3 minutes, then transfer to wire racks to cool completely.
