Soft White Chocolate Chip Cranberry Cookies

As one of the first cookies published on my website, this popular recipe stands the test of time. You’ll love these white chocolate chip cranberry cookies because they’re soft-baked, wonderfully chewy, have extra vanilla, plus they combine sweet white chocolate morsels with tart dried cranberries. It’s a flavorful and classic pairing for holiday cookie trays or anytime throughout the year!

I originally published this recipe in 2012 and have since added new photos, a video tutorial, and more success tips, including a reduced chill time that is reflected in the printable recipe below.

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These white chocolate cranberry cookies are an absolute fan-favorite. There are a few tricks to this cookie magic, so let me share some tips I’ve added over the years (including reducing the dough chill time from 2 hours to 1 hour). It’s a great cookie recipe to have in your back pocket… right next to your recipes for chocolate chip cookies and sugar cookies!

One reader, Eileen, commented: “These white chocolate chip and cranberry cookies are the best! They are delicious and they made my house smell like a bakery while cooking. I feel like this is the best cookie I have ever tasted and I felt like a pro using this recipe! ★★★★★“

Another reader, Heather, commented: “Just wanted to pop in and rave on these cookies. I found the recipe a couple years ago and they are a staple on my Christmas cookie list. I do add chopped pecans and they were a fantastic addition! ★★★★★“

In Short, These White Chocolate Chip Cranberry Cookies Are:

• Adapted from these soft chocolate chip cookies
• Soft-baked with slightly crisp edges
• Brown sugared with extra vanilla
• Thick & chewy
• Easy to make
• Brimming with creamy white chocolate chips & tart dried cranberries

Plus, the cookie dough freezes easily and the baked cookies freeze and thaw without issue. If you ever want to learn more about my process for freezing cookies and cookie dough, here is my How to Freeze Cookie Dough page.

Start With a Tested Cookie Dough

As I mentioned above, this recipe uses this soft chocolate chip cookies recipe as the base. It’s unfussy and welcomes a variety of add-ins and flavors. Honestly, I make this version more often because the add-ins are a little more special. You could also replace the white chocolate chips with regular chocolate chips for a chocolate/cranberry combo (or even use dark chocolate like we do for dark chocolate cranberry blondies and dark chocolate cranberry almond cookies—yum!). Add pistachios like I do for white chocolate cranberry pistachio cookies. Or go a little wild and make my other variations using this dough: butterscotch pretzel chocolate chip cookies & salted caramel pecan chocolate chip cookies.

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Key Ingredients in White Chocolate Cranberry Cookies

• Room Temperature Butter: If you’re looking for an extra buttery, almost dense chocolate chip cookie, try my chocolate chip cookies. That recipe starts with melted butter. For today’s version and the original soft chocolate chip cookies, I start with room temperature butter. Creaming the butter with sugars provides a fluffy and aerated base. (I have a full tutorial on how to cream butter and sugar, if you need extra guidance on this step.) The creaming process is only possible if the butter is softened to room temperature. Keep in mind that softened butter is cool to the touch, not greasy. (See Room Temperature Butter if you’re interested in learning more.)
• More Brown Sugar Than White Sugar: Did you know that sugar does more than just sweeten cookies? Brown sugar can give cookies a chewier, softer, and more moist texture, while regular white granulated sugar helps the cookies spread. For chewier and more flavorful cookies, use more brown sugar than white sugar. And, if you have it, use dark brown sugar for deeper brown sugar flavor.
• Pure Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
• Cornstarch: It seems like an odd ingredient for cookie dough, doesn’t it? Just as it makes shortbread cookies extra tender, a small amount can actually provide added softness to other cookie doughs, too. We don’t want to replace any flour with it because the cookies could lose shape, so just add 2 teaspoons. Cornstarch also helps keep the cookies thick.
• Dried Cranberries & White Chocolate Chips: Add 1 cup of dried cranberries and 3/4 cup white chocolate morsels. I used to make these cookies with 3/4 cup of each but lately I add extra cranberries for more chunks in each bite. Just like when making cranberry nut no-knead bread, use dried cranberries here instead of fresh because when baked, fresh throws off the dry/wet ratio. I usually use the brand Craisins.

Success Tip: Chill The Dough

The ingredients come together quickly and easily, but allow 1 hour for the dough to chill in the refrigerator before baking. The refrigerator is a cookie dough’s best friend because it helps firm up soft cookie doughs (like today’s) which prevents the cookies from over-spreading. Chilling also gives the flavors in the dough a chance to settle and mingle together. I used to chill this dough for at least 2 hours, but 1 hour is plenty and still allows for a decent spread.

Success Tip: Use a Cookie Scoop & Your Hands

I always use this medium cookie scoop for the cookie dough. Each cookie should be around 1.5 Tablespoons of dough, so that size is perfect. After scooping, I briefly roll the dough in my hands. You don’t need to make a perfectly smooth and round ball—in fact, I like keeping the dough balls taller rather than wide as pictured next. Shaping this way helps achieve a thicker, textured-looking cookie.

And, if desired, press a few more white chips & dried cranberries into the baked cookies while they’re still warm.

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This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. It’s the biggest, most delicious event of the year! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza page.

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