Soft White Chocolate Chip Cranberry Cookies

Perfectly soft and thick white chocolate cranberry cookies. One of my favorite flavor combinations ever!

stack of white chocolate chip cranberry cookies

Thanksgiving turkey is leaving me completely stuffed, but in my world… there is always room for another cookie. Especially a cookie that is so ultra soft, it tastes like a famous Mrs. Fields cookie or a Pepperidge Farm soft-baked cookie.

Overloaded with white chocolate chips and tangy dried cranberries, I’d like to say… come to mama you gorgeous softie!

white chocolate chip cranberry cookies on a silpat baking mat

A spin-off of my Perfect Chocolate Chip Cookies, today’s cookie stands the true cookie test: remaining ultra-soft, even the next day.

What’s my secret? Cornstarch! Yes, cornstarch.

Making your baked cookies soft, thick, and chewy has never been easier. Add a touch of cornstarch to your cookie dough and prepared to be amazed. Think about it: often used as a thickening agent, cornstarch gives your gravy, pie fillings, soups, and glazes a more bodied and full texture. The same goes for your cookie dough – cornstarch will help your dough remain more compact during the baking process, leaving the cookies soft, thick, and puffy.

Mixing cornstarch with all-purpose flour will give you cake flour; cake flour is a much softer flour than regular. The lack of high gluten content in cake flour makes the texture of your cakes and pastries much lighter.

white chocolate chip cranberry cookies on a silpat baking mat

Most important about this cookie recipe is the baking time. The cookies will appear soft and undone in the centers, but will eventually firm up as they set. Allow the cookies to cool for 5-10 minutes on the baking sheet after you remove them from the oven.

Also important in this cookie recipe is the use of dark brown sugar instead of light brown sugar. I swear by dark brown sugar in my oatmeal cookies – it gives the cookies a more chewy texture, less crispy texture. Light vs dark brown sugar is mostly interchangeable in dessert recipes. But I find that dark brown sugar gave these cookies a rich aroma and unique depth of flavor.

I know I sound like a broken record, but I just love dark brown sugar in cookies!

white chocolate chip cranberry cookies

Fresh out of the oven, these cookies are incredibly gooey – each bite will literally melt in your mouth. I brought them into work and they disappeared within 30 minutes. At 9am in the morning!

stack of white chocolate chip cranberry cookies on a white plate

Trust me, these cookies are irresistible!

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stack of white chocolate chip cranberry cookies on a white plate

Soft-Baked White Chocolate Cranberry Cookies

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 2 hours, 45 minutes
  • Yield: 30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Soft, thick, and puffy white chocolate chip cranberry cookies. The cornstarch is the secret!


  • 3/4 cup (1.5 sticks to 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 2 teaspoons cornstarch (cornflour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (135g) white chocolate chips
  • 3/4 cup (105g) dried cranberries


  1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
  2. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries  mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough.
  3. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes– if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
  4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 heaping Tablespoon of dough each, into balls. Place 10-12 on each baking sheet. Bake in batches for 10-11 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.


  1. Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
  2. Tip: Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches.
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: white chocolate cranberry cookies


  1. These turned out beautifully! Thanks for the recipe and the clear, detailed instructions.

  2. Hi Sally.  I want to make these cookies replacing the cranberries with white chocolate chips also only because my grandchildren would not eat them with cranberries.  I plan to use l 1/2 cups white chocolate chips.  Should this work?  Thank you.

    1. Shouldn’t be a problem at all.

  3. Can this recipe be used for bars instead of cookies?

    1. Absolutely. I’d use a 9×9 inch or 11×7 inch baking pan. I’m unsure of the exact bake time.

  4. Hi Sally,

    Can this dough be made ahead and frozen?  Thanks!

    1. Yes, see my make ahead tip.

  5. These cookies are the best! Truly my favorite. This will be my third year baking these for thanksgiving and again for Christmas. Thank you for sharing!

  6. Hi Sally,
    I would like to add pecans to these cookies. What would be a reasonable amount?

    1. Hi Donna! I’d say about 3/4 – 1 cup chopped pecans.

  7. Heather Impellizeri says:

    I’ve made these countless times and I love, love, love them! Was wondering, how would you adjust to make them into cookie bars? Have you tried this?

    1. Hi Heather! So glad you enjoy these cookies. You can use this recipe for cookie bars in a 9-inch square pan. The bake time should be around 32-35 minutes.

  8. This recipe is amazing! I made these cookies so many times now, so many compliments and attention of what an amazing baker I am…
    Many years ago I received a packaged white chocolate and cranberry cookies from a friend from Netherlands and they were so good. I mean best thing ever. Unfortunately nowadays, all makers add raisins to the cookie! I check each brand and the ingredients. And you all know an unexpected raisin is the worst thing to find in a cookie! (expected raisins are totally fine though). Anyway, I had to find a cookie recipe that promised the crunch and the softness of those original ones to recreate the original cookies.
    As I am now preparing for my birthday and freezing insane amounts of cookie balls it occurred to me to, to finally write a thank you.
    Thank you for this amazing recipe!
    Ps. I do have to bake them longer in my oven though (closer to 20 minutes).

  9. I tried these cookies last Christmas and they are our family favourite. Actually I am making a batch right now. I know I’ll be making another batch before Christmas week, cuz these will go fast. Thank you go much for publishing this recipe.

  10. Fabulous! Quick tip for people in a hurry: I divvy out the cookie dough into balls, place on a cookie sheet and then pop the dough balls and cookie sheet into the freezer for 10 minutes, then cook for 10 minutes at 350. No waiting around for 2hours for the dough to harden. Works great and I had nicely puffed, soft, picture perfect cookies.

  11. I made them twice and they were great !! But I wonder if I put orange’s zest would be a good idea or not?

    1. I’m so happy you enjoyed them, Claudia! Yes, orange zest would be delicious with these flavors! Let me know if you try it.

  12. absolutely amazing – the cookies didn’t last an hour after baking! Thank you for sharing 😀

  13. These were a huge hit at all the parties I brought them to this year. It’s a keeper.

  14. I’ve made this recipe at least 5 times this holiday season and many many times over the years. It’s always a huge hit. Thank you!

  15. I love these cookies I usually freeze the dough and bake mini batches when people come over or to take to gatherings. I love the tangy cranberry bite these have.

  16. Love love these cookies! I add one lemon juice and it’s zest and omg are they sooo delicious!!

  17. I tried to make these gluten and dairy free and they came out really nice but hilariously they’re the most crunchy cookies I’ve ever made (usually I try to make them crunchy and they come out soft). Due to my skills not your recipe of course :p

  18. Didn’t have dark brown sugar, so I used 200g of light brown and omitted the granulated sugar. I weigh all my ingredients. They turned out great. My only comment is on the yield. I have cookie scoops, and using the 1 tablespoon scoop pushed my yield to > 40. I know I added an extra 1/4 cup of cranberries, but that doesn’t account for double the amount. Obviously, these are not portioned out by tablespoons to create a yield of 18 – 24. Do you mean a measuring tablespoon, or a heaping tablespoon used for soup?

    1. Hi Lynne! It looks like the yield in this recipe is wrong. (We recently updated the recipe formats and this could have been a typo.) I usually get closer to 2.5 dozen. Use a regular Tablespoon measure. I usually make it a heaping Tablespoon.

  19. Could I use this dough base for chocolate chip cookies?? It’s soo good!!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Cameron, You can use the recipe for these chocolate white chocolate chip cookies and add the cranberries.

  20. Just made these and people loved it! A little too sweet for me personally, but it was good for sharing 🙂

    I always use your recipes when I want to bring a dessert to a party and it just never fails!

  21. Heather Lambert says:

    This is the first time I have made a cranberry cookie. Thank you so much for this recipe . . . It was very simple to follow, and they taste even better than they sound
    Heather L

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally