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.
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.
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.
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.
Soft-Baked White Chocolate Cranberry Cookies
- Prep Time: 1 hour, 15 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour, 30 minutes
- Yield: 2 dozen
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
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. Set aside 1 hour to chill the dough in the refrigerator before baking.
Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar (I use dark)
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons cornstarch (cornflour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (135g) white chocolate chips, plus a few extra for garnish
- 1 cup (140g) dried cranberries, plus a few extra for garnish
Instructions
- In a large bowl using a handheld mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
- In a separate bowl, whisk the flour, cornstarch, baking soda and salt together. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be soft and thick. Add the white chocolate chips and dried cranberries and beat on low speed until combined. Cover dough tightly and chill in the refrigerator for at least 1 hour and up to 3-4 days. Chilling is imperative to prevent the cookies from over-spreading.
- Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes. This makes the firm cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- As the oven preheats, scoop and roll dough, about 1.5 Tablespoons (35g) of dough each, into balls. The dough may be slightly crumbly, but will come together as you work it with your hands. Arrange dough balls 3 inches apart on the prepared baking sheets.
- Bake for 11-12 minutes or until lightly browned around the edges. The centers will still look soft. If cookies didn’t spread much, lightly bang the the baking sheets on the counter a couple times while the cookies are still warm. They’ll stretch and deflate.
- Allow cookies to cool on the baking sheet for 5 minutes. During this time, press extra white chocolate chips and dried cranberries into the warm tops. This is optional and only for looks. After 5 minutes, transfer to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Allow to come to room temperature then continue with step 3. 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. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack
- Cornstarch: A small amount of cornstarch provides added softness to the dough and cookies. Cornstarch also helps keep the cookies thick. If you don’t have any, you can leave it out—no need to replace with anything.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Reader Comments and Reviews
Not sure what is going on with your website but your print option is not right. I chose large print and the print is so small even with my glasses it may be difficult to read.
Hi Sally! It’s an issue that arose yesterday and my developer is installing the updates. Sorry for the temporary trouble!
When I want to bake, I go straight to your site. I am never disappointed! Today I made your sugar cookie recipe and this white chocolate cookie recipe and they are both perfection! Thank you <3
Can I use chopped white baking chocolate instead of the white chocolate chips?
Hi Jess, you can absolutely use chopped white chocolate. Real white chocolate (chopped) doesn’t really hold shape in the oven, so the cookies will have delicious melty chocolate spots in them while warm. Hope you enjoy these cookies!
I usuly love your recipes but this one didn’t really work for me. The cookies were way too cake like. Flavor was really good, though.
These are delicious and easy to make! I froze the dough balls and baked as needed – worked great.
This is the first cookie recipe that actually came out like it was supposed to !! Mine usually come out flat as a board !! Thanks so much for the tips & the recipe!
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!
I made these for my family Christmas party….Wonderful and will be my new go-to each year. These baked perfectly and had a great holiday sweet flavor!
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! I love your website I use several of your recipes. Happy Holidays!
Can Macadamia nuts be incorporated
You can definitely add macadamia nuts to these cookies – yum! We would keep the total amount of add-ins to 1 and 3/4 cups, so reduce the white chocolate chips/cranberries a bit to make room for the macadamia nuts. Happy baking!
This recipe is PERFECT! Made them for Christmas. Didn’t make any changes. Thank you, Sally!
Love these cookies. They have been a staple at our family Christmas for year. I add some orange extract and they are perfect.
Hey Sally..Thank God for your website love it!! How can I bring butter to room temp quickly?
Hi Leslie, here’s our trick to soften butter quickly. Hope it helps!
Cookies were cakey little round balls. Did not spread out at all. Disappointing.
Wow these are amazing! Bakery quality and I’m not a great baker!
I’ve been making these for years, forever on the menus in my family (as the family baker)
The cookies turned out delicious, I used white cream cheese flavored chips because the store was out of regular white chips. I will definitely use them again!
This is now my go to cookie recipe! I added about a tea spoon of orange zest (did not measure). But followed the rest of the instructions to the T! Amazing textured so soft and buttery. Thank you for such an amazing recipe!
Hi Sally! We got similar cookies from a caterer and are OBSESSED so we are trying to make them ourselves. The only not thing is I think I can taste that the caterer used almond extract instead of (or in addition to) vanilla. Any thoughts on how this might work? I always love your cookies!! Thanks!
Hi Bhreagh, you can absolutely add almond extract here, yum! We would try 1 and 1/2 tsp vanilla and 1/2 tsp almond extract.
Hi there! I’m wondering now long the cookie dough can be chilled? Can I make the dough the day before and pop in the oven the next day? If so, what is the best storage method! Thank you!
Hi Anissa, Absolutely. You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. See recipe notes for make ahead instructions. Enjoy!
I used salted butter (and omitted the salt) and these cookies turned out really good!
Love love love these cookies!! Once I found this recipe, I couldn’t stop making them!! I love how soft they are. This is an amazing recipe and a crowd pleaser! They are a perfect addition to my Christmas cookie boxes!
To save some baking time, do you think you could bake these in a 9×13 pan and make cookie bard instead? Thanks!
Hi Jenn! You can use this recipe for cookie bars in a 9-inch square pan. The bake time should be around 32-35 minutes.
Thank you! So many cookies to bake, making some as bars will definitely help with prep time. I love this recipe! They’re so good!
Can I substitute fresh cranberries for dried ones
Hi Cheryl, we don’t recommend it. You can try chopping and adding them, but it will throw off the wet/dry ingredient ratio.
Hi Sally, I am a big fan of your recipes. I am vegetarian and don’t eat eggs. Want to try couple of your cookies recipes but can’t find right substitute for eggs. I tried flaxseeds, apple sauce but didn’t work.
Can you please tell what is the best substitute of eggs in cookies or in general for 1 egg.
Hi Dev, we wish we could help more, but aren’t experts at egg-free baking and haven’t tested egg replacements in cookies.
Sorry, just didn’t love this recipe. The cookies didn’t flatten at all so they were so cake like, I felt. Followed the recipe to a tee.
Hi Trin, How did you measure the flour? Make sure to use a kitchen scale or else spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups. You can read more about properly measuring baking ingredients here.
Hi Sally! I’m thinking of giving these away for Christmas and swapping out the white chocolate for macadamia nuts or hazelnuts. I want to give them a Christmas spin, is there anything you recommend to do so? I read in the comments you mentioned that a little lemon zest could be good! Anything else? Please and thank you
Hi Lucy, one idea you could try is making them with white chocolate chips, macadamia nuts, and those holiday red and green candied cherries you can find this time of year in the baking (and sometimes produce) section of the grocery store, in place of the cranberries. Let us know what you decide to try!
Can I use Gluten-Free 1-1 flour to replace the flour
We haven’t tested this recipe with gluten free flour, but let us know if you do!
The white chocolate chip cranberry cookies are an every year dessert around Christmas time at my house now. I love this recipe. I’m more of a chewy cookies than a crispy cookie person and these are perfect. White chocolate can run the risk of being too sweet but the tartness of the cranberry just balances it out so beautifully. I’ve tried many of your recipes and I’m a fan because they are all so good. I also love love love your chocolate chip cookies. Thank you for sharing your gifts with us
Sally, you are my go to for so many recipes. These cookies are outstanding! I’m thinking I could use the base and add in other ingredients such as white and milk chocolate chips, white chocolate chips and macadamia nuts, whit chocolate chips and lemon zest, dark chocolate chips and orange zest, the list is endless. You are the Queen of baking! Thank you for sharing your recipes! ❤️
Can’t wait to try this one as your recipes always come out great for me. I would love to add some acid to these. What do you think about swapping some of the vanilla for lemon juice or extract?
Hi Maus, we’d start with about 1/2 teaspoon to 1 teaspoon of lemon zest, depending on how strong you’d like the flavor. If desired, you could swap half the vanilla with lemon extract for even more lemon flavor (so 1 teaspoon vanilla + 1 teaspoon lemon). Let us know how it goes!