These Cranberry White Chocolate Chip Cookies bake up soft and buttery with sweet white chocolate and tart dried cranberries in every bite. They’re a favorite around our kitchen for being festive enough for the holidays, but easy enough for any day you’re craving something special.
Whether you’re baking for a cookie swap, stocking your freezer, or just want a cozy treat with your afternoon coffee, this recipe delivers buttery flavor and chewy perfection every time.
You can find all of my favorite baking tools in our Lifestyle Hub.
You Will Love These Easy-to-Bake Cookies
If you love cookies that are soft in the center with lightly golden edges, this one is for you. The cranberries add just the right tartness while the white chocolate gives each bite a creamy sweetness. The dough comes together quickly, and the cookies stay fresh for days, if they last that long!
They also freeze beautifully, so you can make a batch ahead for the holidays, gifts, gatherings, or when you crave something sweet.
Cranberry Cookie Ingredients
- All-purpose flour
- Baking powder
- Salt
- Baking soda
- Butter
- Sugar
- Eggs
- Vanilla extract
- White chocolate morsels
- Dried cranberries
How to Make Chewy Cranberry White Chocolate Cookies
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Set aside.
In a large bowl, beat butter, sugar, and vanilla extract until light and creamy.
Add eggs one at a time, mixing well after each addition.
Gradually add dry ingredients to wet mixture and stir until combined.
Fold in white chocolate chips and dried cranberries until evenly mixed.
Drop by rounded tablespoonfuls onto the prepared baking sheet, spacing about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden.
For soft cookies, cool on a dinner plate. For crispier cookies, transfer to a wire rack to cool completely.
Kelly’s Note
For thicker, bakery-style cookies, chill your dough for 20–30 minutes before baking. It helps the cookies hold their shape and keeps them soft in the middle.
How to Store Cookies
Store cookies in an airtight container at room temperature for up to 4 days. To freeze, layer cookies between sheets of parchment paper in a freezer-safe bag or container and freeze for up to 2 months.
Fun Cookie Add-ins
- Add chopped pecans or macadamia nuts for extra crunch.
- Swap white chocolate for milk or dark chocolate.
- Add a teaspoon of orange zest for a bright, festive twist.
Related Recipes You’ll Love
- Nana’s Sandtarts
- Thin Crispy Sugar Cookies
- Skillet Chocolate Chip Cookie
- 3-Ingredient Peanut Butter Cookies
If you make these, I’d love to see your creations! Tag @eatpicks on Instagram or leave a comment below so we can bake together this season.
Cranberry White Chocolate Chip Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ? teaspoon baking soda
- ½ cup 1 stick unsalted butter, softened
- 1 ? cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ bag white chocolate chips about 1 cup
- 1 bag 6 ounces dried cranberries
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Set aside.
- In a large bowl, beat butter, sugar, and vanilla extract until light and creamy.
- Add eggs one at a time, mixing well after each addition.
- Gradually add dry ingredients to wet mixture and stir until combined.
- Fold in white chocolate chips and dried cranberries until evenly mixed.
- Drop by rounded tablespoonfuls onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- For soft cookies, cool on a dinner plate. For crispier cookies, transfer to a wire rack to cool completely.
Notes
Kelly’s Note
For bakery-style cookies with a thicker center, chill the dough for 20–30 minutes before baking. It helps the cookies hold their shape and gives them that perfect chewy bite.Nutrition
If you have any left on Friday….you know. 😉
I will have to make more, as they are all gone!! 🙂
I can’t wait to make these!!! YUM! Did you also use white chocolate chips?
Let me know what you think!!
Ignore that silly question…obviously white chocolate!
those do look yummy! My daughters would love those, they are craisan fanatics
—-OMG,
I adore cranberries in my cookies…especially when chocolate is somehow involved. WOWWWW.
I do like craisins but white chocolate is a misnomer, there is no chocolate in it. I hope your son is willing to share.
X David
I agree- not a white chocolate fan…only on some things. These cookies were pretty good!
These look yummy. I love cranberries!
Side note: Did you know that there’s no such thing as “white” chocolate? It’s just what people call it, it’s actually white candy with the consistancy of chocolate so people call it chocolate. I know a lot of silly trivia…just saying.
I’m going to make these tomorrow using dark chocolate chips. Do you that will be good? I think so. I’ll let you know!
Not silly at all! That is why I don’t like it! 😉
Oooh, dark chocolate…I think that will be delicious! Yes, please let me know!