These white chocolate cranberry cookies are our new favorite cookie this year! Soft and chewy, with chunks of white chocolate and tart cranberries, they're a real crowd pleaser. And they're sooo easy to make, you'll be enjoying these cookies in less than 30 minutes.
White chocolate and cranberries are a sweet holiday staple, am I right? So it stands to reason that this delicious flavor combination should be combined into a soft, chewy, yummy cookie.
This year, I made dozens and dozens of these cookies for our town's very first annual Christmas tree lighting ceremony, and I have to tell you, there was nary a crumb left by the time Santa arrived and the tree was lit. They were a complete hit! And if I do say so myself, with good reason...I made some extra for us here at home, and it's taken a gargantuan amount of self control to not devour them all.
Cookies in and of themselves are a classic sweet treat. Take the classic chocolate chip cookie or soft peanut butter blossoms, for example...who doesn't love them! But then, you can go a little outside the box too and bake up some pretty matcha crinkle cookies, fun biscoff butter cookies, delicate and light lemon lavender cookies, or even some adorable coffee bean cookies. They're all delicious!
And now I give you my white chocolate cranberry cookie recipe. It's so easy and quick to make, you'll be whipping up a batch (or two, or three) for your family this holiday season.
- Granulated sugar
- Brown sugar
- Vanilla extract
- Baking soda
- White chocolate
- Sweetened dried cranberries (like Craisins)
See the recipe card below for full list of ingredients and their measurements.
- Cornstarch - This is a cookie baking secret! Adding a little bit of cornstarch to your cookies helps keep them soft, thick, and chewy.
- White chocolate - The choice is completely yours, whether you'd like to use white chocolate chips or chop a white chocolate bar into bigger chunks. Totally personal preference.
- Dried cranberries - I used Craisins sweetened dried cranberries in my recipe, but if you prefer your cookies with a little more of a tart bite, then simply replace them with no-added-sugar dried cranberries.
🥣 Making the cookie dough
Preheat oven to 350°F. Using a stand mixer or handheld electric mixer, cream together the butter and both sugars.
Then, add the egg and vanilla extract and mix again.
In a separate bowl, stir together the dry ingredients of flour, cornstarch, baking soda, and salt.
With the mixer turning on low, slowly add the dry ingredients to the wet ingredients until well combined.
Finally, stir in the white chocolate and cranberries.
Scoop out heaping teaspoonfuls of cookie dough and place on a lined baking sheet (I like to use silicone baking mats).
Bake on the middle rack of the oven at 350℉ for 10-12 minutes or until light golden brown.
Place the baked cookies on a cooling rack for a few minutes and then enjoy!
When stored in an airtight container on the counter, these white chocolate cranberry cookies will stay good for several days.
In this case, no. Using fresh or frozen cranberries would throw off the balance of the recipe by adding way too much liquid. Dried cranberries (whether sweetened or unsweetened) yield the best results.
In this recipe, it's the combination of cornstarch, butter, and brown sugar. Cornstarch contributes to the cookie being soft and tender, while butter and brown sugar add moisture, which also help keep the cookie soft and chewy. If you'd like your cookies even thicker and fluffier, chill the dough for an hour or two before baking.
Because we're going to be creaming together the butter and sugars, it's very important that the butter is softened, but not cold and not melted. This allows the sugars to work into the butter and create air pockets, resulting in a fluffier cookie. If the butter was cold, the sugar crystals would have a much harder time getting into the butter to work their magic.
Do you love sweet treats as much as I do? Check out a few more of my recipes now!
- Mom's Best Chocolate Chip Cookies
- Soft Peanut Butter Blossoms
- Matcha Crinkle Cookies
- Biscoff Buttter Cookies
- Lemon Lavender Cookies
- Coffee Bean Cookies
- Edible Brownie Batter
- Easy Chocolate Fudge
- 4-Ingredient Baileys Fudge
- Cheesecake Mousse
Did you make these White Chocolate Cranberry Cookies? Let us know in the comments below!
White Chocolate Cranberry Cookies
- ½ cup butter, softened to room temperature
- ⅓ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1-½ cups all purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup sweetened dried cranberries (like Craisins)
- Preheat oven to 350°F.
- Using a stand mixer or handheld electric mixer, cream together the butter and both sugars.
- Then, add the egg and vanilla extract and mix again.
- In a separate bowl, stir together the dry ingredients of flour, cornstarch, baking soda, and salt.
- With the mixer turning on low, slowly add the dry ingredients to the wet ingredients until well combined.
- Finally, stir in the white chocolate and cranberries.
- Scoop out heaping teaspoonfuls of cookie dough and place on a lined baking sheet (I like to use silicone baking mats).
- Bake on the middle rack of the oven at 350℉ for 10-12 minutes or until light golden brown.
- Place the baked cookies on a cooling rack for a few minutes and then enjoy!