Name: White Chocolate Cranberry Cookies Recipe
Prep time: 1 h 15 min
Cook time: 12 min
Total time: 1 h 27 min
Cuisine: American
Ingredients: 3/4 cup unsalted butter, softened to room temperature; 3/4 cup packed light or dark brown sugar; 1/4 cup granulated sugar; 1 large egg, at room temperature; 2 teaspoons pure vanilla extract; 2 cups all-purpose flour, spooned and leveled; 2 teaspoons cornstarch (cornflour); 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup white chocolate chips; 1 cup dried cranberries; Extra white chocolate chips; Extra dried cranberries

There’s something truly comforting about biting into cookies that are soft, chewy, and packed with bursts of flavor. This White Chocolate Cranberry Cookies Recipe hits all those marks, blending creamy white chocolate with tangy dried cranberries for a cookie that’s wonderfully balanced and totally addictive.

A close-up view of many round cookies stacked together, each cookie having a soft, light brown base with a slightly textured surface. White chocolate chips float on top irregularly, contrasting with dark red dried cranberries embedded in the dough. The cookies have uneven edges and small cracks, showing a chewy texture. They are placed directly on a white marbled surface, filling the whole frame with no empty spaces. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make White Chocolate Cranberry Cookies Recipe
Top Tip
How to Serve White Chocolate Cranberry Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
White Chocolate Cranberry Cookies Recipe

Why You'll Love This Recipe

I’m genuinely obsessed with these cookies because they offer that perfect mix of soft texture and bright flavor. The cranberry bits pop unexpectedly, while the white chocolate melts into a luscious sweetness. They’re a reliable crowd-pleaser, whether for a holiday treat or an everyday indulgence.

Soft-baked perfection: The cookies stay tender and chewy, not your typical crispy cookie.
Flavor harmony: The tart cranberries and creamy white chocolate are a match made in cookie heaven.
Easy to make: No fancy techniques needed — just basic mixing and chilling.
Flexible timing: Chilling the dough means you can prep ahead and bake fresh cookies whenever the craving hits.

A white plate filled with a stack of light golden brown cookies showing a soft and slightly puffy texture. The cookies have visible small white chips and dark red dried fruit pieces scattered throughout, creating a contrast against the light dough. One cookie at the top has a small bite taken from it, revealing a moist and tender inside matching the outside colors. The plate sits on a white marbled surface with some cookie crumbs nearby, and a small white bowl with more dark red dried fruit is visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this White Chocolate Cranberry Cookies Recipe plays a crucial role. From the butter that creates a tender crumb, to the cornstarch that keeps the cookies soft, here’s why these choices make all the difference.

Flat lay of unsalted butter softened to room temperature, dark brown sugar loosely packed in a small mound, granulated sugar in a neat pile, one large whole egg with clean shell, a small white ceramic bowl of pure vanilla extract, all-purpose flour spooned and leveled in a small white ceramic bowl, a small white ceramic bowl of fine cornstarch, a small white ceramic bowl of baking soda, a small white ceramic bowl of salt, a small white ceramic bowl filled with white chocolate chips, a small white ceramic bowl holding dried cranberries, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Softened to room temperature for smooth creaming; adds richness and moisture.
Brown sugar: I prefer dark brown sugar here for warmth and depth of flavor, plus it helps keep cookies moist.
Granulated sugar: Adds just the right amount of sweetness and helps with browning.
Egg: Acts as a binder and gives the cookies structure without drying them out.
Vanilla extract: Boosts overall flavor — real vanilla makes a noticeable difference.
All-purpose flour: The main structure of the cookie; spooned and leveled for accuracy.
Cornstarch: This is a secret weapon to keep the cookie delightfully soft and tender.
Baking soda: Gives cookies just enough rise and spread.
Salt: Enhances sweetness and balances flavors.
White chocolate chips: Creamy, sweet chunks that melt into pockets of happiness.
Dried cranberries: Their tartness cuts through the sweetness, making each bite interesting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tweak this White Chocolate Cranberry Cookies Recipe depending on the season or mood. Sometimes I swap cranberries for chopped dried cherries for a little variation, or sprinkle flaked sea salt on top before baking for that irresistible sweet-salty combo.

Variation: Adding chopped toasted pecans or walnuts gives an amazing crunch and extra flavor — my family can’t get enough!
Dietary tweak: Use vegan butter and egg replacer for a delicious vegan-friendly batch.
Seasonal touch: Try adding a pinch of cinnamon or orange zest to the dough for festive vibes.

Step-by-Step: How I Make White Chocolate Cranberry Cookies Recipe

Step 1: Cream Butter and Sugars Until Dreamy

Start by beating the softened butter with the brown and granulated sugars until the mixture is creamy and fluffy—usually about 3 minutes. This step is key for a tender cookie base. I always scrape down the bowl as I go to make sure everything's blended evenly, then add the egg and vanilla and mix again. If you're unsure how to cream butter and sugar well, there are great tutorials online that can help.

Step 2: Mix Dry Ingredients and Combine

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Slowly add this into your wet ingredients on low speed until everything just comes together. The dough will feel soft and thick — that’s perfect for soft-baked cookies!

Step 3: Fold in White Chocolate and Cranberries

Gently mix in the white chocolate chips and dried cranberries until evenly distributed. Cover the dough with plastic wrap or a tight-fitting lid and chill for at least 1 hour—this prevents spread and intensifies the flavors. I usually let mine rest even longer when I’m prepping ahead, which really improves the texture.

Step 4: Shape and Bake

Remove your dough from the fridge. If it’s been chilling more than a few hours, let it sit at room temp for about 30 minutes so it’s easier to handle. Scoop about 1.5 tablespoons of dough and roll into balls — it might seem crumbly but it will stick together as you shape them. Arrange on parchment-lined baking sheets, spacing cookies 3 inches apart.

Bake at 350°F (177°C) for 11-12 minutes until edges are lightly browned but centers still look soft. If they don’t spread enough in the oven, gently tapping the sheet on your counter while cookies are warm helps spread and deflate them nicely.

Step 5: Cool and Garnish

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. While they’re still warm, press a few extra white chocolate chips and cranberries on top for a pretty finish — this is totally optional but makes them look bakery-worthy.

Top Tip

After making these cookies many times, I’ve found a few simple tips that make a big difference in the final result. These saved me from common baking pitfalls and helped keep the cookies irresistibly soft every time.

Chill the Dough: Don’t skip this step! Chilling the dough firms it up and keeps cookies from flattening too much in the oven.
Measure Flour Correctly: Spoon and level your flour instead of scooping to avoid dense, dry cookies.
Don’t Overbake: The centers should look a touch underdone; cookies continue to cook on the baking sheet, ensuring softness.
Room Temperature Eggs: They mix better, helping your dough come together smoothly.

How to Serve White Chocolate Cranberry Cookies Recipe

white chocolate cranberry cookies - Serving Suggestion

Garnishes

I usually stick with the simple extra white chocolate chips and cranberries pressed gently onto the warm cookies after baking — it’s such a lovely touch and looks beautiful for gifting or sharing at parties. Sometimes I sprinkle a tiny pinch of flaky sea salt on top for a fancy twist.

Side Dishes

These cookies are a perfect match with a cup of strong coffee or a cozy mug of hot cocoa. When I serve them as part of a dessert spread, I love pairing with fresh fruit or a simple bowl of vanilla ice cream to balance the richness.

Creative Ways to Present

For holiday gatherings, I’ve arranged these cookies stacked in clear glass jars tied with a ribbon for a lovely homemade gift. For kids’ parties, I like to add colorful sprinkles to the dough mix for a fun pop of color, or sandwich two cookies with a swipe of cream cheese frosting.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature where they stay soft and chewy for up to a week. If they start feeling a little firm, a quick 10-second zap in the microwave brings back that freshly-baked softness.

Freezing

The dough freezes beautifully! I portion out dough balls on a baking sheet, freeze until firm, then transfer them to a freezer bag for up to three months. You can bake straight from frozen — just add a minute or two to the baking time.

Reheating

To reheat, gently warm cookies in the microwave for 10-15 seconds or in a 300°F oven for about 5 minutes. This refreshes the texture without drying them out, making you feel like you just baked them fresh.

Frequently Asked Questions:

Can I substitute white chocolate chips with regular chocolate?

Absolutely! You can swap white chocolate chips with semi-sweet or milk chocolate chips if you prefer, though the flavor profile will change slightly since white chocolate is sweeter and creamier.

Why is chilling the dough important?

Chilling solidifies the fats in the dough, preventing the cookies from spreading too much during baking and resulting in a thicker, softer cookie. It also helps the flavors to meld and deepen.

What makes these cookies soft rather than crunchy?

The combination of using cornstarch and brown sugar contributes to a softer texture. Cornstarch tenderizes the dough, and brown sugar adds moisture, both key to that chewy, soft-baked feel.

Can I make these cookies gluten-free?

Yes! Use a 1:1 gluten-free baking flour blend that includes xanthan gum. Just make sure the blend is suitable for cookies, and the texture should be close to the original.

Final Thoughts

This White Chocolate Cranberry Cookies Recipe has become my go-to whenever I want a cookie that’s more than just sweet — it’s comforting, complex, and just a little bit special. I hope you’ll enjoy baking and sharing these as much as I do. Trust me, once you try them, they’ll be a favorite you’ll want to revisit again and again.