These white chocolate cranberry cookies are soft and chewy and absolutely delicious. They're similar to regular chocolate chip cookies, but with extra notes of creamy sweet white chocolate and tangy cranberry.
This white chocolate cranberry cookie recipe is one of my favorites to make during the holiday season.
White chocolate and cranberry are a classic flavor pairing, and this recipe combines them in the perfect way.
These cookies are soft, chewy, and delicious, with a tart cranberry flavor that is perfectly balanced by the sweetness of the white chocolate.
Unsalted butter: You want room temperature butter for this recipe. Softened butter will mix better with the sugar when you cream them together. Unsalted is best, as you can control how much salt goes into these cookies.
Brown sugar: We use a combination of both granulated white sugar along with brown sugar. The brown sugar adds a rich sweetness and flavor to the base of the cookies along with a little bit of moisture. Creating a chewy cookie. You can use light brown sugar for a lighter cookie or dark brown sugar for a heavier maple flavor.
Vanilla extract: If you can, use pure vanilla extract. It adds a way better flavor than the cheaper kind.
Dried cranberries: The cranberries add a tangy tart flavor that pairs amazingly with the white chocolate. You want to use dried cranberries for this recipe and not fresh cranberries. Fresh ones will mess with the wet to dry balance and throw your whole cookie off.
White Chocolate chips: Go for high quality white chocolate chips. It'll add a better flavor and texture to your cookie. The cheaper white chocolate often leaves a waxy, flavorless after feel.
See recipe card for quantities.
To make these white chocolate chip cranberry cookies, start by adding all of your dry ingredients, including the flour, baking soda, cinnamon and salt into a mixing bowl and mix well.
In a separate bowl, add the room temperature butter and the sugars and cream together well using an electric hand mixer.
While you could do this by hand, it'll take a long time to get your butter and sugar fully creamed.
Then add in your eggs and vanilla extract and mix.
Now you can add your dry ingredients to your creamed butter mixture and mix together well.
Sprinkle in your dried cranberries and the white chocolate chips and stir together with a large spoon or spatula.
When you cookie dough is all finished, cover your mixing bowl with some plastic wrap and chill in the fridge for an hour.
Once the dough has chilled, you can take the dough out and let it sit at room temperature for 10 minutes to warm up enough to work with.
Then line large baking sheet with parchment paper or silicone baking mates.
Start rolling out the cookie dough into 1 inch balls and place the cranberry cookie dough balls onto a lined cookie sheet.
Flatten the top of each cookie ball and add extra white chocolate chips and cranberries and to the top of each one.
This will make your cookies look prettier when they are all finished baking.
Pop in the oven and bake until the edges of your cookies are lightly golden.
Hint: When placing your cookies onto your cookie sheet, place them 2 inches apart to allow the cookies to spread.
To store your cookies, place them in an air tight container at room temperature for 3-4 days. This will keep them chewy and soft.
Since white chocolate cranberry cookies have a very distinct flavor combination, don't store them with other cookies are the flavors may mix and taste off.
These soft and chewy white chocolate cranberry cookies are so good! The combination of sweet and tangy make these little cookies very addicting.
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup unsalted butter (softened at room temp)
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- 2 egg
- 1 teaspoon vanilla
- 1 cup dried cranberries
- 1 cup white chocolate chips
- Combine the dry ingredients including the flour, baking soda, cinnamon and salt and mix well in a medium sized bowl.
- Use a hand mixer to cream butter, brown sugar, and white sugar together until combined.
- Add in egg and vanilla extract.
- Slowly add the dry ingredients to the butter mixture and mix well.
- Fold in dried cranberries and white chocolate chips with a spoon or spatula.
- Cover the mixing bowl with plastic wrap and let the dough chill in the refrigerator for 30 minutes to 1 hour.
- After the dough is chilled, preheat oven to 350 degrees.
- Remove the dough from the refrigerator and let it sit for about 10 minutes.
- Roll the dough into 1 inch balls and place 2 inches apart on a prepared baking sheet that has been lined with parchment paper.
- Flatten each ball of dough and add extra cranberries and chocolate chips to the top.
- Bake for 8-10 minutes until edges are lightly browned.
- Let baked cookies cool on baking sheet for 5 minutes before moving to a cooling rack to cool completely.
Amount Per Serving: Calories: 217Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 156mgCarbohydrates: 30gFiber: 1gSugar: 21gProtein: 2g