Name: White Chocolate Cranberry Cookies
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Ingredients: 8 tablespoons butter (softened); ½ cup granulated sugar; ¼ cup lightly packed brown sugar; 1 egg; 1 teaspoon pure vanilla extract; 1 1/3 cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon salt; 3/4 cup white chocolate chips; 3/4 cup dried cranberries

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Festive for the holidays but equally delicious the rest of the year, these sweet-tart white chocolate cranberry cookies are always a hit!

A wicker basket of cookies with chocolate chips on a red-patterned napkin, a cookie leaning on it. Nearby, a small bowl of dried fruit and another of white chocolate chips.

Chocolate chip cookies are a classic for a reason, but when it comes time to bake cookies as we get closer to the holidays, I always look to other flavors for inspiration.

White chocolate cranberry cookies have long been a favorite. There’s just something about that combination of sweet and tart flavors that hits the spot when I have a cookie craving.

Similar to my raspberry white chocolate cookies, these are chewy, flavorful cookies that are a great addition to your holiday cookie boxes, or simply added to the cookie jar.

Plus, I’ve made these cookies extra big, so there’s more to love!

Ingredients for white chocolate cranberry cookies

Full list of ingredients including quantities is located in the recipe card.

Ingredients for baking are arranged on a white surface, including sugar, butter, baking soda, salt, white chocolate chips, flour, egg, vanilla, brown sugar, and dried cranberries.

You’ll need:

Unsalted butter, softened
Granulated sugar
Brown sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
White chocolate chips
Dried cranberries

I recommend using unflavored dried cranberries. Some dried cranberries are flavored with cherry or strawberry; these are better for snacking than for baking.

If you can’t find white chocolate chips, you can also buy a white chocolate bar and chop it. Don’t swap in almond bark, which is different.

A basket with white chocolate chip and cranberry cookies, accompanied by small bowls of white chocolate chips and dried cranberries in the background.

How to make this recipe

Preheat the oven to 350°F. Line two baking sheets with parchment paper or a reusable silicone liner.

In a large bowl, beat together the softened butter and sugars on medium speed until light and fluffy. Beat in the egg and vanilla.

In another bowl, mix together the flour, baking soda, and salt.

Add the dry ingredients to the butter mixture. When the dry ingredients are about halfway incorporated, add the cranberries and white chocolate chips, then continue mixing. This will help prevent the cookie dough from being over-mixed.

A blue spatula in a metal bowl containing a yellow, crumbly dough mixture.

Close-up of cookie dough with chocolate chips and raisins in a mixing bowl.

Use a large cookie scoop or your hands to shape the cookie dough into balls about 3 tablespoons in size. Place 6 dough balls on each cookie sheet, leaving space between to allow for spreading.

Bake the cookies for 14-16 minutes, rotating the pans halfway through, until golden around the edges and just set in the middle.

Remove from the oven and let rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

A stack of cookies with white chocolate chips on parchment paper, next to bowls of dried cranberries and white chocolate chips.

Recipe tips

This recipe makes about 10 large cookies. If you want to make smaller cookies, use a medium cookie scoop (1 1/2 tablespoons) and bake for about 11 minutes.

Letting the cookies rest on the baking sheet after baking will help them set before transferring to the rack.

To make perfectly round cookies, use a glass, bowl, or round cookie cutter slightly larger than the size of the baked cookies. Right after baking, set it around the cookie and gently swirl to shape the soft cookie into a round shape. Note that this method won’t work if you’ve overbaked the cookies.

Want to save the cookies for another time? This dough freezes beautifully. Simply scoop onto a lined cookie sheet, then freeze until solid. Once frozen, transfer to a freezer bag, label, and bake within 3 months. No need to thaw: You’ll need to add just a couple of minutes to the final baking time.

A box filled with white chocolate chip cookies on a red and white patterned cloth.

More cookies you’ll love

Looking for other cookies to bake this season?

Try shortbread: classic shortbread, lemon shortbread, or checkerboard cookies.

For chocolatey cookies, make Mexican hot chocolate cookies or chocolate chip pecan cookies.

Make holiday classics with ginger molasses cookies, gingerbread spritz, or peppermint meringues.

These big white chocolate cranberry cookies are sure to be the hit of the season!

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