White Chocolate Cranberry Cookies Recipe photo by Taste of Home

White Chocolate Cranberry Cookies

Total Time
Prep: 20 min. Bake: 10 min./batch
We love how incredibly soft and chewy these white chocolate cranberry cookies are. Best of all? No dough chilling time required!

Updated: May 17, 2024

These white chocolate cranberry cookies offer tidings of comfort and joy to any Christmas cookie tray. Each cookie is thick and incredibly soft with sweet white chocolate chips and tart dried cranberries dotted throughout. Their red and white coloring looks so festive for the Christmas holiday, but they’re so good that we eat them all year round!

Ingredients for White Chocolate Cranberry Cookies

  • Butter: The key to making a fabulous cookie is starting with softened butter. If you forgot to soften it, fret not: here’s how to soften butter quickly.
  • Brown sugar: Brown sugar adds more moisture to the dough than white sugar, resulting in a chewier, softer cookie.
  • Egg: One egg binds all the ingredients together perfectly.
  • All-purpose flour: All-purpose flour is the goldilocks of flour for cookies. It’s not too soft like cake flour, but not too tough and dense like bread flour. All-purpose flour adds just the right amount of structure to a cookie while still allowing it to be soft.
  • White chocolate chips: Overwhelmed by the amount of white chocolate chips at the store? Our Test Kitchen pros found that the best white chocolate chips are Ghirardelli Classic White Chips.
  • Dried cranberries: We love the beautiful maroon hue, tart taste and pleasant chew that dried cranberries add to these cranberry white chocolate cookies.


Step 1: Beat the wet ingredients

Preheat the oven to 375°F. In a large bowl, use a hand mixer or stand mixer to beat the butter and sugars until crumbly, about two minutes. Beat in the egg and vanilla.

Step 2: Add in the dry ingredients

Cranberries and white chocolate chips mixture in a large bowlTMB Studio

In a separate bowl, whisk together the flour, salt and baking soda. Gradually add the dry mixture to the butter mixture and beat well. Fold in the cranberries and white chocolate chips.

Step 3: Scoop the dough

Scoops of cookie dough on baking sheetsTMB Studio

Drop the cookie dough by the tablespoonful two inches apart onto baking sheets coated with cooking spray.

Editor’s Tip: A good cookie scoop is at the top of our necessary cookie supplies (literally). They’re so helpful for consistent cookies and they make the scooping process much quicker.

Step 4: Bake

White Chocolate Cranberry Cookies in a tray before bakingTMB Studio

Bake the cookies until lightly browned, 8 to 10 minutes. Cool the cookies at room temperature for one minute before removing to wire racks.

Editor’s Tip: Perfectly golden cookie bottoms are another sign of doneness.

Recipe Variations

  • Add in nuts: Proven by the white chocolate macadamia nut cookie, these ingredients are a winning match. Macadamia’s richness and nuttiness also pair well with dried cranberries, so throw in some chopped macadamia nuts to add oomph to these cranberry white chocolate cookies.
  • Swap in a different chocolate: We get it, white chocolate isn’t for everyone. Semisweet or dark chocolate are excellent swaps in these cookies.
  • Grate in zest: Tart cranberry and tangy-sweet orange complement each other’s flavors perfectly. Grate in some orange zest into the cookie dough and taste what a difference some citrus zest can make.

How to Store White Chocolate Cranberry Cookies

Prepared White Chocolate Cranberry Cookies on a tableTMB Studio

Cool the white chocolate cranberry cookies until they’re at room temperature. Move them to an airtight container, where you can optionally layer sheets of parchment or waxed paper between each stack. Doing this prevents the cookies from sticking together (a must when learning how to store cookies!). The cookies can be stored at room temperature for up to one week.

Can you freeze white chocolate cranberry cookies?

Yes, you can freeze white chocolate cranberry cookies. Once the cookies are at room temperature, place them in an airtight container, laying a sheet of parchment or waxed paper in between each layer so they don’t stick together. Freeze the cookies for up to three months.

When you’re ready to enjoy them again, place the cookies in the fridge overnight so they can thaw, or set the cookies out at room temperature for an hour.

White Chocolate Cranberry Cookies Tips

Can you freeze white chocolate cranberry cookie dough?

Yes, you can freeze the cookie dough! After making the dough, scoop out cookie dough balls and place them close together on a parchment-lined baking sheet. Place the baking sheet, uncovered, in the freezer until the cookie dough balls are hard, 30 to 60 minutes. Add the frozen cookie dough balls to a resealable bag and store in the freezer for up to three months.

To bake, simply place frozen cookie dough balls on a baking sheet and into the oven, adding a few extra minutes of baking time as needed.

Can I use fresh cranberries instead of dried?

Yes, you can use fresh cranberries instead of dried. The fresh cranberries will impart pink hued dots, and the additional moisture they hold will make for a softer cookie. You may need to add a few more minutes of baking time, though!

Soft White Chocolate Cranberry Cookies

Prep Time 20 min
Cook Time 10 min
Yield 3 dozen.


  • 1/3 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/3 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup dried cranberries
  • 1/2 cup white baking chips


  1. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips.
  2. Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° until lightly browned, 8-10 minutes. Cool for 1 minute before removing to wire racks.

Nutrition Facts

1 cookie: 78 calories, 3g fat (2g saturated fat), 10mg cholesterol, 69mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 1g protein.

These sweet cookies feature white chocolate and cranberries for a delightful taste. They add a perfect holiday feel to any cookie tray. —Donna Beck, Scottdale, Pennsylvania