Cranberry White Chocolate Chip Cookies

‘Tis the season for festive Christmas cookies! Soft, chewy, and decadent, these cranberry white chocolate chip cookies are an annual family tradition — and the perfect holiday gift to share with loved ones!

How to Make Cranberry White Chocolate Chip Cookies | 1-Minute Video

To be honest, by yesterday I was totally done with my holiday baking. I’ve made multiple batches of sugar cookies and shortbread cookies; I’ve made multiple batches of my grandmother’s bourbon balls; I’ve decorated gingerbread cut-outs and gingerbread houses with the kids; and I’ve consumed more than my fair share of cookie dough. But, it just wouldn’t be the holidays without at least one batch of cranberry white chocolate chip cookies. These are the Christmas cookies that my family looks forward to all year long!

Here’s why you’ll love these cookies:

• They’re easy to mix together;
• There’s no need to chill the dough before baking (although you can if you like);
• They’re crisp on the edges, but soft and chewy on the inside;
• Each bite is bursting with the sweet and tart flavors of loads of white chocolate chips and chewy dried cranberries.

Ingredients

This is just a quick overview of the ingredients that you’ll need for a batch of cranberry white chocolate chip cookies. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• All-purpose flour: the base of the dough.
• Baking soda: the leavening agent that helps the cookies rise.
• Salt: to enhance the sweet flavors in the cookies.
• Butter: adds flavor to the dough, and keeps the cookies moist, soft, and chewy.
• Brown sugar and granulated sugar: to sweeten the dough.
• Egg: give the cookies structure.
• Vanilla extract: for flavor.
• White chocolate chips: these cookies are loaded with sweet, creamy, white morsels! You can substitute with semi-sweet chocolate chips, milk chocolate chips, or dark chocolate chips if you prefer.
• Dried cranberries: such as Craisins, for a chewy, sweet-tart flavor. Dried cherries are also delicious!

How to Make Cranberry White Chocolate Chip Cookies

These cookies are a lot like a classic Nestle Tollhouse chocolate chip cookie — but better! Not only are the red and white add-in’s perfect for the Christmas season (and for a cookie exchange!), but they are also a delicious cookie to enjoy year-round. Best of all, they’re easy to prepare!

1. Whisk together the dry ingredients.
2. Cream together the butter and sugars in the bowl of a stand mixer fitted fitted with the paddle attachment or with an electric hand mixer.
3. Add the egg and vanilla extract.
4. Mix in the flour mixture.
5. Stir in the white chocolate chips and dried cranberries.
6. Chill the dough for at least 2 hours if you like a thicker cookie, or bake them right away.
7. Use a spoon or cookie scoop to drop the dough by heaping tablespoons onto ungreased baking sheets or baking sheets that are lined with parchment paper or silicone mats.
8. Bake in a 375°F oven for 8-10 minutes, or just until they’re lightly browned around the edges but still soft in the center.
9. Cool on wire racks, then serve!

How to Keep White Chocolate Cranberry Cookies Soft

The key to maintaining those decadent, soft, gooey centers in your white chocolate chip cookies is not overbaking. Remove the cookies from the oven just as the edges are starting to brown. The centers will still look soft and under-baked, but the cookies will continue to firm up as they cool.

Storage Tips

Store the cookies in an airtight container at room temperature. They will last on the counter for about 3 days. To extend the life of your cookies, wrap them tightly and store in the freezer for up to 3 months.

Make Ahead

You can prepare the dough up to 24 hours in advance and keep it covered in your refrigerator until ready to bake.

How to Freeze

You can also freeze the cookie dough before baking. This dough freezes best if you portion it into cookie dough balls first. Arrange the dough balls on baking sheets, freeze, and then wrap tightly in an airtight container or Ziploc bag. The dough will keep in the freezer for up to 2 months. When ready to bake, just pull a couple of frozen dough balls from the oven and bake in a 375°F oven. You’ll need to add about 1-2 more minutes to the baking time since you’re starting with frozen dough.

Recipe Variations

• Some folks prefer fewer chunky add-ins, so feel free to reduce the amount of white chocolate chips that you mix into the dough.
• For an ultra-chewy texture, add an extra egg yolk to the dough. You can also swap out half of the all-purpose flour for bread flour, which has a higher protein content and therefore creates a chewier bite.
• If you prefer a crispy cookie, use more granulated sugar than brown sugar and bake the cookies for a few extra minutes.
• These cookies are also delicious with dried cherries instead of the cranberries. I’ve also been known to use these cherry-infused Craisins!
• White chocolate chip cookies with macadamia nuts are a classic combination, so feel free to swap out the cranberries for macadamia nuts instead!

Tips for the Best Cranberry White Chocolate Chip Cookie Recipe

• Make sure that the butter and egg are at room temperature so that they mix together smoothly.
• The key to maintaining those decadent, soft, centers in your double chocolate chip cookies is not overbaking. Remove the cookies from the oven just as the edges are starting to brown. The centers will still look soft and under-baked, but the cookies will continue to firm up as they cool.
• You don’t need to chill the dough before baking (unless your house is really hot and humid). However, if you prefer a thicker cookie that spreads less in the oven, chill the dough for at least 2 hours (or up to overnight).

More Christmas Cookie Recipes to Try

• Old-Fashioned Williamsburg Gingerbread Cookies
• Soft Cut-Out Sugar Cookies
• Chocolate Crinkle Cookies {with cake mix!}
• Jam Thumbprint Cookies
• Italian Ricotta Cookies
• Soft Gingerbread Man Cookies
• Magic Cookie Bars
• Russian Tea Cakes {Snowball Cookies}
• Soft and Chewy Peanut Butter Blossoms
• Snickerdoodles
• Old-Fashioned Chewy Molasses Cookies
• Fruitcake Cookies
• 3-Ingredient Scottish Shortbread Cookies
• Grandmother’s Bourbon Balls

Cranberry White Chocolate Chip Cookies

4.70 from 13 votes

Prep: 10 minutes

Cook: 10 minutes

Cooling Time 15 minutes

Total: 35 minutes

Servings 36 cookies

Calories 142 kcal

Soft, chewy, and decadent, these Cranberry White Chocolate Chip Cookies are an annual family tradition -- and the perfect holiday gift to share with loved ones! 

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Ingredients

  

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• 1 ¾ cups all-purpose flour
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup (1 ½ sticks) salted butter, softened at room temperature
• ½ cup granulated white sugar
• ½ cup packed brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 12 ounces white chocolate chips
• 1 cup dried cranberries (such as Craisins)

Instructions

• Preheat oven to 375°F.
• Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
• Cream together butter, white sugar, and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy (about 3 minutes). Add egg and vanilla; beat well. Gradually add the flour mixture just until combined, being careful not to overmix. Stir in the white chocolate chips and the dried cranberries.
• Drop batter by heaping tablespoons onto ungreased or parchment lined baking sheets.
• Bake for 8-10 minutes, or just until lightly browned on the edges but still soft in the centers.
• Allow the cookies to cool on the cookie sheets for at least 1-2 minutes, and then transfer them to wire racks to cool completely.

Video

Notes

• Make sure that the butter and egg are at room temperature so that they mix together smoothly.
• The key to maintaining those decadent, soft, centers in your double chocolate chip cookies is not overbaking. Remove the cookies from the oven just as the edges are starting to brown. The centers will still look soft and under-baked, but the cookies will continue to firm up as they cool.
• You don't need to chill the dough before baking (unless your house is really hot and humid). However, if you prefer a thicker cookie that spreads less in the oven, chill the dough for at least 2 hours (or up to overnight).
• Some folks prefer fewer chunky add-ins, so feel free to reduce the amount of white chocolate chips that you mix into the dough.
• For an ultra-chewy texture, add an extra egg yolk to the dough. You can also swap out half of the all-purpose flour for bread flour, which has a higher protein content and therefore creates a chewier bite.
• If you prefer a crispy cookie, use more granulated sugar than brown sugar and bake the cookies for a few extra minutes.
• These cookies are also delicious with dried cherries instead of the cranberries. I've also been known to use these cherry-infused Craisins!
• White chocolate chip cookies with macadamia nuts are a classic combination, so feel free to swap out the cranberries for macadamia nuts instead!

Nutrition

Serving: 1cookieCalories: 142kcalCarbohydrates: 19gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 17mgSodium: 84mgPotassium: 42mgFiber: 1gSugar: 14gVitamin A: 128IUVitamin C: 1mgCalcium: 24mgIron: 1mg

Keyword: Christmas cookies, cranberry white chocolate chip cookies, White Chocolate Chip Cookies, White Chocolate Chip Cookies with Cranberries

Course: Cookies, Dessert

Cuisine: American

Author: Blair Lonergan

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This recipe was originally published in December, 2016. The photos were updated in December, 2021.