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‘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!

Side shot of a stack of Christmas cookies with cranberries and white chocolate chips

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!

Overhead image of white chocolate chip and cranberry cookies in a wooden box with chocolate peanut butter balls

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.

Cookie dough in a stand mixer

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!

Cookie dough on a baking sheet

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!

Cranberry white chocolate chip Christmas cookies on a table with a Santa mug in the background

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.

Overhead shot of white chocolate chip cookies in a metal pan with a glass of milk

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.

Side shot of Christmas cookies on a wooden board with milk

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!

Overhead shot of a wooden cookie box

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).

Close up side shot of cranberry white chocolate chip cookies tied with a red and white string

More Christmas Cookie Recipes to Try

Side shot of a stack of Christmas cookies with cranberries and white chocolate chips

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! 

Ingredients
  

  • 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

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

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. 5 stars
    I made these cookies with cranberries. They were amazing! I made them with dried cherries and they were even more amazing! My family loves and inhales both kinds. This receipt is now my mandatory X-Mas cookie line-up.

    1. thanks for this comment. I was wondering about the 12 oz – that seemed a lot for limited dough batter. I’ve cut chocolate and think they will be great 🙂

      1. Yes, ma’am! Hope you love them! I’m making another batch in the coming days, too. It wouldn’t be the holidays without them. 🙂

  2. 5 stars
    I made these delicious babies nd I love them nd sodas my family. My family requested that I make a second batch they went so fast! It will not only be my favorite Christmas cookie but anytime . So simple to make. Thank you!!

    1. Thanks, Raquel! I just made another batch yesterday, too. 🙂 Definitely a favorite in our house as well. So glad that you like them!

  3. 5 stars
    These cookies were amazing. I definitely should have doubled this recipe because it is not enough. I may use a few more cranberries to taste more tartness with the sweetness.

  4. 5 stars
    WOW. I had been making chocolate cookies and decided to make these for a change. I don’t regret it. They are awesome. The people I was making these for can’t eat nuts, but if that’s not a problem I would add some.

  5. 5 stars
    First of all, I never write reviews. But this recipe is so insanely amazing, that I absolutely had to review it. I have never, ever, in all of my years of baking, come across such a delicious, flavorful, and melt in your mouth recipe. From now on, this recipe will forever be my go to. There is nothing like it!

    1. Thank you so much, Devrie! They’re my husband’s absolute favorite cookie EVER, too! I’m so glad that you enjoyed them, and I appreciate you taking the time to come back here and leave me a note. 🙂

  6. 5 stars
    These are so yummy! I did take a few liberties though. I only had mini white chocolate chips on hand. I also added a tablespoon of orange juice concentrate, 1/2 cup of chopped pecans and sprinkled them with orange zest before baking. So chewy and delicious!

  7. 5 stars
    Outstanding recipe! Although it did seem like a lot of chips and cranberries, they came out so great, I wouldn’t change a thing. Thank you!

      1. Hi I’m wondering if I can use margarine instead of butter with this recipe? I don’t have butter on hand right now.

        1. Hi, Olivia! I don’t typically bake with margarine, but it’s my understanding that you can use an equal amount of margarine as a swap for butter in cookies. Technically, it should work fine. I love the flavor that you get from butter, so I imagine that the cookies will taste different with margarine. Hope they work well! 🙂