White Chocolate Cranberry Cookies
These White Chocolate Cranberry Cookies strike the perfect balance between sweet and tart, with creamy white chocolate chips melting into soft, chewy centers and bright, tangy dried cranberries adding festive pops of red. Made in one bowl with basic pantry ingredients and no chilling required, they're simple enough for everyday baking yet impressive enough for holiday gatherings, cookie swaps, and gifting.
Equipment
- Large mixing bowl
- Electric mixer hand mixer or stand mixer
- Medium bowl
- Cookie sheets
- Cookie scoop 2-tablespoon size
- Whisk
- Spatula
- Wire cooling rack
Ingredients
- 2¼ cups all-purpose flour 270g; spooned and leveled
- 1 teaspoon baking soda 5g
- ½ teaspoon salt 3g
- 1 cup unsalted butter 227g; softened to room temperature
- ¾ cup granulated sugar 150g
- ¾ cup light brown sugar 160g; packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract 10ml
- 1½ cups white chocolate chips 255g; premium quality recommended
- 1 cup dried cranberries 120g; such as Craisins
Instructions
- Set oven to 350°F (175°C) and let it fully preheat. Line two cookie sheets with parchment paper or silicone baking mats and position a rack in the center of the oven.
- In a medium bowl, whisk together the flour, baking soda, and salt for about 30 seconds until evenly combined. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed for 2 to 3 minutes until light and fluffy, scraping down the sides halfway through.
- Crack the eggs into the butter mixture one at a time, beating well after each addition. Add the vanilla extract and beat for another 30 seconds until smooth and well combined.
- With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until no streaks of flour remain, being careful not to overmix.
- Using a spatula, gently fold in the white chocolate chips and dried cranberries until evenly distributed throughout the dough.
- Use a 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing the dough balls about 2 inches apart (about 12 cookies per sheet).
- Bake one sheet at a time for 10 to 12 minutes, until the edges are set and lightly golden but the centers still look slightly underbaked. The cookies will continue to cook on the hot baking sheet.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. Repeat with the remaining dough.
Notes
- Use room temperature butter: Butter that's too cold won't cream properly, and butter that's too warm will make your cookies spread too much. It should be soft enough to leave an indent when pressed but still hold its shape.
- Don't skip the parchment paper: It prevents sticking and helps cookies bake more evenly. You can reuse the same parchment for multiple batches.
- Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs in too much flour.
- Watch the baking time closely: Ovens vary, so start checking at 10 minutes. The cookies should look slightly underdone in the center when you remove them.
- Let cookies cool on the baking sheet: This finishing cook time is important for the perfect texture. If you transfer them too soon, they might break.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days, placing parchment paper between layers to prevent sticking.
- Freezing baked cookies: Freeze completely cooled cookies in a freezer-safe container or zip-top bag for up to 3 months; thaw at room temperature for about 30 minutes before serving.
- Freezing cookie dough: Scoop dough into balls and freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 1 to 2 extra minutes to the baking time.
- Substitutions: Replace white chocolate chips with dark chocolate chips for a less sweet version, add 1 tablespoon orange zest for an orange cranberry variation, or fold in ½ cup sweetened shredded coconut.
- Do not use fresh cranberries: They contain too much moisture and will make the cookies soggy; dried cranberries are essential for the best texture and flavor balance.
Nutrition
Serving: 1CookieCalories: 185kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 5.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 95mgPotassium: 45mgFiber: 0.5gSugar: 16gVitamin A: 4IUCalcium: 2mgIron: 4mg
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