White Chocolate Cranberry Cookies Recipe

white chocolate cranberry cookies on a pink plate — Photo:
Jennifer Causey

Active Time:

20 mins

Chill Time:

1 hr

Cool Time:

25 mins

Bake Time:

20 mins

Total Time:

2 hrs 5 mins

Yield:

2 dozen

Love creamy, decadent white chocolate? Then you'll be a big fan of these soft and chewy white chocolate cranberries cookies. They are filled with chopped white chocolate and tart dried cranberries. With a hint of brown sugar and a splash of vanilla extract, these classic cookies make a sweet addition to holiday cookie tins, or your own cookie jar.

Our Test Kitchen recommends using Ghirardelli Premium Baking Bars for this recipe. The chopped chocolate will hold its shape when baked, and adds a bakery-style look and flavor to the cookies. Note that if you can't find it in the grocery store's baking aisle, you can substitute with white chocolate morsels.

Ingredients for White Chocolate Cranberry Cookies

To make these cookies, you'll need:

All-purpose flour: The base of the cookie dough.
Baking powder: Adds lift for a plump cookie.
Baking soda: Helps with spread and browning.
Kosher salt: Enhances the flavor and balances the sweetness of the cranberries and white chocolate.
Unsalted butter: Can be substituted with salted butter (just eliminate or reduce the additional salt called for).
Light brown sugar: Adds a subtle hint of molasses.
Granulated sugar: Sweetens the cookie dough.
Large eggs: Binds the dough.
Vanilla extract: Adds flavor. Can be substituted with a splash of bourbon or rum.
Dried cranberries: Unsweetened (or reduced sugar type if needed).
White chocolate bars: Chocolate bars have a better white chocolate flavor and creamier texture than their chip counterparts.

How To Make White Chocolate Cranberry Cookies

Full instructions are below, but here's a brief recap before you get started:

Step 1. Preheat oven to 350°F. Line 3 baking sheets with parchment. Whisk together flour, baking powder, baking soda, and salt; set aside.
Step 2. Beat butter and sugars until light and fluffy. Add eggs and vanilla; beat until just combined. Beat in flour mixture on low until just combined. Fold in cranberries and white chocolate. Cover dough; chill until cold, about 1 hour.
Step 3. Portion 2-tablespoon scoops onto baking sheets, spacing 2-inches apart. Bake 1 sheet at a time on upper oven rack until edges are lightly browned, 10 to 12 minutes. Cool on baking sheets 10 minutes; transfer to racks and cool completely.

Variations for White Chocolate Cranberry Cookies

If you love the texture of these cookies, you can take this same cookie dough recipe and substitute the white chocolate and cranberries for a variety of flavors. Here are some ideas to try:

Butterscotch chips and walnuts
Milk chocolate and pretzels
White chocolate, pistachios, and dried cherries
Dark chocolate and almonds
White chocolate and macadamia nuts

You can also ramp up the flavor of these white chocolate cranberry cookies with a hint of orange or lemon zest, nutmeg, cinnamon, or ginger.

Tips for the Best White Chocolate Cranberry Cookies

Cookies are fairly easy to make, but expert bakers know a few special tips take a batch of these treats from good to great.

Chill the dough: It can be tempting to skip this step, but be sure to chill the dough before you scoop, so it's easier to handle and spreads less while baking.
Use a scoop to portion: For even, uniform cookies, use a portion scoop.
Bake on the upper rack: Because the cookies are light in color, it's best to bake them on the oven's upper rack to prevent the bottoms from browning too intensely.
Use light colored baking sheets: Dark baking sheets can cause excessive browning on the bottom of cookies while baking.
Cool on the baking sheet: Be sure to cool the cookies on the baking sheet, or, for softer centers, transfer from the baking sheet to wire racks immediately after baking.

How To Store White Chocolate Cranberry Cookies

Store cooled cookies in an airtight container at room temperature for up to one week. Freeze in zip-top freezer-safe bags for longer storage.

You can also prepare the dough in advance. Scoop onto a plate or baking sheet, wrap, and refrigerate for up to three days, or freeze in zip-top freezer-safe bags for up to three months. Bake straight from the refrigerator or freezer when needed (baking time may need to be adjusted).

More Holiday Cookie Recipes

Slice-and-Bake Cookies
Simple Holiday Cookies
Easiest-Ever Christmas Cookies
Christmas Cookie Recipes
Planning your holiday cookie tins? Check out our top tips for a better tin.

Editorial contributions by Katie Rosenhouse.

Ingredients

2 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
3/4 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/3 cup granulated sugar
2 large eggs
2 tsp. vanilla extract
1 cup unsweetened dried cranberries
2 (4-oz.) white chocolate bars, chopped

Directions

Prepare oven and baking sheets:

Preheat oven to 350°F with rack in upper position. Line 3 baking sheets with parchment paper; set aside.
Combine dry ingredients:

Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
Cream butter and sugars:

Beat butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla; beat until just combined, about 1 minute. Reduce mixer speed to low; gradually add flour mixture, beating until just combined, about 1 minute. Fold in cranberries and white chocolate.
Chill dough:

Cover dough; chill until dough is easy to handle and not sticky, about 1 hour.
Scoop cookies:

Using a 2-tablespoon cookie scoop, scoop dough 2 inches apart onto prepared baking sheets. (You'll have about 2 dozen cookies total.)
Bake cookies:

Bake cookies, 1 baking sheet at a time, in preheated oven until edges are lightly brown, 10 to 12 minutes per batch. Let cookies cool on baking sheets 10 minutes; transfer to wire racks, and let cool completely, about 15 minutes.