You’ll love these White Chocolate Cranberry Cookies because they’re crispy around the edges with a soft chewy center! Plus they combine sweet white chocolate morsels with tart dried cranberries. They are the perfect holiday treat to add to your cookie trays!
Cranberries are a great addition to any holiday dessert or dish! I know some people are not a fan, but when it’s that special time of year, you gotta throw in the cranberries!
These white chocolate cranberry cookies can easily be enjoyed all year long.
Why You’ll Love this recipe
Amazing texture – the cookies are a just a tad crispy on the outside and the center is super soft and chewy in the center.
Flavor combo – the tart cranberry combined with the sweet cookie is just a fantastic flavor !
White Chocolate Chip Cranberry Cookies Ingredients:
Butter – unsalted butter that’s been softened
White chocolate chips – I recommended using a high quality chocolate chip like Ghirardelli. Don’t use the generic store brand because it may not melt well.
Key Ingredients in White Chocolate Cranberry Cookies
- More brown sugar than white sugar: Brown sugar is what gives your cookies a chewier, softer texture, while granulated sugar helps the cookies spread. They can also give you a crispier cookie. If you have dark brown sugar
- Pure Vanilla Extract: For optimal flavor, grab your pure vanilla instead of an imitation
- Cornstarch: a small amount can add softness to your cookie dough and allows your cookies to stay thick.
- Dried Cranberries & White Chocolate Chips: Using dried cranberries instead of fresh, because when baked, the fresh cranberries throws off the texture of the cookies. The dry/wet ratio gets disturbed. I use the brand craisin for mine!
Cookie Tips
Chill the dough: This cookie recipe comes together so quickly, but you will need an hour for the dough to chill in the fridge before you bake it. This will help the cookies from over-spreading and will allow the flavors in the dough to mix.
Use a cookie scoop and your hands: I always lie to scoop with the utensil, roll into a ball in my palm, and then slightly flatten with the palm of my hand. You can keep the dough a bit taller so you can have a thicker cookie.
Can I make these without cranberries?
Yes you can!! These would taste amazing with just white chocolate and macadamia nuts!
Note: You can add more chocolate chips and cranberries to the tops of your cookie as soon as it comes out of the oven for that perfect look.
More Holiday Recipes
- Healthy Pumpkin Coffee Cake
- Hot Cocoa Cookies
- Ginger Snap Cookies (GF & DF)
- Vegan Christmas Sugar Cookie Bars
If you make these White Chocolate Cranberry Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Holidays recipe page.
White Chocolate Cranberry Cookies
Ingredients
- 1 egg
- 3/4 cups unsalted butter
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1 cup craisins
Instructions
- In a medium/ large bowl, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrapes down the sides.
- On low speed, slowly add in your flours. This cookie dough will be soft and thick.
- Add the white chocolate chips and dried cranberries and fold in. Chill in the fridge for about an hour
- Preheat your oven to 350F. Line large baking sheets with parchment paper
- Scoop and roll dough, about 1.5 Tablespoons of dough each, into balls.
- Bake for 11-12 minutes or until lightly browned around the edges. If the cookies did not spread, you can bang them a few times on the counter tops.
- Allow the cookies to cool on the baking sheet for about 5 minutes and then enjoy!
