Name: White Chocolate Cranberry Cookies Recipe
Prep time: 1 h 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3/4 cup unsalted butter, softened to room temperature (170g); 3/4 cup packed dark brown sugar (150g); 1/4 cup granulated sugar (50g); 1 large egg, at room temperature; 2 teaspoons pure vanilla extract; 2 cups all-purpose flour, spooned & leveled (250g); 2 teaspoons cornstarch (cornflour); 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup white chocolate chips (135g), plus extra for garnish; 1 cup dried cranberries (140g), plus extra for garnish

There's something truly comforting about a cookie that combines melty sweetness with a burst of tangy fruit. This White Chocolate Cranberry Cookies Recipe delivers exactly that—a soft-baked, chewy treat that feels like a warm hug anytime you need one. Trust me, making these will be your new favorite baking adventure.

A close-up view of many soft, round cookies stacked slightly on top of each other, each with a light golden brown dough base. Inside the dough are dark red dried cranberries and smooth white chips scattered on the top and embedded in the cookie. The cookies have a slightly bumpy texture from the dried fruit and chips. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make White Chocolate Cranberry Cookies Recipe
Top Tip
How to Serve White Chocolate Cranberry Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
White Chocolate Cranberry Cookies Recipe

Why You'll Love This Recipe

These White Chocolate Cranberry Cookies are not just delicious—they’re downright addictive. I couldn’t resist their soft texture and the mix of sweet and tart flavors every time I made them for family gatherings. Plus, they’re surprisingly simple to prepare, making them perfect for both beginners and cookie pros.

Perfect Soft Texture: The combination of butter, cornstarch, and chilling the dough keeps these cookies tender and chewy, not cakey or crunchy.
Balanced Flavors: The white chocolate adds sweetness while the cranberries bring that refreshing tartness—it’s a combo that’s hard to beat.
Make-Ahead Friendly: Chilling the dough for even a few hours lets the flavors meld and improves the cookie’s shape and bake.
Visually Stunning: Pressing a few extra chips and cranberries on top after baking gives them an irresistible, bakery-style look.

A white round plate full of about ten round cookies stacked loosely, each cookie is light golden brown with a soft texture. The cookies have visible white chocolate chips and dark red dried cranberries spread evenly on their surface. Near the back, one cookie is broken to show a slightly soft inside. The plate is placed on a pink surface with some cookie crumbs around and a white bowl with dark red dried cranberries in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this White Chocolate Cranberry Cookies Recipe plays a key role, helping you achieve that perfect balance of texture and flavor. Here’s why I pick these specifically and a few tips when shopping:

Flat lay of a smooth, softened block of unsalted butter, a small heap of light brown sugar, a small heap of granulated white sugar, one large whole brown egg with a clean shell, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of cornstarch powder, a small white ceramic bowl of baking soda powder, a small white ceramic bowl of fine salt, a small white ceramic bowl filled with white chocolate chips, a small white ceramic bowl with dried cranberries, all perfectly arranged in balanced symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Using room-temperature butter creamed with sugars creates the tender crumb; unsalted gives you full control over salt levels.
Light or dark brown sugar: Dark brown sugar adds a deeper molasses flavor and moisture, which enhances chewiness—my personal favorite choice.
Granulated sugar: Adds just a touch of crispness and sweetness to balance the brown sugar’s richness.
Large egg: Helps bind the ingredients and contributes to the soft structure when used at room temp for easier mixing.
Pure vanilla extract: I always opt for pure vanilla; it elevates every bite with a warm, fragrant note.
All-purpose flour: Spoon and level for accuracy to avoid dense or tough cookies—fluff up your flour before measuring!
Cornstarch (cornflour): It’s the secret ingredient for softness, tenderizing the flour’s protein for that melt-in-your-mouth feel.
Baking soda: Gives the cookies a slight rise and spread, creating the perfect shape.
Salt: Balances sweetness and enhances the other flavors; don’t skip it.
White chocolate chips: Look for good-quality chips that melt well but hold their shape—a key part of signature taste and texture.
Dried cranberries: I prefer plump, tart cranberries; they add a juicy burst that contrasts beautifully with the sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this White Chocolate Cranberry Cookies Recipe is how easy it is to personalize. Whether you want to balance sweetness, add a nutty crunch, or go seasonal, there’s plenty of room to make it your own.

Variation: I sometimes swap dried cranberries for chopped dried cherries or add chopped macadamia nuts for a crunchy twist—both delicious! If you prefer less sweet, reduce the white chocolate chips slightly.
Dietary tweaks: To make these gluten-free, use a 1:1 gluten-free flour blend, but be sure to chill the dough longer to help with spread.
Seasonal flair: Around the holidays, I add orange zest to the dough for an extra pop of brightness that pairs beautifully with cranberries.

Step-by-Step: How I Make White Chocolate Cranberry Cookies Recipe

Step 1: Cream the Butter and Sugars

I like to start with softened butter, not melted, to get that perfect creamy texture. Using a mixer, beat it with brown and granulated sugars for about 3 minutes until the mixture looks fluffy and light. This creaming step traps air, helping your cookies rise softly.

Step 2: Add Egg and Vanilla

Next, beat in your room temperature egg and pure vanilla extract. Make sure to scrape down the sides so everything gets incorporated evenly—no one wants a salty or bitter pocket hiding in there!

Step 3: Mix Dry Ingredients Separately

Whisk together the flour, cornstarch, baking soda, and salt. Combining these dry ingredients separately ensures the leavening agents and salt get evenly distributed before mixing into the wet base.

Step 4: Combine and Add Your Mix-ins

Mix the dry ingredients into the wet on low speed, just until combined. Don’t overdo it—over-mixing could make the cookies tough. Then fold in the white chocolate chips and dried cranberries until evenly dispersed.

Step 5: Chill the Dough

This is a crucial step! Cover your dough tightly and refrigerate for at least 1 hour, but I often keep it up to 3 or 4 days. Chilling firms the dough, controls spreading, and lets the flavors deepen. If refrigerated longer than a few hours, let it sit 30 minutes out before scooping for easier handling.

Step 6: Scoop, Bake, and Garnish

Preheat your oven to 350°F (177°C). Scoop about 1.5 tablespoons per cookie, roll into balls, and place on lined baking sheets spaced 3 inches apart. Bake for 11-12 minutes until edges are lightly golden but centers still look soft. While warm, gently press extra white chocolate chips and cranberries on top to make them look as gorgeous as they taste.

Step 7: Cool and Enjoy!

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Resist the urge to dig in while warm—they’re soft but will firm up just enough as they cool, keeping that melt-in-your-mouth softness.

Top Tip

From my kitchen to yours, I’ve found these tips really make a difference with the White Chocolate Cranberry Cookies Recipe, ensuring you get that come-back-for-more texture and flavor every time.

Don’t skip chilling: I once rushed the process, skipping the fridge time, and the cookies spread too thin and crisped up. When you chill, you lock in that soft texture and get nicer cookies.
Use room temperature ingredients: Warm eggs and softened butter mix more evenly, preventing lumps and drying out your batter.
Score your baking sheets: I like to line them with parchment or silicone mats for easy cleanup and basic non-stick without greasing.
Customize your mix-ins after baking: Pressing a few extra chips or cranberries on the warm cookies adds a beautiful, rustic bakery finish that makes these special.

How to Serve White Chocolate Cranberry Cookies Recipe

white chocolate cranberry cookies - Serving Suggestion

Garnishes

I love to add a sprinkle of flaky sea salt right after baking to balance all that sweetness—it wakes up your taste buds! For extra charm, a light dusting of powdered sugar gives them a festive look without overpowering the flavors.

Side Dishes

Pair these cookies with a cup of rich coffee or a chai latte—both bring out the cozy notes of vanilla and white chocolate. They’re also delightful alongside fresh fruit or a small scoop of vanilla ice cream for a simple dessert upgrade.

Creative Ways to Present

For holiday parties, I arrange the cookies on a festive platter, nestling them among sprigs of rosemary or holly for an inviting, rustic vibe. Another favorite is stacking them tied with twine or placing in a clear jar as a homemade gift—seriously, they always get rave reviews.

Make Ahead and Storage

Storing Leftovers

These cookies keep beautifully at room temperature in an airtight container for up to a week. I usually line the container with parchment and separate layers with wax paper to avoid sticking together, which preserves their soft texture perfectly.

Freezing

If I’m making these ahead, I freeze the dough balls on a baking sheet, then transfer them to a freezer bag. When you’re ready, bake from frozen, adding a couple extra minutes to the baking time. This works wonderfully and keeps the cookies fresh whenever you want them.

Reheating

To revive a soft, just-baked feel, pop a leftover cookie in the microwave for about 10-15 seconds or warm them briefly in a 300°F (150°C) oven for 3-5 minutes. This softens the chocolate and warms the cranberries, making them taste freshly baked.

Frequently Asked Questions:

Can I use dried cherries or other dried fruits instead of cranberries?

Absolutely! Dried cherries or even raisins can be swapped one-for-one. Just keep in mind cranberries offer a tartness that balances the white chocolate’s sweetness exceptionally well.

How important is chilling the dough?

Chilling the dough is key to preventing over-spread and getting those soft, chewy cookies. It helps the fats solidify, so your cookies keep a nice shape and bake evenly. I recommend at least an hour, but longer chilling makes even better results.

Can I make this recipe gluten-free?

Yes! Use a 1:1 gluten-free flour blend designed for baking. Since gluten-free flour can affect dough texture, chilling longer helps with handling and prevents spreading too much.

Why do you add cornstarch to the cookie dough?

Cornstarch is a little secret for tenderness. It softens the flour’s protein and creates a softer, more delicate crumb—exactly the texture you want for these cookies.

Final Thoughts

Honestly, this White Chocolate Cranberry Cookies Recipe has become my go-to treat for sharing with friends or whenever I want a bit of sweet nostalgia. The ease, the flavors, and that soft texture all come together in a way that makes everyone smile. I hope you enjoy baking and eating them as much as I do—grab your mixing bowl, and let’s get those cookies in the oven soon!