White Chocolate Cranberry Cookies

Soft and chewy white chocolate cranberry cookies made with sweet white chocolate chips and tart dried cranberries. A festive cookie that’s easy to make and perfect for the holidays.

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Soft White Chocolate Chip Cranberry Cookies

After making my macadamia nut cookies, I adapted the dough to create these soft and chewy white chocolate cranberry cookies. The balance of rich white chocolate chips and sweet, tart dried cranberries make them perfect for the holiday season, especially if you enjoy classic white chocolate chip cookies with a festive twist.

They’re quick to make and ideal for Christmas baking, cookie exchanges, or adding to a cookie tray. The bright cranberries add a pop of color and flavor, and the soft texture makes them just as satisfying as oatmeal cranberry cookies.

Why I Love This Recipe

• Soft and chewy texture. A small amount of cornstarch is the secret to keeping these cookies tender and bakery-style, even after they cool.
• Easy, reliable recipe. Simple ingredients and straightforward steps make this a dependable cookie you can bake confidently during the busy holiday season.

Key Ingredient Notes

• White chocolate chips: Use good-quality white chocolate for the best flavor and melt. If your chips are very large, you can roughly chop them so they distribute more evenly throughout the dough.
• Dried cranberries: Regular sweetened dried cranberries work best. If your cranberries are very dry, soak them in warm water for 5 minutes, then pat dry before adding to the dough.
• Cornstarch: A small amount helps keep the cookies soft and tender. Do not skip it, as it plays a key role in the texture.
• Butter: Make sure the butter is softened to room temperature so it creams smoothly with the sugars and helps the cookies bake evenly.

How to Make White Chocolate Cranberry Cookies

In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy. Add the eggs and vanilla, mixing just until combined.

In a separate bowl, whisk together the flour, cornstarch, salt, and baking powder. Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the white chocolate chips and dried cranberries.

Cover and refrigerate the cookie dough for at least 15 minutes. Preheat the oven to 375°F and line a baking sheet with parchment paper. Scoop the dough using a medium cookie scoop and bake for 8 to 9 minutes, until the edges are lightly golden and the centers are still soft.

Let the cookies rest on the baking sheet for about 3 minutes, then transfer to a wire rack to cool completely. The cookies will continue to set as they cool.

Baking Tips

• Chill the dough briefly. Chill for at least 15 minutes and up to 1 hour to help control spreading. If the dough feels too firm, let it sit at room temperature for a few minutes before baking.
• Watch the butter temperature. The butter should be cool but not hard. Dough that’s too warm will spread too quickly in the oven.
• Add nuts if you like. Chopped pecans, pistachios, or macadamia nuts add a nice crunch without overpowering the cookies.
• Measure flour correctly. Spoon flour into the measuring cup and level it off for the best texture.
• For a bakery-style look. Press a few extra white chocolate chips onto the tops of the dough balls right before baking.

Variations

• Swap the cranberries. Not a fan of dried cranberries? Raisins work well, or you can leave them out for a classic white chocolate chip cookie.
• Make sheet pan cookie bars. Press the dough into a parchment-lined sheet pan and bake until set for easy holiday cookie bars that are perfect for feeding a crowd.