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Home » Cookies » White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies

Published: Nov 16, 2023 by Allison · 38 Comments

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These White Chocolate Cranberry Cookies have crisp edges, soft centers, and a secret ingredient that makes them taste like they came from a bakery.

Get ready to sink your teeth into the best White Chocolate Cranberry Cookies! This flavor combo is incredible and this easy recipe is sure to become a new favorite.

White chocolate cranberry cookies on a white plate.
Jump to:
  • Why you’ll love this recipe
  • Recipe overview
  • Secret ingredient
  • Recipe tips
  • You might also like
  • Recipe

Why you’ll love this recipe

Ease – The dough comes together in minutes with a basic list of ingredients. Simply scoop and drop the dough onto baking sheets.

No chill time – These cookies can be baked immediately, no need to chill the dough.

Texture – Crisp edges, soft centers, creamy white chocolate, and chewy dried cranberries. 

Flavor – An incredible flavor combo: dried cranberries, white chocolate, vanilla extract, and a touch of almond extract.

Stack of two white chocolate cranberry cookies with a bite taken out of the top cookie.

Recipe overview

*Full recipe below in recipe card*

  • Beat butter and sugars
  • Add egg and extracts
  • Add dry ingredients
  • Stir in white chocolate and dried cranberries
  • Scoop and bake
Collage of steps to make white chocolate cranberry cookies (dough in a bowl and scooped onto a baking sheet).

Secret ingredient

The ingredient that sets this recipe apart from others is almond extract. This is one of my favorite ingredients for making homemade baked goods taste like they came from a bakery. Just a touch of almond extract complements the flavor of vanilla, white chocolate, and dried cranberries perfectly.

Recipe tips

  • Use good quality white chocolate chips. Ghirardelli and Guittard are my favorites. If you’d prefer to use a chopped white chocolate bar you can, the cookies will spread a bit more since there are no stabilizers in the chocolate bar.
  • Don’t over soften your butter. It should be softened, but still cool to the touch. If you accidentally over-soften the butter chill the dough for 1 hour before baking. 
  • Use a cookie scoop for evenly sized cookies. A 2-tablespoon scoop is my favorite.
  • For prettier cookies, add a few white chocolate chips and dried cranberries to the top of the cookies immediately after baking.
  • Do not overbake. These cookies should be removed from the oven when the edges are set but the center is still slightly under baked. They should be so delicate that you cannot pick them up off the baking sheet. They will firm up as they cool.
  • Leftover white chocolate chips? Make this two ingredient White Chocolate Mousse.
Stack of three white chocolate cranberry cookies.

Can you freeze these cookies?

Yes! You can freeze the cookie dough balls (unbaked) or you can freeze baked cookies.

Freezing cookie dough: Place the portioned cookie dough balls in a single layer on a baking sheet or platter. Freeze until they are firm, then transfer the dough balls into zip top freezer storage bags (I often double bag them). Freeze for up to 2 months. Thaw in the refrigerator overnight before baking. Flatten the dough balls slightly before baking and add a minute or two to bake time if they’re coming straight from the fridge.

Freezing baked cookies: Place the baked and cooled cookies in zip top freezer storage bag (I often double bag them). Freeze for up to 3 months. Serve at room temperature, or warm slightly in the microwave to get the white chocolate a little melty.

You might also like

  • Pile of cheesecake bars swirled with raspberry puree.
    White Chocolate Raspberry Cheesecake Bars
  • Two blondies topped with frosting and dried cranberries.
    Cranberry Bliss Bars
  • White chocolate macadamia nut cookies on a plate.
    White Chocolate Macadamia Nut Cookies
  • Trifle dish with cake, whipped cream, jam and raspberries.
    White Chocolate Raspberry Trifle

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Recipe

Stack of two white chocolate cranberry cookies

White Chocolate Cranberry Cookies

These White Chocolate Cranberry Cookies have crisp edges, soft centers, and a secret ingredient that makes them taste like they came from a bakery.
4.92 from 23 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 30 minutes minutes
Servings: 15 (recipe can be doubled)
Calories: 213kcal
Author: Allison – Celebrating Sweets

Ingredients

  • 1 ⅔ cups all purpose flour*
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened to cool room temp
  • ½ cup packed light brown sugar, make sure it is fresh and soft
  • ¼ cup granulated sugar
  • 1 large egg
  • ¾ teaspoon pure vanilla extract
  • ¼ teaspoon almond extract
  • ¾ cup white chocolate chips or chopped white chocolate bar, plus more for topping, if desired
  • ⅔ cup dried sweetened cranberries, plus more for topping, if desired

Instructions

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • In a small bowl, combine flour (see note), baking soda, and salt. Set aside.
  • In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and both sugars for 2 minutes, scraping the bowl as needed. Add egg and extracts and beat until combined.
  • Slowly add the flour mixture, beating until just combined. Add ¾ cup each white chocolate chips and dried cranberries and stir until well combined.
  • Scoop 2-tablespoon portions of dough and place the dough balls a couple inches apart on the cookie sheets.
  • Bake the cookies for 9-12 minutes, until the edges are beginning to turn golden brown and the center is still slightly underdone. Rotate the baking sheets halfway through cooking time, if necessary. If your dough balls are smaller or larger than 2 tablespoons, adjust bake time accordingly. Make sure not to overbake. The cookies should still be soft in the center when you remove them from the oven.
  • Immediately after removing the cookies from the oven you can shape them using the technique mentioned below**. If desired, press a few additional white chocolate chips or dried cranberries into the top of each cookie. Place the baking sheets on wire racks and allow the cookies to cool completely.

Video

Notes

*To properly measure flour: Spoon the flour into your measuring cup OR whisk it to lighten it, gently scoop a heaping portion and level it off with the back of a knife. 
**How to get perfectly round cookies:
Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently but quickly swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape.
Glass bowl over a chocolate chip cookie on a baking sheet,
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
White chocolate: Use good quality white chocolate chips. Ghirardelli and Guittard are my favorites. If you’d prefer to use a chopped white chocolate bar you can, the cookies will spread a bit more since there are no stabilizers in the chocolate bar.
Freezing cookie dough: Place the portioned cookie dough balls in a single layer on a baking sheet or platter. Freeze until they are firm, then transfer the dough balls into ziptop freezer storage bags (I often double bag them). Freeze for up to 2 months. Thaw in the refrigerator overnight before baking. Flatten the dough balls slightly before baking and add a minute or two to bake time if they’re coming straight from the fridge.
Freezing baked cookies: Place the baked and cooled cookies in ziptop freezer storage bag (I often double bag them). Freeze for up to 3 months. Serve at room temperature, or even warm slightly in the microwave to get the white chocolate a little melty.

Nutrition

Calories: 213kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 127mg | Potassium: 55mg | Fiber: 1g | Sugar: 20g | Vitamin A: 205IU | Calcium: 29mg | Iron: 1mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!

Recipe updated November 2023; flour increased slightly.

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Comments

  1. Suzy

    December 09, 2020 at 6:54 pm

    5 stars
    My favorite cookies! Love how soft and chewy they are and the flavor is perfect!

    Reply
    • Allison

      December 10, 2020 at 10:55 am

      I’m glad you enjoyed them! Thanks for stopping by. 🙂

      Reply
    • Samantha

      March 15, 2021 at 2:37 pm

      Hi, how many cookies does the recipe make if using 1.5 tablespoon scoop?

      Reply
      • Allison

        March 16, 2021 at 9:40 am

        It should be around 20. Enjoy!

  2. Lisalia

    December 09, 2020 at 11:32 pm

    5 stars
    I’ve had this flavor combo before as an oatmeal cookie. THIS version is heavenly! Ahhh I can’t wait to make another batch!

    Reply
    • Allison

      December 10, 2020 at 10:54 am

      Thank you! Enjoy!

      Reply
      • Aubrey Nicole Masson

        May 20, 2023 at 7:03 am

        3 stars
        I doubled the recipe, and sifted my flour but my cookie dough is like dry and crumbly… should I add another egg?

      • Allison

        May 22, 2023 at 10:22 am

        Oh no! A little splash of milk might pull it together. Or if you used an egg that was small you could add another egg.

  3. Shelly

    March 20, 2021 at 12:15 pm

    5 stars
    I added 3/4 c walnuts and 1/2 water to the cranberries and brought to a boil to hydrate the fruit

    Reply
  4. Lauren

    May 23, 2021 at 4:30 am

    5 stars
    Lovely cookie recipe, was exactly what I was looking for. I did make a few adjustments as I didn’t have all the ingredients but they turned out great anyway. I used only vanilla essence and white sugar, plus 1/4 cup of sliced almonds as I only had 1/2 cup of cranberries. Soft, chewy and delicious cookies! Thanks 🙂

    Reply
    • Allison

      May 24, 2021 at 8:53 am

      Thanks for sharing your experience. I’m glad you enjoyed them. 🙂

      Reply
  5. Nicholas Patten

    December 11, 2021 at 5:47 pm

    If I would want to add macadamia nuts to this, would the recipe need to be altered in any way to accommodate them? I’m excited to make these!

    Reply
    • Allison

      December 13, 2021 at 9:39 am

      Hi! You should be able to add about 1/3 cup chopped nuts without making any other changes. Enjoy!

      Reply
  6. Dawna

    January 03, 2022 at 2:42 pm

    I have been making a similar recipe for 20 years. But mine are pillowy cookies almost cake like. Plus I have two twists to the recipe that our game changers. I have to bake 20 dozen a season. Everyone I know asked for them. All our holiday plans were cancelled due to Covid . My husband and son demolished them all within the Holiday week

    Reply
  7. Erin

    August 07, 2022 at 6:40 pm

    5 stars
    These were so delicious and easy to make!

    Reply
    • Allison

      August 08, 2022 at 9:30 am

      I’m so glad you enjoyed them. Thanks for stopping by!

      Reply
  8. Susan Winborne

    November 25, 2022 at 11:36 pm

    Can you use fresh cranberries?

    Reply
    • Allison

      November 29, 2022 at 1:22 pm

      I have only made the recipe as written. You’re welcome to play around with it. Just know that they will be quite tart with fresh cranberries.

      Reply
  9. Audrianna

    December 08, 2022 at 12:05 pm

    5 stars
    This recipe is just so amazing!!! It’s so light and the cranberry adds such a freshness to it! These are one of my husband’s favorite cookies. He is not one to ask me to make something but he will ask for these! I made them again this morning for a cookie exchange that I have tonight and as a little twist, I added about 1tsp fresh orange zest that had sat in a little fresh squeezed juice (I zested 1orange and then squeezed approx 1/2 tsp of the juice over the zest and let it sit until I was ready for it. Then I just scooped out the zest to add to the wet ingredients and left the juice) and it really made these cookies pop! I look forward to these every year! I’d make them year round but I love the feeling of Christmas that they bring. I ate one fresh out of the oven and have been singing Christmas songs since 😆

    Reply
    • Allison

      December 19, 2022 at 4:00 pm

      Thanks for the kind review! I’m glad you enjoyed them.

      Reply
  10. Tracy F

    December 12, 2022 at 4:28 pm

    5 stars
    These cookies are the best! Soft and tasty! Everyone I gift them too loves them and asks for the recipe.

    Reply
    • Allison

      December 19, 2022 at 10:57 am

      I’m so glad! Thanks for stopping by. 🙂

      Reply
Newer Comments »

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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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