Cranberry Cookies Recipes

White chocolate cranberry cookies are a festive favorite that combines buttery richness, sweet-tart cranberries, and creamy white chocolate chips in a soft, chewy cookie. Perfect for holiday baking, cookie swaps, or just a cozy weekend treat, this recipe offers bold flavor with simple pantry ingredients. Even better, the cookies hold their shape, freeze well, and deliver consistent results every time.

What makes this cranberry cookies recipe stand out is its soft-baked texture, achieved with a combination of brown sugar, cornstarch, and softened butter. These ingredients create a dough that spreads just enough, resulting in cookies with crisp edges and soft centers. The addition of dried cranberries brings a tangy contrast that balances the sweetness of the white chocolate—making each bite complex and satisfying.

This cookie style is especially popular during the holiday season, thanks to its vibrant color and crowd-pleasing flavor. It’s a modern twist on traditional drop cookies and often appears on festive dessert platters. For more on traditional holiday cookies and their cultural significance, see Christmas cookies on Wikipedia. If you’re creating a themed dessert table, these pair well with spiced cookies, shortbread, or holiday cookie tray inspiration on Pinterest, where bakers combine seasonal shapes, colors, and flavors for maximum visual impact.

These easy white chocolate cranberry cookies are also ideal for baking in batches. You can freeze the dough for later, make a double batch for gifting, or store baked cookies in an airtight container for days. Whether you’re baking ahead for a cookie exchange or just want a cozy snack with tea or coffee, this recipe checks all the boxes for flavor, ease, and texture.

Why These Are the Best Cranberry White Chocolate Chip Cookies

These Cranberry White Chocolate Chip Cookies are more than just festive—they’re soft, flavorful, and perfectly balanced between sweet and tart. The buttery base, combined with chewy dried cranberries and smooth white chocolate chips, creates a texture that stays soft for days. Whether you’re making them for the holidays or as an everyday treat, these cookies are a guaranteed crowd-pleaser.

What makes this recipe shine is the use of brown sugar and cornstarch. Brown sugar adds deep, molasses-like notes and extra moisture, which helps create that chewy interior. Cornstarch, a secret weapon in many bakery-style cookies, softens the dough and prevents spreading, keeping the cookies thick and tender. The combination is a hallmark of modern cookie science, similar to what’s explained in cookie baking techniques on Wikipedia.

Another standout feature is the flavor contrast. The sweet creaminess of white chocolate pairs beautifully with the slightly tangy burst from dried cranberries. This creates a flavor profile that’s indulgent but not overly sweet. It’s the reason these cookies often appear in holiday cookie gift boxes and dessert platters during Christmas, Thanksgiving, and New Year’s gatherings.

Aside from their incredible taste, these cookies are practical. The dough can be prepped ahead of time, scooped, and frozen for quick baking later—making them ideal for meal preppers and holiday planners alike. If you’re building out a dessert table or participating in a cookie swap, pair these with other soft cookies like butterscotch blondies, pecan bars, or chocolate chunk cookies for a visually appealing and delicious spread.

These cookies check every box: easy to make, full of flavor, and holiday-ready. With just one bowl and basic pantry staples, you get bakery-quality results at home every time.

Ingredient Guide & Substitutions

Each ingredient in these Cranberry White Chocolate Chip Cookies plays a specific role in achieving the perfect texture and flavor. Whether you want to stick to the original recipe or make substitutions based on what you have in your pantry, this guide helps you understand what to keep, what to swap, and why it matters.

Butter and Sugars

• Unsalted Butter (¾ cup, softened)
  Butter is the flavor foundation and contributes to the rich, tender texture. Softened (not melted) butter is essential for proper creaming with sugar, which incorporates air and creates structure. For a slight flavor twist, try using browned butter—just be sure to let it cool before mixing.

• Brown Sugar (¾ cup, packed)
  Adds depth and moisture thanks to its molasses content. It’s the reason these cookies stay chewy instead of turning crisp. Light or dark brown sugar both work well here.

• Granulated Sugar (¼ cup)
  Balances the brown sugar, adds sweetness, and helps the cookies spread just enough during baking. If you prefer less spread, reduce the granulated sugar slightly.

Want to dive deeper into how sugars affect cookie texture? Read more on cookie chemistry and how different sweeteners change the outcome of your bake.

Wet Ingredients

• Large Egg
  Binds everything together and adds richness. For egg-free cookies, you can use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) or a store-bought egg replacer, though results may vary slightly in texture.

• Vanilla Extract (2 teaspoons)
  Enhances all other flavors. Pure vanilla extract is recommended for best taste, but imitation can work in a pinch.

Dry Ingredients

• All-Purpose Flour (2 cups)
  The structure-builder. Measure correctly using the spoon-and-level method to avoid adding too much and making dry cookies. For a whole-grain variation, swap up to half with white whole wheat flour.

• Cornstarch (2 teaspoons)
  Softens the cookie dough and prevents too much spreading. It also contributes to the light, tender crumb that sets these cookies apart.

• Baking Soda (1 teaspoon)
  A leavening agent that gives the cookies just enough puff and golden edges. Don’t confuse it with baking powder—they are not interchangeable in this recipe.

• Salt (½ teaspoon)
  Essential for balancing sweetness and intensifying the flavor of the cranberries and chocolate. If using salted butter, reduce the added salt by half.

For more baking substitutions and tips, check out the list of common cookie ingredient replacements used by home bakers.

Mix-Ins

• White Chocolate Chips (1 cup)
  Add creamy sweetness and melt slightly during baking. If you don’t have chips, chopped white chocolate bars also work. You can also use dark or semi-sweet chocolate for a different flavor profile.

• Dried Cranberries (1 cup)
  Bring chewiness and a tart contrast to the sweet dough. Look for ones labeled “moist” or “juicy” for best texture. You can substitute with dried cherries, raisins, or chopped dried apricots for variation.

This mix of carefully balanced ingredients is what gives these cranberry cookies their signature chew and bold flavor. With the right base and smart substitutions, you can personalize them while keeping their holiday-ready appeal.

Step-by-Step Instructions

Making White Chocolate Cranberry Cookies is quick and beginner-friendly, especially if you follow the proper order of mixing and baking. These steps ensure your cookies come out soft, chewy, and picture-perfect every time. All you need is a bowl, a mixer, and your ingredients at room temperature.

Preheat the Oven

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and encourages even browning.

Cream the Butter and Sugars

In a large mixing bowl, use an electric mixer to beat ¾ cup softened unsalted butter, ¾ cup brown sugar, and ¼ cup granulated sugar until light and fluffy—about 2 to 3 minutes. This process incorporates air into the dough and gives the cookies structure.

For detailed creaming techniques and visuals, check out cookie mixing tutorials that demonstrate the perfect texture for creamed butter.

Add the Egg and Vanilla

Beat in 1 large egg and 2 teaspoons vanilla extract until smooth. Scrape down the sides of the bowl to make sure everything is well combined. The mixture should look pale and slightly creamy.

Combine the Dry Ingredients

In a separate bowl, whisk together:

• 2 cups all-purpose flour

• 2 teaspoons cornstarch

• 1 teaspoon baking soda

• ½ teaspoon salt

This dry mix is key for thick, chewy cookies. Cornstarch makes the texture softer, while baking soda allows just the right spread during baking. These ingredients reflect techniques used in many soft-batch cookie recipes, like those found in classic American cookie styles.

Mix the Dough

Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until no streaks of flour remain. Do not overmix—this will toughen the dough.

The finished dough will be soft but sturdy enough to scoop. If it’s too warm, chill for 15–20 minutes before baking.

Stir in White Chocolate and Cranberries

Fold in 1 cup white chocolate chips and 1 cup dried cranberries using a rubber spatula or wooden spoon. Distribute the mix-ins evenly throughout the dough.

Scoop and Space

Scoop the dough into 1 to 1½ tablespoon-sized balls. Place them 2 inches apart on your prepared baking sheets to allow for spreading. For evenly sized cookies, use a cookie scoop.

Bake

Bake for 9 to 11 minutes, or until the edges are lightly golden but the centers still look soft and slightly underdone. This underbaking is key for soft cookies that firm up as they cool.

Cool

Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This keeps the centers chewy and prevents them from breaking apart.

Whether you’re baking for a holiday cookie exchange or prepping a festive dessert tray, these cookies are both foolproof and crowd-pleasing. Their balance of textures and flavors makes them one of the best cranberry cookies recipes you’ll ever try.