White chocolate cranberry cookies are a classic holiday favorite, with sweet white chocolate chips and tart cranberries in every bite. Made with brown sugar and unsalted butter, these cookies bake up soft with a chewy texture and lightly golden edges.
They're a great choice for festive cookies, cookie swaps, or homemade gifts during the holiday season.
Why You'll Love This Recipe
- Soft cookies with a chewy center
- Sweet white chocolate chips balanced by tart cranberries
- Easy cookie dough that chills well
- Perfect for cookie swaps, Christmas Eve, and homemade gifts
- A festive cookie that stores and freezes well
Ingredients
- all-purpose flour, spooned and leveled
- cornstarch
- baking soda
- kosher salt
- unsalted butter, room temperature
- light brown sugar, gently packed
- granulated sugar
- large eggs, room temperature
- vanilla extract
- almond extract
- white chocolate chips
- sweetened dried cranberries
How to Make White Chocolate Cranberry Cookies
- In a large mixing bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In a separate large bowl, use a hand mixer or stand mixer on medium speed to cream the butter, brown sugar, and granulated sugar until pale and fluffy. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and almond extract until fully incorporated.
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
- Mix in the white chocolate chips and dried cranberries until evenly distributed.
- Cover the dough for at least 30 minutes.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Use a #40 cookie scoop and place the cookies on the cookie sheets 2 inches apart. Bake one sheet at a time for 8-10 minutes, or until the cookies are lightly golden brown around the edges.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
Quick Tips
- Chilling the dough helps prevent spreading and creates a softer cookie
- Use room temperature butter and eggs for even mixing
- For even-sized cookies, use a cookie scoop or kitchen scale
- Bake just until the edges are set for soft cookies
Storage
Store baked cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze cookies in a freezer-safe container for up to 3 months. Let them come to room temperature before serving.
You can also freeze the cookie dough balls in a Ziploc bag and bake a few cookies at a time.
More Cookie Recipes
If you're looking for the best cookie recipes for the holidays with classic flavors and simple ingredients, try these recipes next:
- Chocolate Chip Oatmeal Cookies with chewy oats and chocolate chips
- Cranberry White Chocolate Chip Oatmeal Cookies that balance sweet white chocolate with tart cranberries
- Cranberry Orange Cookies with bright citrus flavor and dried cranberries
📖 Recipe
White Chocolate Cranberry Cookies
Ingredients
- 1 cup unsalted butter - room temperature
- 1 cup light brown sugar - gently packed
- ⅓ cup granulated sugar
- 2 large eggs - room temperature
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour - spooned and leveled
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ cups white chocolate chips
- 1 cup sweetened dried cranberries
Instructions
- In a large mixing bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In a separate large bowl, use a hand mixer or stand mixer on medium speed to cream the butter, brown sugar, and granulated sugar until pale and fluffy. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and almond extract until fully incorporated.
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
- Mix in the white chocolate chips and dried cranberries until evenly distributed.
- Chill the dough for at least 30 minutes.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Use a #40 cookie scoop and place the cookies on the cookie sheets 2 inches apart.
- Bake one sheet at a time for 8-10 minutes, or until the cookies are lightly golden brown around the edges.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
- Chilling the dough helps prevent spreading and creates a softer cookie
- For even-sized cookies, use a cookie scoop
- Add orange zest to add citrus flavor.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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