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Delicious homemade white chocolate cranberry cookies on a plate.

White Chocolate Cranberry Cookies

These cookies balance buttery sweetness with bright cranberry tang, perfect for holiday gatherings or as a sweet treat any time of year.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour Substitute half with whole-wheat pastry flour for nuttier flavor.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened Should be at room temperature.
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar Can use light or dark.
  • 1 teaspoon vanilla extract
  • 2 large eggs
Mix-ins
  • 1 cup white chocolate chips Can use chopped white chocolate.
  • 1 cup dried cranberries Sweetened cranberries work best.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter with both sugars until light and fluffy, about 2–3 minutes with an electric mixer.
  4. Add the vanilla, then add the eggs one at a time, beating well after each addition.
  5. Gradually mix in the flour mixture until just combined. Stop mixing as soon as there are no streaks of flour.
  6. Gently fold in the white chocolate chips and dried cranberries until evenly distributed.
Baking
  1. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes, until the edges are lightly golden and centers look slightly soft.
  3. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 4 days. For freezing, freeze baked cookies in a single layer for up to 2 months. To bake from frozen, warm at 300°F for 6–8 minutes.