White Chocolate Cranberry Cookies (Soft, Chewy & Easy)
These soft and chewy White Chocolate Cranberry Cookies bring together sweet, tart, and buttery flavors in every bite—ideal for Christmas cookie trays and winter baking.
Servings: 36 cookies
Calories: 115kcal
Equipment
Ingredients
Wet Ingredients
- ¾ cup butter unsalted, slightly melted (12 tablespoon or 1 ½ sticks)
- ¼ cup cane sugar (add ¼ cups more sugar if you like your cookies extra sweet)
- ¾ cup brown sugar packed
- 2 teaspoons vanilla extract
- 1 large egg room temperature
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Mix-Ins
- ¾ cup white chocolate chips plus more to decorate the top of the cookie balls before baking
- 1 cup dried cranberries or 1-2 cups fresh cranberries
Instructions
- Prep the Oven & Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
- Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer on medium-high speed to beat the softened butter, cane sugar, and brown sugar for 2–3 minutes, until the mixture is pale, fluffy, and well combined.
- Add the Wet Ingredients: Mix in the egg and vanilla extract until the batter becomes smooth and fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and sea salt. With the mixer on low, slowly add the dry ingredients to the wet mixture. Mix just until the dough comes together—avoid overmixing for the softest cookies.
- Fold in the Mix-Ins: Use a spatula to gently fold in the white chocolate chips and dried or fresh cranberries until evenly distributed throughout the dough.
- Scoop and Bake: Roll or scoop the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Press a few extra white chocolate chips on top for a bakery-style finish.Bake for 11–13 minutes, or until the edges are lightly golden and the centers are still soft.
- Cool and Serve: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or fully cooled.
Notes
- Don’t overbake: These cookies are best when the centers stay slightly soft. They will continue to set as they cool on the baking sheet.
- Chill for thicker cookies: If you prefer thicker, bakery-style cookies, chill the dough for 30–60 minutes before baking.
- Swap the mix-ins: White chocolate pairs beautifully with dried cherries, blueberries, or chopped pistachios if you want to switch things up.
- Use room-temperature ingredients: Slightly melted butter and a room-temperature egg help the dough mix evenly and create a smooth, creamy texture.
- Make ahead: The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Scoop before freezing for easy baking later.
- Baking in batches: Keep the dough chilled between batches to prevent spreading.
- Measure the flour correctly: Spoon flour into your measuring cup and level it — packing flour can make the cookies dry or cakey.
Nutrition
Calories: 115kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 70mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 127IU | Vitamin C: 0.03mg | Calcium: 19mg | Iron: 0.4mg