White Chocolate Cranberry Cookies are one of my favorite cookies to make during the holidays—or really, any time I want a treat that’s sweet, chewy, and just a little bit tart. The creamy sweetness of white chocolate balances perfectly with the tangy pop of dried cranberries, all tucked inside a soft, buttery cookie base. They’re festive, easy to bake, and totally irresistible.

Why You’ll Love This Recipe

I love this recipe because it’s simple, quick, and delivers amazing flavor with minimal effort. These cookies have the perfect chewy texture with slightly crisp edges, and the cranberry-white chocolate combo gives them a bakery-style taste without any fuss. They make a beautiful addition to a holiday cookie platter, but I bake them all year round because they’re just that good.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter (softened)
Brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Salt
Dried cranberries
White chocolate chips or chunks

Directions

I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.
In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
I beat in the eggs and vanilla until smooth and well combined.
In a separate bowl, I whisk together the flour, baking soda, and salt.
I slowly mix the dry ingredients into the wet mixture until just combined—being careful not to overmix.
I fold in the dried cranberries and white chocolate chips evenly throughout the dough.
I scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
I bake for 10–12 minutes, or until the edges are lightly golden and the centers still look soft.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 24 to 30 cookies, depending on size.
Prep time: 15 minutes
Cook time: 10–12 minutes per batch
Total time: 30–40 minutes

Variations

Sometimes I add a handful of chopped pecans or walnuts for extra crunch. If I want a softer, thicker cookie, I chill the dough for 30 minutes before baking. I’ve also used orange zest in the dough to add a citrusy brightness—it pairs beautifully with the cranberries. For a festive touch, I press a few extra chips and cranberries on top of each cookie before baking.

Storage/reheating

These cookies stay fresh in an airtight container at room temperature for up to 5 days. For longer storage, I freeze the baked cookies for up to 2 months. I also freeze the unbaked dough in scoops and bake straight from the freezer—just adding an extra minute or two to the baking time.

FAQs

Can I use fresh or frozen cranberries?

I stick with dried cranberries for this recipe. Fresh or frozen can add too much moisture and change the texture of the cookies.

Can I use white chocolate chunks instead of chips?

Yes, chunks work great and create those nice pockets of melty chocolate throughout the cookie.

Do I need to chill the dough?

It’s not required, but chilling helps prevent spreading and gives the cookies a thicker, chewier texture. I chill if I have extra time.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend, and the cookies turn out just as tasty. I check that my other ingredients are gluten-free too.

What’s the best way to make them extra chewy?

I slightly underbake the cookies and let them finish setting up as they cool on the pan. I also make sure not to overmix the dough.

Conclusion

White Chocolate Cranberry Cookies are everything I want in a sweet treat—easy to make, packed with flavor, and always a hit with family and friends. Whether I’m baking for the holidays or just because, this recipe never disappoints. The combo of tart cranberries and creamy white chocolate is one I keep coming back to, and once I tried it, it quickly became a year-round favorite.