These Dreamy White Chocolate Cranberry Cookies are sweet, slightly tart, and melt in your mouth. They have a buttery vanilla aroma, soft chewy centers, and golden edges. The white chocolate adds a creamy sweetness that pairs beautifully with the bright chew of dried cranberries. They bake quickly and make a lovely holiday gift or everyday treat.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 12 minutes (per batch)
- Total Time: 27 minutes
- Servings: Makes about 30 cookies (heaping tablespoons)
- Difficulty Level: Easy
Nutrition Information
(Approximate per cookie; values will vary by exact brands and cookie size)
- Calories per serving: 200 kcal
- Protein: 2 g
- Carbohydrates: 30 g
- Fat: 9 g
- Fiber: 1 g
- Sugar: 18 g
- Sodium: 120 mg
Why Make This Dreamy White Chocolate Cranberry Cookies
These cookies are quick to mix and bake. The contrast of creamy white chocolate and tart cranberries gives each bite a lively flavor. They smell like butter and vanilla as they bake. The texture is chewy in the center with slightly crisp edges. They fit holiday platters, lunchboxes, or a cozy afternoon with tea. If you enjoy bright, sweet cookies, these are easy to love.
I also like serving them alongside savory bites like baked brie; try pairing them with baked cranberry brie bites for a sweet-and-savory platter.
How to Make Dreamy White Chocolate Cranberry Cookies
This recipe is straightforward: cream butter and sugars, mix in eggs and vanilla, combine dry ingredients, fold in cranberries and white chips, then bake. Chill the dough for 15–30 minutes if you want thicker cookies. Use a cookie scoop or heaping tablespoon for even sizes. Bake until edges are set and centers still look soft—cookies will firm as they cool.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or use silicone mats. If your butter is not softened, cut it into small pieces and let it sit at room temperature for 15–20 minutes. Measure ingredients accurately—spoon and level the flour for best texture.
Step 2: Mixing
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and light. Beat in the eggs one at a time, then stir in the vanilla. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the creamed mixture and mix until just combined. Fold in the dried cranberries and white chocolate chips by hand so they stay evenly distributed.
Step 3: Cooking
Drop dough by heaping tablespoons (or use a medium cookie scoop) onto ungreased baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, or until edges are golden and centers look set but still soft. For softer cookies, pull them at 10 minutes.
Step 4: Finishing
Let the cookies cool on the baking sheets for 3–5 minutes so they set. Then transfer to wire racks to cool completely. Store cooled cookies in an airtight container to keep them soft.
How to Serve Dreamy White Chocolate Cranberry Cookies
Serve warm or at room temperature. They pair well with milk, coffee, or tea. For holiday platters, arrange with nuts and cheese, or box them in parchment for gifts. For a fancier touch, drizzle melted white chocolate over cooled cookies or sprinkle a pinch of flaky sea salt on top before serving to balance the sweetness.
How to Store Dreamy White Chocolate Cranberry Cookies
- Room temperature: Store in an airtight container for up to 4–5 days. Place a slice of bread in the container to help keep them soft.
- Refrigerator: Keep in an airtight container for up to 1 week.
- Freezer: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a low oven.
- Freeze dough: Scoop dough onto a tray, freeze until firm, then transfer dough balls to a bag. Bake from frozen—add 1–2 minutes to baking time.
Expert Tips for Perfect Dreamy White Chocolate Cranberry Cookies
- Measure flour correctly: Spoon and level flour into the cup to avoid dense cookies.
- Don’t overmix: Mix until just combined for a tender crumb.
- Chill dough for thicker cookies: 15–30 minutes in the fridge firms the dough and reduces spread.
- Even cookies = even baking: Use a scoop or tablespoon to portion dough.
- Watch baking time: Remove when edges are golden and centers look slightly underdone for a soft, chewy result.
- Replace dried cranberries with fresh chopped and lightly sugared cranberries only after cooking them down a bit, or they may release too much moisture.
- For extra flavor, add 1 teaspoon orange zest to the dough.
Delicious Variations
- Orange-Cranberry: Add 1 teaspoon orange zest to the dough for a citrus lift.
- Nuts & Crunch: Fold in 1/2 cup chopped pecans or macadamia nuts.
- Dark Chocolate Swap: Replace white chocolate chips with dark or semi-sweet chips for less sweetness.
- Oat-Cranberry: Replace 1/2 cup flour with 1/2 cup old-fashioned oats for chew.
- Chewy Soft Cookies: Add 1 tablespoon cornstarch to the dry mix and slightly underbake for a softer center.
Frequently Asked Questions
Q: Can I use salted butter?
A: Yes. If you use salted butter, reduce added salt to a pinch. Taste of finished cookie will be slightly saltier, which can be nice with sweet white chocolate.
Q: Can I substitute fresh cranberries for dried cranberries?
A: Fresh cranberries are tart and contain more moisture. If using fresh, cook them briefly with a little sugar to soften and reduce moisture, or expect a chewier, slightly wetter cookie.
Q: How do I make these cookies softer and chewier?
A: Slightly underbake them (remove at 10 minutes). Add 1 tablespoon cornstarch to the dry mix and do not overmix. Store in an airtight container with a slice of bread.
Q: Can I freeze the dough?
A: Yes. Scoop dough onto a tray, freeze until firm, then store dough balls in a sealed bag for up to 3 months. Bake straight from frozen; add 1–2 minutes to the baking time.
Q: My cookies spread too thin. What went wrong?
A: Likely butter was too warm or too much flour was not used. Chill the dough for 15–30 minutes before baking. Measure flour correctly (spoon and level). Also avoid using a baking sheet that is too warm from previous baking.
Q: Are there good substitutes for white chocolate chips?
A: Yes—use chopped white baking chocolate, milk chocolate, or dark chocolate chips. Adjust sweetness accordingly if you switch to darker chocolate.
Conclusion
These Dreamy White Chocolate Cranberry Cookies are an easy, comforting bake with a lovely balance of sweet and tart flavors. They are great for gift tins, cookie swaps, or a cozy afternoon treat. For another soft, festive take on white chocolate and cranberries, see this recipe for Soft White Chocolate Chip Cranberry Cookies – Sally’s Baking. Give these cookies a try—bake a batch, breathe in that buttery vanilla smell, and enjoy a chewy, sweet bite.
Print
Dreamy White Chocolate Cranberry Cookies
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These cookies are sweet, slightly tart, and melt in your mouth with a buttery vanilla aroma.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Cream together the softened butter, granulated sugar, and brown sugar until smooth and light. Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the creamed mixture and mix until just combined. Fold in the dried cranberries and white chocolate chips.
- Drop dough by heaping tablespoons onto ungreased baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes until edges are golden and centers look set but still soft.
- Let the cookies cool on the baking sheets for 3–5 minutes, then transfer to wire racks to cool completely.
Notes
Chill the dough for 15–30 minutes for thicker cookies. For softer cookies, pull them at 10 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
