White Chocolate Cranberry Cookies are a year-round classic. These cookies are perfectly soft & chewy, and a crowd-pleaser every time. Plus, the craisins add a festive pop of red to any holiday treat plate.
Cranberry White Chocolate Cookies Recipe
This is a classic cookie recipe made with many baking ingredients that you probably already have in your kitchen. What makes this recipe better than many other white chocolate cranberry cookie recipes is how soft and chewy they are. But, if you prefer a crispier cookie, check out the FAQ section at the bottom of this recipe to see how to customize your cookie texture.
Ingredients for White Chocolate Cranberry Cookies
- Salted Butter (softened) – If you don’t have salted butter, you can use unsalted butter and then just add an extra pinch of salt to the dough.
- Brown Sugar
- Granulated Sugar
- Egg
- Vanilla
- All-Purpose Flour – This recipe also works great with gluten free flour if needed! Just substitute it 1:1.
- Baking Soda
- Salt
- White Chocolate Chips – To take this recipe to the next level, instead of chocolate chips, you could chop up a bar of white chocolate.
- Craisins – Craisins are just dried cranberries. You can find these on the baking aisle by the raisins and other dried fruit.
How to Make Cranberry White Chocolate Chip Cookies
- Begin by preheating your oven to 350°F.
- Then, prepare your baking sheet by lining it with parchment paper or a silicone baking mat.
- Using a stand mixer or electric hand mixer, cream together the butter, sugar, and brown sugar and mix for about 2 minutes.
- Now add the egg and vanilla and continue to mix until thoroughly combined.
- Add in the dry ingredients – flour, baking soda, and salt. Continue to mix until the dough comes together.
- Lastly, add in the white chocolate chips and craisins and mix until those are evenly distributed throughout the dough.
- Now use a cookie scoop or two small spoons to portion out your dough into your desired size. For small cookies, use 1 1/2 tbsp of dough. For medium cookies, use 3 tbsp of dough. For extra large, bakery-sized cookies, use about 1/3 cup of dough.
- Place the portioned out cookie dough onto your prepared baking sheet and bake until the dough has flattened and the cookies are just beginning to turn golden on the edges. (It’s okay if they look slightly underbaked at this point, this is the trick to keep them soft and chewy!)
- Remove the baking sheet from the oven and allow the cookies to cool directly on the pan. This will allow the cookies to finish cooking on the inside, without overcooking them in the oven.
- Once they’ve cooled on the pan, enjoy!
- Store your cookies in an airtight container on the counter for up to three days or in the freezer for up to three months.
What makes cookies crispy versus chewy?
The texture of a cookie is primarily affected by the ingredients in the cookie. So if you like a buttery crisp edge on your cookies, then substitute half of the butter in the recipe for margarine or butter-flavored Crisco.
What is the trick to making soft cookies?
The best way to get soft, chewy cookies every time is to slightly underbake the cookie, then allow the cookie to cool right on the hot baking sheet. The cookies will continue to bake outside of the oven, just at a slower pace.
Can I freeze this cookie dough?
Yes! Just scoop the dough out into your desired portions and freeze. Then when you’re ready to bake the cookies, allow the dough balls to sit at room temperature while the oven preheats, then bake as usual.
Recipes Similar to White Chocolate Cranberry Cookies
White Chocolate Cranberry Cookies
Ingredients
- 1 cup (222g) salted butter softened
- 1 cup (246g) brown sugar
- 1/2 cup (115g) granulated sugar
- 1 egg
- 1 tsp vanilla
- 2 1/4 cups (342g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (300g) white chocolate chips
- 1 cup (130g) craisins (dried cranberries)
Instructions
- Preheat your oven to 350° F (180° C).
- Line your cookie sheet with either parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and granulated sugar for 2 minutes.
- Add the egg and vanilla, mixing until thoroughly combined.
- Add in the flour, baking soda and salt. Mix until your dough comes together.
- Lastly, add in the white chocolate chips and craisins. Mix until evenly distributed.
- Use a cookie scoop to portion out your dough into your desired size. For small cookies, use 1 1/2 tbsp of dough (#50 scoop). For medium cookies use 3 tbsp of dough and for extra large, bakery sized cookies use 1/3 cup of dough.
- Arrange on your prepared pan and bake at 350° F (180° C) until the cookies have flattened, spread and are just starting to turn golden brown on the edges. For small cookies, bake for 7-9 minutes. For medium cookies, bake for 9-11 minutes. For large cookies, bake for 11-13 minutes.
- Allow the cookies to cool on the pan. Doing this will help finish cooking the insides of the cookie, so it is okay if the cookie looks slightly under-baked when you pull them out of the oven.
- Store in an airtight container on the counter for up to 3 days, or in the freezer for up to 3 months.
Patricia Tomczewski says
Another 5-star recipe! These cookies are super easy to make and were a huge crowd pleaser. I made the “medium” sized cookies and baked for 11 minutes and they can out perfectly. Adding this recipe to my cookie rotation!
Nicole Foster says
These cookies were amazing. We had some cranberry white chocolate chips cookies from kneaders over the weekend and I needed a good copycat recipe. These were even better the ones from kneaders. Super soft and yummy.