White Chocolate Cranberry Cookies

When you put white chocolate and cranberry together in a cookie magic happens. These White Chocolate Cranberry Cookies might just become your new favorites! Chewy, delicious, and no need to chill the dough!

If you love these, try our oatmeal version! These thick and chewy white chocolate oatmeal cranberry cookies are absolutely delicious! Or whip up a quick batch of cranberry orange muffins for breakfast!

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Why this Recipe Works

Before creating this recipe, I had never eaten a white chocolate with cranberry cookie. Ever.

I’m not sure how I got through so much of my life without trying one. It’s not like I’m exactly a stranger to cookies. I’ve made what seems like every other type of cookie!

Even though this particular cookie combo eluded me, around the holiday season, I’m drawn toward desserts that combine cranberries and white chocolate. Think  Cranberry Bliss Bars and White Cake with Cranberry Filling and White Chocolate Cranberry Pecan Bread.

Bright red cranberries look so festive against a white backdrop and the sweet and tart combo works so well together.

This year, I knew it was high time to make a Cranberry White Chocolate Chip Cookie too! I took my basic chocolate chip cookie recipe, tossed in some dried cranberries and folded in white chocolate morsels.

And in the process I fell in love.

Dried cranberries in cookies don’t get enough love. Oatmeal raisin cookies are good but cranberry cookies? Divine. They have an extra pop of flavor that I find irresistible.

• Then, there’s that color. Cranberries are an instant way to make your cookies look pretty! No decorating or frosting required.
• Speaking of frosting. . . this recipe should be in your back pocket for those times you want to make Christmas cookies without frosting. No mess, no fuss, no hassle transporting them without ruining the decorations. There’s nothing simpler than a drop cookie recipe.
• Just mix, bake and go!

Ingredient Notes

Here’s what goes into my White Chocolate Cranberry Cookies (see recipe card below for measurements:

• Butter– we’re going to melt the butter, so no need to soften!
• Brown and White Sugar
• Eggs
• Vanilla extract– use pure vanilla extract. Our homemade vanilla extract recipe is perfect.
• Flour
• Baking soda and salt
• Kosher salt
• White Chocolate Chips
• Dried Cranberries

This is my standard dough I use as a starting point for lots of cookies. I knew it would be good but I wasn’t prepared for how delicious those last two ingredients would make these treats.

Instructions 

1. Mix Wet Ingredients. Melt the butter. Then beat the melted butter with sugars until creamy. Beat in eggs, one at a time. Add in vanilla.
2. Add dry ingredients. Slowly beat in flour, baking soda and salt.
3. Fold in Mix-Ins. Use a large wooden spoon or spatula to fold in white chocolate and dried cranberries, distributing them evenly throughout the dough.
4. Scoop and Bake. Drop by large teaspoons onto a parchment lined cookie sheet. Bake in a 375 degree oven for 10-12 minutes. Remove, cool and enjoy!

Tips and Tricks

• The melted butter in these cookies makes all the difference! Using melted butter rather than softened butter creates a cookie with a deliciously chewy texture. The extra step is worth it!
• I used white chocolate morsels when I made the cookies this time. Next time, I might try the recipe with white chocolate chunks instead. Either way, the white chocolate brings out the best of this cookie.
• These cookies do spread a decent amount, thanks to that melted butter I mentioned above. Be sure to space the dough out on your cookie sheet so they don’t run into each other as they bake.
• The cookies will continue to bake after you remove them from the oven. They’ll still look a little soft and doughy at the end of the baking time–this is normal! Let them cool right on the cookie sheet for a couple of minutes before transferring them to a wire rack.
• Need to bake in advance? This dough freezes well, as do the finished cookies. You can even freeze the cookie dough in individual balls so you can bake cranberry cookies right from frozen; just add an extra two minutes onto the baking time.

More Easy Dessert Recipes

• Chocolate Chip Cookie pie
• Lemon Coconut Cake
• Cookie Dough Cupcakes
• Red White and Blue Pretzels
• Brookies
• Toffee Cashew Cookies

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Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section below!

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White Chocolate Cranberry Cookies

5 from 2 votes

By: Aimee

When you put white chocolate and cranberry together in a cookie magic happens. These White Chocolate and Cranberry Cookies might just become your new favorites! Chewy, delicious, and no need to chill the dough!

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 36 cookies

Ingredients 

1x2x3x

• ▢ ¾ cup butter melted
• ▢ 1 cup light brown sugar packed
• ▢ ½ cup granulated sugar
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 2 ¼ cup all-purpose flour
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ 1 cup white chocolate morsels or chunks
• ▢ 1 cup Craisins dried cranberries

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Instructions 

• In mixing bowl, beat melted butter with sugars until creamy. Beat in eggs, one at a time. Add in vanilla. Slowly beat in flour, baking soda and salt. Fold in white chocolate and Craisins.
• Drop by large teaspoons onto a parchment lined cookie sheet.
• Bake in a 375 degree oven for 10-12 minutes. Remove, cool and enjoy!

Notes

• The melted butter in these cookies makes all the difference! Using melted butter rather than softened butter creates a cookie with a deliciously chewy texture. The extra step is worth it!
• I used white chocolate morsels when I made the cookies this time. Next time, I might try the recipe with white chocolate chunks instead. Either way, the white chocolate brings out the best of this cookie.
• These cookies do spread a decent amount, thanks to that melted butter I mentioned above. Be sure to space the dough out on your cookie sheet so they don’t run into each other as they bake.
• The cookies will continue to bake after you remove them from the oven. They’ll still look a little soft and doughy at the end of the baking time–this is normal! Let them cool right on the cookie sheet for a couple of minutes before transferring them to a wire rack.
• Need to bake in advance? This dough freezes well, as do the finished cookies. You can even freeze the cookie dough in individual balls so you can bake cranberry cookies right from frozen; just add an extra two minutes onto the baking time.
• Store cookies in airtight container at room temperature for up to one week.

Nutrition

Calories: 136kcal, Carbohydrates: 20g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 21mg, Sodium: 75mg, Sugar: 14g

Course: Cookies

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

White Chocolate Cranberry Cookies are going to make a spectacular addition to our Christmas cookie trays this year. We like them so much that I just know I’ll be baking them all year long!