White Chocolate Cranberry Cookies

Close up of cranberry white chocolate cookies on a wire cooling rack.

White chocolate cranberry cookies are soft, chewy, and holiday ready with red dried cranberries and creamy white chocolate chips. No chill time required — just make and bake.

Author Amber Brady

Prep Time 10

Cook Time 10

Total Time 20

Yields cookies

Ingredients

3 ¼ cups (406 g) all-purpose flour, (stir, spoon & level)
1 tsp baking soda
1 tsp salt
1 cup (226 g) unsalted butter, (2 sticks) room temperature
1 cup (200 g) light brown sugar, gently packed
¾ cup (150 g) granulated sugar
2 large eggs
1 Tbsp vanilla extract
1 cup (170 g) white chocolate chips
1 cup (140 g) dried cranberries

Instructions

Preheat the oven to 350 degrees Fahrenheit and line cookie trays with parchment paper or a silicone baking mat. Set aside.
Stir together the flour, baking soda, and salt in a large bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Cream until light and fluffy.
Add the eggs and vanilla. Mix well and scrape the bowl with a spatula.
Add the flour mixture. Mix on low until just combined.
Add the white chocolate chips and dried cranberries. Mix gently on low speed until just combined. Do not over-mix.
Use a #30 cookie scoop (about 2 Tbsp of cookie dough) to scoop the dough into balls and place them onto the prepared baking sheets about 2-3 inches apart (no more than 8 per tray). OPTIONAL: Generously press extra white chocolate chips and dried cranberries into the tops of the cookie dough balls, while maintaining a round shape. (For the best looking cookies.)
Bake at 350˚F for 10-12 minutes until the edges are just barely starting to brown. For thicker cookies, press edges inward with a cookie spatula or swirl the edges with a round cookie cutter while still warm. Allow to cool for 1-2 minutes on the tray, then transfer to a wire rack to cool completely.

Video

Notes

STORAGE: Store cookies in an airtight container or on a plate covered tightly with plastic wrap at room temperature for up to 5 days.
TO FREEZE COOKIE DOUGH: Scoop cookie dough balls onto a parchment or silicone lined baking sheet. Set in the freezer for 1-2 hours until firm. Then transfer frozen dough balls into a freezer-safe zip-top bag and freeze for up to 3 months. You will need to bake the cookies roughly 3-5 minutes longer, if baking from frozen.
TO FREEZE BAKED COOKIES: Freeze baked cookies in single layers divided by parchment paper, wrapped well or in a freezer bag, up to 3-4 weeks. Thaw at room temperature.

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