White Chocolate Cranberry Cookies

The first snowfall had just started when I decided these cookies were exactly what my kitchen needed. Something about the combination of creamy white chocolate and tart cranberries feels like winter in bite form. I ended up making three batches that weekend because they disappeared faster than I could arrange them on plates.

My sister claimed she could smell them baking from down the street when she pulled into the driveway. She walked through the door with her jacket still on, reaching straight for the cooling rack. That was the moment I knew this recipe was a keeper for all our holiday gatherings going forward.

Ingredients

• All-purpose flour: The foundation that gives these cookies their perfect chewy center structure
• Baking soda: Just enough to help them spread into those irresistible edges while staying puffy
• Salt: Crucial for making the white chocolate flavor pop instead of fading into sweetness
• Unsalted butter: Softened to room temperature so it creams beautifully with the sugars
• Light brown sugar: The secret ingredient that keeps cookies tender and adds caramel depth
• Granulated sugar: Creates the perfect crisp edges that contrast with the soft centers
• Eggs: Bind everything together while adding richness and structure
• Pure vanilla extract: Do not skip this, it rounds out all the flavors and makes your kitchen smell amazing
• White chocolate chips: Creamy pockets of sweetness that melt slightly as the cookies bake
• Dried cranberries: Tart little jewels that cut through the richness and add beautiful color

Instructions

Preheat and prepare:

Get your oven to 350°F and line two baking sheets with parchment paper so nothing sticks

Whisk the dry team:

In a medium bowl combine flour baking soda and salt until well blended then set aside

Cream the butter and sugars:

Beat the butter brown sugar and granulated sugar together for about 2 minutes until the mixture looks fluffy and pale

Add eggs and vanilla:

Drop in the eggs one at a time letting each fully incorporate before adding the next then pour in the vanilla

Combine wet and dry:

Gradually mix in the flour mixture on low speed stopping as soon as no white streaks remain

Fold in the good stuff:

Gently stir in the white chocolate chips and cranberries by hand so you do not overwork the dough

Scoop and space:

Drop tablespoon sized mounds onto the baking sheets leaving about 2 inches between each for spreading

Cool completely:

Let them rest on the hot baking sheet for 5 minutes then transfer to a wire rack to finish cooling

Save

Last Christmas I made these for our cookie exchange and my neighbor actually asked for the recipe before she even left the party. Seeing people gather around the platter as soon as I set it down reminded me why baking for others is worth every minute of cleanup.

Making Ahead

The dough actually freezes beautifully so I often double the batch and portion it onto a parchment lined baking sheet then transfer the frozen scoops to a bag. Bake straight from frozen adding just 1 to 2 minutes to the time. This has saved me more than once when unexpected guests show up or holiday baking sneaks up faster than expected.

Customizing Your Batch

Sometimes I swap half the white chocolate for chopped macadamia nuts which adds incredible texture and a buttery crunch. During fall I have been known to replace the cranberries with chopped dried figs or chopped dried cherries. The ratios stay the same so feel free to play around with whatever dried fruit and nuts you have in your pantry.

Storage Secrets

These cookies stay fresh in an airtight container for up to 5 days though honestly they have never lasted that long in my house. If you need them to last longer layer parchment paper between cookies in a freezer safe container and freeze for up to 3 months. Thaw at room temperature for about 20 minutes and they taste freshly baked.

• Place a piece of white bread in the container to keep cookies soft even longer
• Never store warm cookies or the condensation will make them soggy
• Label freezer bags with the date so you know which batch to use first

Save

There is something joyful about a platter of these cookies on the counter waiting to be shared. I hope they become part of your own kitchen memories too.

Recipe FAQ

→ Why are my cookies flat?

Flat cookies usually result from overly soft butter or warm dough. Chill your dough for 30 minutes before baking if your kitchen is warm. Also ensure you're measuring flour correctly—too little flour causes spreading.

→ Can I use fresh cranberries instead of dried?

Fresh cranberries contain too much moisture and will make cookies soggy. Stick with dried cranberries which provide the perfect chewy texture and concentrated tart flavor that balances the sweet white chocolate.

→ How do I know when cookies are done?

Remove cookies when edges are lightly golden but centers still look slightly underbaked and soft. They'll continue cooking on the hot baking sheet during the 5-minute cooling time. This technique ensures chewy rather than crunchy cookies.

→ Can I freeze the dough?

Yes, scoop dough into balls and freeze on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake frozen dough balls, adding 1-2 extra minutes to the baking time—no thawing needed.

→ What's the best way to store these cookies?

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Place a slice of white bread in the container to keep cookies soft and fresh. For longer storage, freeze baked cookies for up to 3 months.

→ Can I substitute the white chocolate?

You can replace white chocolate chips with dark chocolate, milk chocolate, or semi-sweet chips. For a different flavor profile, try butterscotch chips or chopped pecans. Note that this will change the overall flavor profile of the cookies.