These white chocolate cranberry cookies are soft, chewy, have crispy edges, and are the perfect cookies for Christmas and the holiday season.
This cookie recipe was inspired by our chewy chocolate chip cookies recipe that never fails. These white chocolate cranberry cookies bake up perfectly and stay delicious and fresh for about 3 days!
If you like making cookies during the holiday season, you should check out our favorite cookie recipes like our chewy chocolate chip cookies, chocolate crinkle cookies, no-bake cookies, alfajores cookies, and our pumpkin snickerdoodles!
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Why this recipe works
- These cookies are extremely easy to make.
- Bakery-style chocolate chip cookies.
- Extra chewy and soft and filled with plenty of white chocolate chips and dried cranberries.
- Easily satisfies your cookie craving.
- Made with simple ingredients!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn’t expired. Don’t replace baking soda with baking powder!
Cornstarch- cornstarch helps to create a crumbly and tender texture for these cookies, plus, it keeps the cookie thick and soft.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- adds a caramelly flavor and chewy texture to the cookies.
Eggs- you will need 1 large egg for this recipe. Make sure that your egg is at room temperature.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
White chocolate chips- we used white chocolate chips, we recommend purchasing the highest quality white chocolate chips that you can afford for the best flavor! You can switch the white chocolate chips with white chocolate chunks!
Dried cranberries- you will need dried cranberries for this recipe.
Instructions
Into a medium-sized mixing bowl, add the flour, cornstarch, baking soda, and kosher salt, and mix with a whisk until combined. Set aside.
Into a big mixing bowl, add the room temperature butter, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
Add the brown sugar, and granulated sugar. Cream the butter and sugar with an electric hand mixer until the mixture is creamy and light.
Add the eggs, and vanilla extract, and mix until combined and creamy.
Add the dry ingredients to the wet ingredients bowl, and mix until almost combined (until you can still see little pockets of flour).
Then, add the white chocolate chips and the dried cranberries, and fold with a spatula until the mixture is just combined.
Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
Use a cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
Place the cookie dough balls onto a parchment paper-lined baking sheet, top with more white chocolate and cranberries, and bake in a 180c (350f) preheated oven for 9-11 minutes.
Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up. We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly. When measuring your flour, avoid scooping it with a measuring cup.
Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Yes! The first and the most important reason to chill the cookie dough is to let it cool. This step stops the cookies from spreading too much in the oven. Cold dough results in thicker cookies.
The second important reason to chill the cookie dough is to let all the amazing flavors come together and create a rich cookie flavor.
If your cookies come out flat, that may be for a few reasons: You didn’t chill the dough for long enough, you didn’t add enough flour, or your baking soda may have expired.
Storing
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container. These will last for up to 5 days stored at room temperature in an airtight container.
Freezing
We love freezing cookie dough, and we do it all the time. Simply, follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw. Add an extra minute or so for the baking time.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter.
Gluten free- to make these cookies gluten free, swap the flour with gluten free flour.
Variations
Chocolate- make these double chocolate by adding white chocolate chunks or mini white chocolate chips to the batter!
Tools
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
More cookie recipes to try
Pumpkin snickerdoodles- These pumpkin snickerdoodles are chewy and soft with crispy edges, filled with fall spices and pumpkin, and coated with cinnamon sugar. These are the perfect cookies for fall time!
No-bake cookies- These no-bake cookies are probably the easiest cookies to make, they are made with the best chocolate and peanut butter combo, and have the most amazing chewy and fudgy texture.
Chocolate crinkle cookies- Chocolate crinkle cookies are soft and fudgy chocolate cookies covered with crispy powder sugar outer layer.
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📖 Recipe
Easy White Chocolate Cranberry Cookies
Ingredients
- 2 ½ cups Flour
- ½ teaspoon Kosher salt
- 1 teaspoon Baking soda
- 1 tablespoon Cornstarch
- 200 g Butter soft
- ¾ cup Brown sugar
- ½ cup Granulated sugar
- 2 Eggs
- 2 teaspoon Vanilla extract
- 1 cup White chocolate chips
- 1 cup Dried Cranberries
Instructions
- Into a medium-sized mixing bowl, add the flour, cornstarch, baking soda, and kosher salt, and mix with a whisk until combined. Set aside.
- Into a big mixing bowl, add the room temperature butter, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
- Add the brown sugar, and granulated sugar. Cream the butter and sugar with an electric hand mixer until the mixture is creamy and light.
- Add the egg, vanilla extract, and mix until combined and creamy.
- Add the dry ingredients to the wet ingredients bowl, and mix until almost combined (until you can still see little pockets of flour).
- Add the white chocolate chips and the dried cranberries, and fold with a spatula until the mixture is just combined.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Use a cookies scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, top with more white chocolate and cranberries, and bake in a 180c (350f) preheated oven for 9-11 minutes.
- Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
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