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Stack of white chocolate cranberry cookies on a parchment paper.

Easy White Chocolate Cranberry Cookies

Rich and delish
These white chocolate cranberry cookies are soft, chewy, have crispy edges, and are the perfect cookies for Christmas and the holiday season.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Rest time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 20 cookies
Calories 255 kcal

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.

Notes

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.
 

Nutrition

Calories: 255kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 40mgSodium: 195mgPotassium: 66mgFiber: 1gSugar: 23gVitamin A: 276IUVitamin C: 0.1mgCalcium: 33mgIron: 1mg
Keyword chewy white chocolate cranberry cookies, white chocolate cranberry cookies
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