White Chocolate Cranberry Cookies

These White Chocolate Cranberry Cookies are soft, chewy, and delicately sweet with bursts of tart cranberry in every bite. Their buttery texture and festive appearance make them perfect for holidays, gatherings, or simply an elevated everyday treat.

Why You’ll Love This Recipe

These cookies combine the sweetness of white chocolate with the bright, tangy flavour of cranberries, creating a beautifully balanced dessert. They bake up tender in the centre with lightly crisp edges, and the colourful cranberries make them visually appealing for special occasions. Best of all, the dough comes together quickly with simple pantry ingredients.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• all-purpose flour

• baking soda

• salt

• unsalted butter, softened

• granulated sugar

• brown sugar

• egg

• vanilla extract

• white chocolate chips

• fresh or dried cranberries

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, whisk together the flour, baking soda, and salt.

3. In a separate bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy.

4. Add the egg and vanilla extract, mixing until well combined.

5. Gradually fold the dry ingredients into the wet mixture until just combined.

6. Stir in the white chocolate chips and cranberries.

7. Scoop tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.

8. Bake for 10–12 minutes or until the edges are lightly golden.

9. Allow the cookies to cool on the sheet for a few minutes before transferring to a cooling rack.

Servings and Timing

This recipe makes approximately 18 cookies.
Preparation time: 10 minutes
Baking time: 10–12 minutes
Total time: 20–25 minutes

Variations

• Cranberry Orange Cookies: Add a teaspoon of orange zest for a citrus note.

• Milk or Dark Chocolate: Substitute white chocolate with your preferred chocolate type.

• Nutty Version: Add chopped pecans or walnuts for extra texture.

• Dried Fruit Mix: Replace cranberries with cherries, raisins, or a fruit blend.

• Gluten-Free Option: Use a cup-for-cup gluten-free flour blend.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days.
To keep them soft, place a slice of bread in the container.
They can be frozen for up to 2 months. Thaw at room temperature; no reheating is necessary, but warming in the microwave for 5–7 seconds makes them extra soft.

FAQs

Why did my cookies spread too much?

The butter may have been too soft, or the dough may have been warm.

Can I chill the dough?

Yes, chilling for 30 minutes helps prevent excessive spreading.

Can I use dried cranberries instead of fresh?

Absolutely; dried cranberries work very well and add extra sweetness.

Why are my cookies too dry?

Too much flour or overbaking can cause dryness.

Can I freeze the dough?

Yes, freeze scooped portions of dough and bake from frozen, adding 1–2 minutes.

Can I use margarine instead of butter?

Butter is recommended for best flavour and texture, but margarine can be substituted.

What type of white chocolate works best?

White chocolate chips or chopped high-quality white chocolate both work well.

Why are my cookies pale?

They may need an extra minute or two of baking for golden edges.

Can I make them bigger?

Yes, use a larger scoop and increase the baking time accordingly.

Can I add spices?

Cinnamon or nutmeg can be added for a warm, seasonal flavour.

Conclusion

White Chocolate Cranberry Cookies provide a delightful blend of sweetness and tartness in a soft, chewy package. Their simple preparation and beautiful appearance make them suitable for every occasion, from casual snacking to festive celebrations. This recipe produces consistently delicious results and is easily customisable to suit your taste.

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