Soft, chewy cookies loaded with tart cranberries and sweet white chocolate chips.

These Cranberry White Chocolate Cookies are the perfect blend of sweet, tangy, buttery, and festive. Fresh or frozen cranberries add a juicy burst of flavor, while white chocolate chips bring creamy sweetness.

Perfect for Christmas cookie trays, holiday gifting, bake sales, or simply for enjoying with a warm drink on a cozy day.

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🧁 Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup granulated sugar

• ½ cup brown sugar

• 2 large eggs

• 2 tsp vanilla extract

• 2 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 cup fresh or frozen cranberries, roughly chopped

• 1 cup white chocolate chips

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👩‍🍳 Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper.

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2. Cream the Butter & Sugars

In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light, creamy, and fluffy — about 2–3 minutes.

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3. Add Eggs & Vanilla

Mix in the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.

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4. Combine the Dry Ingredients

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

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5. Mix Wet & Dry

Add the dry mixture to the wet ingredients.
Stir just until the dough comes together — do not overmix.

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6. Fold in the Cranberries & White Chocolate

Gently fold in chopped cranberries and white chocolate chips until evenly distributed.

7. Scoop & Bake

Scoop tablespoon-sized balls of dough onto the prepared baking sheets.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are still soft.

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8. Cool & Serve

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Enjoy warm or fully cooled.

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⭐ Tips for the Best Cookies

• Use fresh cranberries for the brightest flavor, but frozen work perfectly too.

• If using frozen cranberries, do not thaw — add straight to the dough.

• For extra flavor, add ½ tsp orange zest to the dough.

• Chill the dough for 20–30 minutes if you want thicker cookies.

• Store baked cookies in an airtight container for up to 5 days.

❓ Frequently Asked Questions (FAQ)

1. Can I use dried cranberries instead of fresh?

Yes! Use ¾ cup dried cranberries. The cookies will be sweeter and less tart.

2. Why did my cookies spread too much?

Your butter may have been too soft. Chill the dough for 30 minutes before baking to prevent spreading.

3. Can I freeze the cookie dough?

Absolutely. Scoop into balls, freeze on a tray, then store in a freezer bag for up to 3 months.
Bake straight from frozen — just add 1–2 extra minutes.

4. Can I use dark chocolate or milk chocolate chips?

Yes! White chocolate is classic, but any chocolate type works.

5. Can I add nuts?

Yes — chopped pecans or walnuts pair beautifully with cranberries.

6. How do I make the cookies extra soft?

Do not overbake. Pull them out when the edges are barely golden and the centers still look soft.

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