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5 from 10 votes

White Chocolate Chip Cranberry Cookies

White Chocolate Chip Cranberry Cookies are soft, chewy, and sweet. They are perfect for the holidays and cookies exchanges!
Prep Time10 mins
Cook Time10 mins
Chilling1 hr
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 106kcal



  • Combine the all purpose flour, baking powder, baking soda, and salt in a small bowl and mix well.
  • Beat the butter, brown sugar, and granulated sugar together with an electric mixer until well blended and somewhat fluffy.
  • Add the egg, then the vanilla extract.
  • Gradually add the flour mixture until thoroughly incorporated. The batter will be thick.
  • Mix in the dried cranberries and white chocolate chips with a spoon or spatula.
  • Wrap the dough in plastic wrap and chill in the refrigerator for at least an hour, or up to 3 days.
  • When you are ready to bake, preheat oven to 350°F.
  • Remove the dough from the refrigerator and let it sit at room temperature for about 10-15 minutes.
  • Roll the dough into 1-inch balls and place on a Silpat-lined baking sheet 2-inches apart.
  • Flatten each ball of dough slightly and add more cranberries and chips to the tops, if desired.
  • Bake for 8-10 minutes, or until the bottoms are lightly golden.
  • Let cool for 5 minutes before removing to cooling racks.



Tips and Techniques

  • Set the butter and egg out to come to room temperature at least an hour before you are ready to prepare the dough.
  • Spoon flour into a measuring cup without packing it down. Too much flour will result in dry dough and cookies.
  • Push extra cranberries and white chocolate chips into the dough balls right before baking to better show off what's inside the cookies.
  • Do not skip chilling the dough. If you don't chill the dough, it is very likely that the cookies will spread too much while baking.
  • Use Silpat-lined baking sheets to best prevent cookies from sticking. You can also use aluminum foil or parchment paper.
  • Store baked cookies in an air-tight container. Use within 5-7 days for the best results.

How to Freeze

  • Prepared White Chocolate Chip Cranberry Cookie dough can be refrigerated for up to 3 days, or frozen for up to 2 months.
  • You can freeze the dough whole, or pre-roll it into 1-inch balls before freezing.
  • To bake pre-rolled balls from frozen, add 1-2 minutes to the cooking time.
  • Thaw frozen dough in the refrigerator overnight, then let sit at room temperature for 10 minutes before rolling into 1-inch balls to bake.


Serving: 1cookie | Calories: 106kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 43mg | Potassium: 28mg | Sugar: 9g | Vitamin A: 100IU | Calcium: 13mg | Iron: 0.5mg