These White Chocolate Cranberry Cookies are so delicious and festive. These soft and chewy cranberry cookies are studded with white chocolate chips, orange zest, and tangy cranberries.
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Helpful Reader Review
“These are by far the best cookies! I had to make a second batch because my family and friends loved them so much!” – Tracey ★★★★★
White Chocolate Cranberry Cookies
These soft-baked cookies will be a favorite on your Christmas cookie platter this year. Arrange them with your Sugar Cookies and Gingerbread Cookies, and your holiday treats will steal the spotlight at any cookie swap and make the perfect gift for neighbors, friends and teachers.
If you love easy cookies like Chocolate Chip Cookies or Oatmeal Raisin Cookies, this recipe is for you. These easy-to-make cookies are delicious and effortlessly beautiful with bright red cranberries and snow-white chocolate chips poking through.
You can use fresh, frozen, or dried cranberries in this recipe, though fresh cranberries are preferred for a softer and brighter cookie (see the comparison below).
Cranberry Cookies Ingredients
These cookies call for pantry and refrigerator staples, especially during cranberry season, but you can use fresh or dried cranberries to enjoy them year-round.
- Butter – unsalted and softened, and at room temperature
- Sugars – brown sugar adds a chewy texture and golden color. Granulated sugar creates crisp edges.
- Dry Ingredients: Flour, baking powder, and salt. Use all-purpose (or substitute GF flour) and be sure to measure flour correctly.
- Orange Zest – adds a fresh citrus zing. It’s an easy to way to add great flavor.
- Vanilla – I use my homemade pure Vanilla Extract (These make great holiday gifts too!)
- Egg – should be large and room temperature
- White Chocolate Chips – add pockets of melted chocolate in every bite.
- Cranberries – fresh or frozen, coarsely chopped, or substitute with 1 cup dried cranberries if necessary. If you soak your dried cranberries in hot water for 15-20 minutes, you’ll get softer cookies.
Variations
You can get creative with the add-ins for these cranberry cookies. Try chopped macadamia nuts or walnuts, semi-sweet chocolate chips, chocolate chunks, lemon zest, or even a pinch of cinnamon or nutmeg.
How to Make Cranberry Cookies
- Prepare – Preheat the oven to 350°F and line your baking sheets with parchment paper or silicone mats.
- Cream Butter and Sugars- Using an electric mixer on medium-high speed, until light and fluffy, 2-3 minutes. Add the egg and beat well to incorporate. Beat in the zest and vanilla extract. Scrape the sides of the bowl as needed to ensure everything is mixed in.
- Dry Ingredients – In a medium bowl, whisk together flour, baking powder, and salt. Add to the butter mixture and beat just until combined and the cookie dough comes together.
- Fold in Cranberries and Chocoalte – Using a stiff spatula, just until incorporated. Don’t overmix, you don’t want to smoosh the cranberries.
- Shape and Bake – Shape into 1-inch balls (a small cookie scoop makes it easy), and place them 2 inches apart on your prepared baking sheet. Bake until golden brown at the edges. Don’t overbake if you want soft cookies. Cool for 5 minutes on the baking sheet and then transfer to a cooling rack to cool completely.
Pro Tip:
Cookies with dried cranberries will bake faster since they have less moisture, so be sure to watch your cookies in the oven to prevent them from overcooking. Watch for the edges to turn golden brown and you’ll know they’re done to perfection.
I hope you enjoy these Merry and Bright Cranberry Cookies. Sending you the merriest wishes on your Christmas baking journey. May your oven be precise, your ingredients be plenty, and each cookie be a sweet reflection of the joy and warmth of the season.
Cranberry Cookies
Ingredients
- 3/4 cup unsalted butter, at room temperature (12 Tbsp or 1.5 sticks)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 2 tsp grated orange zest
- 2 tsp vanilla extract
- 2 cups all-purpose flour, or use your favorite GF flour, measured correctly
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 3/4 cups white chocolate chips
- 2 cups fresh cranberries (8 oz. bag), coarsely chopped, or frozen cranberries, or substitute 1 cup dried cranberries*
Instructions
- Prep: Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, with an electric mixer on medium-high speed, cream together the butter and both sugars for 2-3 minutes or until light and fluffy. Add the egg and beat well to incorporate. Beat in the zest and vanilla extract.
- Add Dry Ingredients: In a medium bowl, whisk together flour, baking powder and salt. Add to the butter mixture and beat just until combined and dough comes together.
- Add Cranberries and Chocolate: Using a stiff spatula, stir in the cranberries and chocolate chips just until incorporated. Shape into 1-inch balls (a small cookie scoop makes it easy) and place 2 inches apart on your prepared baking sheet.
- Bake 12-15 minutes or until golden brown at the edges (Cookies with dried cranberries will bake faster, about 11-13 minutes). Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
- To store baked cookies: store cooled cookies in an airtight container at room temperature up to 3 days, or freeze up to 3 months.
- Make-ahead: Wrap the cookie dough in plastic wrap and refrigerate up to 72 hours. To bake, bring to room temperature until it softens enough to scoop then bake as directed.
- To freeze cookie dough: Place cookie dough balls onto a baking sheet, cover, and freeze for an hour or until solid, then transfer to a large freezer-safe bag and freeze up to 3 months.
- To bake frozen cookie dough: Place the frozen cookie dough balls on a parchment-lined baking sheet and bake from frozen, adding an extra 1-2 minutes to the bake time.
Nutrition Per Serving
Filed Under
More Christmas Cookie Recipes
If you love these Cranberry White Chocolate Cookies, then you’ll want to try these other tried-and-true Christmas cookies. Try one, or try them all, and have the most beautiful holiday spread.
- Snickerdoodle Cookies
- Chocolate Truffles
- Russian Tea Cakes
- Almond Snowball Cookies
- Thumbprint Cookies
- Chocolate Crinkle Cookies
- Angel Wing Cookies
- Toffee Recipe
- Baklava
- Homemade Biscotti
loved loved the cookies, Was looking for your video on them, I used 2 cups of frozen cranberries, and I only chopped them roughly half and left the little ones whole, but had hard time to work them in together. Using the frozen ones they made the dough little wet so I made a log and wrapped them, froze them for an hr, then sliced, that worked good also. Next time I will quarter them and maybe use little less then 2 cups. Any suggestion were I went wrong. Liz.
Hi Liz! I’m so glad you loved the cookies. I do not have a video recorded for this recipe. If you’re using frozen cranberries, make sure to work quickly with them so they remain frozen. If they start to thaw even just a little bit, they introduce moisture to the cookie dough. You can pat them dry with a paper towel after chopping. You can also toss them with 1–2 tablespoons flour or cornstarch to absorb excess moisture.
Using 2 cups of frozen cranberries is NOT IT. I would definitely change that to 1 cup, like the dried cranberries
Hi Liz, did you coarsely chop them up? It’s a little more challenging with frozen. I’m glad you enjoyed the cookies with dried cranberries.
10 stars for this recipe! The best cookies in the world!!!
I’m so glad you loved it, Brigitte!
These cookies are amazing!! Have gotten so many requests for the recipe. I think they have better flavor when stored in the fridge after they are baked. Have frozen some dough, we shall see how that goes. Also froze some cranberries so I can bake some during the offseason for cranberries.
Best on the day they are baked. Kept in an airtight container and they turned soft… Almost cake like. Is that the right texture? It’s very humid here now where I stay. Maybe that’s why the cookies turned cake like next day 😬
Hello Audrey! They’re meant to be soft and chewy, not fluffy like cake. It could be because of the humid climates as cookies often absorb moisture in the air that’s why it turns cakey especially the next day.