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These Thick and Chewy White Chocolate Cranberry Cookies are a always a crowd-pleaser! Loaded with white chocolate chips and cranberries, they’re sweet, slightly tart, and seriously delicious! Perfect for your holiday parties and Christmas cookie platters!
Cranberry White Chocolate Chip Cookies
Hello, Day 5 of Christmas in July!!! Today’s new recipe is actually an old recipe that I revamped for you!
I published the recipe for these White Chocolate Cranberry Cookies almost 5 years ago! And almost instantly they became a reader favorite! And I know why you guys love them so much! THEY’RE INSANELY DELICIOUS!
So why make changes? Well, I’ve learned a lot in the past 5 years. I’ve grown as a baker and as a photographer and so sometimes I like to tweak an already good recipe and make it truly great.
And that’s exactly what I did with these cookies!!! To be honest, the biggest changes are the photographs! They needed a makeover badly, and I had fun shooting all new pictures for these, including a few (hopefully) helpful step-by-steps! I also converted the recipe into grams, for all my international readers. And I altered the recipe just slightly, to add a pop of orange zest and make the cookies even chewier!
If you’re currently craving these cookies, I have good news: they can be ready in about 30 minutes!
That’s because dough for these cookies comes together quickly and easily. And the cookie dough doesn’t require any chilling!!! The bake time is a short 9 to 10 minutes, meaning the longest part of this recipe is bringing your ingredients to room temperature!
What ingredients need to be at Room Temperature?
For best results, your eggs and egg yolk should be at room temp. You can speed this process up by placing your eggs in a bowl of warm water for about 10 minutes. Just be sure the water is warm, and not hot!
You’ll also need your butter to be at room temperature. This means the butter should be solid, but soft enough that when you press into it lightly with your finger, it easily makes an indentation. Butter temperature is actually very crucial here, because if your butter is too soft your cookies will spread too much in the oven. And if it’s too hard, your cookies won’t quite spread enough. So be sure to have it at the right temperature before you get baking!
Unlike most recipes that call for you to preheat your oven to 350 degrees, this recipe calls for a slightly higher baking temperature of 375. This higher temp allows the exterior to cook quickly but the interior to stay nice and chewy.
Ingredients wise, these cookies call for basic pantry staples you probably already have on hand! You’ll need all purpose flour, baking soda, and salt. Plus, butter, white sugar, brown sugar, vanilla extract, cinnamon, dried cranberries, and white chocolate chips. I add a pinch of orange zest, too. But you may omit it if you’d like!
How to Make Cranberry White Chocolate Chip Cookies
- Preheat Oven: Remember, 375, not 350! This is also a good time to line flour baking sheets with parchment paper and set them aside so they’re ready!
- Make the Cookie Dough: You’ll need an electric mixer to make it. A stand mixer fitted with a paddle attachment or a handheld electric mixer and a large bowl will do the job! Make sure you beat the butter, brown sugar, and granulated sugar until very fluffy before adding the egg and vanilla. This will take about 3 minutes. And make sure you don’t pack your flour into the measuring cup when measuring! Either lightly spoon the flour into the measuring cup and then level it off with the back of a knife or weigh it.
- Scoop and Roll: To make this step quick and easy, I highly suggest using a large cookie scoop, which is exactly 3 Tablespoons of dough. Using this will create the perfect sized cookie, and ensure similar shapes for your entire batch.
- Bake: Place the cookie sheets into the oven, on the middle wrack, one at a time, and bake for 9 to 12 minutes. Or until the cookie dough balls have spread out a bit and are lightly browned on top. You want them to look slightly undercooked in the center, because they will continue to cook and firm up even after they leave the oven!
- Decorate: If you want your cookies to look extra festive, make sure you have about a 3/4 cup extra of white chocolate chips and dried cranberries. You can press them into the warm cookies when they come out of the oven!
- And Cool: Then allow the cookies to cool for a few minutes on the baking sheet before serving warm or placing on a cooling rack to cool completely.
Can I freeze The Cookie Dough?
Yes! I always freeze the dough when I make these cookies! Actually, I almost always freeze the dough when I make any cookies. You can freeze all of it, or just a few!
To freeze, scoop and roll the dough as directed. Then, place the baking pan in the freezer and freeze until the cookie dough balls are solid. At that point, you can take the pan out of the freezer, pop the solid cookie dough balls into a freezer safe ziplock bag, then place them back in the freezer. Stored properly, these white chocolate cranberry cookies will keep in the freezer for two months!
How to bake Frozen Cookie Dough?
You’ll bake the frozen cookie dough balls the same way as you would fresh cookie dough, but you’ll increase the bake time by 2 or 3 minutes. They need a little longer in the oven because they’re starting off from a frozen state.
If you love cookies that are super thick, crispy at the edges, and chewy in the center… THESE ARE THE COOKIES FOR YOU!
And although they’re perfect as written, I wanted to offer one last suggestion before I go: add nuts! I’ve been known to toss a handful of chopped pistachios in the batter to create a festive red, white, and green holiday color palette. But chopped pecans are equally delicious! If you’re a nut lovers (and aren’t gifting these to anyone with an allergy!), I highly suggest giving it a try!
More White Chocolate Cranberry Recipes:
- White Chocolate Cranberry Bundt Cake
- Chewy White Chocolate Cranberry Oatmeal Cookies
- White Chocolate Cranberry Macadamia Nut Granola Bars
- Cranberry White Chocolate Macadamia Nut Cookies
- White Chocolate Cranberry Scones
Thick and Chewy White Chocolate Cranberry Cookies
Ingredients
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 cup unsalted butter, at room temperature
- 3/4 cup dark brown sugar, packed
- 3/4 cup granulated sugar
- 1 teaspoon orange zest (optional)
- 1 Tablespoon pure vanilla extract
- 2 large eggs, at room temperature
- 2 cups white chocolate chips
- 1 cup dried cranberries, chopped
Instructions
- Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
- In a large bowl add the flour, baking soda, salt, and cinnamon. Whisk well to combine and set aside.
- In a large bowl using an electric handheld mixer, or in the bowl of a stand mixer fitted with the paddle attachment, add the butter, both sugars, vanilla, and orange zest. Beat on medium speed, scraping down the sides and bottom of the bowl as needed, for bout 2 minutes, or until light in color and fluffy in texture.
- Turn the mixer off again and use a rubber spatula to scrape the bottom and side of the bowl. This extra step ensures to batter missed getting incorporated. If you notice large pockets of wet ingredients, turn the mixer back on and mix for another 30 seconds or so.
- Add the eggs, one at a time, beating well after each addition.
- Turn the mixer off and let the mixture rest for 5 minutes.
- Using a strong rubber spatula or wooden spoon, add in the flour in thirds, mixing slowly and stirring only until the flour begins to disappear. Do not over mix or your cookies will be dry!
- Finally, fold in the white chocolate chips and dried cranberries.
- Using a large cookie scoop, scoop out about 3 tablespoons worth of cookies dough and roll it into a ball. Place cookie dough balls on prepared baking sheets, leaving at least 1" of room in between each cookie for inevitable spreading.
- Continue this process until all the dough has been rolled. Place baking sheets in preheated oven and bake for 9 to 11 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 10 minutes on the sheet before transferring to a wire wrack to cool completely.
these look abs delicious! xO!
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These are goooooood I used 1 cup of white chocolate chips and 1 cup of semi sweet. I only had half the amount of butter needed so I used shortening for the rest and it worked well! And I used light brown sugar. I’m a chocolate chip cookie addict lol so this was a nice twist.
These are delicious cookies, a little sweet. I’d probably cut back on the white sugar next time. Will But will definitely make again!
Gorgeous cookies! They are just screaming ‘Christmas’! :))
Cranberry and white chocolate is the best combination, I love these cookies!
I have a similar recipe that calls for 1/8 tsp of orange oil. These are my favorite cookies and have won a few cookie contests.
15 Tablespoons of butter? Isn’t it just easier to say 2 sticks of butter? Who really cuts up 15 Tablespoons of butter?
Hi May. You can just use one stick and 7 tablespoons, if you prefer. But it is exactly 15 tablespoons of butter – so no, it’s not two sticks.
Haha someone is a little critical…anyway I’m really excited to try these! I’ve had some dried cranberries sitting in my kitchen for months and they’re getting a little too dry so I think this is the perfect recipe for them. I’ve pinned it and I’ll let you know how it turns out this weekend 🙂
Hello!
In response to “critical”, baking is a science, and exact measuring, the proper way, is crucial. It makes a difference between a hard cookie, a flat cookie, or a cookie that just isn’t right. Too soft butter, too much flour, improper measuring, etc. can totally throw off the recipe! Personally, with my oven though, I bake my cookies at 350. I found that 375 is just too high. I live in San Diego, so possibly my elevation, or lack of it, affects my baking as well.
This is a beautiful recipe and I look forward to making it very soon. 🙂
How much is that in grams? Or is it 1 cup?
I have a feeling the 15 tablespoons has something to do with consistency, and the thickness on these are fabulous! Not too spread or stacked.
I sometimes buy sticks that look like they have 10 tbsp but don’t say so, so saying 15 is an easier to measure and actually know you’re being accurate. Btw though, a stick of butter has 8 tablespoons so that means that two of them would be 16 tablespoons, so if you want to say 2 sticks, you need to say two sticks minus 1 tbsp, hahaha just saying.
That’s what I was thinking!
I just made these cookies!!!Delicious!!!!i reduced sugar by 1/4 of a cup.next time i will only use 1/2 cup Brown sugar!!! They are so good i just decided to make another batch.Thanks
Hey! Did you just reduce the sugar this time. And next time you’re going to reduce both the brown sugar and sugar?
Yield. 24 Cookie’s
Think these would turn out just as well with raisins instead of cranberries?
Hi Steph. I think that would totally work fine.
Hi there! I love the look of your cranberries and white chocolate cookies! I’m sure they taste delicious! Just one question, how do you measure the flour, do you spoon it into the cup or scoop it with the cup? Better yet, could you tell me how many grams or ounces of flour? I know variations in the amount of flour can affect the texture and shape and I love how yours look!! Thank you so much
Hi Doris. I measure my flour for all recipes by spooning it gently into a measuring cup then leveling it off with the back of a knife. I never scoop straight from the flour bag since that often packs the flour in.
Do you think I could substitute peppermint chocolate chips for the white chocolate?
Hi Rebekah! You definitely can use peppermint chocolate chips, as long as you enjoy the flavor combination of cranberry, chocolate, and peppermint.
How many cookies does this recipe make?
Hi Emili. About two dozen.
Hey! I usually use healthier ingredients when I bake since I bake every day and have a huge sweet tooth… But I’m wanting some delicious and beautiful Christmas cookies and I decided these would be perfect! Except I’m wondering if you think it would be okay to do half whole wheat and half all purpose? And I try to stay away from white sugar, do you think all brown or sub honey would work? Sorry for being difficult, you can imagine what I’m like when I order food at a restaurant lol. Thanks 🙂
Hi AJ. I think half whole wheat and half all purpose should work OK. I also think you could use all brown sugar. I do not suggest subbing in honey as that will totally throw the texture of the batter off. If you decide to try them, I’d love to hear how they turn out 🙂 Happy holidays!
Okay I used mostly whole wheat and some all purpose. I found some organic cane sugar at the store so I used that for
the white sugar and it worked great. They turned out amazing! Probably gonna keep this batch and eat them all myself and make another one to give away teehee. Thanks for the recipe and the advice. So good
Awesome! So happy you enjoyed the recipe, AJ 🙂 Happy holidays!
Please could you tell me how many grams or ounces are in 15 tablespoons of butter. As I am in the uk .
Hi Christine, I believe 15 tablespoons of butter is 220 grams.
The directions say to add eggs but eggs are not on the list.. How many?
Hi Lori. The eggs (2) are listed in the ingredients and in the method. Please reference the recipe box at the end of the post for all the details,
Disappointed in results. My batch came out very dry. Followed directions but used Light brown sugar instead of dark brown. Would that make the difference?
Hi Connie. I’m so sorry to hear your batch did not turn out properly! I make these cookies all the time (and many readers do as well) and they have never come out dry. Subbing an ingredient always makes a difference, but in this case I don’t think that’s what went wrong. Does your oven happen to run on the hotter side? It sounds like they may have been overbaked.
Also if you pack your flour instead of spooning it in it could make the cookie and dry also because then you have too much flour
Just wanted you to know I made these recently for a cookie exchange and they were a huge hit! I sent the leftovers with my husband to work and will be making a bug double batch for them tomorrow! They loved them! The only thing I did differently was add a little orange zest. Thanks for the great recipe!
Thank you for letting me know, Missy! And I love the addition of orange zest – I have to try that.
These were the first cookies I’ve ever made and they’re delicious! Me and my mom love them. Thanks for such an easy to follow recipe!
I must say, this is one of the best cookie recipes that I have ever made! Crisp on the outside and chewy inside, it is to die for. And the slight sourness of the cranberries mixed with the milky sweetness of the white chocolate perfects it. I labeled it as a go-to for great cookies! Thank you for the recipe.
PS,
I know that this is late but I had to say something.
Making my second batch today. I made them for Christmas and they were a hit!
I did sub the cranberries for cherries and they still turned out perfect.
In the oven now! Very fun recipe (the dough tastes delicious, haha). Have you ever considered taking pictures of the process as a visual aid to your readers? It’s not for everyone, but it would help a lot of people who are uncertain in the kitchen. Just a thought. Thanks again!
Hi Erika! Yes, I have definitely considered doing this and typically take some step-by-step photos, however this is an old post, so it doesn’t have any. I may need to update them soon 😉 So happy you’re enjoying the cookies!
These were absolutely delicious! My friends, siblings, nieces & nephews were all begging for more! I highly recommend this recipe to anyone who is looking for a delicious and unique treat. These were wonderfully chewy yet crispy on the outside! The perfect texture! Beware because once you start eating them you won’t be able to stop 🙂
Getting ready to make these right now! Can’t wait!
These look awesome. I brought back macadamia nuts from Hawaii. Could these be added without making the cookies too dry?
I love it! It’s the Cranberry Bliss bar in Cookie form!!! Thank you, can’t wait to try them!
do u store in air tight cookie container
I just made a batch and they are awesome. They be great on my Christmas cookie platter. I added orange zest and it really added great flavour. I did not have enough white chocolate chips so I added chunked up white chocolate. Will definitely be making again.
These are delicious and festive cookies! Thanks for sharing the recipe!
I followed this recipe exactly and my cookies came out extremely huge! I think visual aids would help non bakers like myself lol.
how many does this make?
About 2 dozen, depending on how large you roll them 🙂
What about adding some macadamia nuts to the mix?
These were fantastic – one of the easiest, prettiest, most-crowd-pleasing cookie recipes I’ve come across in a while. Double yum!
I only have salted butter. Think it makes a big difference?
Can I make them smaller, little big for toddlers. If so how long would I bake them at ?
they sound so yummy!
Definitely! Just decrease the bake time by a minute or two 🙂
Using 3 tbsps of dough does that yield 2dozen buscuits. Going to make it today.
Could someone please give me this recipes measures in ounces or grams. Cant wait to try these out.
Hello,
I know I’m a little late to the party but I need help. I tried to make these and my batter/dough was EXTREMELY wet and sticky, which made it impossible to form balls for the cookies. I used precisely the right amount of dey ingrediants vs wet, and I couldn’t make these work to save my life. Did you happen to make a video of this recipe? Or are there pictures of the cookies as you’re making them?
I did half whole wheat flour half white. They look delicious however they didn’t spread
Any idea why?
Are craisins okay to use?
YES!
Can I swap fresh cranberries for dried one’s equally? These look really good. I’ll be baking then today.
I know it says no chilling required it could the dough be made a head of time and then stored in the refrigerator?
Is it possible to make the cookie dough ahead of time and refrigerate it until ready to bake?
I made these cookies for a family get together and people couldn’t stop eating! They turned out delicious! Thank you for this great recipe, the only alterations I made to the recipe was adding orange zest, using half the granulated sugar than what is called on the recipe and adding in some Whole peanuts.
Hi Alian! That sounds like a delicious adaption – so glad they were a hit!
This cookie recipe is so yummy! I love the addition of the orange zest! My cookies came out quite flat but doesn’t even matter because they are so amazing 🙂 Thank you for the recipe.
Hello! I see that you changed this recipe. I’ve made these cookies for the last 3 Christmas and they were incredible. I noticed the ingredients and instructions were different (amount of butter, mixing directions, etc.) changed before I started but I figured it wouldn’t make a difference. Unfortunately my typically perfect cookies (thanks to you!) turned out flat. Do you happen to have your old instructions that you could share with me? I can’t believe I never wrote them down! I know this is an annoying request and I understand if you don’t want to respond haha! But I hope you do because I’ve become famous in my circles for your cookies!
The recipe is different and not better. Use 15 tablespoons of butter and place dough in fridge fro a few hours. Cinnamon is off as well, more like 1/2 teaspoon.
not the same recipe, why?
Hello Susan. Occasionally we will retest recipes and improve them. I’m sorry you don’t enjoy the updated version of this recipe! And btw, all of your comments have been approved. We moderate every comment so it does sometimes take a few days to see them on the website. Happy New Year.
You changed the recipe. Could you please post the old one. The one with the fifteen tablespoons of butter. Also you omitted the part to put them in fridge. That is why they are turning out flat for people. Why did you change?
why is recipe different? Why do you delete my comments? a simple answer would be fine. Please and thank you.
Hi Ashley,
Where is the grams version of the ingredients? I see it mentioned in the intro but not on the recipe?
Im in UK (ie metric) and it says that you have included grams for your international readers but I cant see recipe in g anywhere?