Dessert

White Chocolate Cranberry Cookies Recipe

BySimon Carel October 29, 2025October 29, 2025

Introduction

These White Chocolate Cranberry Cookies are a delightful treat combining sweet white chocolate and tart dried cranberries in a soft, chewy cookie. Perfect for holiday gatherings or anytime you want a comforting, flavorful snack.

Two thick, soft cookies sit on a white plate, each cookie showing a light golden-brown color with a slightly cracked surface. They are filled generously with white chocolate chips that are smooth and rounded, scattered on top and embedded inside. Bright red dried cranberries are mixed throughout the cookies, creating a colorful contrast with the white chocolate and dough. The plate rests on a white marbled texture, giving a clean and fresh look. In the blurred background, small white chocolate chips and a wooden bowl with more red cranberries can be seen. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup unsalted butter, softened
3/4 cup light brown sugar
1/4 cup granulated sugar
1 whole large egg
1 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white chocolate chips
1 cup dried cranberries

Instructions

Step 1: Add the butter, brown sugar, and granulated sugar to a bowl. Beat with an electric mixer until well combined and fluffy, about 2 minutes.
Step 2: Mix in the egg and almond extract until the egg is fully incorporated.
Step 3: Add the flour, cornstarch, baking soda, and salt, and mix until just combined.
Step 4: Add the white chocolate chips and dried cranberries, and carefully fold in with a spatula.
Step 5: Scoop golf ball-sized balls of dough onto a baking sheet lined with a silicone mat or parchment paper. Place the baking sheet in the fridge for 30 minutes to chill.
Step 6: While the dough chills, preheat the oven to 350º F.
Step 7: Bake the cookies for 9-11 minutes, until just set. If they’re baking unevenly, rotate the baking sheet halfway through.
Step 8: Allow the cookies to cool for a few minutes on the baking sheet, then transfer them to a wire rack. Let cool completely before eating.

Tips & Variations

For a richer flavor, toast the dried cranberries lightly before folding them into the dough.
Substitute almond extract with vanilla extract for a milder flavor.
Use white chocolate chunks instead of chips for a more rustic texture.
If you prefer a chewier cookie, reduce the baking time by a minute or two.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. Reheat briefly in a microwave or enjoy thawed at room temperature.

How to Serve

Two soft, round cookies rest on a white plate placed on a white marbled surface. Each cookie has a light beige dough base with a slightly cracked texture. They are embedded with several glossy, dark red dried cranberries and smooth, creamy white chocolate chips spread evenly across the surface, creating a mix of red and white spots on the light dough. The cookies are slightly stacked, with one partially overlapping the other. The background includes a blurred brown bowl with more dried cranberries, adding depth to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries have a higher moisture content and will affect the cookie texture. It’s best to stick with dried cranberries for the right balance of chewiness and sweetness.

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated for up to 24 hours before baking. Just be sure to bring it back to a firm, chilled state before scooping the cookies.