Dessert

White Chocolate Cranberry Cookies Recipe

ByHugo Harnd October 29, 2025October 29, 2025

Introduction

White Chocolate Cranberry Cookies are a delightful treat combining creamy sweetness with tart bursts of cranberry. These soft, flavorful cookies are perfect for cozy afternoons or sharing during the holidays.

Two soft round cookies sit stacked on a white plate with a white marbled texture background. The cookies have a light golden-brown color with a slightly cracked surface and are dotted evenly with creamy white chocolate chips and dark red dried cranberries, creating a contrast in colors and textures. The chips look smooth and glossy while the cranberries have a chewy, wrinkled look. 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: In a bowl, beat the softened butter, light brown sugar, and granulated sugar with an electric mixer until the mixture is fluffy and well combined, about 2 minutes.
Step 2: Add the egg and almond extract, mixing until the egg is fully incorporated into the batter.
Step 3: Combine the all-purpose flour, cornstarch, baking soda, and salt in a separate bowl, then gradually mix these dry ingredients into the wet mixture until just combined.
Step 4: Gently fold in the white chocolate chips and dried cranberries using a spatula, ensuring they are evenly distributed throughout the dough.
Step 5: Scoop golf ball-sized portions of dough onto a baking sheet lined with a silicone mat or parchment paper. Chill the dough in the refrigerator for 30 minutes to firm up.
Step 6: Preheat the oven to 350º F (175º C) while the dough chills.
Step 7: Bake the cookies for 9 to 11 minutes, or until they are just set. Rotate the baking sheet halfway through baking if needed for even cooking.
Step 8: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a nutty twist, add 1/2 cup chopped pecans or walnuts to the dough with the cranberries and chocolate chips.
Use white chocolate chunks instead of chips for larger pockets of creamy sweetness.
Chilling the dough longer enhances the flavor and helps prevent spreading during baking.
Substitute almond extract with vanilla extract if preferred for a more classic flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months. To reheat, warm in a low oven for a few minutes or microwave briefly to restore softness.

How to Serve

Two soft cookies rest on a white plate set on a white marbled texture. Each cookie has a light golden-brown base with visible cracks and is studded with bright white chocolate chips and deep red dried cranberries scattered unevenly on the top and throughout. The cookies look thick with a soft, slightly crumbly texture. 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 contain more moisture, which can affect the cookie texture and baking time. It’s best to use dried cranberries for this recipe to maintain the intended chewiness and flavor.

Why do I need to chill the cookie dough?

Chilling firms up the dough, which helps prevent cookies from spreading too much during baking. It also allows the flavors to meld, resulting in a better texture and richer taste.