White Chocolate Cranberry Cookies

24 Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Cool 5 minutes
Total Time 25 minutes

White Chocolate Cranberry Cookies are perfectly chewy, soft, sweet cookies that are the perfect addition to your holiday baking and ready in 25 minutes!

This easy Cookie Recipe is sort of like a holiday version of a classic Chocolate Chip Cookie. It has the same sweet, buttery, vanilla cookie base, but with white chocolate in place of semisweet and with the addition of delicious cranberries. The white and red colors make it look festive as well as taste delicious.

White Chocolate Cranberry Cookies in stack


White chocolate and cranberries make an easy and delicious flavor combination. The white chocolate is extra sweet and milky while the cranberries bring a nice tartness. They balance each other out perfectly in this gooey, buttery cookie. Plus with all the cranberry recipes around the holidays, like Cranberry Sauce, these are the perfect cookies to get everyone in the spirit for Thanksgiving or Christmas.

White Chocolate Cranberry Cookies dough balls on cookie sheet

As far as Holiday cookies go these White Chocolate Cranberry Cookies are quick, simple, and so easy to make. They’re just as easy as a chocolate chip cookie. Just combine the wet then dry ingredients, fold in the mix-ins, bake and enjoy!

I especially love how the smell of fresh baked cookies and cranberries fill the house while they’re in the oven. It only takes them 10 minutes to bake, but by the time they’re done the smell alone has my mouth watering. In fact, the hardest part of the whole recipe is having the patience to let them cool down before digging in. After just a little bit of waiting you’ll have a perfectly warm, gooey cookie.

White Chocolate Cranberry Cookies on cookie sheet

White Chocolate Cranberry Cookies are an excellent addition to any holiday dessert platter. The cranberries bring a rich, tart flavor, that’s a little more grown up and contrasts with super sweet cookies like Sugar Cookies and Triple Chocolate Cookies. That’s not to say that your kids won’t love these cookies too. I usually freeze some of the cookies and only put a few out at a time because otherwise my family could eat them all in one sitting. 



  • Prep: Leave the butter out to fully soften for a few hours before starting the recipe. This will make sure the butter creams nicely and mixes beautifully into the dough. Once the butter is softened preheat the oven, line your baking sheet with parchment paper and start the recipe. 
  • Dough: When you’re mixing together the butter and sugar make sure to continue stirring it together for about a minute until it reaches a light, fluffy consistency. Once it’s fluffy you can add in the eggs, and vanilla extract. Mix in the dry ingredients more slowly, and only mix until just combined.

White Chocolate Cranberry Cookies on cookie sheet

  • Chocolate and cranberries: For the final step in making the dough, mix in the white chocolate chips and cranberries. To make a beautiful presentation leave some of the cranberries and chips out of the dough. After you form the dough into balls add a few pieces of white chocolate and cranberries to the top. Putting some on top instead of just folding the cranberries and chocolate into the dough will put beautiful red and white pieces outside instead of them all being covered by the dough. 
  • Bake: Place the cookie dough balls about 2 inches apart so there’s room for the cookies to spread. Press the dough down slightly to flatten them. Bake the cookies for 10-12 minutes. Then make sure to let them cool for 5 before removing them from the baking sheet.

White Chocolate Cranberry Cookies in stack


  • Chocolate Chips: You can replace the white chocolate chips with other kinds of chocolate chips like milk chocolate, semisweet, or dark chocolate. You can also mix a few different kinds of chocolate chips into your cookies like white and dark chocolates. 
  • Fruit: Instead of cranberries try using other dried fruits like raisins, cherries, or dates. 
  • Mix-ins: There are so many different mix-ins you can try in this recipe. For some crunch add in pecans, walnuts, almonds or cashews. To change up the flavor try mixing in almond extract, orange zest, or lemon juice. 



  • Serve: White Chocolate Cranberry Cookies will stay good at room temperature for up to 3 days. Put them in a ziplock bag or other airtight container to keep in your pantry.
  • Store: You can also put them in an airtight container to store in the fridge for up to a week. 
  • Freeze: If you want to get some of your holiday baking done ahead of time, you can make these cookies and store them in the freezer for 2-3 months. Let them thaw in the fridge and pop them in the oven for a couple minutes so they taste freshly baked when you serve them.

White Chocolate Cranberry Cookies on cookie sheet

Pin this recipe now to remember it later

Pin Recipe

White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies are perfectly chewy, soft, sweet cookies that are the perfect addition to your holiday baking and ready in 25 minutes!
Yield 24 Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/2 cup butter , softened
  • 1/2 cup brown sugar , packed
  • 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup white chocolate chips
  • 1 cup dried cranberries , chopped


  • Pre-heat oven to 350 degrees and line a baking sheet with parchment paper.
  • Add butter, brown sugar, and sugar to your stand mixer on medium speed until fluffy, about 1 minute.
  • Add in the egg and vanilla extract until smooth.
  • Sift together flour, baking soda and salt then add to the stand mixer on the lowest speed setting.
  • Stir in the white chocolate chips and cranberries.
  • Roll into 1" balls and add them 2 inches apart to your baking sheet, pressing them down slightly to flatten them.
  • Bake for 10-12 minutes.
  • Let cookie sit for 5 minutes before removing from the baking sheet.


Calories: 127kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 89mg | Potassium: 30mg | Fiber: 1g | Sugar: 12g | Vitamin A: 129IU | Calcium: 15mg | Iron: 1mg

White Chocolate Cranberry Cookies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I’ve made these a few times for friends & they get rave reviews. Thank you! I’ve added extra white chocolate chips & cranberries while keeping everything else the same & they’ve still turned out well.

    1. So glad the recipe has worked out so well for you! Thanks for the tip on the extra chocolate chips and cranberries!