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Irresistible White Chocolate Cranberry Cookies

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These white chocolate cranberry cookies offer a perfect balance of sweet and tart with chewy cranberries and rich white chocolate chunks in a buttery cookie base. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 ½ cups (225g) dried cranberries, soaked in ¼ cup warm water and drained
  • 1 ½ cups (270g) white chocolate chunks
  • Optional: 1 tsp orange zest
  • Optional: ½ cup (60g) chopped nuts (walnuts or pecans)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Soak the dried cranberries in ¼ cup (60ml) warm water for about 10 minutes, then drain well and set aside.
  3. In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set aside.
  4. In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  5. Beat in the eggs one at a time, then stir in the vanilla extract until the batter is creamy and smooth.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently until just combined. Avoid overmixing.
  7. Fold in the soaked cranberries and white chocolate chunks. If using, fold in orange zest and chopped nuts now.
  8. Use a cookie scoop or tablespoon to drop dough balls about 2 inches apart on the prepared baking sheets. Slightly flatten them with the back of the scoop for even baking.
  9. Bake for 10-12 minutes or until edges are lightly golden but centers still look soft. They will firm up as they cool.
  10. Let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Soaking the cranberries keeps them juicy inside the cookie. Use white chocolate chunks instead of chips for better melting and texture. Slightly underbake the cookies for a soft and chewy center. Chill dough for 30 minutes before baking to prevent spreading. Rotate baking sheets halfway through baking if oven heats unevenly.

Nutrition

Keywords: white chocolate cranberry cookies, holiday cookies, easy homemade cookies, chewy cookies, white chocolate chunks, dried cranberries

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