Why You’ll Love This Recipe
I like how these cookies come together quickly with just a few pantry staples. The dried cranberries add a chewy, tart contrast to the creamy sweetness of white chocolate, and the hint of optional orange zest brightens everything up. I also enjoy that the dough can be made ahead and chilled, so I can bake a batch fresh whenever I need them.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
½ cup (113g) unsalted butter, softened to room temperature
½ cup (100g) light brown sugar, packed
¼ cup (50g) granulated sugar
1 large egg
1½ tsp vanilla extract
1½ cups (190g) all-purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup (90g) dried cranberries
¾ cup (130g) white chocolate chips or chunks
¼ tsp orange zest (optional)
Directions
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In a large mixing bowl, I cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
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I mix in the egg and vanilla until the batter becomes creamy.
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In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add this dry mixture to the wet ingredients, stirring until just combined.
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I fold in the dried cranberries, white chocolate chips, and orange zest if using.
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I cover and chill the dough for 30 minutes (optional, but I like how it helps the cookies hold their shape).
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I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
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I scoop tablespoon-sized portions of dough, place them 2 inches apart, and bake for 9–11 minutes, until the edges are set and the centers are slightly soft.
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I let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and Timing
This recipe makes about 18 cookies. Prep time is 15 minutes, chill time is 30 minutes, and bake time is about 10 minutes, so the total time is around 55 minutes.
Variations
I sometimes add chopped pecans or walnuts for a nutty crunch. If I want extra sweetness, I drizzle melted white chocolate over the cooled cookies. For a citrus twist, I increase the orange zest or add a little lemon zest. These cookies also work with dark chocolate chips instead of white if I want a bolder flavor.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well — I like to scoop the dough into balls, freeze them, then bake from frozen by adding 1–2 extra minutes. Baked cookies can also be frozen for up to 2 months and thawed at room temperature before serving.
FAQs
Can I use fresh cranberries instead of dried?
I prefer dried cranberries since they’re less watery, but I can use chopped fresh cranberries if I reduce the amount slightly.
Do I need to chill the dough?
Chilling helps prevent spreading, but if I’m short on time, I can bake right away.
Can I make these cookies gluten-free?
Yes, I use a 1:1 gluten-free flour blend to replace the all-purpose flour.
Can I make these cookies ahead of time?
Yes, I prepare the dough up to 2 days in advance and keep it chilled until baking.
Can I swap the white chocolate?
Yes, milk or dark chocolate chips also work.
How do I keep the cookies soft?
I store them in an airtight container with a slice of bread to help maintain moisture.
Can I freeze the dough?
Yes, I scoop into balls, freeze on a tray, then store in a freezer bag.
What kind of butter works best?
I prefer unsalted butter so I can control the salt level.
Do I need to use orange zest?
No, it’s optional, but I like how it enhances the cranberry flavor.
Can I double the recipe?
Yes, I simply double all ingredients and bake in batches.
Conclusion
These white chocolate cranberry cookies are one of my favorite festive treats. I love how the tart cranberries balance the sweet, creamy white chocolate for a cookie that feels both cozy and special. Whether I bake them for the holidays or just because, they’re always a chewy, buttery delight that everyone enjoys.
