There’s something about these soft and chewy cookies in a combo of sweet white chocolate and tangy dried cranberries that just works. These cookies are soft in the center, slightly crisp on the edges, and easy to make when you’re craving something a little extra without a ton of effort.
Tools & Equipment
- Half Sheet Pans: Ensure even baking and prevent overbrowning.
- Silicone Baking Mats or Parchment Paper: Prevent sticking and promote even browning. (I love pop-up sheets of parchment and foil with my entire soul.)
- Cookie Scoop: For uniformly adorable cookie sizes and shape, leading to even baking.
- Cooling Racks: Allow cookies to cool evenly and prevent soggy bottoms. Who wants soggy bottoms? No one, that’s who.
- Stand Mixer (the OG KitchenAid) or Hand Mixer (Hamilton Beach, naturally): Makes creaming butter and sugars effortless. Well, tiny effort. I inherited a Hamilton Beach hand mixer that finally passed on after 35 years of use. THIRTY FIVE YEARS. In an Italian family! Unheard of. My next one is 10 years old and going strong, so I will always recommend HB.
Tips for Success
- Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Measure flour correctly by spooning it into the measuring cup and leveling it off to avoid dense cookies.
- Reserve some cranberries and white chocolate chips to press into the tops of the cookies before baking for a bakery-style look.
- Don’t overbake: Remove cookies when edges are set but centers are still soft—they’ll firm up as they cool.
- Where to find dried cranberries: You can find dried cranberries year-round in the baking section of most grocery stores, and sometimes where other salad toppings are found. The brand called Craisins are found in the snack aisle, too.
Steps for Making White Chocolate Cranberry Cookies
Here are some helpful photos and details to help along your baking journey.
Step 1: Add parchment or a silicone mat to a baking sheet. Set aside. Cream butter and sugar.
Step 2: Combine the dry ingredients with a fork or wire whisk.
Step 3: Combine wet and dry ingredients into a soft dough. Don’t overmix.
Step 4: Gently fold in the chips and crans to the dough mixture.
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Step 5: Looks good now. You’ll be tempted to start eating the raw dough here, but it’s the raw flour that can make you sick.
Step 6: A melon baller or scoop works wonders for round, uniform cookies, but you can use a spoon. I always say to make do with what you have.
Step 7: Aren’t these perfectly perfect? If you are putting these cookies in a cookie exchange or a glam photo shoot, this set of scoops works great.
Step 8: Slightly golden on the edges with a soft center and they’re done; don’t overbake or you’ll lose that chewy texture. Let them sit on the pan for a couple of minutes before moving them.
Step 9: Eat as many as you want.
Cranberry White Chocolate Chip Cookies
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Ingredients
- 1 cup 2 sticks Challenge butter, softened
- 1 ½ cups sugar
- 1 cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 eggs
- 3 cups flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup dried cranberries
- 2 cups or one 11-oz bag white chocolate chips (I use and prefer Ghirardelli brand)
Instructions
- Preheat the oven to 350°F and line your baking sheets with parchment paper or a silicone baking mat. Trust me—this helps the cookies lift off without a battle.
- Cream the butter, sugar, and brown sugar in a large mixing bowl using an electric mixer. Beat until the mixture is light, fluffy, and smells like cookie heaven.
- Add the vanilla and eggs and mix well until smooth.
- In a clean mixing bowl: Use a fork to blend the flour, baking soda, and salt in a separate bowl. This step helps distribute the leavening and salt evenly—don’t skip it.
- Slowly mix the dry ingredients into the wet, blending until just combined. Don’t overmix; stop just when the dough pulls together.
- Fold in the crans and chips until they’re evenly distributed throughout.
- Use a cookie scoop or spoon to drop 1-inch balls of dough onto your prepared baking sheets. Leave about 2 inches between each one—they like to spread out.
- Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers still look a little soft. That’s your cue—they’ll finish setting as they cool.
- Let the cookies sit undisturbed for a minute or two, then use a spatula to transfer them to a wire rack to cool.
The bottom line
These Cranberry White Chocolate Chip Cookies are a delightful blend of sweet and tart flavors, perfect for any occasion. With their chewy centers and crisp edges, they’re sure to become some of your favorite holiday cookie recipes in your cookie rotation.
