Looking for a delicious holiday treat? These White Chocolate Cranberry Cookies are the perfect balance of sweet and tart, with chewy cookies packed with white chocolate chips and fresh cranberries. Easy to make and perfect for Christmas cookies, cookie swaps, or any special occasion, this recipe uses simple ingredients like butter, sugar, and flour. With optional variations like gluten-free flour and nut additions, this recipe is versatile for every taste. Bake these soft and chewy cookies and enjoy them with a cup of coffee or tea. Freezable cookie dough makes these cookies great for meal prepping too!

Ingredients
- 3/4 cup unsalted butter, at room temperature (12 Tbsp or 1.5 sticks)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tsp grated orange zest
- 2 tsp vanilla extract
- 1 large egg, room temperature
- 2 cups all-purpose flour (or your favorite gluten-free flour, measured correctly)
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 3/4 cup white chocolate chips
- 2 cups fresh cranberries, coarsely chopped (or 1 cup dried cranberries)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer on medium-high speed to beat the butter, granulated sugar, and brown sugar for 2-3 minutes until light and fluffy.
- Add Wet Ingredients: Mix in the egg, orange zest, and vanilla extract, beating until fully incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing just until the dough comes together.
- Fold in Mix-Ins: Using a sturdy spatula, gently stir in the cranberries and white chocolate chips until evenly distributed.
- Shape and Bake: Scoop out 1-inch balls of dough (a small cookie scoop works well) and place them 2 inches apart on the prepared baking sheet.
- Bake: Bake for 12-15 minutes, or until the edges turn golden brown. If using dried cranberries, the baking time may be slightly shorter (about 11-13 minutes).
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips
- Proper Flour Measurement: Spoon and level the flour instead of scooping to avoid a dense dough.
- Room Temperature Ingredients: Ensure butter and egg are at room temperature for even mixing.
- Chill the Dough: If your dough is too soft, refrigerate it for 20-30 minutes before baking to prevent spreading.
- Use a Cookie Scoop: For uniform-sized cookies that bake evenly, use a small cookie scoop.

Variations and Substitutions
- Dried vs. Fresh Cranberries: Fresh cranberries add a tart contrast, while dried cranberries make the cookies sweeter and bake faster.
- Nutty Addition: Add 1/2 cup of chopped pecans or walnuts for extra crunch.
- Dark Chocolate Swap: Substitute white chocolate chips with dark or milk chocolate for a richer flavor.
- Gluten-Free Option: Use a high-quality gluten-free flour blend for a celiac-friendly treat.
FAQs
Q: Can I freeze the cookie dough?
Yes! Roll the dough into balls, freeze on a tray, then transfer to a sealed bag for up to 3 months. Bake from frozen, adding an extra 1-2 minutes.
Q: How do I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.
Q: Can I use orange juice instead of zest?
Zest provides stronger citrus flavor, but 1 tsp of orange juice can be substituted if needed.
Serving Suggestions
- With Coffee or Tea: These cookies pair perfectly with a warm drink.
- Holiday Treat Platter: Serve them alongside gingerbread and sugar cookies for a festive spread.
- Gift Idea: Package in a decorative tin or jar for a homemade holiday gift.
Why You’ll Love This Recipe
- Perfect Flavor Balance: The tart cranberries complement the sweet white chocolate.
- Soft and Chewy Texture: Baked just right for a deliciously soft bite.
- Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Great for Any Occasion: Ideal for holidays, cookie swaps, or everyday indulgence.
Enjoy baking these irresistible White Chocolate Cranberry Cookies!
White Chocolate Cranberry Cookies
36
servings10
minutes15
minutesIngredients
3/4 cup unsalted butter, at room temperature (12 Tbsp or 1.5 sticks)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 tsp grated orange zest
2 tsp vanilla extract
1 large egg, room temperature
2 cups all-purpose flour (or your favorite gluten-free flour, measured correctly)
1 tsp baking powder
1/2 tsp fine sea salt
3/4 cup white chocolate chips
2 cups fresh cranberries, coarsely chopped (or 1 cup dried cranberries)
Directions
- Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer on medium-high speed to beat the butter, granulated sugar, and brown sugar for 2-3 minutes until light and fluffy.
- Add Wet Ingredients: Mix in the egg, orange zest, and vanilla extract, beating until fully incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing just until the dough comes together.
- Fold in Mix-Ins: Using a sturdy spatula, gently stir in the cranberries and white chocolate chips until evenly distributed.
- Shape and Bake: Scoop out 1-inch balls of dough (a small cookie scoop works well) and place them 2 inches apart on the prepared baking sheet.
- Bake: Bake for 12-15 minutes, or until the edges turn golden brown. If using dried cranberries, the baking time may be slightly shorter (about 11-13 minutes).
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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