Dessert

White Chocolate Cranberry Cookies Recipe

ByVictor Layne December 26, 2025December 26, 2025

Introduction

These white chocolate cranberry cookies are the perfect blend of sweetness and tartness, enhanced by a hint of fresh orange zest. Soft and chewy with bursts of juicy cranberries and creamy white chocolate, they make a delightful treat for holidays or everyday indulgence.

A stack of thick cookies piled high on a white plate with a red rim, each cookie filled with visible white chocolate chips and bright red dried cranberries. The cookies have a soft, slightly golden-brown texture with a slightly cracked surface showing the gooey, chewy inside. The contrast between the creamy white chips and vibrant red fruit adds a colorful and inviting look. The stack is neatly arranged in a pyramid shape, sitting on a smooth white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup unsalted butter, at room temperature (12 Tbsp or 1.5 sticks)
½ cup granulated sugar
½ cup packed light brown sugar
2 teaspoons grated orange zest
2 teaspoons vanilla extract
1 large egg, room temperature
2 cups all-purpose flour (or gluten-free flour)
1 teaspoon baking powder
½ teaspoon fine sea salt
¾ cup white chocolate chips
2 cups fresh cranberries (coarsely chopped, or 1 cup dried cranberries)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 3: Add the egg, orange zest, and vanilla extract; mix until well combined.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until the dough comes together.
Step 5: Gently fold in the cranberries and white chocolate chips.
Step 6: Scoop the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
Step 7: Bake for 12-15 minutes, or until the edges turn golden brown. If using dried cranberries, reduce baking time to 11-13 minutes.
Step 8: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra moisture and flavor, try substituting half the butter with cream cheese.
Use white chocolate chunks instead of chips for a richer texture.
Fresh cranberries can be quite tart; toss them in a little flour before folding in to prevent sinking.
To make these cookies vegan, substitute butter with coconut oil and use a flax egg instead of a chicken egg.
Add a pinch of cinnamon or nutmeg for a warm, spiced twist.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm briefly in the oven at 300°F (150°C) for 5-7 minutes or until just soft.

How to Serve

A stack of light golden cookies filled with white chocolate chips and dried red cranberries, each cookie showing a soft, slightly bumpy texture and a few cracks on the surface. The cookies are piled in a small hill on a white plate with a thin red rim, placed on a white marbled surface. The mix of white chocolate chips and bright red cranberries dot the cookies evenly, giving a colorful contrast against the creamy dough. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Yes, you can use dried cranberries. Since they are less moist, reduce the baking time slightly to 11-13 minutes to avoid overbaking.

Can I make the dough ahead of time?

Absolutely. You can refrigerate the cookie dough for up to 24 hours before baking. Just let it come to room temperature for a few minutes before scooping and baking.