Soft-Baked White Chocolate Cranberry Cookies

There’s something magical about the mix of sweet white chocolate and tart cranberries in a cookie. These soft-baked white chocolate cranberry cookies are chewy in the center with just the right crisp around the edges. Perfect for the holidays or any time you want a bakery-style treat at home, they’re simple to make and always a crowd favorite.

Why You’ll Love White Chocolate Cranberry Cookies

These cookies are everything you want in a homemade treat—soft in the center with just the right amount of chew, and a golden edge that gives a little crisp bite. The sweetness of the white chocolate pairs beautifully with the tart cranberries, creating a balance that keeps you reaching for another.

They’re simple enough to whip up on a weekday yet special enough to share during the holidays. Plus, the dough can be made ahead or frozen, so you always have fresh-baked cookies ready when the craving strikes.

Kitchen Equipment You’ll Need

• Mixing bowls
• Hand or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Baking sheet
• Parchment paper

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup white chocolate chips
• 3/4 cup dried cranberries

Step-by-Step Instructions

1. Cream the Butter and Sugars

In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy. This step creates the base for a chewy cookie. A stand mixer works best, but a hand mixer will do.

2. Add the Wet Ingredients

Mix in the egg and vanilla extract until smooth. Make sure to scrape down the sides so everything combines evenly.

3. Combine Dry Ingredients

In another bowl, whisk together flour, baking soda, and a pinch of salt. Slowly add the dry mixture into the wet mixture, stirring just until combined—don’t overmix, or the cookies can turn tough.

4. Fold in the Good Stuff

Gently fold in white chocolate chips and dried cranberries with a spatula. This ensures even distribution without breaking the cranberries.

5. Chill the Dough (Optional but Recommended)

For thicker, bakery-style cookies, chill the dough in the fridge for at least 30 minutes. This helps prevent spreading.

6. Scoop and Bake

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop cookie dough balls (about 2 tablespoons each) and place them 2 inches apart. Bake for 9–11 minutes, just until the edges are golden but the centers look slightly soft.

7. Cool and Enjoy

Let cookies cool on the sheet for 5 minutes before moving them to a wire rack. The centers will set as they cool, leaving you with perfectly soft-baked cookies.

Nutrition (per serving)

Nutrient	Amount
Calories	180 kcal
Carbohydrates	24 g
Protein	2 g
Fat	9 g
Saturated Fat	5 g
Cholesterol	25 mg
Sodium	120 mg
Fiber	1 g
Sugar	15 g

Storage, Reheating & Freezing

Keep these cookies soft and chewy by storing them in an airtight container at room temperature for up to 5 days. If you prefer them warm, just pop one in the microwave for about 10–15 seconds to bring back that fresh-from-the-oven feel.

For longer storage, you can freeze the baked cookies—layer them between parchment paper in a freezer bag and keep for up to 2 months. When ready to enjoy, let them thaw at room temperature or reheat gently in the microwave.

You can also freeze the unbaked dough balls and bake them straight from frozen; just add an extra 2–3 minutes to the baking time.

Troubleshooting & Fixes

Problem	Fix
Cookies turned out flat	Chill the dough before baking and make sure butter isn’t too soft.
Cookies too hard or dry	Reduce baking time by 1–2 minutes and store in an airtight container.
Cranberries sinking to the bottom	Toss cranberries in a little flour before folding into dough.
Dough too sticky	Chill in the fridge for 20–30 minutes before scooping.
Cookies spread unevenly	Use parchment paper and ensure oven is fully preheated.

Serving Tips

These cookies are delicious on their own, but a few little touches can make them even better. Serve them slightly warm with a glass of cold milk or a hot cup of coffee for that classic cookie moment.

They also make a great holiday dessert tray addition—stack them with shortbread or gingerbread for a festive mix. For a more indulgent treat, sandwich a scoop of vanilla or cranberry ice cream between two cookies to turn them into quick ice cream sandwiches. If gifting, wrap a few in cellophane bags tied with ribbon; they travel well and always bring a smile.

FAQs

Can I use fresh cranberries instead of dried?
fresh cranberries release too much moisture—stick to dried.

Can I freeze the dough instead of baked cookies?
Yes, freeze dough balls and bake straight from frozen (add 2 extra minutes).

Why are my cookies flat?
Likely due to warm butter or skipping the chilling step.

Can I use dark chocolate instead of white?
Absolutely, any chocolate works with cranberries.

How do I make them extra chewy?
Use more brown sugar than white sugar and don’t overbake.

Final Thought

Soft-baked white chocolate cranberry cookies strike that perfect balance of sweet, tart, and chewy. They’re easy enough for everyday baking but special enough to share during the holidays or gift to friends and family. Whether you enjoy them fresh from the oven, tucked into a lunchbox, or as part of a festive dessert spread, these cookies are sure to become a recipe you’ll come back to again and again.