These white chocolate cranberry cookies are a cozy blend of sweet and tart, perfect for holiday trays or everyday indulgence. Each bite balances creamy white chocolate with bursts of cranberry brightness.
The dough is softly scented with orange zest, adding a citrusy layer that elevates the entire cookie. Whether using fresh or dried cranberries, these cookies bake up soft, festive, and impossible to resist.
What You’ll Need for White Chocolate Cranberry Cookies
- Unsalted butter – Provides richness and a tender texture that holds the cookie together beautifully.
- Granulated and light brown sugar – A blend of sugars adds sweetness and depth, with brown sugar lending moisture and caramel notes.
- Orange zest – Freshly grated for citrus brightness that contrasts the sweet chocolate and tart cranberries.
- Vanilla extract – Enhances the warm, buttery flavor of the dough.
- All-purpose flour – The structural base, giving these cookies their chewy-yet-soft bite.
- Baking powder – Lends a gentle rise, keeping the cookies light but not cakey.
- Fine sea salt – Balances and sharpens the sweetness of the dough.
- White chocolate chips – Melty and creamy, they complement the tart berries and brighten every bite.
- Fresh cranberries – Coarsely chopped to dot each cookie with bursts of tart fruit; dried cranberries can be used as a sweeter, quicker-baking option.
How to Make These Irresistible White Chocolate Cranberry Cookies
Begin by creaming the butter and sugars until fluffy—this sets the stage for a perfectly tender cookie. Mix in the egg, orange zest, and vanilla for a fragrant, well-rounded dough.
Dry ingredients come next, just until the flour disappears into the butter mixture. Once your dough is formed, fold in the cranberries and white chocolate with a spatula, distributing those treasures evenly.
Scoop, space, and bake. Keep an eye on the edges—they should just begin to turn golden. Fresh cranberry versions take a bit longer; dried ones bake up quicker. Cool on the sheet before transferring to a wire rack.
Bake Like a Pro: Tips & Twists
For a chewier cookie, refrigerate your dough for at least an hour before baking—this also intensifies the orange flavor. Fresh cranberries provide tart bursts and a softer cookie, while dried cranberries bring a concentrated sweetness and shorter bake time.
Feel like switching it up? Swap the white chocolate for dark chocolate chips to add a rich contrast, or try lemon zest for a sharper citrus note. You can even add chopped nuts like pecans or pistachios for crunch and complexity.
Make these festive with a drizzle of white chocolate over the cooled cookies and a sprinkle of finely chopped dried cranberries on top. It’s a bakery-style finish with minimal effort.
Storing These Cranberry Beauties
Keep these cookies in an airtight container at room temperature for up to three days for optimal texture. Want to extend their life? Refrigerate for up to a week or freeze the baked cookies in a zip-top bag for up to three months.
Reheat a frozen cookie in the microwave for 10–15 seconds to bring back that just-baked softness. If you’ve chilled unbaked dough, let it rest at room temp until scoopable before baking.
White Chocolate Cranberry Cookies
Ingredients
- 2 tsp vanilla extract
- 1 large egg room temperature
- 3/4 cup white chocolate chips
- 2 tsp freshly grated orange zest
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter softened (12 Tbsp or 1.5 sticks)
- 1/2 cup packed light brown sugar
- 2 cups fresh cranberries coarsely chopped (or 1 cup dried cranberries)
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 2 cups all-purpose flour or your preferred gluten-free blend, properly measured
Instructions
- Preheat oven to 350°F and line baking trays with parchment paper.
- Cream the butter, granulated sugar, and brown sugar in a large bowl using an electric mixer on medium-high speed for 2–3 minutes until the mixture is fluffy and pale. Incorporate the egg, followed by the orange zest and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually incorporate the dry mixture into the wet ingredients, mixing only until the dough comes together.
- Gently fold in the chopped cranberries and white chocolate chips with a sturdy spatula. Scoop dough into 1-inch rounds and space them 2 inches apart on the prepared trays.
- Bake for 12–15 minutes or until the edges are a light golden brown. If using dried cranberries, reduce baking time slightly to 11–13 minutes.
- Let cookies rest on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate/freeze for extended freshness.
