Cranberry White Chocolate Chip Cookies — Super soft, buttery, and a holiday baking must-make!! Very popular at cookie exchanges and everyone will want the recipe! So good!!

Soft and Chewy Cranberry White Chocolate Chip Cookies - Super soft, buttery, and a holiday baking must-make!! Very popular at cookie exchanges and everyone will want the recipe! So good!!

Easy White Chocolate & Cranberry Cookies 

I love these white chocolate cranberry cookies so much. I’d make them in the summer if it was seasonally appropriate.

Anything with cranberries and white chocolate is automatically awesome for me, so it’s no wonder I love these super soft, buttery cookies with tender, pillowy centers.

They have slightly chewy edges and are bursting with texture in every bite between the chewy and tart-yet-sweet dried cranberries and the sweet white chocolate chips.

They’re perfect for holiday cookie exchanges because everyone seems to love them. They’re what I’m making for an upcoming cookie exchange I’m a part of.

I’m going to wrap the baked cookies up in Glad Cling Wrap Plastic Wrap that I bought at Walmart, pass them out, but also stash a few just for myself.

Soft and Chewy Cranberry White Chocolate Chip Cookies - Super soft, buttery, and a holiday baking must-make!! Very popular at cookie exchanges and everyone will want the recipe! So good!!

What’s in Cranberry White Chocolate Chip Cookies? 

To make the dried cranberry cookies with white chocolate chips, you’ll need: 

  • Unsalted butter
  • Granulated sugar
  • Light brown sugar 
  • Egg
  • Cream
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Salt
  • Dried cranberries
  • White chocolate chips 

Can I Use Fresh Cranberries? 

No, I don’t think so. Fresh cranberries would release lots of moisture into the cookie dough, and since this is a very soft dough to begin with I don’t think using fresh berries is a good idea. 

Soft and Chewy Cranberry White Chocolate Chip Cookies - Super soft, buttery, and a holiday baking must-make!! Very popular at cookie exchanges and everyone will want the recipe! So good!!

How to Make Cranberry White Chocolate Chip Cookies

This cranberry white chocolate chip cookie recipe is so simple to make. First, you’ll need to cream together the butter and sugars before adding in the egg and vanilla. 

Mix the dry ingredients into the wet just until combined, then gently fold in the white chocolate chips and dried cranberries. 

Form the dough balls, cover with Glad Cling Wrap Plastic Wrap, and chill for at least 3 hours. You can chill the dough for up to 5 days and just bake off as many as you need when you’re ready.

The dough is very soft and must be chilled before baking. There are two tablespoons of cream in the dough, which makes the cookies so creamy but also makes for a very soft dough.

Once the dough has been chilled, you’ll want to bake it just until the edges have set and the tops are just set, even if slightly undercooked and glossy in the center.

Soft and Chewy Cranberry White Chocolate Chip Cookies - Super soft, buttery, and a holiday baking must-make!! Very popular at cookie exchanges and everyone will want the recipe! So good!!

Tips for the Best White Chocolate Cranberry Cookies 

To add a slight orange flavor to these cookies, feel free to add about 1 teaspoon orange zest to the cookie dough. 

I opted to use Trader Joe’s orange-scented cranberries to add orange flavor to the dough, but if you don’t have one near you I know Ocean-Spray and many other brands make some as well. 

Note that the unbaked cookie dough can be frozen and baked off later, so consider making a big batch of cookie dough and freezing it for the future. 

Soft and Chewy Cranberry White Chocolate Chip Cookies
Yield: 17

Soft and Chewy Cranberry White Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes

Super soft, buttery, and a holiday baking must-make!! Very popular at cookie exchanges and everyone will want the recipe! So good!!

Ingredients

  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 2 tablespoons cream or half-and-half
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt, or to taste
  • 1 cup dried cranberries (I use orange-scented dried cranberries and recommend them for extra flavor)
  • 1 cup white chocolate chips

Instructions

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
  3. Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little ‘grainy’ and almost as if it’s separated, this is okay.
  4. Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and beat on low speed until just combined, about 1 minute.
  5. Stop, scrape down the sides of the bowl, and add the cranberries, white chocolate chips, and beat on low speed until just combined, about 30 seconds.
  6. Using a 2-tablespoon cookie scoop or your hands, form approximately 17 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Tip – Strategically place a few cranberries and white chocolate chips on top of each mound of dough by taking cranberries and chips from the underside and adding them on top. 
  7. After chilling, flatten each mound about half the original height.
  8. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  9. Bake for about 8 to 10 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool.
  10. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Cranberry and White Chocolate Chip Cookies.

Nutrition Information:

Yield:

17

Serving Size:

1

Amount Per Serving: Calories: 232Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 122mgCarbohydrates: 35gFiber: 1gSugar: 24gProtein: 2g

More Cranberry Desserts: 

Cranberry Bliss Bars {Starbucks Copycat Recipe} – They taste just like the real thing and you can make them at home, year-round! Think of all the $ you’ll save. Spot-on, easy recipe!

Cranberry Bliss Bars {Starbucks Copycat Recipe} - They taste just like the real thing and you can make them at home, year-round! Think of all the $ you'll save. Spot-on, easy recipe!

Cranberry White Chocolate Chip Cake – The flavors of Starbucks Cranberry Bliss Bars in a soft, easy, no-mixer cake!

— The fresh cranberries in this cranberry orange bread contrast nicely with the sweet orange glaze, making it the perfect blend of sweet and tart!

Cranberry White Chocolate Chip Bliss Cake - The flavors of Starbucks Cranberry Bliss Bars in a Soft, Easy, No-Mixer Cake! Recipe at averiecooks.com

Cranberry Chocolate Chip Blondies – Super soft, buttery bars packed with chewy cranberries! And there’s a chocolate overload in every bite!

Cranberry Chocolate Chip Blondies - Super soft, buttery bars packed with chewy cranberries! And there's a chocolate overload in every bite!!

Cranberry Orange Bread with Sweet Orange Glaze — The fresh cranberries in this cranberry orange bread contrast nicely with the sweet orange glaze, making it the perfect blend of sweet and tart!

Crustless Cranberry Pie —A FAST, super EASY, no-mixer dessert that’s perfect for holiday entertaining!! Somewhere in between pie, cake, and blondies is what you get with this FESTIVE recipe! 

Cranberry Bliss Seven Layer Bars — A marriage of the famous Starbucks Cranberry Bliss Bars with Seven Layer Bars!! White chocolate, cranberries, coconut, and so good! Fast and super easy!!

Cranberry Oatmeal Crumble Bars – Fast, easy, no mixer bars with juicy cranberries and big crumbles! Perfect for breakfast, snacks, or dessert! Soft, chewy, hearty, and so good!

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