There is absolutely nothing better than a warm, fresh-from-the-oven cookie. These soft and chewy white chocolate cranberry cookies are golden brown with crisp edges and thick and chewy inside, loaded with dried cranberries, walnuts, and white chocolate chips. The quick and easy cookie batter comes together with a handful of staple ingredients in just 10 minutes and requires no chill time — perfect for a last minute sugar fix. Plus, they freeze well both before and after baking, so go ahead and make a big batch and watch how easily they disappear!
Why You'll Love White Chocolate Cranberry Cookies
- The perfect holiday cookie. White chocolate cranberry cookies are so festive, making them the perfect cookie for a holiday bake sale or party, or to include in a Holiday Cookie Box to gift to family and friends. But to be honest, I make these pretty much all year round because who doesn't like white chocolate, walnuts and cranberries?
- The best combination of ingredients. The flavor combo is just amazing. You've got sweetness from the white chocolate, a slight crunch from the walnuts, and the perfect tangy bite from the dried cranberries. I really don’t know anyone who doesn’t love these.
- The best soft and chewy texture. These cookies are tall, thick, and chewy — no thin, crisp, and brittle cookies here! They are similar in texture to a chewy Chocolate Chip Cookie. So good!
- Quick and easy to make. These cookies are beyond simple to prepare. They take just 5 to 10 minutes to prepare (basically while the oven is preheating anyways) and 15 minutes to bake. Yup, 15 minutes. When you are craving a delicious treat, nothing else is on your mind than taking that first bite. These cranberry cookies are perfect for a last minute sugar craving!
Ingredients and Substitutions
To make these soft and chewy white chocolate cranberry cookies, you will need the following ingredients (full quantities in recipe card below):
- all-purpose flour
- baking soda
- salt
- sugar - both dark brown sugar and granulated sugar.
- butter
- egg + egg yolk
- vanilla extract
- dried cranberries
- walnuts - you can also substitute with your favorite nuts — try pecans or almonds.
- white chocolate chips
You will also need measuring cups and spoons (or kitchen scale), mixing bowl, stand mixer or hand mixer, half sheet baking pan, and wire cooling rack.
How to Make the Best White Chocolate Cranberry Cookies
- Make the cookie dough. In a small mixing bowl, combine flour, baking soda, and salt. Set aside. In the bowl of a stand mixer with paddle attachment fitted (or in a large bowl with a hand mixer), mix together brown sugar, granulated sugar, and melted butter until well mixed, about 1 minute. Add egg, egg yolk, and vanilla, then mix for 1 minute more. Scrape down the sides, then mix again. With the mixer running on low, add the dry ingredients and mix until just incorporated. Fold in dried cranberries, walnuts, and white chocolate chips.
- Shape cookies. Use your hands and roll out cookies into balls using about 2 tablespoons dough for each (or scoop with a cookie scoop), then place 2 inches apart on a half sheet baking pan lined with a silicone baking mat or parchment paper.
- Bake. Bake in a 325F preheated oven for 15 minutes, rotating the tray about halfway through cook time.
- Enjoy. Let cool for 10 minutes, then transfer to a wire rack to cool 5 minutes further.
Recipe Tips and Tricks
- To make larger cookies: You can also make these cookies larger by using 3 tablespoons instead of 2 tablespoons per cookie, and let them cook for 1 minute longer. I like them a little smaller (because then I can eat more, right?). Either way, these seem to find a permanent home in my kitchen every year.
- How to store: Keep leftover white chocolate cranberry cookies in an airtight container at room temperature for up to 1 week. You can also store them in the fridge for up to two weeks, but they may lose some of their chewiness.
- How to freeze: These cookies freeze really well. To freeze baked cookies, let them cool completely first, then store in an airtight container or freezer bag for up to 3 months.
- How to freeze cookie dough: To freeze the cookie dough before baking, scoop out the cookie balls and place on the lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1 hour until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 2 months. To bake, thaw the cookie dough balls in the refrigerator overnight or at room temperature until thawed. Then, bake according to recipe instructions.
More Cookie Recipes
- 50 Best Cookie Recipes
- Chocolate Chip Cookies
- Cranberry Orange Shortbread Cookies
- Cranberry Pistachio Biscotti
- Snickerdoodles
- Chocolate Crinkle Cookies
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Recipe
Soft and Chewy White Chocolate Cranberry Cookies
- Total Time: 25 minutes
- Yield: 32 cookies
- Diet: Vegetarian
Description
Soft and chewy white chocolate cranberry cookies are golden brown with crisp edges, quick and easy, and freeze well — the perfect holiday cookie.
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup dark brown sugar, packed
- ½ cup granulated sugar
- ¾ cup unsalted butter, melted and cooled
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup dried cranberries
- 1 cup walnuts, chopped
- 1 cup white chocolate chips
Instructions
- Preheat oven to 325 F.
- In a small mixing bowl, combine flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer with paddle attachment fitted (or in a large bowl with a hand mixer), mix together brown sugar, granulated sugar, and melted butter until well mixed, about 1 minute.
- Add egg, egg yolk, and vanilla, then mix for 1 minute more. Scrape down the sides, then mix again. With the mixer running on low, add the dry ingredients and mix until just incorporated.
- Fold in dried cranberries, walnuts, and white chocolate chips.
- Roll out cookies into balls using about 2 tablespoons dough for each, then place 2 inches apart on a half sheet baking pan lined with a silicone baking mat or parchment paper.
- Bake for 15 minutes, rotating the tray about halfway through cook time.
- Let cool for 10 minutes, then transfer to a wire rack to cool 5 minutes further.
Notes
To make larger cookies: You can also make these cookies larger by using 3 tablespoons instead of 2 tablespoons per cookie, and let them cook for 1 minute longer. I like them a little smaller (because then I can eat more, right?). Either way, these seem to find a permanent home in my kitchen every year.
How to store: Keep leftover white chocolate cranberry cookies in an airtight container at room temperature for up to 1 week. You can also store them in the fridge for up to two weeks, but they may lose some of their chewiness.
How to freeze: These cookies freeze really well. To freeze baked cookies, let them cool completely first, then store in an airtight container or freezer bag for up to 3 months.
How to freeze cookie dough: To freeze the cookie dough before baking, scoop out the cookie balls and place on the lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1 hour until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 2 months. To bake, thaw the cookie dough balls in the refrigerator overnight or at room temperature until thawed. Then, bake according to recipe instructions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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Samantha Nguyen says
Hi - I tried this recipe and it came out really good. The only thing is my cookie is a bit chubby and not crackly on top - any tips on that? Thank you!
Melanie Brinkley says
I made a batch of these for Christmas and they are now my favorite cookie. Everyone loved them! So good! Thank you for sharing!
Stephen says
These turned out to be delicious.
John Ruff says
I made these cookies and they are wonderful. I did leave out the walnuts - just not a fan of nuts in cookies personally but they tasted really great.
Will make them again.