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Soft and chewy white chocolate cranberry cookies are golden brown with crisp edges, quick and easy, and freeze well — the perfect holiday cookie. |

Soft and Chewy White Chocolate Cranberry Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 15 reviews

  • Author: Sam | Ahead of Thyme
  • Total Time: 25 minutes
  • Yield: 32 cookies
  • Diet: Vegetarian


Soft and chewy white chocolate cranberry cookies are golden brown with crisp edges, quick and easy, and freeze well — the perfect holiday cookie.


  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 3/4 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


  1. Preheat oven to 325 F.
  2. In a small mixing bowl, combine flour, baking soda, and salt. Set aside. 
  3. 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.
  4. 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.
  5. Fold in dried cranberries, walnuts, and white chocolate chips.
  6. 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.
  7. Bake for 15 minutes, rotating the tray about halfway through cook time.
  8. Let cool for 10 minutes, then transfer to a wire rack to cool 5 minutes further. 


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