White Chocolate Cranberry Cookies {Ready in minutes!}

White Chocolate Cranberry Cookies are sweet + tangy for a perfectly chewy bite. These easy cookies are fan favorites!!

White chocolate + cranberries are an unexpected combination that pair beautifully in a cookie recipe! If you like white chocolate in your cookies, try White Chocolate Snickerdoodles or Triple Chocolate Chip Cookies.

A tasty combination

Cookies are a staple treat at our house!

They are quick, easy and there are so many tasty variations. I love to include either milk or white chocolate chips as they are my two favorite types of chocolate chips.

I used two classic flavors that pair together perfectly for these chewy morsels. The creamy white chocolate is a sweet compliment to the tart cranberries for one tasty bite.

White Chocolate Cranberry Cookies whip up quick, freeze well, and make a great shareable treat. They remind me of the holidays and winter, but are really great any time of the year.

Just mix + Bake!

WET INGREDIENTS. Cream butter, oil and sugars in the bowl of a stand mixer fitted with the paddle attachment (or with hand mixer in a large bowl). Add eggs and beat until fluffy.

DRY INGREDIENTS. Add baking soda, salt, baking powder, vanilla extract and all purpose flour and stir until incorporated.

FOLD + SHAPE. Fold in white chocolate chips and cranberries. Scoop out cookie dough with medium cookie scoop, roll into balls and place onto lightly greased (or parchment paper lined) baking sheet.

BAKE. Bake in the oven at 350 for 8-10 minutes. Remove from baking sheet and place on wire racks to cool. Add any more chips on top while warm.

Tips + Variations

• Using room temperature eggs will help them incorporate better.
• Scoop and level when measuring the flour. Too much flour will produce a dense and drier cookie.  
• Use a cookie scoop to help make more uniform cookies. 
• Use this post to Soften Butter Quickly

Variations: The pop of flavor from the cranberries paired so well with the white chocolate and they turned out more amazing than I was expecting. With that said, if cranberries are not your thing, then you can use raisins.

You can also add some chopped pecans, walnuts, pistachios, or macadamia nuts for some added crunch.  

Another way to change these cookies is to make them mini. Simply roll smaller dough balls and reduce the bake time to 5-6 minutes. 

Chilling the dough: This recipe doesn’t call for chilling the dough, but you absolutely can. Colder dough doesn’t spread as much which will yield a puffier cookie. They will also take on a crisper outside while keeping a soft center. You may need to add 1-2 minutes to the bake time to ensure the center still gets cooked adequate.

Storing Info

STORE cooled cookies in an airtight container. At room temperature they’ll last for 3-5 days. Placing a piece of white bread into the container will help keep them soft longer.

FREEZE in dough form or after being baked. They come in handy for unexpected company or a quick snack. 

• Freezing Baked Cookies:  Place them together in a Freezer Ziploc or container. They’ll last for up to 6 months when properly stored. I also like to place 1-2 cookies in a fold top sandwich bag. This makes them easy to grab and toss in my kids’ lunch boxes.
• Freezing Dough: Shape the dough into balls and place them on a baking sheet. Stick the sheet in the freezer. Once the dough is solid, transfer them to a freezer safe Ziploc. You can also roll the dough into 1-2 logs. Wrap with plastic wrap and again with foil. Dough can last in the freezer for 3-4 months.

For more Holiday Cookies, try: