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    Home » Recipes » Cookies

    White Chocolate Cranberry Cookies

    Published: Oct 25, 2021 by Michelle · 6 Comments

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    Jump to Recipe - Print Recipe

    This recipe for White Chocolate Cranberry Cookies yields a crisp chewy cookie filled with tangy dried cranberries and white chocolate. 

    This recipe first appeared on Sift & Simmer in November 2018. Updated October 2021.

    White chocolate cranberry cookie on a plate.

    Why you'll love this recipe

    This recipe is a holiday favourite in our household.

    It's straightforward to make.

    There's no chilling time involved!

    The white chocolate and cranberries in the cookies are tangy and sweet, which pair well together.

    Using bread flour gives the cookies a chewy texture.

    Stack of white chocolate cranberry cookies on a wooden board with milk in the background.
    Ingredients you'll need

    You'll need the following ingredients:

    • salted butter: using salted butter will help temper the sweetness of the cookies
    • brown sugar: you can use light or dark brown sugar
    • granulated cane sugar
    • egg
    • vanilla extract: use pure vanilla extract for the best flavour
    • all-purpose flour: regular flour
    • bread flour: if you prefer a chewy texture to the cookies, use bread flour; otherwise substitute with the same amount or all-purpose flour
    • baking soda: acts as a leavener and helps the cookies puff up a little
    • white chocolate: use a good quality chocolate; you can use either chocolate chips or chunks
    • dried cranberries: use dried unsweetened cranberries which will give the cookies a little more tang; if using dried sweetened cranberries, decrease the amount of sugar

    White chocolate cranberry cookie on a wooden board with milk on the side.
    How to make it

    Preheat oven to 350F.

    Line a baking sheet with parchment paper.

    Sift the all-purpose flour, bread flour and baking soda in a large bowl. Set aside.

    In a stand mixer fitted with a paddle attachment, add in the butter and sugar.

    Cream the butter and sugar until light and fluffy.

    Add in the egg and vanilla extract and mix until combined.

    Sift the dry ingredients in and mix until a dough forms.

    Fold in the dried cranberries and white chocolate.

    Use an ice cream scoop to portion out the cookie dough onto the baking sheet.

    Be sure to leave a few inches in between each dough mound.

    Flatten the cookie dough with the back of a measuring cup.

    Bake at 350F for 12-14 minutes, until lightly golden in colour.

    Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

    Stack of white chocolate cranberry cookies on wooden board.
    How to store

    Store the White Chocolate Cranberry Cookies in an airtight container for up to 2 weeks at room temperature.

    Other recipes you may like

    Be sure to check out these recipes:

    Matcha Chocolate Chip Cookies

    Chocolate-Dipped Earl Grey Shortbread Cookies

    Matcha White Chocolate Peppermint Cookies

    White Chocolate Peppermint Mocha

    Let me know if you make these! I'd love to see your creations -- tag me @siftandsimmer on Instagram or leave me a comment/rating below!

    White chocolate cranberry cookie on a plate with cranberries and white chocolate on the side.

    Print Recipe
    5 from 3 votes

    White Chocolate Cranberry Cookies

    This recipe for White Chocolate Cranberry Cookies yields a crisp chewy cookie filled with tangy dried cranberries and white chocolate. Perfect for the holidays or any time.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Snack
    Cuisine: American
    Servings: 12
    Calories: 230kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 105 g all-purpose flour
    • 75 g bread flour
    • ¼ teaspoon baking soda
    • 113 g salted butter room temperature
    • 50 g brown sugar
    • 50 g granulated cane sugar
    • 1 large egg room temperature
    • 1 teaspoon vanilla extract
    • 100 g white chocolate chips
    • 60 g dried unsweetened cranberries
    Metric | US Customary
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    Instructions

    • Preheat oven to 350°F/177°C.
    • Line a large baking sheet with parchment paper.
    • In a medium bowl, whisk together all the dry ingredients. Set aside.
    • In a stand mixer fitted with a bowl and paddle attachment, add in the room temperature butter and sugars.
    • Beat until light and fluffy, on medium speed, for about 2 minutes.
    • Next, slow down the mixer and add in the egg and vanilla. Mix until combined.
    • Sift in the dry ingredients (flours and baking soda) into the mixer.
    • Stop the mixer and scrape down the sides with a spatula and mix until a dough starts to form.
    • Fold in the white chocolate chips and dried cranberries until incorporated.
    • Use an ice cream scoop to portion out the dough.
    • Place the cookie dough onto the lined parchment paper and flatten a little with your hands. Repeat with the remaining and be sure to space out the cookies a few inches apart.
    • Bake at 350°F/177°C for 12-15 minutes, until lightly golden in colour.
    • Remove and cool on the sheet for 5 minutes before transferring to a cooling rack to completely cool.
    • Store in an airtight container for up to 2 weeks.

    Nutrition

    Calories: 230kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 107mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!

     

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    Reader Interactions

    Comments

    1. Leanne | Crumb Top Baking

      November 19, 2018 at 4:27 pm

      They look delicious Michelle! Cranberries and white chocolate always look so Christmassy!

      Reply
    2. Veronica

      May 24, 2021 at 11:12 am

      Can I add coconuts? How do I tweak the recipe of dry ingredients then?

      Reply
      • Michelle

        May 25, 2021 at 7:10 am

        You can add flaked coconut into the cookie dough. It shouldn't affect the dry ingredients.

    3. David @ Spiced

      October 26, 2021 at 4:55 am

      5 stars
      Interesting! I really like the addition of bread flour here. I don't think I've ever baked cookies with bread flour, but I can totally understand the logic. These cookies are perfect for the holidays!!

      Reply
    4. Tasia ~ two sugar bugs

      October 26, 2021 at 10:12 pm

      5 stars
      I adore the combination of cranberries and white chocolate! Such a perfect cookie for the holidays. Bread flour is such a great addition for chewy cookies!

      Reply
    5. Ben | Havocinthekitchen

      October 29, 2021 at 7:20 am

      5 stars
      How did I miss this recipe? Because the combination of dried cranberries and white chocolate is one of my favourite, and that's the only one Christmas cookie I make at least once every Christmas season (Normally, I don't like to repeat things too often.) These look fabulous - holiday vibes overload!

      Reply

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