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.
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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.
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
- 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
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.
How to store
Store the White Chocolate Cranberry Cookies in an airtight container for up to 2 weeks at room temperature.
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White Chocolate Cranberry Cookies
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 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
- 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.
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.