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These White Chocolate Cranberry Cookies have a beautiful balance of flavors. The sweetness of white chocolate combined with the tartness of dried cranberries creates an irresistible cookie.
If you’re looking for a festive and delicious treat, White Chocolate Cranberry Cookies are the perfect choice!
These chewy cookies are seriously perfect for the holiday season, but honestly, they’re great any time of year.
A good, homemade cookie recipe goes a long way. These ones look SUPER cute on Christmas cookie platters.
The combination of quick oats and flour also gives the cookies a hearty bite, while the white chocolate chips melt into the dough for an extra burst of sweetness.
Plus, they’re super easy to make! With simple ingredients and just a few steps, you can have a batch of these yummy cookies ready to go in under an hour.
Whether you’re a seasoned baker or new to the kitchen, these are a great addition to your collection.
Not only are White Chocolate Cranberry Cookies a fantastic holiday cookie recipe, but they’re also perfect for holiday cookie trays, gifting, or a simple dessert to serve with a cup of coffee.
Some of our other favorite COOKIE RECIPES we have on our site include: Hot Chocolate Cookies Recipe, Soft & Chewy Spice Cookies Recipe, and Easy Pumpkin Blossom Cookies with Chocolate Kisses.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE WHITE CHOCOLATE CRANBERRY COOKIES:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT KIND OF OATS SHOULD I USE FOR THESE?
- DO I NEED TO CHILL THE DOUGH?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Soft White Chocolate Cranberry Cookies
WHY THIS RECIPE WORKS:
- Perfect Blend of Sweet and Tart – The sweet white chocolate chips and tart dried cranberries create a balanced flavor profile that’s both unique and delicious.
- Chewy Texture – The oats add a great texture, making these cookies chewy and satisfying.
- Simple Ingredients – You likely already have most of the ingredients in your pantry, and with just a few steps, you’ll have perfect cookies every time!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Salted butter
- Granulated sugar
- Light brown sugar
- Egg
- Pure vanilla extract
- Unbleached flour
- Baking soda
- Salt
- Quick oats
- Dried sweetened cranberries
- White chocolate chips
HOW TO MAKE WHITE CHOCOLATE CRANBERRY COOKIES:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, sugar, and brown sugar.
- Add the vanilla and egg. Mix until combined.
- Stir in the flour, baking soda, and salt.
- Fold in the oats, cranberries, and white chocolate chips.
- Use a 2-tablespoon cookie scoop to create cookie dough balls. Place the balls about 2” apart on the baking sheet.
- Bake for 8-9 minutes (or until the edges start to brown).
- Remove from the oven and top with extra white chocolate chips for a pretty presentation (optional).
- Let cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF OATS SHOULD I USE FOR THESE?
You should use quick oats for this recipe.
Quick oats mix easily into the dough, giving the cookies a classic chewy texture.
Using old-fashioned oats might make the texture a bit too hearty.
DO I NEED TO CHILL THE DOUGH?
No, you don’t need to chill the dough for this recipe.
These cookies turn out chewy and soft without any chilling time, making them quick to prepare!
Best cookies ever! Haha, ok I probably say that a lot.
Seriously, though, these have the best flavor.
ANY ADDITIONS?
These might just be your new favorite cookies.
Little white chocolate morsels go really well with other flavors too!
- Chopped pecans for added crunch.
- Orange zest to brighten up the flavors.
- Macadamia nuts for an extra buttery taste.
- Cinnamon to add warmth and spice.
- Dark chocolate chips for a rich, chocolatey twist.
- Toasted coconut flakes to bring a tropical element.
- Dried cherries if you want to switch up the fruit.
- Pumpkin seeds for a little extra crunch and nutrition.
- A drizzle of white chocolate on top for a fancy finish.
- Sprinkles to add a festive touch for the holidays.
ANY SUBSTITUTIONS?
I love recipes with tart cranberries, but this is up to you!
For best results, pick the ingredients that you like best.
- Unsalted butter can replace salted butter, just add a pinch more salt to balance the flavors.
- Whole wheat flour can be substituted for all-purpose flour, though it may slightly change the texture.
- Vegan butter for a dairy-free version of these cookies.
- Gluten-free flour can be used in place of regular flour if you need a gluten-free option.
- Dried cherries or raisins instead of cranberries for a different flavor profile.
- Dark chocolate chips if you want to tone down the sweetness.
HOW TO STORE:
Refrigerator: Good news! These cookies will stay fresh for 4-5 days if stored in an airtight container at room temperature.
If you prefer your cookies chilled, you can refrigerate them, but they’ll keep their soft and chewy texture at room temperature.
Freezer: The cookie dough balls can be frozen for up to 3 months in an airtight container.
To bake, simply place the frozen cookie dough balls on a baking sheet and bake for a couple of extra minutes.
You can also freeze the baked cookies if you want to have a stash on hand for when a craving hits!
DANA’S TIPS AND TRICKS:
- Use Room Temperature Ingredients: This helps the ingredients mix together more easily, ensuring the dough is smooth and even.
- Don’t Overbake: The cookies are ready when the edges turn golden brown. The centers might look slightly underbaked, but they’ll continue to set as they cool.
- Extra Toppings: For a bakery-style look, press a few extra white chocolate chips or cranberries into the tops of the cookies right after they come out of the oven.
- Mix-ins: Feel free to get creative with your mix-ins! Try adding chopped nuts, coconut flakes, or even chocolate chunks to customize the cookies to your taste.
- Freezing the Dough: If you want fresh cookies whenever you’re craving them, scoop the dough into cookie dough balls and freeze them. That way, you can bake a few cookies at a time!
- Perfect Cookie Shape: For uniform cookies, use a cookie scoop to portion out the dough.
Looking for some seriously good cookies?
White Chocolate Cranberry Cookies are a must-try recipe that’s not only delicious but easy to make.
Bring them to your next holiday cookie exchange!
Soft White Chocolate Cranberry Cookies
Ingredients
- 1/2 cup salted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup quick oats
- 1 cup dried sweetened cranberries divided
- 1 cup white chocolate chips divided
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, sugar, and brown sugar.1/2 cup salted butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar
- Add the vanilla and egg. Mix until combined.1 teaspoon vanilla extract, 1 large egg
- Stir in the flour, baking soda, and salt.1 1/4 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Fold in the oats, 3/4 of the cranberries, and 3/4 of the white chocolate chips.1 cup quick oats, 1 cup dried sweetened cranberries, 1 cup white chocolate chips
- Use a 2-tablespoon cookie scoop to create cookie dough balls. Place the balls about 2” apart on the baking sheet.
- Bake for 8-9 minutes (or until the edges start to brown).
- Remove from the oven and top with the extra white chocolate chips and cranberries for a pretty presentation (optional).
- Let cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Notes
- Use Room Temperature Ingredients: This helps the ingredients mix together more easily, ensuring the dough is smooth and even.
- Don’t Overbake: The cookies are ready when the edges turn golden brown. The centers might look slightly underbaked, but they’ll continue to set as they cool.
- Extra Toppings: For a bakery-style look, press a few extra white chocolate chips or cranberries into the tops of the cookies right after they come out of the oven.
- Mix-ins: Feel free to get creative with your mix-ins! Try adding chopped nuts, coconut flakes, or even chocolate chunks to customize the cookies to your taste.
- Freezing the Dough: If you want fresh cookies whenever you’re craving them, scoop the dough into cookie dough balls and freeze them. That way, you can bake a few cookies at a time!
- Perfect Cookie Shape: For uniform cookies, use a cookie scoop to portion out the dough.
Nutrition
Love This Recipe?
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Yes but they will lack a sweetness from the dried cranberries.
Can fresh cranberries be used instead of dried?