Cranberry White Chocolate Cookies

Cranberry White Chocolate Cookies bring the perfect mix of cozy sweetness and holiday cheer to any kitchen. With soft, buttery centers, creamy white chocolate, and chewy bursts of dried cranberries, every bite feels like a warm hug in cookie form. Whether you’re baking for guests, gifting a homemade treat, or craving a little comfort, these cookies deliver joy with every bite.

What makes them special is balance—the white chocolate melts into rich pockets of sweetness, while the cranberries add a lively tart contrast that keeps you coming back for more. These cookies stay perfectly chewy inside while slightly crisp at the edges, making them irresistible even days later (if they last that long!).

Fun fact: White chocolate wasn’t invented until the 1930s, decades after dark chocolate—so these cookies combine vintage cranberry charm with a relatively modern twist of creamy luxury. The result? A timeless treat that’s festive, elegant, and endlessly satisfying.

Recipe Yield: 24 cookies

INGREDIENTS

2 ¼ cup all-purpose flour
¾ cup unsalted butter, softened
¾ cup packed light brown sugar
¼ cup granulated sugar
1 large egg
1 tsp pure vanilla extract
½ tsp baking soda
½ tsp baking powder
½ tsp sea salt
½ cup white chocolate chips (plus a few extra for topping)
½ cup dried cranberries (plus a few extra for topping)
¼ cup chopped macadamia nuts (optional but adds buttery crunch)

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.

2. Mix dry ingredients:
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

3. Cream butter and sugars:
In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy—about 2 minutes.

4. Add egg and vanilla:
Beat in the egg and vanilla extract until smooth, scraping sides as needed to combine evenly.

5. Combine and fold:
Gradually add the dry mixture into the wet ingredients. Stir until just combined. Gently fold in white chocolate chips, cranberries, and macadamia nuts if using.

6. Scoop and bake:
Scoop 1 ½ tbsp of dough per cookie onto prepared baking sheets, spacing about 2 inches apart. Top each with a few extra chips and cranberries for bakery-style looks. Bake for 10–12 minutes, or until edges are lightly golden and centers are soft.

7. Cool and enjoy:
Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack. They’ll firm up as they cool, keeping the centers soft and chewy.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Balance the Sweet and Tart: White chocolate adds creamy sweetness—pairing it with tart cranberries keeps the flavor balanced and not overly sweet.
• Chill for Thicker Cookies: Chill the dough for 20–30 minutes before baking if you prefer a thicker, chewier texture.
• Add a Flavor Boost: Sprinkle a pinch of orange zest or a dash of cinnamon into the dough for a festive twist that enhances aroma and flavor depth.