Chewy White Chocolate Cranberry Cookies
The first time I pulled these white chocolate cranberry cookies from the oven, my kitchen smelled like a holiday hug—warm butter, vanilla, and that sweet-tart pop of cranberry. My husband, Mark, walked in, stole a still-warm cookie, and declared them “dangerous.” By the time the second batch cooled, the kids had formed a dough-snatching committee. The chilling dough? Practically under surveillance. These cookies don’t wait for Thanksgiving or Christmas—they’re an any-day-of-the-year obsession, especially when the air turns crisp and we crave something cozy.
When I pulled these white chocolate cranberry cookies from the oven, Mark asked, “Are those the dangerous ones?” He wasn’t wrong. This cookies are the kind that vanish mid-conversation. My kids have been staging a full-on dough heist so I finally had to stash the dough like contraband so they would stop eating them. These aren’t just holiday cookies. Sure, they’ll steal the show on your Thanksgiving dessert table or tucked into Christmas gift bags, but we bake them in July because dried cranberries don’t check the calendar. They’re ruby jewels in a sea of creamy white chocolate, and the chewy, thick centers? Pure comfort, any month of the year.
Why You’ll Bake These White Chocolate Cranberry Cookies on Repeat
- Thick cookies with chewy middles & crisp edges = perfect texture
- Dough so irresistible you’ll need a fridge lock
- About 35 perfect cookies from one batch (#40 scoop) for sharing or gifting
- Freezer-friendly—emergency cookie stash, activated
Tips, Tricks & Hacks
The Chill Is Non-Negotiable
Overnight chilling does three things:
- Prevents spreading → thicker cookies
- Deepens flavor → brown sugar caramelizes better
- Makes dough scoopable → no sticky mess
Portion all dough at once and chill on the tray for at least 1 hour. Then flash freeze extras and bag them to enjoy anytime. Bake-from-frozen: add 1–2 minutes. Fresh cookies in 15 minutes, any time.
Oven Temp Is Everything
325°F is your sweet spot. Higher temps = dark edges, raw centers. Lower + longer = even bake, soft middles, zero burnt bottoms. Silicone mats are clutch. They insulate like a dream. No mat? Use parchment or a light-colored pan.
The Round-Cutter Swirl
Use a cutter slightly larger than your baked cookie. Swirl within 30 seconds of leaving the oven. Works like a charm until the sugar sets.
Dough Snatchers? Try This
- Hide the tray in a crisper drawer.
- Tell the family it’s “raw egg danger zone.” (They’ll still try.)
- Portion half into a secret freezer stash. You’re welcome.
More Chocolate Chip Cookies to Obsess Over
If you love chocolate chip cookies, my cookie archives are calling your name:
Sourdough Discard Chocolate Chip Cookies
Chocolate Christmas Cookies (for Santa)
Chewy Monster Cookies
Final Thoughts
These white chocolate cranberry cookies have officially claimed a permanent spot in my top 3. They’re versatile, foolproof, and—most importantly—dangerously delicious. Bake them once, and you’ll understand why the chilling tray needs a security detail.
I’d love to hear what you think! Let me know in the comments how yours turned out!
Happy Baking!
White Chocolate Cranberry Cookies
Print Recipe
EQUIPMENT (affiliate links)
Ingredients
- 2½ cups unbleached all-purpose flour (spooned & leveled but weigh for best accuracy) 300g
- 1 tsp baking soda
- ½ tsp fine salt
- 1 cup salted butter, softened 226g
- ¾ cup granulated sugar 150g
- ¾ cup packed light brown sugar 165g
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup dried cranberries 120g
- 1 cup white chocolate chips 170g
Instructions
- Mix Dry Ingredients: Whisk flour, baking soda, and salt together in a medium bowl. Set aside.2½ cups unbleached all-purpose flour (spooned & leveled but weigh for best accuracy), 1 tsp baking soda, ½ tsp fine salt
- Cream Sugars: Cream butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.1 cup salted butter, softened, ¾ cup granulated sugar, ¾ cup packed light brown sugar
- Finish Mixing Wet Ingredients: Beat in eggs one at a time, then vanilla, until fully combined.2 large eggs, 1 tsp vanilla extract
- Combine Wet & Dry: Gradually add dry ingredients to wet on low speed until just incorporated. Do not overmix.
- Fold in Mix-Ins: Gently stir in dried cranberries and white chocolate chips with a spatula.1 cup dried cranberries, 1 cup white chocolate chips
- Scoop Dough: Using a #40 cookie scoop (1½ tablespoons), portion dough onto a parchment or silicone-lined tray.
- Chill Overnight: Cover and refrigerate at least 8 hours (up to 24 hours) for best texture and flavor.
- Preheat & Prep: Preheat oven to 325°F (165°C). Line baking sheets with silicone mats or parchment paper.
- Bake: Space dough balls 2 inches apart. Bake 12–14 minutes, rotating sheets halfway, until edges are pale golden and centers look set but still soft.
- Optional Round-Cutter Swirl: While cookies are still hot, gently swirl a round cutter (slightly larger than cookie) around each one for perfect circles.
- Cool: Let cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t skip the chill: Chilling is essential for thick, non-spreading cookies.
- Freezer option: Freeze dough balls up to 3 months. Bake from frozen—add 1–2 minutes.
- Best baking surface: Silicone mats work the best to prevent over-browning on the edges.
- Cookie-cutter swirl: Do within 30 seconds of removing from oven for perfectly round cookies.
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