White Chocolate Cranberry cookies are soft and chewy. The combination of cranberries and white chocolate pair well together. They make a great addition to any Christmas dessert table or cookie swap.
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I don’t know why cranberries are usually only consumed at Christmas because I enjoy them all year round. But I only make these cookies around Christmas. The red and white cranberries and white chocolate are perfect for Christmas. That’s why I include them in Christmas baskets and bake them for cookie exchanges.
Sweet, Tart, and Festive
The sweetness of the cookie and chocolate paired with the tartness of the cranberries makes for a sweet and tart cookie that is bursting with flavor in every bite.
The combination of cranberries and white chocolate makes these cookies look festive. The red and white remind me of Santa Claus.
These cookies make a great snack for adults or kids. White Chocolate Cranberry Cookies pair well with coffee, tea, or hot chocolate. They also go well with a large glass of cold milk.
Ingredients for Making White Chocolate Cranberry Cookies
The cranberries I use are dried. They work best in this recipe. I try to find the cranberries with the lowest amount of sugar and if I can I buy unsweetened dried cranberries.
White Chocolate is different than normal chocolate. The flavour is milkier and it really isn’t chocolate. It doesn’t contain chocolate solids at all.
Unsalted butter is used in this recipe. If you don’t have unsalted, you can use salted butter and omit the tsp of salt that is added later in the recipe.
Cornstarch is what keeps these cookies soft. It is necessary for the recipe, otherwise, your cookies won’t stay soft as long. Without cornstarch, the cookies will not be as soft even after just cooling.
Storing the cookies
When stored in an airtight container, these cookies remain soft and chewy for up to two weeks.
They can also be wrapped in parchment paper and stored in a freezer bag in the freezer for up to 3 months without losing any flavor. Thaw them out at room temperature before serving.
White Chocolate Cranberry Cookies
- 1 cup unsalted butter, room temperature
- 1 cup white sugar
- 2 eggs
- 2 tsp vanilla extract
- 2¾ cups all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 1 cup white chocolate chips
- ¾ cup dried cranberries
- In a large bowl, cream together butter and sugar
- Add eggs and vanilla, beat until smooth and blended together.
- In a separate bowl, whisk together flour, cornstarch, baking soda and salt.
- Add flour mixture to butter mixture and stir until just combined
- Fold in white chocolate chips and dried cranberries
- Cover and refrigerate 2 hours to overnight.
- Remove dough from fridge and let sit at room temperature for 10 minutes.
- Preheat oven to 350°F and line cookie sheet with parchment paper
- Scoop 2 Tbsp of cookie dough and place on prepared cookie sheets 2 inches apart
- Bake for 10-12
- Cool on cookie sheet for 2 minutes before transferring to cooling rack to cool completely
- Store in an airtight container for up to 2 weeks or freeze for up to 3 months