Name: White Chocolate Cranberry Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 3/4 cup unsalted butter, at room temperature (12 Tbsp or 1.5 sticks); 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 2 tsp grated orange zest; 2 tsp vanilla extract; 1 large egg, room temperature; 2 cups all-purpose flour (or use your favorite GF flour); 1 tsp baking powder; 1/2 tsp fine sea salt; 3/4 cup white chocolate chips; 2 cups fresh cranberries, coarsely chopped (or 1 cup dried cranberries)

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These White Chocolate Cranberry Cookies are soft, buttery, and bursting with vibrant holiday flavors. A perfect balance of tart cranberries, sweet white chocolate, and refreshing orange zest makes these cookies irresistible. Whether you use fresh or dried cranberries, these festive treats are perfect for the holiday season or any time you crave a fruity twist on a classic cookie.

Why You’ll Love This Recipe

These cookies are the ultimate blend of flavor and texture. The tartness of cranberries perfectly balances the sweetness of white chocolate chips, while a hint of orange zest adds a refreshing brightness. They bake up soft and chewy with just the right golden edges. Easy to make and crowd-pleasing, they’re ideal for cookie swaps, holiday trays, or afternoon snacks.

White Chocolate Cranberry Cookies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butter, at room temperature
granulated sugar
light brown sugar, packed
grated orange zest
vanilla extract
large egg, room temperature
all-purpose flour (or gluten-free flour alternative)
baking powder
fine sea salt
white chocolate chips
fresh cranberries, coarsely chopped (or dried cranberries)

Directions

Preheat your oven to 350°F and line baking sheets with parchment paper.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed for 2–3 minutes until light and fluffy.
Add the egg, orange zest, and vanilla extract; beat until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
Stir in the cranberries and white chocolate chips with a stiff spatula.
Scoop dough into 1-inch balls and place them 2 inches apart on the baking sheet.
Bake for 12–15 minutes, or until the edges are golden brown. If using dried cranberries, bake for 11–13 minutes.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 36 cookies.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Nutty twist: Add ½ cup chopped pecans or walnuts for extra crunch.
Zest swap: Try lemon zest instead of orange for a different citrus note.
Drizzled finish: Drizzle cooled cookies with melted white chocolate for a bakery-style look.
Coconut addition: Mix in ½ cup shredded coconut for a tropical variation.
Spice it up: Add a pinch of cinnamon or nutmeg to the flour mixture for warm spice notes.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days.
To freeze, place cookies in a single layer in a freezer-safe bag or container for up to 2 months.
To reheat, warm in the microwave for 10–15 seconds or let thaw at room temperature.

FAQs

How do I keep these cookies soft?

Store them in an airtight container with a slice of bread to help maintain moisture.

Can I use dried cranberries instead of fresh?

Yes, use 1 cup of dried cranberries as a substitute for 2 cups of fresh ones.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 48 hours or freeze it for up to 2 months.

What kind of white chocolate works best?

White chocolate chips are easiest, but chopped white chocolate bars can also be used for a more rustic look.

Can I skip the orange zest?

You can omit it, but the zest adds a bright, citrusy flavor that complements the cranberries and chocolate.

How do I make them gluten-free?

Use your favorite gluten-free flour blend in place of all-purpose flour in equal measure.

Why are my cookies spreading too much?

Make sure your butter isn’t too warm and that you’ve measured the flour correctly.

Can I use frozen cranberries?

Yes, but do not thaw them before using to avoid excess moisture in the dough.

Can I double the recipe?

Absolutely. This recipe scales well—just make sure to bake in batches or use multiple trays.

How do I prevent the cookies from sticking?

Using parchment paper or a silicone baking mat will help prevent sticking and ensure even baking.

Conclusion

White Chocolate Cranberry Cookies are a festive, flavorful treat that bring a burst of holiday cheer to any occasion. Easy to make and endlessly customizable, they’re a perfect combination of sweet, tart, and citrusy goodness. Bake a batch today and enjoy them warm with a cup of coffee or hot cocoa.

White Chocolate Cranberry Cookies

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Author: Jessica
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 36 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These soft and festive White Chocolate Cranberry Cookies are flavored with orange zest and packed with white chocolate chips and cranberries. They are easy to make and perfect for the holidays.

Ingredients

3/4 cup unsalted butter, at room temperature (12 Tbsp or 1.5 sticks)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 tsp grated orange zest
2 tsp vanilla extract
1 large egg, room temperature
2 cups all-purpose flour (or use your favorite GF flour)
1 tsp baking powder
1/2 tsp fine sea salt
3/4 cup white chocolate chips
2 cups fresh cranberries, coarsely chopped (or 1 cup dried cranberries)

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Instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to cream together the butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
Add the egg and beat well. Mix in the orange zest and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, mixing until just combined.
Stir in the chopped cranberries and white chocolate chips with a stiff spatula until evenly distributed.
Shape the dough into 1-inch balls using a small cookie scoop and place them 2 inches apart on the prepared baking sheets.
Bake for 12–15 minutes, or until the edges are golden brown (if using dried cranberries, bake 11–13 minutes).
Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Fresh cranberries create a softer cookie, while dried cranberries result in a slightly chewier texture and shorter bake time.
Store cookies in an airtight container at room temperature for up to 4 days.
These cookies freeze well for up to 3 months.
You can substitute orange zest with lemon zest for a citrusy twist.