White Chocolate Cranberry Christmas Cookies
These soft and chewy cookies combine creamy white chocolate with tart cranberries for the perfect holiday bite. They’re festive, colorful, and so easy to whip up for parties, gifting, or cozy nights at home.
White Chocolate Cranberry Cookies have become a holiday favorite thanks to their irresistible balance of flavors—sweet, smooth white chocolate paired with tart, chewy cranberries.
The pop of red against the golden cookie makes them as beautiful as they are delicious, a treat that feels like Christmas in every bite.
Whether you’re baking for a cookie exchange, filling holiday gift tins, or making a batch just for the family, these cookies bring a little extra cheer to the season.
Why You’ll Love This Recipe
- Festive flavor combo – creamy white chocolate and tangy cranberries balance each other perfectly.
- Easy to make – no fancy equipment, just mix, scoop, and bake.
- Beautiful presentation – the red and white contrast looks stunning on a holiday cookie tray.
- Customizable – add nuts, swap cranberries for cherries, or drizzle with white chocolate.
- Perfect for gifting – stays soft and chewy, making them ideal for Christmas cookie boxes.
White Chocolate Cranberry Christmas Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened – gives the cookies a rich, chewy texture.
- 1 cup brown sugar packed – adds moisture and caramel-like flavor.
- ½ cup granulated sugar – balances sweetness.
- 2 large eggs – helps bind and add richness.
- 2 teaspoons vanilla extract – for warm sweet depth.
- 2 ½ cups all-purpose flour – provides structure.
- 1 teaspoon baking soda – helps the cookies rise slightly.
- ½ teaspoon baking powder – adds a light lift.
- ½ teaspoon salt – balances flavors.
- 1 cup dried cranberries – tart and chewy can substitute with dried cherries or raisins.
- 1 ½ cups white chocolate chips or chunks – creamy sweetness substitute with milk or dark chocolate for a twist.
- Optional: ½ cup chopped nuts pecans, walnuts, or pistachios – for crunch and extra flavor.
- Substitutions & Variations:
- For a healthier twist use whole wheat pastry flour for half the flour.
- Swap dried cranberries with fresh cranberries chop them and toss lightly with sugar before folding in.
- For a holiday pop of color add ½ cup pistachios for a red and green cookie.
Instructions
- Preheat & Prepare
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Cream Butter & Sugars
- In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes). This creates a tender cookie base.
- Add Wet Ingredients
- Beat in eggs one at a time, then mix in vanilla extract until smooth.
- Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet mixture, mixing just until combined. Don’t overmix.
- Fold in Mix-Ins
- Gently fold in dried cranberries and white chocolate chips (and nuts, if using) until evenly distributed. The dough should be soft but not sticky.
- Scoop & Shape
- Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets, spacing about 2 inches apart. For thicker cookies, chill the dough for 20–30 minutes before baking.
- Bake Until Golden
- Bake for 9–11 minutes, or until edges are lightly golden but centers still look slightly soft (they will continue to set as they cool).
- Cool & Serve
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm, or let cool completely before packaging.
Pro Tips & Variations
- Chill the dough – For thicker, bakery-style cookies, chill the dough for 30 minutes before baking.
- Holiday Touch – Add ½ cup pistachios for a festive red-and-green color combination.
- Chocolate Swaps – Use dark chocolate or milk chocolate chips instead of white chocolate for a different flavor profile.
- Citrus Twist – Add 1 teaspoon of orange or lemon zest to the dough to brighten the flavors.
- Gluten-Free Option – Replace the flour with a 1:1 gluten-free baking blend.
- Vegan Option – Use plant-based butter and a flax egg (1 tbsp ground flaxseed + 3 tbsp water) in place of eggs.
- Healthier Version – Reduce sugar slightly (to ¾ cup brown + ⅓ cup white) and use half whole wheat pastry flour.
Storage & Reheating Tips
- Store cookies in an airtight container at room temperature for 5–6 days.
- For longer storage, refrigerate for up to 10 days.
- Freeze baked cookies for up to 2 months. Thaw at room temperature and warm in the microwave for 10–15 seconds to make them soft and gooey again.
- Freeze raw dough balls for up to 3 months—just bake straight from frozen, adding 1–2 minutes to the bake time.
Serving Suggestions
- With Warm Drinks – Pair with hot cocoa, peppermint mocha, or spiced chai latte.
- Holiday Platters – Add to Christmas cookie trays alongside gingerbread men, snowballs, and shortbread.
- Festive Gifting – Package in decorative tins or jars for neighbors, friends, and teachers.
- Everyday Treat – Enjoy as an after-school snack or weeknight dessert.
- Special Occasions – Perfect for Christmas Eve, cookie exchanges, office parties, and New Year’s gatherings.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
Yes! The dough can be made up to 3 days in advance and stored in the refrigerator. Just let it soften slightly before scooping and baking.
Q: Can I freeze these cookies?
Absolutely. Both the dough and baked cookies freeze well for up to 3 months. Bake frozen dough directly—no need to thaw.
Q: My cookies came out flat—what happened?
Usually, the butter was too soft or the dough was too warm. Chill the dough before baking for thicker cookies.
Q: Do I have to use dried cranberries?
No—you can use chopped fresh cranberries (toss them lightly with sugar before adding) or substitute dried cherries, raisins, or even apricots.
