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Fluffy baked golden cookies topped with white chocolate chips and dried cranberries.
5 from 4 votes

White Chocolate Cranberry Cookie Recipe

These White Chocolate Cranberry Cookies are soft, buttery, and made with simple ingredients like flour, sugar, eggs, dried cranberries, and white chocolate chips. Double the recipe and share with friends, family, or freeze for last-minute cookie cravings.
Prep Time15 mins
Cook Time13 mins
Total Time28 mins
Servings: 24 cookies
Calories: 264kcal


  • 2.5 cups all-purpose-flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup salted butter at room temperature
  • ¾ cup dark brown sugar packed
  • ½ cup white granulated sugar
  • 3 teaspoon vanilla extract
  • 2 large eggs at room temperature
  • 2 cups white chocolate chips
  • 1 cup dried cranberries or more if you really love cranberries


  • Preheat oven to 350 degrees F and line 2 large baking sheets with parchment paper.  Set aside.
  • In a medium size bowl whisk together the flour, baking soda, salt and cinnamon. Set aside.
  • In the bowl of an electric stand mixer, combine the butter and sugars.  Beat on medium until light and fluffy, approximately 2-3 minutes, scraping the sides when needed. Add the vanilla and beat for an additional 30 seconds.
  • Add the eggs and beat until just combined, approximately 30 seconds.
  • Slowly add the dry ingredients, mixing only until just combined (avoid over-mixing). Use a wooden spoon to fold in the cranberries and white chocolate chips until thoroughly combined.
  • Scoop approximately 1.5 tablespoons of cookie dough from the bowl using a cookie scoop or spoon. Roll the dough between the palm of your hands to form dough balls then transfer to your prepared baking sheet lined with parchment paper (I added 12 cookies per baking sheet). Transfer baking sheet and cookie dough balls to the refrigerator to chill for at least 20-30 minutes. Repeat this process with the cookie dough and transfer it to the refrigerator to chill.
  • One tray at a time, bake at 350°F for 11-13 minutes, or until edges of the cookies are lightly golden. Remove from the oven and allow to rest for 5 minutes before transferring to a cooling rack. Repeat with your remaining baking sheet of chilled cookie dough balls.


Mixer: If you don't have a stand mixer, a handheld electric mixer will work just just as well.
Garnish: Add a little flair to your cookies by gently pressing a few additional white chocolate chips and dried cranberries into the tops of your cookies immediately after they come out of the oven and while they are still warm.
  • Baked cookies: Your baked cookies will stay fresh in an air-tight container at room temperature for up to 4-6 days.
  • Cookie dough: You can store leftover cookie dough in the refrigerator for up to 3 days. Allow your cookie dough to come to room temperature before scooping and baking.
  • To freeze baked cookies: Transfer cookies to a large ziplock bag and place it in the freezer for up to three months.
  • To freeze leftover cookie dough: To freeze your cookie dough roll it into balls, transfer to a baking sheet, and freeze before transferring to a large ziplock bag. Unbaked cookie dough balls freeze well for up to 3 months. When ready to bake allow an extra minute of bake time- no need to thaw.
Originally published December 23, 2015


Calories: 264kcal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 123mg | Potassium: 78mg | Fiber: 0g | Sugar: 25g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 0.8mg
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