Don’t skip making our favorite Cranberry White Chocolate Chip Cookies this season! They are thick, deliciously soft, and full of that sweet-tangy balance of white chocolate chips and dried cranberries. Perfect for your holiday cookie tray or special gift baskets! Of course, I like to each a little too many myself!
So, these deliciously soft and sweet cranberry white chocolate chip cookies don’t just have to be Christmas cookies, they’re perfect for any season. But in our home, I make these cookies and our traditional family rum cakes every year during the holidays and they’ve certainly become a tradition. A favorite, sweet-treat tradition.
With hints of cranberry baked into what tastes like a fluffy, soft sugar cookie and that smooth white chocolate, the whole family LOVES these.
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1/4 cup brown sugar
- 2/3 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup sweetened dried cranberries
- Mix together the flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix the butter, brown sugar, and granulated sugar together until blended and somewhat fluffy. Mix in the egg, then mix in the vanilla extract.
Slowly add in the dry ingredients and continue mixing until just combined, making sure to scrape down the sides of the bowl as needed. Then mix in the white chocolate chips and dried cranberries with a spoon or spatula.
Cover the cookie dough tightly and transfer to the refrigerator to chill for at least an hour or up to 3 days.
Once the dough is almost chilled, preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats and set them aside.
Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop dough and place on prepared baking sheets. Flatten each ball of dough slightly and press in extra cranberries and white chocolate chips, if desired.
Bake 8-10 minutes or until the edges of the cookies are lightly browned and the top is set. Cool on the baking sheet for 5 minutes before transferring to a cooling rack.