Cranberry White Chocolate Cookies (Printable Version)

Tangy cranberries and creamy white chocolate blend in an easy, festive cookie with a vanilla hint.

# What You'll Need:

→ Dry Mix

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Sugars

05 - 1/2 cup granulated sugar
06 - 1/2 cup packed light brown sugar

→ Add-Ins

07 - 3/4 cup dried cranberries
08 - 3/4 cup white chocolate chips

→ To Add When Baking

09 - 1/2 cup unsalted butter, softened
10 - 1 large egg
11 - 1 teaspoon vanilla extract

# How to Make It:

01 - Layer the all-purpose flour, baking powder, baking soda, and salt in a bowl or jar.
02 - Incorporate granulated sugar, brown sugar, dried cranberries, and white chocolate chips into the dry mix; seal container if storing or gifting.
03 - Preheat oven to 350°F and line a baking sheet with parchment paper.
04 - Beat softened butter, egg, and vanilla extract in a large bowl until creamy.
05 - Add the prepared cookie mix to the wet ingredients and stir until just combined without overmixing.
06 - Drop tablespoon-sized dough balls onto the prepared sheet, spacing about 2 inches apart.
07 - Bake for 10 to 12 minutes until edges are golden and centers are set.
08 - Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Insights:

01 -
  • It's the perfect gift that arrives looking like a work of art—those jewel-toned cranberries and creamy chocolate chips create layers so pretty, people almost don't want to open the jar
  • Once you have the jar, baking is genuinely effortless; mixing everything takes barely five minutes
  • The flavor combination of tart cranberries and sweet white chocolate feels fancy and festive, but tastes like it came straight from a cozy kitchen
  • Makes 24 cookies, so you'll have plenty to enjoy and share without the stress of a complicated recipe
02 -
  • Don't skip the five-minute resting period on the baking sheet; those cookies need it to firm up before you move them, or they'll fall apart
  • If your kitchen is warm, your dough might be soft and hard to scoop; pop it in the fridge for 10 minutes and everything becomes manageable again
  • The difference between a good cookie and a great cookie is baking it until the edges are set but the very center still looks slightly underbaked; it will firm up as it cools and stay tender
03 -
  • Use a cookie scoop if you have one; it ensures every cookie is the same size so they bake evenly and look professional
  • If you're gifting these as a jar mix, include a note telling people to bring their butter, egg, and vanilla to room temperature before baking—it genuinely changes the outcome

Go Back