Cranberry White Chocolate Cookies

These cranberry white chocolate cookies made with dried cranberries and lots of white chocolate chips have the perfect balance of tartness and sweetness. They are chewy, which means they have a nice soft texture when you bite into them. To achieve this chewiness, we use brown sugar, which also adds a delightful golden flavor that complements the tangy cranberries. If you plan on sharing these tasty treats with your loved ones, it’s a good idea to make a double batch, as they are bound to be a big hit!


What you will need to make these cookies:

Flour: Flour provides the structure and bulk to the cookies. It helps hold the other ingredients together and gives the cookies a soft and chewy texture.

Baking soda: Baking soda is a leavening agent that helps the cookies rise while baking. It creates air pockets in the dough, making the cookies light and fluffy.

Salt: Salt enhances the overall flavor of the cookies by balancing the sweetness of the white chocolate and sugars. It also helps to bring out the flavors of other ingredients.

Butter: Butter adds richness and a delicious buttery flavor to the cookies. It contributes to the cookies’ tender and moist texture.

Dark brown sugar: Dark brown sugar has a higher molasses content compared to light brown sugar or white sugar. The molasses adds moisture, depth of flavor, and a subtle caramel-like taste to the cookies.

Sugar: Regular granulated sugar adds sweetness to the cookies, but its main purpose is to provide texture and structure. The combination of dark brown sugar and granulated sugar contributes to the cookies’ perfect texture.

Orange extract: Orange extract adds a delightful citrusy note to the cookies. It complements the cranberries and white chocolate, adding a refreshing and aromatic touch.

Vanilla extract: Vanilla extract enhances the overall flavor profile of the cookies. It provides a warm and sweet aroma that blends well with the other ingredients.

Eggs: Eggs act as a binding agent, holding the cookie dough together. They also add moisture and richness to the cookies.

White chocolate chips: White chocolate chips add sweetness and creaminess to the cookies. They create a beautiful contrast with the dark dried cranberries and add a distinct white chocolate flavor.

Dried cranberries: Dried cranberries provide a burst of tartness and chewy texture to the cookies. They complement the sweetness of the white chocolate and add a festive touch.

Overall, each ingredient plays a crucial role in the taste and texture of white chocolate cranberry cookies, resulting in a delightful and well-balanced treat that is perfect for any occasion.

Other cookies to bake!

Pinwheel Cookies
Christmas M&M Cookies
Peanut Butter Cookies
Frosted Sugar Cookies
Chocolate Chip Cookies
Molasses Crinkle Cookies


Cranberry White Chocolate Chip Cookies

Prep Time: 15 minutes
Cook Time: 12 minutes
10 minutes
Total Time: 37 minutes
Course: cookies
Cuisine: American
Keyword: chocolate chip cookies, cranberries, white chocolate
Servings: 48 cookies
Calories: 242kcal
Author: Bruce and Dina Miller


  • 1 mixing bowl
  • cookie scoop
  • Cookie sheet


Ingredients for cranberry white chocolate chip cookies:

  • 4 ½ cups flour
  • 2 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 cups butter softened
  • 1 ½ cups dark brown sugar packed
  • 1 ½ cups sugar
  • 1 ½ teaspoon orange extract
  • 2 tbls vanilla extract
  • 4 eggs
  • 4 cups white chocolate chips
  • 2 ½ cups dried cranberries


Instructions for cranberry white chocolate chip cookies:

  • Whisk flour, baking soda and salt in a bowl. 
  • Place butter in the bowl of a mixer and beat until fluffy and almost white. Add in both sugars in with the butter and beat until fully incorporated. Mix in eggs one at a time until just incorporated. Add orange and vanilla extracts.  
  • Add in flour mixture and beat until almost completely incorporated. Fold in the white chocolate chips and dried cranberries. Chill dough at least 2 hours or overnight. 

Instructions to bake cookies: 

  • Pre-heat oven to 375 F.
  • Using a small cookie scoop dip dough onto a cookie sheet. Bake cookies for 12 minutes, rotating halfway through. Remove cookies and allow to cool for 5-6 minutes. Using a spatula, lift cookies off pan, and place on rack to cool. Repeat to make the rest of the cookies.


You can make the cookie dough ahead of time and keep in the refrigerator for 1 week. If you plan to freeze the cookie dough, scoop into balls, allow to freeze, and then place in a freezer bag. Write baking instructions on the outside of the bag with a marker.


Serving: 1cookie | Calories: 242kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 162mg | Potassium: 67mg | Fiber: 1g | Sugar: 20g | Vitamin A: 261IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.


  1. Elaine & James Reply

    5 stars
    White chocolate & cranberries in a cookie…. yes please! Adding this recipe to our cookie list!

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