Why You’ll Love White Chocolate Chip Cranberry Cookies Recipe

The dough chills before baking, which means less spread and a thicker cookie—ideal if you prefer cookies that look as good as they taste.
The combination of sweet white chocolate and tangy dried cranberries is bright and festive.
The cookie texture has a pleasing softness thanks to the inclusion of a little cornstarch, plus the vanilla and generous mix‑ins make each bite satisfying.
It’s versatile: you can serve them warm fresh from the oven, pack them up for sharing, or freeze for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
unsalted butter, softened to room temperature
packed light or dark brown sugar
granulated sugar
large egg, at room temperature
pure vanilla extract
all‑purpose flour (spooned & leveled)
cornstarch (often called cornflour)
baking soda
salt
white chocolate chips (plus a few extra for garnish)
dried cranberries (plus a few extra for garnish)

Directions

In a large bowl using a handheld mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy (about 2 minutes). Then beat in the egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed and beat again to combine.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. With the mixer on low speed, slowly add the dry mixture into the wet mixture until combined. The cookie dough will be soft and thick.
Add the white chocolate chips and dried cranberries. Beat on low speed until just combined. Cover the dough tightly and chill in the refrigerator for at least 1 hour (and up to 3‑4 days).
When ready to bake, remove the dough from the refrigerator. If it’s been chilled over 3‑4 hours, let it sit at room temperature for about 30 minutes to soften slightly.
Preheat the oven to 350 °F (177 °C). Line large baking sheets with parchment paper or silicone baking mats.
Scoop and roll dough into balls of approximately 1.5 tablespoons each. Arrange them about 3 inches apart on the prepared baking sheets.
Bake for 11‑12 minutes, or until the edges are lightly browned and centers still look soft. If needed, bang the baking sheet lightly on the counter to encourage spreading.
Let cookies cool on the baking sheet for 5 minutes. Optionally, press a few extra chips and cranberries into the tops while warm. Transfer to a wire rack to cool completely.
Enjoy immediately or store appropriately.

Servings and timing

Yield: About 2 dozen cookies (approximately 24)
Prep time: ~1 hour 15 minutes (including dough chill time)
Cook time: ~11 minutes per batch
Total time: ~1 hour 30 minutes

Variations

Swap out the dried cranberries for dried cherries or diced dried apricots.
Use half white chocolate chips and half milk or dark chocolate chips.
Add chopped nuts such as walnuts, pecans, or macadamias.
Stir in orange zest (about ½ teaspoon) for a citrus twist.
Make them gluten‑free with a 1:1 gluten‑free flour blend.
Flatten dough balls slightly for a chewy center and crisp edge.

Storage/Reheating

Store baked cookies in an airtight container at room temperature for up to 1 week.
Freeze baked cookies for up to 3 months. Thaw at room temperature.
Freeze unbaked dough balls for up to 3 months. Bake from frozen with 1 extra minute.
Refresh cookies in a 300 °F (150 °C) oven for 3‑4 minutes or microwave a single cookie for about 10 seconds.

FAQs

What if my cookies spread too much?

Too much spread may result from insufficient dough chilling. Chill for at least one hour and ensure your oven temperature is accurate.

Why does this recipe include cornstarch?

Cornstarch helps create a thicker cookie with a soft, tender crumb.

Can I substitute regular chocolate chips instead of white chocolate?

Yes, semi-sweet or dark chocolate chips are a great alternative.

Can I skip the dough‑chilling step?

It’s not recommended. Chilling helps prevent spreading and enhances flavor and texture.

How large should I make the cookie dough balls?

Use about 1.5 tablespoons of dough per cookie, roughly 35–40 grams.

Can I make the dough ahead and bake later?

Yes. You can chill the dough for up to 4 days or freeze it for longer storage.

What type of baking sheet is best?

Use light-colored, heavy baking sheets with parchment or silicone mats for even baking.

How do I get a soft center and slightly crisp edge?

Bake until the edges are lightly golden and the centers still look soft. Allow to cool on the sheet before transferring.

Can I scale the recipe up or down?

Absolutely. You can double or halve the ingredients as needed.

Are these cookies freezer‑friendly?

Yes. Both baked cookies and unbaked dough balls freeze very well.

Conclusion

These soft‑baked white chocolate chip cranberry cookies are the perfect blend of sweet, tart, chewy, and festive. Whether you’re baking for the holidays or simply want a reliable cookie that’s rich in flavor and easy to share, this recipe delivers. Chill your dough, follow the easy steps, and enjoy a batch of cookies that look and taste bakery-quality every time.