A big batch of white chocolate cranberry cookies is a gorgeous addition to your holiday cookie trays! Easy to make, bursting with flavor and color, they are one of our favorite Christmas cookies.
Why this recipe works
Back in September, I asked newsletter subscribers if they had a favorite Christmas cookie they would be willing to share with me and the rest of you.
I actually received a few different recipes for white chocolate cranberry cookies, but most of them used dried cranberries. Then there was this one. I tested these as well as a couple of the recipes using Craisins.
This winner from Kathi in California was among our absolute favorite cookies this year! I mean, just look at how stunning they are? I shared these with several neighbors and they received rave reviews. Definitely our new favorite white chocolate cranberry cookie!
Ingredients you will need
2020: 12 DAYS OF CHRISTMAS COOKIES
12 Christmas cookies you will love, PLUS bonus baking tips and TWO extra recipes you will not find on this blog! See ALL my cookbooks here!
Get the Christmas cookies cookbook! ONLY $9.97!!
How to Make White Chocolate Cranberry Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
- Preheat oven to 375 degrees F. Line insulated cookie sheets with parchment paper or silicone baking mats.
- Chop frozen cranberries then place them back into the freezer until ready to stir into the dough. This is important because if they thaw before you stir them in, you will end up with pink cookies!
- Cream the butter, granulated sugar, and brown sugar together. Scrape down sides and bottom of bowl.
- Mix in the milk, orange juice, and egg.
- Combine the flour, baking powder, salt, and baking soda in a small bowl and whisk together. Add the flour mixture to the creamed mixture.
- Stir in the white chocolate chips and the chopped cranberries.
- Use a cookie scoop (or a heaping tablespoon) to drop the cookie dough balls 2-inches apart on the prepared baking sheets.
- Bake 10 to 15 minutes until lightly browned. Allow to cool about 1 minute on baking sheets.
- Remove to wire racks to cool completely.
You might also like our Cranberry Caramel Bars
Frequently Asked Questions
These cookies can be kept in an airtight container at room temperature for 3 days. To keep longer, store in the refrigerator for a week. These cookies can also be frozen for up to 3 months.
You can certainly use dried cranberries, but frozen cranberries truly enhance the flavor of these cookies. The tartness is offset by the sweetness of the white chocolate chips. Also, dried cranberries will not yield the beautiful red that comes through with frozen cranberries!
Sweet and tart are the perfect combination in these absolutely beautiful White Chocolate Cranberry Cookies. Frozen cranberries are a must for both wow factor and flavor!
More Christmas Cookie Recipes
- Peppermint Cookies
- Chocolate Thumbprint Cookies
- No Bake Cornflake Cookies
- Peanut Butter Blossoms
- Hot Cocoa Cookies
- Eggnog Cookies
- Red Velvet Crinkle Cookies
- Italian Anisette Cookies
- Spritz Cookies
- See all of my Christmas Cookies here
- Neapolitan Cookies
- Reeses Pieces Cookies
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White Chocolate Cranberry Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate It Text ItIngredients
- 1/2 cup butter softened
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/4 cup milk
- 2 tablespoons orange juice
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 cups coarsely chopped frozen cranberries
- 1 cup white chocolate morsels
Things You’ll Need
Instructions
- Preheat oven to 375 degrees F. Line insulated cookie sheets with parchment paper or silicone baking mats.
- Chop frozen cranberries then place them back into the freezer until ready to stir into the dough. This is important because if they thaw before you stir them in, you will end up with pink cookies!
- Cream the butter, granulated sugar, and brown sugar together. Scrape down sides and bottom of bowl.
- Mix in the milk, orange juice, and egg.
- Combine the flour, baking powder, salt, and baking soda in a small bowl and whisk together. Add the flour mixture to the creamed mixture.
- Stir in the white chocolate chips and the chopped cranberries.
- Use a cookie scoop (or a heaping tablespoon) to drop the cookie dough balls 2-inches apart on the prepared baking sheets.
- Bake 10 to 15 minutes until lightly browned. Allow to cool about 1 minute on baking sheets.
- Remove to wire racks to cool completely.
Expert Tips & FAQs
Nutrition
2020: 12 DAYS OF CHRISTMAS COOKIES
12 Christmas cookies you will love, PLUS bonus baking tips and TWO extra recipes you will not find on this blog! See ALL my cookbooks here!
Get the Christmas cookies cookbook! ONLY $9.97!!
Amanda Davis
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Lori says
Are these a fairly soft cookie? I made them they are delicious however they are a soft cookie. Just wanted to make sure they weren’t supposed to be crunchy
Amanda Formaro says
Yes they are soft, similar to a chocolate chip cookie
Marci says
Couldn’t find frozen cranberries anywhere, so I froze fresh ones. Hard to chop. Would it be okay to chop fresh berries then freeze? The cookies are delicious and I want to make more. Dough was really stiff, hard to combine. Would a stand mixer work better?
Amanda Formaro says
The dough should not be stiff. It’s possible that you had too much flour. Be sure to use the “scoop and sweep” method of measuring flour for baking.
I find frozen cranberries easier to cut, but yes, you can cut them then freeze them.
ann says
Had to change from conventional oven ( burnt on the bottoms and not cooked in middle) to convection . 25 degrees lower. Had to bake longer but centres still not quite cooked. Didn’t want bottoms to burn again. All this after making a double batch. Disappointed as food costs have gone up and I don’t like to waste ingredients
Jenn says
I have never had such issues with a cookie recipe before. Followed recipe exactly. Tried a couple cookies prior to making a full sheet. One Cookie wouldn’t spread, so I pushed them down myself. Bottoms burned, whether using parchment paper or not. Turned oven down, moved the rack, but to no avail. Such disappointment and frustration especially with the cost of baking items right now.
Amanda Formaro says
Sorry you had trouble. I’ve made these many times and never had a problem. Wish I could have been in your kitchen to help you troubleshoot. Baking is such a science.
Amy says
Did anyone have issues with the cooking not spreading out? When I made them they did not spread and I’m not sure what I did wrong.
Sheryl Punter says
They tasted fine but using parchment paper they had burnt bottoms! In future I will use my pampered chef stone cookie sheet. If I had taken them out earlier they wd not have been cooked in the middle.
Terresa Murdoch says
Made these at Christmas and everyone loved the flavor. It was different from the usual traditions you see at Christmas. LOVE!
Annette says
Can any other frozen berry be substituted? Can’t find frozen cranberries anywhere.
Amanda Formaro says
Good question! I would think this would be awesome with frozen blueberries!
Linda says
Loved these! I had some finely chopped cranberries frozen and used those, they worked perfectly. Also added zest of one orange. These are delicious! Thanks for posting. ⭐️⭐️⭐️⭐️⭐️
Jeanie says
r u using salted butter or unsalted? Would you not put in the salt if you r I using salted? Thanks.
Amanda Formaro says
Unsalted is what I use, but yes if using salted butter just omit the salt :)
Donna V says
This looks yummy! If I were to double the size of the scoop of dough, how long would I bake the cookies?
Amanda Formaro says
Add about 5 minutes. I would definitely do a test batch with just a couple cookies first, until you find the right length of time :)
Sarah says
These cookies like fantastic. I never would have thought to put cranberries in cookies but this looks like it would be a great combination, especially with the white chocolate. I will have to give these a try.
Lynn Dahlson says
I don’t drink orange juice. Is there anything else that I can substitute for the 2-tbsp’s?
Amanda Formaro says
I haven’t tried it, but you could probably use lemon juice. FYI you will not taste the orange juice, it’s used as an acidic.