These soft, chewy, and thick White Chocolate Chip Cranberry Sugar Cookies are filled with sweet cranberries and white chocolate chips in every bite. Easy to make with no chill time required!
Each cookie is deliciously thick and soft with a chewy outside and loaded with sweet white chocolate chips and slightly tart dried cranberries. They have such a festive look that makes them perfect for Christmas cookie exchanges. And the dough freezes well so it’s easy to make up a batch ahead to save on time! And since these cookies are so tasty, they are even yummy to eat all year round!
- Butter– I tend to use lightly salted butter in almost all of my dishes. I enjoy the flavor that salt brings out of sweet dishes. But feel free to use unsalted if you prefer.
- White and brown sugar– this combination seems to help bring a balance of slightly chewy and softness to the cookie.
- Vanilla extract
- All-purpose flour
- Baking soda
- White chocolate chips
- Dried cranberries– Any brand will work. I personally haven’t used fresh so I am not sure how well those would turn out. I think they may be a bit too tart.
How to make it
This is an easy recipe to make. All you have to do is:
Cream– butter and sugars together in a medium bowl. Mix until the butter starts to turn almost white in appearance so that there are plenty of air pockets- around 6-7 minutes. It doesn’t seem like this is an important step, but it helps the cookies have a good texture and appearance.
Add– egg and vanilla until combined.
Whisk– flour, baking soda, and salt together in a medium bowl.
Mix– the dry ingredients into the butter/sugar mixture until combined.
Stir– in white chocolate chips and cranberries until they are incorporated throughout.
Scoop – the batter using a cookie scoop or one heaping tablespoonful into your hands and roll into a ball.
Place– the balls on a cookie sheet lined with parchment paper. I highly recommend using parchment paper for even cooking and easy clean-up.
Bake– for 8-10 minutes or until cooked through. The edges will turn golden just slightly. Keep an eye on it- the white chocolate chips can burn fairly quickly. They’ll continue to cook on the cookie sheet for a few more minutes so earlier is usually better for these cookies.
Cool– for 5 minutes on the baking sheet before removing to a cooling rack to finish cooling.
How to store white chocolate cranberry cookies
These cookies are called drop cookies and can be stored at room temperature in an air-tight container for up to a week.
They can also be frozen before or after baking. Place baked cookies in an air-tight container or freezer bag and freeze for up to 3 months. When freezing cookies before baking, make the dough as directed. Scoop into teaspoon-sized balls and place them 1 inch apart on a baking sheet. Flash freeze them for an hour and then place them in an air-tight freezer bag for up to 3 months. Bake frozen dough balls as directed but add 1-2 additional minutes of baking time.
Tips and tricks
* Cookies bake more evenly on cooled baking sheets. Alternate between two baking sheets or allow the baking sheet to fully cool before baking another batch.
* Do not overbake these cookies to prevent the white chocolate chips from turning too brown. Remove from oven when the edges are just slightly golden and the center almost looks underdone. They will continue to cook on the cookie sheet while cooling.
* Save a few white chocolate chips and place them on the dough balls right before baking. This will make the cookies look extra special.
Special equipment for this recipe
Kitchen Aid Stand Mixer– This is one of my most used kitchen appliances. It is well worth the money and can be used to make a variety of recipes like cookies, cakes, and homemade whipped cream!
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More delicious cookie recipes
- Peanut Butter Blossom Cookies- creamy peanut butter cookies with the rich chocolate top.
- Chocolate Cherry Thumbprint Cookies– thick chocolate cookies with a sweet cherry in the center.
- Peanut Butter Oatmeal Chocolate Chip Cookies– soft and chewy with no freezing time required.
White Chocolate Chip Cranberry Sugar Cookies
- 1/2 cup butter softened
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or grease. Set aside.
- In a large bowl or stand mixer, cream together butter and sugars until it becomes light and fluffy- around 5 minutes. Mix in egg and vanilla. In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until blended. Scoop dough using a tablespoon or cookie scoop and roll into balls around 1 inch in diameter. Place onto cookie sheet around 2 inches apart.
- Bake for 8-10 minutes or until the edges are just slightly golden and the center looks slightly underdone (it will continue to cook on the baking sheet). Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a cooling rack. Enjoy!
- Cookies bake more evenly on cooled baking sheets. Alternate between two baking sheets or allow the baking sheet to fully cool before baking another batch.
- Do not overbake these cookies to prevent the white chocolate chips from turning too brown. Remove from oven when the edges are just slightly golden and the center almost looks underdone. They will continue to cook on the cookie sheet while cooling.
- Save a few white chocolate chips and place them on the dough balls right before baking. This will make the cookies look extra special.