If you love a buttery, soft-and-chewy cookie with golden crispy edges, white chocolate and cranberries, you're in the right place. These White Chocolate & Cranberry Cookies disappear faster than you can say "one more batch".
While you're here, you might also enjoy my recipes for Double Chocolate Chip Cookies and Sugar Cookies - because once you discover how good home-baked cookies can be, you'll want to bake everything.
"OMG is all I can say! I never have any luck with cookies but these were PERFECT! Best cookies I've ever made by far - thank you!"
- Sarah
White chocolate and cranberries are a match made in cookie heaven - the creamy sweetness of white chocolate balancing the tart chew of dried cranberries. Many cookie recipes skip dough chilling, but with this version, I insist on it - it makes all the difference for achieving that bakery-style texture where the edges crisp just right, while the middle stays soft and chewy.
This recipe aims to give you consistent results, batch after batch, for cookies that are perfect to serve with an afternoon cuppa, a school-lunchbox treat, or a festive bake.
If you love cookies with texture and personality, these will be a go-to. For more delicious cookie recipes, check out my decadent Biscoff Cookies or Apricot, Macadamia & White Chocolate Oatmeal Cookies.
Why You're Going To Love This Recipe
- Soft, chewy middles with just-crispy edges - buttery, melt-in-your-mouth texture with a satisfying bite.
- Sweet and tart in perfect balance - creamy white chocolate chips meet tangy cranberries for a flavour punch.
- Simple pantry ingredients, fuss-free method - no complicated steps or weird specialty ingredients.
- Make-ahead dough & freezer-friendly - chill the dough now, bake later; or freeze extras for when cookie cravings strike.
- Perfect for any occasion - from school lunchboxes to holiday gatherings, a cookie swap, afternoon tea or a quiet treat with a cuppa.
- Conventional & Thermomix - simple instructions for both methods are included.
Jump to:
White Chocolate & Cranberry Cookie Ingredients
Gather together some simple ingredients, and check the notes below to make sure your cookies turn out perfectly soft and chewy, yet crispy around the edges too.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Brown sugar - light or dark both work, but dark brown sugar makes for a chewier, slightly richer cookie.
- Egg + extra egg yolk - the extra yolk adds richness and chewiness, helping the cookies stay soft.
Variations
- Dark-choc twist - replace half (or all) of the white chocolate chips with dark or semi-sweet chocolate for a richer, less-sweet cookie.
- Nutty addition - change up the add-ins by adding nuts! Fold in chopped pecans, macadamias, pistachios, or walnuts for more texture and flavour - perfect if you like a bit of crunch.
- Citrus-cranberry twist - add 1 teaspoon finely grated orange or lemon zest to the dough for a bright, zingy lift (crimson cranberries + bright citrus always feel festive).
- Gluten-free version - swap the plain flour for a 1:1 gluten-free baking flour. If your blend doesn't include a starch, add 1-2 teaspoons of cornflour or potato starch to keep the cookies soft and stop them drying out.
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How To Make White Chocolate & Cranberry Cookies
Follow these simple steps to bake the perfect White Chocolate Cranberry Cookies every time.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Preheat the oven and prep the baking trays. Place softened butter and sugars in a large bowl.
- Cream the butter with the brown sugar and caster sugar with an electric mixer or stand mixer until light and fluffy - about 2 minutes.
- Add the vanilla, salt, whole egg and extra egg yolk to the butter mixture.
- Mix the eggs through.
- The mixture should now be smooth and creamy.
- On low speed, gently add the sifted plain flour and bicarbonate of soda. Mix just until everything is combined - don't overmix.
- Fold in the dried cranberries and white chocolate chips until evenly distributed. Chill the dough in the fridge for at least 30 minutes (even longer is better).
- Scoop heaped tablespoon-sized balls onto the prepared baking sheet (leave room to spread). Press a few extra white chocolate chips and cranberries onto the top if you like. Bake for 12-14 minutes. Cool on the trays for 10 minutes before moving to a cooling rack.
Recipe Tips
- Chill the dough for at least 30 minutes (or up to 2 hours, if possible). This prevents overspreading and yields thick, chewy cookies.
- Don't overmix once the flour goes in; it keeps the texture soft, not tough.
- Allow room to spread on the baking trays.
- Add extra chips on top before baking for that bakery-style look, if you wish.
- Bake until just golden on the edges - the centres should still look soft.
- Cool on trays for 10 minutes, then cool completely on a wire rack.
- Store airtight at room temperature for up to a week.
- Freeze dough balls or baked cookies - bake dough balls from frozen with 1-2 extra minutes. Freeze baked cookies for up to 3 months.
White Chocolate & Cranberry Cookies FAQs
Yes - chilling the dough for at least 30 minutes lets the butter re-solidify after mixing, which means it melts more slowly in the oven. This helps control spreading and gives you those thick, chewy centres with crisp, golden edges. Just keep in mind - even chilled, these cookies spread quite a bit, so leave plenty of room on your trays!
Definitely - dark or milk chocolate adds a more complex or less sweet flavour. Just know the cookie will taste different, and the tart-sweet balance shifts.
The cookies will be very soft when they first come out of the oven - that's exactly what you want. They're done as soon as the edges turn lightly golden, and they'll continue to firm up on the trays as they cool. Avoid overbaking or they'll lose that gorgeous soft-and-chewy texture.
Yes, dough balls freeze well for up to 1 month (bake from frozen, just add a minute or two extra baking time).
Baked cookies also freeze nicely for up to 3 months; thaw at room temperature and they'll be just as good as fresh.
More Cookie Recipes
Because you can never have too many cookies-here are some more must-bake favourites!
And check out my 10 simple tips for baking perfect cookies and biscuits here.
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White Chocolate & Cranberry Cookies
Ingredients
- 170 g (¾ cup) unsalted butter room temperature
- 150 g (¾ cup) brown sugar
- 50 g (¼ cup) caster sugar
- ½ teaspoon salt
- 2 teaspoon vanilla extract
- 1 egg room temperature
- 1 extra egg yolk
- 250 g (2 cups) plain flour sifted
- 1 teaspoon bi-carbonate soda baking soda
- 180 g (1 cup) white chocolate chips plus extra for decorating
- 140 g (1 cup) dried cranberries
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced).
- Line 2 large baking trays with baking paper and set aside.
- In a large bowl, beat the butter, brown sugar and caster sugar together with a stand mixer or hand held beaters for 2 minutes or until the mixture is light and fluffy.
- Add the vanilla extract, salt and eggs and mix for 1 minute or until completely combined.
- On low speed, mix through the sifted plain flour and bi-carbonate soda until just combined (don't over-mix).
- Stir through the cranberries and white chocolate chips.
- Chill the dough in the fridge for at least 30 minutes (longer is better!). This dough 100% requires chilling before baking.
- Place heaped tablespoon sized balls of the mixture onto the prepared baking trays and decorate with extra white chocolate chips (allow plenty of room for spreading).
- Bake for 12-14 minutes or until the edges have just started to appear golden (don't overcook).
- Remove from the oven and leave on the baking trays for 10 minutes.
- Carefully use a flat spatula or scraper to move the cookies to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 1 week.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Line 2 large baking trays with baking paper and set aside.
- Place butter, brown sugar and caster sugar into the TM bowl and mix for 1 minute, Speed 6. Reduce to Speed 3, and while the blades are turning, add the salt, vanilla extract, and eggs through the MC hole.
- Add the plain flour and bi-carb soda and mix for 40 seconds, Speed 4.
- Add the white chocolate chips and the cranberries and mix on Reverse, Speed 3 for 10 seconds.
- Chill the dough in the fridge for at least 30 minutes (longer is better!). This dough 100% requires chilling before baking.
- Place heaped tablespoon sized balls of the mixture onto the prepared baking trays and decorate with extra white chocolate chips (allow plenty of room for spreading).
- Bake for 12-14 minutes or until the edges have just started to appear golden (don't overcook).
- Remove from the oven and leave on the baking trays for 10 minutes.
- Carefully use a flat spatula or scraper to move the cookies to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 1 week.
Notes
- Chill the dough - for at least 30 minutes (or up to 2 hours, if poss). This stops overspreading and gives you thick, chewy cookies.
- Don't overmix once the flour goes in; it keeps the texture soft, not tough.
- Allow room to spread - on the baking trays.
- Add extra chips on top before baking for that bakery-style look, if you wish.
- Bake until just golden on the edges - the centres should still look soft.
- Cool on trays - for 10 minutes, then cool completely on a wire rack.
- Store airtight at room temperature for up to a week.
- Freeze dough balls or baked cookies - bake dough balls from frozen with 1-2 extra minutes. Freeze baked cookies for up to 3 months.
Karryn says
Delicious cookies a huge hit in my house
Lucy says
I'm so glad to hear that!
Janie says
These are delicious. I actually just made them with gluten free plain flour and they were amazing!
Lucy says
Fantastic!
Beruta says
These biscuits were a hit in our household. Will be baking another batch as soon as I get some more cranberries.
Lucy says
I'm so thrilled you enjoyed them!
Gg says
Just perfect
Lucy says
Thank you!!!