White Chocolate Cranberry Cookies bring together the delightful sweetness of white chocolate and the tart brightness of dried cranberries, giving you a cookie that’s as flavorful as it is easy to make. Whether you’re baking for a cozy afternoon snack or prepping a festive treat for friends and family, these cookies deliver that perfect combination of soft chew and crisp edge. With simple ingredients and straightforward steps, you’ll have these beauties out of the oven in no time, so grab your mixing bowl and let’s dive in.
Why You’ll Love This Recipe
You’ll love these cookies because they celebrate a flavor pairing that’s both timeless and festive: white chocolate and cranberry. The white chocolate melts into soft pockets of creamy sweetness while the cranberries provide a chewy pop of tartness. The result? A cookie that hits multiple texture and taste notes at once—rich, bright, soft, slightly crisp. Plus, this recipe uses everyday pantry ingredients and comes together easily, making it perfect whether you’re an experienced baker or new to cookie‑making. Trust me—once you bite into one of these, you’ll want to bake them again and again.
Ingredients
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½ cup packed brown sugar
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½ cup white (granulated) sugar
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½ cup unsalted butter, softened
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1 large egg
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1 tablespoon brandy
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1½ cups all‑purpose flour
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½ teaspoon baking soda
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1 cup dried cranberries
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¾ cup white chocolate chips
Step‑by‑Step: How to Make White Chocolate Cranberry Cookies
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Preheat your oven to 375 °F (190 °C). Lightly grease two baking sheets or simply line them with parchment paper.
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In a large bowl, beat together the brown sugar, white sugar, and softened butter until creamy and well‑combined.
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Add the egg and brandy to the butter‑sugar mixture, and beat until everything is incorporated.
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In a separate bowl, combine the all‑purpose flour with the baking soda.
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Stir the flour mixture into the butter mixture until just combined. Be careful not to over‑mix.
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Gently stir in the dried cranberries and white chocolate chips, making sure they’re evenly spread throughout the dough.
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Drop spoonfuls of dough about 2 inches apart onto the prepared cookie sheets.
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Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through if needed. Note: the cookies will still look slightly doughy in the center when you take them out.
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Remove from the oven and let the cookies cool briefly on the cookie sheets (about 2‑3 minutes), then transfer to wire racks to cool completely.
Helpful Tips
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Make sure your butter is softened, not melted or cold — this allows proper creaming with the sugars.
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When mixing the flour into the wet ingredients, stop when you just see no dry patches—over‑mixing can make cookies tough.
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Because the cookies come out when the center still appears slightly doughy, resist the temptation to bake until fully firm—the residual heat will finish the cooking.
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Use a cookie scoop or tablespoon to drop uniform dough balls so cookies bake evenly.
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To switch up texture, you could chill the dough for 10‑15 minutes before baking; it may spread less and create a slightly thicker cookie.
Substitutions and Variations
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Brandy substitute: If you prefer to skip alcohol, you can swap the tablespoon of brandy for 1 teaspoon vanilla extract or even orange zest + vanilla for a citrusy twist.
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White chocolate alternative: Instead of white chocolate chips, you could chop a white chocolate bar into chunks for pockets of melty goodness.
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Add nuts: For extra crunch and depth, fold in ½ to 1 cup chopped pecans, walnuts or macadamias.
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Flavor boost: Add ¼ teaspoon ground cinnamon or orange zest for warming or bright notes respectively.
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Vegan or gluten‑free: Substitute with dairy‑free butter and white chocolate chips, and use a gluten‑free flour blend in place of all‑purpose (though baking times/textures may vary).
Storage Instructions
Store the cooled cookies in an airtight container at room temperature for up to 4‑5 days. If you want to preserve them longer, freeze the baked cookies in a freezer‑safe bag for up to 3 months. To refresh after freezing, let them thaw at room temperature or warm in the oven for 2‑3 minutes to regain a “just‑baked” feel. If you made extra dough, you can scoop it onto a tray and freeze the dough balls; when ready to bake, pop them into a pre‑heated oven and add a minute or two to the bake time.
Nutritional Information
(per cookie as given)
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Calories: 147
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Total Fat: 6 g
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Saturated Fat: 4 g
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Cholesterol: 19 mg
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Sodium: 64 mg
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Total Carbohydrate: 22 g
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Dietary Fiber: 1 g
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Total Sugars: 15 g
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Protein: 2 g
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Calcium: 23 mg
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Iron: 0 mg
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Potassium: 19 mg
Serving Suggestions
These cookies are wonderful served warm with a glass of milk or hot tea. They also make a festive addition to a holiday cookie platter or gift tin. If you want a more decadent treat, try serving one alongside a scoop of vanilla ice cream or drizzling a little melted dark chocolate over it. They also pair nicely with fresh berries or a citrus compote to balance the sweetness. For a cozy winter evening, plate them next to a steaming mug of hot cocoa or your favorite coffee.
Frequently Asked Questions About White Chocolate Cranberry Cookies
Can I reduce the sugar in this recipe?
Yes, you can experiment by reducing the white sugar slightly (for example, to ⅓ cup instead of ½), but keep in mind that sugar doesn’t just sweeten—it also contributes to the cookie’s texture and spread. If you reduce too much you may end up with less spread or a different texture.
Is it possible to use fresh cranberries instead of dried ones?
Yes, but be aware that fresh cranberries contain more moisture and have a sharper tartness, which can affect both the texture and baking time of the cookies.
Can I freeze the dough?
Absolutely. Once you have scooped the dough into mounds, you can freeze them on a tray until firm, then transfer to a freezer bag. When ready to bake, place them on the cookie sheet from frozen (you may need to add an extra minute or two of bake time).
Why do some cookies come out too flat or too thick?
The amount of spread depends on a few things: dough temperature, butter softness, and baking sheet spacing. If your dough is too warm or too soft, cookies spread more and become thinner. If dough is cooler or tightly packed, you get thicker cookies. Using parchment or well‑greased sheets and spacing dough at least 2 inches apart helps. Also, resist over‑mixing at the flour step so the dough retains the right balance.
Can I adjust the cookie size?
Absolutely! For larger cookies, extend the baking time slightly. For smaller ones, reduce the time and keep a close eye to prevent overbaking.
The most important tip is to remove the cookies when the centers still appear a bit underdone—they’ll continue to firm up as they cool.
Final Thoughts
Thank you so much for stopping by and choosing to bake these White Chocolate Cranberry Cookies. I absolutely love how easy they are to make and how incredible they taste—the creamy white chocolate melting alongside the tart chew of cranberries is just a joy in every bite. I hope your kitchen fills with that warmed‑buttery, sweet‑and‑bright cookie aroma and that you feel proud as friends and family enjoy your creation. Wishing you lots of fun baking, a cozy cookie moment, and many happy bites ahead. I’m so glad you’re part of the food‑loving community. Happy baking and enjoy every delicious cookie!
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White Chocolate Cranberry Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
White Chocolate Cranberry Cookies combine creamy white chocolate chips with tart cranberries in a soft, chewy cookie that’s easy to bake and perfect for holidays or anytime. A must-have recipe for your cookie rotation!
Ingredients
½ cup packed brown sugar
½ cup white sugar
½ cup unsalted butter, softened
1 large egg
1 tablespoon brandy
1½ cups all-purpose flour
½ teaspoon baking soda
1 cup dried cranberries
¾ cup white chocolate chips
Instructions
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Preheat your oven to 375 °F (190 °C). Lightly grease two baking sheets or simply line them with parchment paper.
-
In a large bowl, beat together the brown sugar, white sugar, and softened butter until creamy and well‑combined.
-
Add the egg and brandy to the butter‑sugar mixture, and beat until everything is incorporated.
-
In a separate bowl, combine the all‑purpose flour with the baking soda.
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Stir the flour mixture into the butter mixture until just combined. Be careful not to over‑mix.
-
Gently stir in the dried cranberries and white chocolate chips, making sure they’re evenly spread throughout the dough.
-
Drop spoonfuls of dough about 2 inches apart onto the prepared cookie sheets.
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Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through if needed. Note: the cookies will still look slightly doughy in the center when you take them out.
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Remove from the oven and let the cookies cool briefly on the cookie sheets (about 2‑3 minutes), then transfer to wire racks to cool completely.
Notes
Swap brandy with vanilla extract for a non-alcoholic version.
Add chopped nuts or a touch of cinnamon for variation.
Cookies will firm up as they cool, so avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 147
- Sugar: 15g
- Carbohydrates: 22g
- Protein: 2g