These white chocolate cranberry cookies are soft and chewy. They are loaded with creamy white chocolate and tangy dried cranberries, and there is a secret ingredient that takes these cookies from ordinary to extraordinary! White chocolate cranberry cookies scattered on a surface with red ribbon and ornament.

Why this recipe is so great:

  • Easy to make – All you have to do is beat all the wet ingredients together, mix in the dry ingredients, and bake. It’s as easy as that.
  • No chilling required – There is no chilling required with this recipe and you still get soft and chewy cookies that are super flavorful. Less time, less hassle, and you get to enjoy the cookies sooner – sounds like a win-win to me!
  • Perfect taste and texture – These cookies have the ideal texture –  crispy along the edges and soft and chewy in the middle. The flavor combination is also phenomenal. You’ve got the harmony of creamy white chocolate along with tart and tangy dried cranberries. And are you ready for the secret ingredient? It’s orange zest. Not only do orange and cranberry go great together, but that fresh and vibrant citrus taste takes these cookies to a whole new level.
  • Here are some reviews:

“Mégaminoum!!! I mixed dark chocolate with white. You were right about the orange zest, that is the »ziiiing » that keeps my hand in the cookie jar….highly addictive!!!!” – Pascale

“Thank you for this recipe! I just made it today and it’s absolutely delicious. The orange zest makes a big difference. I did have to add a half teaspoon of almond extract as I ran out of vanilla and it smells so good! Thanks again!” – Megan

A stack os white chocolate cranberry cookies on a small plate.

Ingredients you’ll need:

  • All-purpose flour & cornstarch
  • Baking soda & salt
  • Unsalted butter
  • Brown & granulated sugar
  • An egg
  • Vanilla extract & orange zest
  • Dried cranberries & white chocolate chips

How to make white chocolate cranberry cookies:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a medium bowl, toss together the flour, cornstarch, baking soda, and salt. Set aside.
  2. In a large bowl, beat together the butter and sugars until light and fluffy. Mix in the egg, vanilla, and orange zest.
  3. Stir in the flour mixture until just combined. Then fold in the chocolate chips and dried cranberries.
  4. Using a medium cookie scoop or tablespoon, drop the cookie dough 2″ apart on a baking sheet lined with parchment paper or a silicone mat. Bake at 350F for 10 minutes or until the edges are lightly browned.

a picture collage of how to make white chocolate cranberry cookies

How to store:

These cookies can be stored in an airtight container at room temperature for up to 5 days.

How to freeze:

Place the cookies in a freezer-friendly container or ziplock bag and store them in the freezer for up to 3 months. Thaw on the counter for 1-2 hours or overnight to bring them to room temperature before serving.

FAQ:

What is the cornstarch for?

The added cornstarch makes the cookies a touch softer and more tender, but if you don’t have cornstarch on hand, you can simply add another 2 teaspoons of flour.

Do I have to add orange zest?

No, but it makes a world of a difference. It adds a depth in flavor that just brightens up the whole cookie. It also adds a lovely citrus aroma that, along with the warm scent of brown sugar, just smells like Christmas.

Can I use fresh cranberries?

No, fresh cranberries are too tart and will make the cookies a bit soggy due to the extra moisture from the fresh berries.

A stack of white chocolate cranberry cookies on a plate with one cookie broken in half.

You might also like:

See if you notice my extra set of little helping hands in this video:) #proudmama

Did you make this recipe? Please kindly leave a comment with your star rating below.

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White Chocolate Cranberry Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 5 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 minutes
  • Yield: 2 dozen
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These white chocolate cranberry cookies are soft and chewy. They are loaded with creamy white chocolate, tangy dried cranberries, and the fresh taste of orange zest.

Ingredients

  • 2 cups (250g) all-purpose flour
  • 2 tsp (10ml) cornstarch
  • 1 tsp (10ml) baking soda
  • 1/4 tsp salt
  • ¾ cup (170g) unsalted butter, softened
  • ½ cup (100g) lightly packed brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 2 tsp (10ml) vanilla extract
  • 2 tsp (10ml) orange zest 
  • 3/4 cup (100g) dried cranberries (plus more for topping)
  • 3/4 cup (130g) white chocolate chips (plus more for topping)

Instructions

  1. Preheat oven to 350F and line 2 baking sheets with parchment paper.
  2. Toss together the flour, cornstarch, baking soda, and salt. Set aside.
  3. Using an electric mixer or stand mixer with paddle attachment, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Mix in the egg, vanilla, and orange zest.
  4. Stir in the flour mixture until just combined. Then fold in the cranberries and white chocolate chips.
  5. Using a medium cookie scoop or tablespoon, drop rounded cookie dough 2″ apart onto the prepared baking sheets. Add a few extra cranberries on top of each cookie dough if desired.
  6. Bake for 8-10 minutes or until the edges just start to brown. Remove from the oven and add a few extra chocolate chips if desired. Let cool on baking sheet for 5-10 minutes before transferring to a cooling rack.

Notes

Leftover cookies can be stored in an airtight container at room temperature for up to 5 days.

To freeze – Place the cookies in a freezer-friendly container or ziplock bag and store them in the freezer for up to 3 months. Thaw on the counter for 1-2 hours or overnight to bring them to room temperature before serving.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 165
  • Sugar: 13.9 g
  • Sodium: 62.4 mg
  • Fat: 7.8 g
  • Carbohydrates: 22.6 g
  • Protein: 1.7 g
  • Cholesterol: 24.1 mg

Recipe adapted from The Domestic Rebel.