Hi, cookie lovers! These White Chocolate Cranberry Cookies are the perfect blend of sweetness and tartness, featuring soft, buttery dough studded with creamy white chocolate, tangy cranberries, and crunchy macadamia nuts. Whether you’re prepping for a holiday gathering or just craving a sweet treat, these cookies are a must-bake for any occasion!

This recipe makes cookies with perfect crisp edges and chewy centers. It’s such a treat!

Overhead view of a batch of white chocolate cranberry cookies arranged closely together, highlighting their golden-brown color with visible pieces of white chocolate and dried cranberries. Surrounding the cookies are small bowls of macadamia nuts, sugar, and white chocolate chips, adding visual interest and showcasing the ingredients in the recipe.

Best White Chocolate Cranberry Cookies

In this post, you’ll find everything you need to create these irresistible cookies, from ingredient substitutions for perfectly balanced flavors to expert tips for achieving that ideal soft and chewy texture. I’ll also share storage tips to keep the cookies fresh for longer, along with fun variations and add-ins to make this recipe uniquely yours. Whether you’re baking for the holidays or simply satisfying a sweet craving, these white chocolate cranberry cookies are sure to impress!

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Full ingredients and instructions can be found at the bottom of this post.

Close-up of a stack of white chocolate cranberry cookies with the top cookie broken in half, showing a soft, chewy interior with chunks of white chocolate and dried cranberries. The golden-brown edges contrast with the soft center, emphasizing the cookie's texture. A few macadamia nut pieces are scattered around, adding to the inviting presentation.

Cookie Dough

Start by placing room-temperature butter in a mixing bowl and beating it for 1 minute using a hand mixer or the paddle attachment of a stand mixer. Add the white and brown sugars and continue mixing for another 2 minutes until the mixture becomes creamy and light.

Mix in the egg, egg yolk, and vanilla extract until smooth. Next, add all the dry ingredients (flour, baking powder, baking soda, and salt) at once.

Panel with four images. First image shows a white mixing bowl with softened butter being creamed using an electric mixer. Second image shows brown sugar added to the creamed butter in the mixing bowl. Third image shows the mixture after blending in the sugar with the electric mixer, creating a slightly grainy, creamy consistency. Fourth image shows two egg yolks added to the mixture in the bowl, with the mixer still in place, ready for the next mixing step. In the background of each image, various ingredients are neatly arranged, including white chocolate chips, sugar, dried cranberries, and decorative jars.

Mix the flour mixture with the butter mixture on low speed until just combined.

Before the dough is fully incorporated, whisk in the white chocolate chips, dried cranberries, and optional macadamia nuts with a spatula. Once mixed, scoop the dough into balls and place them on a lined baking sheet.

Panel with four images. First image shows a mixing bowl with a creamy batter, now with vanilla extract added, ready to be mixed in. Second image shows flour being added to the batter in the mixing bowl, with an electric mixer resting on the side. Third image displays the mixed batter with a crumbly texture. Fourth image shows white chocolate chips and dried cranberries added on top of the crumbly mixture, ready to be folded in. The background includes various ingredients like white chocolate chips, dried cranberries, sugar, and other baking supplies.

Chill and Bake

Place the cookie dough balls in the freezer while preheating the oven to 350°F. Chilling helps the cookies hold their shape, but it’s optional.

If you plan to bake them later, freeze the dough balls in a single layer until solid, then transfer them to an airtight container or freezer bag for up to three months.

When you’re ready to bake, place the frozen cookie dough balls on a baking tray lined with parchment paper, spaced a few inches apart, and bake for 12-14 minutes until they are set on the outside and slightly golden brown.

Panel with four images. First image shows a hand holding a cookie scoop, scooping dough from a bowl filled with cookie dough that includes white chocolate chips and dried cranberries. Second image shows hands rolling a portion of the cookie dough into a ball shape. Third image displays a tray filled with evenly sized dough balls, each with visible chunks of white chocolate and cranberries, ready for baking. Fourth image shows a baking sheet lined with parchment paper and a few spaced-out cookie dough balls placed on it, ready to go into the oven. The background includes baking ingredients like sugar, white chocolate chips, and dried cranberries.

Remove from the oven and let them rest on the pan for three minutes before transferring to a wire rack to cool.

Enjoy fresh-baked cookies anytime by baking directly from frozen!

Store the White Chocolate Cranberry baked cookies in an airtight container at room temperature for up to 3-4 days.

White chocolate cranberry cookies cooling on a wire rack, showcasing their golden-brown color with visible chunks of white chocolate and dried cranberries. The background includes small bowls filled with macadamia nuts, sugar, and white chocolate chips, adding to the cozy, homemade baking atmosphere.

Tips & Tricks

Room Temperature Butter: Make sure the butter is soft but not melted for the ideal cookie texture. Softened butter helps incorporate air, creating a lighter, chewier cookie.
Brown Sugar: Both light and dark brown sugar work well in this recipe. Dark brown sugar will add a richer, more molasses-like flavor, while light brown sugar provides a milder sweetness.
Measuring Flour: For the best texture, use the spoon-and-level method to measure your flour. Too much flour can make cookies dense and dry.
White Chocolate: Feel free to use white chocolate chips, chopped white chocolate, or a mix of both for added texture. High-quality chocolate will melt more smoothly and taste richer.
Chilling Dough: If you want thicker cookies, don’t skip the chilling step! Chilling the dough is optional but recommended for fluffier cookies that spread less during baking.
Freezing: You can freeze unbaked cookies for up to 3 months. Bake them straight from the freezer by adding a couple of extra minutes to the baking time.
Preventing Over baking: Cookies will continue to bake on the hot baking sheet after being removed from the oven. Take them out when they’re set around the edges and slightly underbaked in the center for a soft, chewy texture.
Storage: Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container, this helps maintain moisture without affecting the flavor of the cookies.

A plate of freshly baked cookies stacked on a round serving tray. The cookies are golden brown, with visible chunks of white chocolate and dried cranberries throughout. The background includes small bowls with ingredients like macadamia nuts, sugar, and white chocolate chips, creating a warm, inviting atmosphere that highlights the cookie ingredients.

Variations on White Chocolate Cranberry Cookies

Dark Chocolate Twist: Swap the white chocolate chips for dark chocolate for a richer flavor.
Orange Zest: Add a teaspoon of orange zest for a citrusy zing that pairs well with cranberries.
Nut-Free: Skip the macadamia nuts for a classic white chocolate and cranberry combo.
Switch up the Nuts: Swap out the macadamias for your favorite nuts or omit them for a nut-free version.
Add Some Salt: A sprinkle of flaky sea salt goes a really long way to enhance the sweet flavors of these delicious cookies.
Spiced Cranberry: Add 1/4 teaspoon of cinnamon and a pinch of nutmeg for a warm, spiced flavor that complements the cranberries.
Oatmeal Cranberry: Substitute 1/2 cup of flour with old-fashioned oats to add a bit of texture and heartiness to the cookies.
Cranberry Bliss: Add 1/4 cup of chopped dried apricots or dried cherries along with the cranberries for a fruity, colorful cookie.
Ginger-Cranberry: Add 1/4 teaspoon of ground ginger for a touch of warmth and spice that enhances the holiday feel.
Almond Cranberry: Substitute the vanilla extract with almond extract for a subtly sweet almond flavor, or swap macadamias with chopped almonds.

Why you will love this recipe

These white chocolate cranberry cookies are the perfect blend of sweet, tart, and buttery goodness. With their chewy centers, crisp edges, and bursts of flavor from white chocolate, cranberries, and optional macadamia nuts, they offer a satisfying texture in every bite. Ideal for holiday gatherings, gifting, or simply treating yourself, these cookies are easy to make, customizable, and stay fresh for days. Plus, they can be baked straight from frozen, so you’re always minutes away from enjoying a warm, freshly baked cookie!

Troubleshooting Common Cookie Issues

Sometimes, even with the best recipe, cookies don’t turn out exactly as expected. Whether they spread too much, come out dry, or burn on the bottom, a few common issues can pop up. In this troubleshooting section, I’ll walk you through quick solutions for a few of some frequent cookie problems, so you can enjoy perfectly soft, chewy, and delicious cookies every time.

Cookies Spread Too Much
- Possible Causes: Some of the possible causes could be that the butter was overly soft or melted. Other causes could be not chilling the dough, or too little flour in the dough caused by not measuring properly.
- Solution: Ensure the butter is just soft, not melted, the proper temperature of butter should be around 72ºF. Also consider chilling the dough before baking to help control spread. And I strongly advise using a kitchen scale to measure the ingredients.
Cookies Turn Out Too Dry or Crumbly
- Possible Causes: Overbaking, too much flour, or not enough sugar.
- Solution: Check the cookies a few minutes before the recommended bake time. Take them out when the edges are set and the centers are slightly soft. Use the exact sugar measurement, as it helps retain moisture.
Cookies Burn on the Bottom
- Possible Causes: Oven temperature is too high, dark baking sheets, or cookies placed too low in the oven.
- Solution: Use an oven thermometer to verify the temperature, and place the baking sheet in the center rack. Lining your baking sheet with parchment paper or using lighter-colored baking sheets can also help prevent burning.

These troubleshooting tips should help you achieve perfectly baked cookies every time!

If you like these cookies, check out these other cookie recipes:

I can’t wait to see how your White Chocolate Cranberry Cookies turn out! Don’t forget to share your creations with me on Instagram, or comment below, I love hearing from you!

White Chocolate Cranberry Cookies

Camila Hurst

These White Chocolate Cranberry Cookies combine sweet white chocolate, tart cranberries, and optional macadamia nuts for a perfectly soft, chewy treat that's ideal for any occasion.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 12

Chill time 15

Total Time 52

Course Dessert

Cuisine American

Servings cookies

Calories 150 kcal

Ingredients

10 tbsp unsalted butter room temperature (141 grams)
3/4 cup white sugar 150 grams
1/2 cup brown sugar 110 grams
1 large egg room temperature
1 large yolk
2 tsp vanilla extract
2 1/4 cup all-purpose flour 283 grams
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup white chocolate chips or chopped white chocolate (127 grams)
1/2 cup dried cranberries 80 grams
1/2 cup chopped macadamia nuts optional (60 grams)

Instructions

Place the butter in the bowl of a stand mixer or in a large mixing bowl. Beat with the paddle attachment or with a hand mixer for 1 minute at medium-high speed.
Add the white and brown sugar and beat for another 2 minutes, until the mixture is creamy and fluffy.
Add the egg and the egg yolk, mix to combine. Add the vanilla and mix.
Add the flour, baking powder, baking soda, and salt to the bowl at once.
Mix on low until incorporated.
When the dry ingredients are almost entirely incorporated, add the white chocolate chips, the cranberries, and macadamias. Stir with a spatula until combined.
Scoop the cookies using a cookie scoop and roll them between your hands to form a smooth ball. Place the cookies in a baking sheet lined with parchment paper.
Place the cookies in the freezer while you pre-heat the oven to 350ºF.
You don’t necessarily have to chill the cookies before baking, but if you don’t chill them they will spread out slightly more than if you do.
Once the oven is pre-heated, place the cookie balls on a tray lined with parchment paper or a silicone mat, at least 2 inches apart from each other.
Bake the cookies in the oven for 10 to 12 minutes, until they are set on the outside and slightly golden brown.

Notes

Storage: Store the cookies at room temperature in an airtight container for up to 3 to 4 days.

Brown Sugar: I used light brown sugar, you can use dark brown sugar if you wish.

Freezing: After chilling the cookies in the freezer for about 1 hour, they should be frozen solid. You can then place the cookies in a ziploc bag, and keep them in the freezer. Anytime you feel like eating a cookie, just pre-heat the oven and bake the cookies straight from the freezer.

Chilling: As mentioned above, chilling is not needed, you can bake these cookies straight after shaping. This may cause them to spread out more, while chilling might make the cookies a bit fluffier and taller.

Nutrition

Serving: 1cookieCalories: 150kcal

Keyword cookies, cranberry, macadamias, white chocolate

Tried this recipe?Let us know how it was!

2 Comments

Linda says:

October 30, 2024 at 8:57 pm

Thinking about baking as bars in 9×13 –

1. Camila Hurst says:
  
  October 31, 2024 at 8:30 am
  
  Yes, this recipe should work well as bars in a 9×13” pan! You’ll likely need to adjust the bake time to ensure the bars cook evenly. Here are some modifications:
  
  Press the Dough Evenly: Press the prepared cookie dough evenly into the 9×13” pan lined with parchment paper.
  
  Bake Time: Bars generally take longer to bake than individual cookies. Start checking for doneness around 20-25 minutes at 350°F. The bars are ready when the edges are lightly golden, and a toothpick inserted into the center comes out mostly clean with a few crumbs.
  
  Cooling: Let the bars cool completely in the pan before cutting to ensure they set well.
  
  These adjustments should give you chewy, cookie-like bars with a similar texture to the original cookies. Enjoy experimenting with it!