These Cranberry White Chocolate Cookies are soft, chewy, and loaded with sweet white chocolate and tart dried cranberries in every bite. Nutty browned butter gives the dough extra depth and complements the add-ins perfectly. No chill time is required, so you can enjoy fresh-baked cookies quickly.
After making the cranberry white chocolate oatmeal version, I wanted to create a classic cookie that highlights the same flavour combination. These cookies are a wonderful choice for holiday cookie boxes, family gatherings, or a weekend bake. The brown butter adds a toasty, caramel-like note that elevates the entire cookie.
Step by step instructions
Follow these clear steps to make Cranberry White Chocolate Cookies. You’ll need two baking trays lined with parchment paper, two mixing bowls, a whisk, a spatula, and a 2-tablespoon cookie scoop.
Step 1 – Brown the butter. Melt the butter in a saucepan over medium heat and stir continuously. As it melts it will foam and then develop amber specks and a nutty aroma. This should take about 3–5 minutes. Transfer the browned butter to a heat-safe bowl and let it cool to lukewarm while you prepare the other ingredients.
Step 2 – Mix the dry ingredients. In a medium bowl whisk together the all-purpose flour, baking powder, baking soda, cinnamon, cornstarch, and salt. Set aside.
Step 3 – Combine butter and sugars. In a large bowl whisk the lukewarm browned butter with the dark brown sugar and white sugar until well combined.
Step 4 – Add egg and vanilla. Add the large egg and vanilla extract, then whisk until incorporated, scraping the bowl as needed.
Step 5 – Combine wet and dry ingredients. Gently fold the dry ingredients into the wet mixture with a spatula just until no dry streaks remain. Avoid over-mixing to keep the cookies tender.
Step 6 – Fold in add-ins. Stir in the dried cranberries and white chocolate chips until evenly distributed.
Step 7 – Scoop and bake. Preheat the oven to 350°F (176°C) and line two baking trays with parchment paper. Scoop about 2 tablespoons of dough per cookie and place on the prepared trays. Bake 13–18 minutes, or until the edges are golden and the centers still look slightly puffy. Allow cookies to cool on the tray for a few minutes before transferring to a wire rack to finish cooling.
FAQ
How do I store these cookies?
Store at room temperature in an airtight container for up to 5 days. For longer storage, refrigerate for up to one week.
Do I have to brown the butter?
It’s optional, but recommended. Browning the butter adds a rich, toasty flavor that makes the cookies taste deeper and more complex.
Can I make these ahead of time?
Yes. Form dough balls and refrigerate in an airtight container for up to 48 hours before baking. You can also freeze dough balls for up to 2 months; bake from frozen, adding a couple of extra minutes to the bake time.
Can I use fresh cranberries?
No. Fresh cranberries are too juicy and will change the texture. Use dried cranberries (craisins) for the best result.
Do I need to soak the cranberries first?
No. Use them as-is.
Can I add nuts?
Absolutely. Chopped walnuts or pecans are a great addition. You can swap the white chocolate for another chocolate if you prefer. Keep the total amount of add-ins to about 1 1/3 cups to maintain the right cookie texture.
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Cranberry White Chocolate Cookies
Perfectly chewy and super soft cookies featuring brown butter, sweet white chocolate, and tart dried cranberries. No chill time required.
Ingredients
- 1/2 cup + 2 tbsp unsalted butter, melted and browned
- 1/2 cup dark brown sugar
- 1/3 cup white sugar
- 1 large egg, room temperature
- 2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp cinnamon
- 1 1/2 tsp cornstarch
- 1/4 tsp salt
- 2/3 cup white chocolate chips
- 2/3 cup dried cranberries
Instructions
- Preheat oven to 350°F (176°C). Line two baking trays with parchment paper.
- Brown the butter: melt butter in a saucepan over medium heat, stirring until it foams and develops brown specks and a nutty aroma. Transfer to a heatproof bowl to cool.
- Whisk together flour, baking powder, baking soda, cinnamon, cornstarch, and salt in a separate bowl; set aside.
- In a large bowl whisk the lukewarm browned butter with dark brown sugar and white sugar until combined.
- Add the egg and vanilla to the butter-sugar mixture and whisk until smooth.
- Fold the dry ingredients into the wet ingredients just until combined; do not over-mix.
- Stir in white chocolate chips and dried cranberries.
- Scoop about 2 tablespoons of dough per cookie onto the prepared trays, spacing evenly. Add extra chips or cranberries on top if desired.
- Bake 13–18 minutes until edges are golden and centers are slightly puffy. Cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
Nutrition (per cookie)
Calories: 280 kcal • Carbohydrates: 38 g • Fat: 13 g • Protein: 2 g • Sugar: 25 g