Cranberry White Chocolate Chip Cookies

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Studded with white chocolate chips, these soft cranberry cookies have all the red and white sweetness your Valentine’s baking needs. Decadent, rich, and buttery, they’re just what true love tastes like.

Soft & Chewy Christmas Cookies

Nothing says “Happy Valentine’s Day!” like these soft and chewy cranberry cookies. Out of the oven in 9 minutes, you might as well skip the card-making this year and get baking. With the help of your hand mixer, you’ll be whipping out entire batches in no time.

From scratch or made in advance, these cookies are easy to make and will fill the year’s most loving day with all the red and white cuteness it needs. Don’t worry if it’s not February yet, though. No one’s ever complained about rich and buttery cookies any time of year.

Extra soft from the addition of cornstarch, anyone who tries them will be sent to a cranberry-studded cloud 9 with hints of vanilla. Once you start handing out the cookies, people will be lining up to be your Valentine.

A stack of 3 cranberry cookies with white chocolate chips.

What You’ll Need

White chocolate chips and cranberries are the most important ingredients. Check the recipe card at the bottom of the post for full ingredient amounts.

  • Butter – Feel free to use salted or unsalted.
  • Light brown sugar – Don’t use dark brown sugar for these.
  • Sugar – You can substitute it for light brown sugar.
  • Egg
  • Vanilla extract – Almond or orange extract make yummy cookies too.
  • All-purpose flour – Please don’t use bread flour or cake flour.
  • Cornstarch
  • Baking soda – Don’t substitute it for baking powder. They’re not the same.
  • White chocolate chips – You can also use white chocolate chunks.
  • Dried cranberries
Stacked cranberry cookies.

How to Make Cranberry White Chocolate Chip Cookies

Using the a stand or hand mixer will make your life easier, but don’t worry if you prefer to do it by hand.

  • Cream the butter. Add the butter, light brown sugar, and granulated sugar to a large mixing bowl. Beat them on high speed until light and fluffy (about 3-4 minutes.)
  • Add the wet ingredients. Place the egg and vanilla extract in the bowl. Beat them over medium speed for 1 minute or until completely incorporated.
  • Add the dry ingredients. Add the flour, cornstarch, and baking soda. Continue mixing until well combined. Scrape the sides of the bowl to incorporate all the ingredients.
  • Add the cranberries. Use a spatula to gently fold in the cranberries and white chocolate chips.
  • Chill the dough. Cover the bowl with a clean kitchen towel or plastic wrap and refrigerate it for 2 hours. You can also chill it overnight.
  • Prepare the tray. Preheat the oven to 350 F and line a baking sheet with parchment paper. Set it aside.
  • Scoop the dough. Grab 3 tablespoons of dough and roll them into a ball. Repeat this for all the dough. Arrange them on the prepared tray, leaving 3-4″ between each one.
  • Bake. Pop the tray into the oven and bake the cookies for 9-10 minutes or until lightly golden around the edges. The center should be just set.
  • Let them cool. Remove the cookies from the oven and let them rest on the tray for at least 20 minutes. Serve and enjoy.
Cranberry White Chocolate Chip Cookie Recipe

Tips for Perfectly Baked White Chocolate Cranberry Cookies

With these tips, you’ll transform your kitchen into a cranberry cookie factory.

  • Use light-colored trays. Cookies bake a lot more evenly and will keep their soft and chewy center better if the baking tray is a light color, like silver or rose gold.
  • Use a silicone baking mat. Avoid throwing out endless sheets of parchment paper by using a silicone baking mat instead. The cookies also won’t stick!
  • Use a spatula. If you don’t want to use a stand mixer to bring the whole dough together, use a spatula to fold in the dry ingredients and add-ins until just combined.
  • Incorporate more add-ins. Chopped almonds, walnuts, raisins, and even mini pretzels make yummy add-ins that can take your cookies to the next level. You can also swap the cranberries for macadamias to make my White Chocolate Macadamia Nut Cookies.
A stack of cranberry cookies.

How to Store

Store fully cooled cookies in an airtight container for up to 5 days. Keep them away from heat, sunlight, and moisture. You can also refrigerate them and they’ll last for up to a week.

Can These Be Frozen?

Absolutely! These cranberry cookies can be frozen raw or baked.

  • Raw: Place the baking tray with the balls of dough in the freezer for 30 minutes. Transfer them to a freezer-friendly bag or container. Freeze for up to 3 months. Place them on the counter for 1 hour before baking. Pop into the oven as usual but add 4-6 minutes of baking time.
  • Baked: Place the cooled cookies on a baking sheet and freeze them for 1 hour. Then wrap them in plastic wrap and transfer them to a freezer-friendly bag or container. Freeze them for up to 2 months. Set them on the counter for 2 hours before eating them.

More Easy Cookie Recipes

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Cranberry white chocolate chip cookies stacked close up

Cranberry White Chocolate Chip Cookies

  • Author: Lindsay
  • Prep Time: 2 hours
  • Cook Time: 9 minutes
  • Total Time: 2 hours 9 minutes
  • Yield: 12 Large Cookies or 24 Small Cookies
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Out of the oven in 9 minutes, these white chocolate and cranberry cookies are a heavenly bite with a soft and chewy center.


  • 3/4 cup butter, room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 3/4 cup white chocolate chips
  • 3/4 cup dried cranberries


1. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
2. Mix in egg and vanilla extract.
3. Add flour, cornstarch and baking soda and mix until combined.
4. Stir in white chocolate chips and cranberries . Dough will be thick.
5. Chill for at about 2 hours or overnight.
6. When ready to bake, preheat oven to 350 degrees.
7. For larger cookies (like pictured) make balls about 3 tbsp in size. Flatten them out a bit and place onto a cookie sheet lined with parchment paper. Bake for 9-10 minutes, or until the edges look firm and slightly golden but the center is still soft. Cool for 1-2 minutes on cookie sheet, then finish cooling on a cooling rack.
8. For smaller cookies, make balls about 1 1/2 tbsp in size. Flatten them out a bit and place onto a cookie sheet lined with parchment paper. Bake for 7-8 minutes, or until the edges look firm and slightly golden but the center is still soft. Cool for 1-2 minutes on cookie sheet, then finish cooling on a cooling rack.


The colder the cookie dough, the less it will spread during baking.


  • Serving Size: 1 Small 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



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  1. Caroline

    Hej Lindsay i love your website and your recipes. I have one problem though.. i find your recipes to be difficult to follow since you use cups for measurements instead of grams. Can you maybe also add the measurements in grams, so people in Europe like me can also follow your delicious recipes.

    Thank you.

  2. Leabenton

    Amazing your cookies look wonderful. White chocolate and cranberries is so delicious and favorite combinations of almost everyone. Thanks for sharing this easy and yummy recipe. It’s can make our holiday beautiful and tasty.

  3. Amy

    I made these on Christmas Eve to leave for Santa. 🙂 I think he enjoyed them because they were all gone in the morning. Lol.

  4. 25 Christmas Cookie Recipes - Raining Hot Coupons

    […] Cranberry White Chocolate Chip Cookies  //  Life, Love and Sugar […]

  5. Diane Balch

    Just wanted you to know that your recipe is being featured today on foodie friday. Stop by and get your featured button and thanks again for being part of the party.

  6. Deb@CookingOnTheFrontBurner

    Thanks for sharing your cookies with us at Marvelous Monday! They look great – pinned to my MM board!

  7. Jocelyn @BruCrew Life

    Those are very merry looking! I love cranberry and white chocolate together! Your cookies are so perfect looking! Pinned 🙂

  8. Michelle

    Your cookies look wonderful. White chocolate and cranberries is one of my favorite combinations. Thanks for sharing on Foodie Friends Friday!

  9. Evelyn @ My Turn for us

    I just had to drop in and drool over these babies!! Pinning!!

    Thanks for sharing
    Hugs from Freedom Fridays With All My Bloggy Friends!

  10. Joanne T Ferguson

    G’day! Great photos and recipe,true!
    Very colorful and think the holiday baking season has now begun too!
    Cheers! Joanne
    Viewed as Party of Foodie Friends Friday Breakfast + Lunch Brunch Party

  11. Kimberlee

    These look really good – I love cranberries & white chocolate. I will also have to check out some of your other recipes – they look delicious. Pinning this one so I have it.

  12. Jess @ On Sugar Mountain

    My what gorgeous cookies you’ve got here! I love the flavor combo of cranberry and white chocolate, perfect for Christmas coming up! 😀

  13. Amy | Club Narwhal

    Yeay–happy birthday to Jessie! I adore this cookie and make a version with orange zest and orange glaze. These look so wonderful!

  14. Trish - Mom On Timeout

    These cookies look totally amazing Lindsay! I love cranberry and white chocolate together. Pinned =)

  15. Amy Tong

    Oh my…you’ve got me craving for these Cranberry White Chocolate Chip Cookies in the middle of the night! Wish I have a few of them in front of me right now. 😛

  16. Monica

    Wow, your cookies look delicious…and so perfectly round and just golden on the edges. I’m bookmarking this recipe to try out later! (:

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29