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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.
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.
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.
- Vanilla extract – Almond or orange extract make yummy cookies too.
- All-purpose flour – Please don’t use bread flour or cake flour.
- 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
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.
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.
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
- Peanut Butter Chocolate Chip Cookies
- Lemon Sugar Cookies
- Almond Crescent Cookies
- Chewy Snickerdoodle Cookies
- Salted Butterscotch Cookies
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
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
Keywords: white chocolate chip cookies, cranberry cookies, Christmas cookies