White Chocolate Cranberry Cookies, an easy homemade drop cookie recipe full of white chocolate chips, dried cranberries, and fresh orange zest. These cookies are crispy on the outside and soft and chewy on the inside. A delicious cookie for fall and winter including Christmas!
White Chocolate Cranberry Cookies, delicious homemade drop cookies full of dried cranberries, white chocolate, and fresh orange zest. I took my popular Chocolate Chip Cookie recipe and changed it up a bit for a delicious fall and winter inspired cookie.
These cookies come together quickly. I do however suggest refrigerating the dough for at least a half-hour if not overnight for best results.
You can also ball up the cookie dough, and freeze. Always nice to have some cookie dough in the freezer ready to go.
Like I mentioned I basically changed up my chocolate chip cookie recipe and instead of chocolate added white chocolate chips, dried cranberries (Craisins), and orange zest. There isn’t a lot of orange zest in these cookies, but it does give a nice little freshness to the cookies.
These White Chocolate Cranberry Cookies are really good at any time of the year but especially for fall and winter when it’s more cranberry season. But you can of course find dried cranberries and other fruit year-round. These make a great Christmas or holiday cookie and perfect for cookie exchanges!
(Full printable recipe card is at bottom of post.)
The measurements for the ingredients might look a little strange in the recipe card at the bottom of the post. I based this recipe on my popular Chocolate Chip Cookie recipe as I mentioned above.
I had combined some of my favorite chocolate chip cookie recipes and did some experimenting years ago. So you can read more about that in the chocolate chip cookie post if you’re curious. Otherwise, just go with it, haha!
White Chocolate Cranberry Cookies Ingredients
- All-purpose flour
- Cornstarch
- Salt
- Baking powder
- Baking soda
- Light brown sugar
- Granulated sugar
- Unsalted Butter
- Eggs
- Vanilla
- White chocolate chips – Or you could use chopped white chocolate.
- Dried cranberries – Such as Ocean Spray Craisins. I like to chop them so you get the flavor and not the large chunks, but you don’t have to chop the dried cranberries. You could also use other dried fruit instead such as dried blueberries.
- Fresh orange zest – Don’t worry, just a little orange zest won’t overpower the other flavors but does give a little freshness to the cookies.
How to Make White Chocolate Cranberry Cookies
- DRY INGREDIENTS. Mix the dry ingredients in a bowl.
- WET INGREDIENTS. Mix together the wet ingredients in another bowl with an electric mixer.
- COMBINE INGREDIENTS. Mix together wet and dry ingredients, then add chocolate chips, cranberries, and orange. Scoop onto pan,
- CHILL. Cover and refrigerate dough at least 30 minutes or overnight.
- BAKE. Bake at 325 degrees for about 14-16 minutes, rotate pans halfway through.
(full ingredient list and full directions are in recipe card at bottom of post.)
Serving Suggestions
- Although these cookies are good for a few days, they tend to be at their best the same day they’re made. That’s me just partly be picky about my cookies and loving warm cookies out of the oven. My husband loves cookies out of the freezer so personal preference.
- Serve these cookies for Thanksgiving, Christmas, or fall/winter holidays. Or plate them up with some other cookies like these Mexican Hot Chocolate Cookies (which is the same recipe but different add-ins!).
- Serve with coffee, hot chocolate (like this White Hot Chocolate), or a big glass of milk. This Cranberry Limoncello Spritzer or Cider Sangria would also be good.
Quick Tips for Best Results
- You don’t have to refrigerate the dough, but I think it does help for a thicker and better texture cookie. Personal preference.
- For best results, use good quality white chocolate chips or better yet, chop up some white chocolate.
- You can make the cookies into any size you’d like but you may need to adjust the baking time. I used a medium cookie scoop (about 1 1/2 Tablespoons). Bake the cookies until they are just golden brown around the edges.
White Chocolate Cranberry Cookies FAQ
How should I store these White Chocolate Cranberry Cookies?
These cookies can be stored at room temperature in an airtight container.
Can I freeze the cookies?
Yes! You can freeze the cookies baked or unbaked. For unbaked, I like to scoop out the cookie dough, flatten the balls, place on a silicone lined cookie sheet, place in the freezer for a few hours or until hard, then bag up the cookie balls in a resealable plastic bag getting out as much air as possible.
How long will the cookies last?
The cookies will last at least a few days at room temperature or a few months in the freezer. Frozen raw cookie dough I personally think is at its best for a few weeks in the freezer. Possibly longer if wrapped well.
Substitutions?
Instead of dried cranberries you could try other dry fruit such as dried blueberries or even raisins. For the white chocolate chips, you could use any kind of chocolate chips or chopped chocolate. Instead of the orange zest you could try other citrus zest such as lime or lemon.
Can I use low-fat ingredients?
I would not recommend using a low-fat butter in place of the butter but you could try it. Can’t guarantee the results.
What else can I add to this recipe?
You could add different kinds of chocolate, fruit, or citrus zest. Or you could also add chopped nuts such as macadamia, pecans, walnuts, pistachios, or even almonds. Flaked sweetened coconut would also be delicious.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – You could try coconut oil for the butter and a vegan egg substitute, but I haven’t tried either. Also, check the label of the chocolate and substitute a bar of vegan chocolate if needed.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute for a lower carb version.
Gluten-Free -Try a gluten-free baking flour that you can substitute 1:1 for the all-purpose flour.
Other Cookie Recipes You May Enjoy
- Cannoli Cookies – One of my most popular cookies here at Snappy Gourmet!
- Pumpkin Chocolate Chip Cookies – Not as cakey as other pumpkin cookies. Great for fall!
- Banana Oatmeal Cookies – Full of banana, oats, chocolate chips, and nuts!
Hope you enjoy this simple from scratch recipe for White Chocolate Cranberry Cookies. Tell me in the comments if you added anything else to them!
You might also like these Panera Copycat Kitchen Sink Cookies (full of pretzels, chocolate, and caramel) or these Caramel Apple Bars (another great fall cookie).
White Chocolate Cranberry Cookies
Ingredients
Basic Dough:
- 14.42 ounces all-purpose flour (408.75 g or about 3 cups + 6 1/2 tablespoons)
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 7.62 ounces light brown sugar (216g or about 1 cup + 2 tablespoons)
- 5.93 ounces granulated sugar (168g or 3/4cup + 2 tablespoons)
- 1 cup unsalted butter (2 sticks) melted & cooled
- 1 large egg
- 2 large egg yolks
- 2 teaspoons vanilla extract
Add-ins:
- 12 ounces white chocolate chips (1 bag)
- 1 cup dried cranberries chopped, (such as Craisins)
- 1 teaspoon fresh orange zest
Instructions
- In large bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda until well combined; set aside.
- In a separate large bowl, beat together brown sugar, granulated sugar, and butter with an electric mixer on medium speed until well combined. Add egg, egg yolks, and vanilla, and beat until well combined.
- Beat flour mixture into wet mixture until combined. Stir in chocolate chips, cranberries, and orange zest. Drop dough (or use medium cookie cookie scoop) in about 1 1/2 tablespoon balls on baking sheets that have been lined with silpats (or parchment paper or wax paper). Flatten slightly.
- Cover cookie dough balls with plastic wrap and refrigerate dough for at least 30 minutes or better overnight or up to a few days.
- Preheat oven to 325 degrees F. Place cookie dough balls in batches on baking sheets that have been lined with parchment paper (or silpats). Bake refrigerated dough for about 14-16 minutes or until golden brown and look slightly undercooked, turning pans halfway through baking. Cool cookies on wire racks.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
Tge dough is very dry. I think because of the cornstarch
The dough definitely should not be dry. Did you melt the butter?
My family loves cranberry anything and I keep dried cranberries in the cupboard. I’m pinning these cookies for later when I do a cookie exchange. I think they are perfect for the holidays.
White chocolate and cranberry is such a great combo, and these cookies look so soft and delicious. Can’t wait to try!