A plate of homemade white chocolate cranberry cookies.

Let's Bake

White Chocolate Cranberry Cookies

Yield Makes 14-15 cookies 1x
Prep: 20 minutesCook: 11 minutesTotal: 31 minutes

Buttery White Chocolate Cranberry Cookies.


  • 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
  • 90 grams (1/2 cup) brown sugar
  • 50 grams (1/4 cup) caster sugar or granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 210 grams (1 and 1/2 cups) plain flour or all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of 1 orange, finely grated
  • 150 grams (1 cup) white chocolate chips, plus extra for decorating
  • 55 grams (1/2 cup) dried cranberries
  • Sea salt, for sprinking


  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays or cookie sheets with baking paper or parchment paper.
  2. In a large mixing bowl, add the butter and sugars and beat using an electric mixer on medium speed for 1-2 minutes or until smooth and creamy.
  3. Add vanilla and egg and beat just until combined. Add flour, baking soda, salt and orange zest and beat until a soft cookie dough forms.
  4. Stir through white chocolate chips and cranberries. Scoop cookie dough using a medium cookie scoop (approximately 1.5 tablespoons of cookie dough each) and roll smooth using your hands.
  5. Place on prepared trays, leaving room for the cookies to naturally flatten in the oven. Bake for 11-12 minutes or until golden brown on the edges.
  6. Decorate warm cookies with extra chocolate chips. Leave cookies to cool for 5 minutes before transferring to a wire rack to cool completely. Sprinkle with sea salt. 


White chocolate chips: You can use any kind of white chocolate chips. Or you chop up a block of white chocolate by hand and use chocolate chunks instead. If you don’t like white chocolate, you can use whatever chocolate chips you prefer. But white chocolate, cranberry and orange are a perfect match 👌🏻

Cranberries: Use storebought dried cranberries for this recipe. Dried cranberries with reduced sugar will work fine too. If you want to omit the cranberries, you could use a nut instead like pistachios or hazelnuts.

Storage: Once completely cooled, you can keep leftover White Chocolate Cranberry Cookies in an airtight container at room temperature.

Make ahead: You can also make the cookie dough ahead of time. Simply roll the cookie dough into balls and freeze. When you’re ready to bake, let the cookie dough thaw at room temperature before baking as per instructions below.

Nutrition Information

Serving Size: 1 cookie Calories: 229 Sugar: 19.1 g Sodium: 104.5 mg Fat: 10.6 g Carbohydrates: 31.1 g Protein: 2.7 g Cholesterol: 33.2 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CookiesCuisine: American
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