Let's Bake

White Chocolate Cranberry Cookies

Yield Makes 14 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
  • Pinch of salt
  • Zest of 1 orange
  • 150 grams (1 cup) white chocolate chips, plus extra for decorating
  • 55 grams (1/2 cup) dried cranberries


  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
  2. In a large mixing bowl, add the butter and sugars and beat using an electric beater for a minute or two until smooth and creamy.
  3. Add egg and vanilla and beat until combined, scraping down the sides. Add flour, baking soda, salt and orange zest and beat again until a soft cookie dough forms.
  4. Add chocolate chips and dried cranberries and beat briefly until combined. Spoon approximately 1.5 tablespoons of cookie dough into small balls and roll until smooth using your hands.
  5. Place on the baking trays, leaving room for the cookies to flatten out. Bake for 10-11 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.
Author: Jessica HolmesCategory: CookiesCuisine: American
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