Quick Info
- Prep Time: 20 minutes (plus 30 minutes chill)
- Cook Time: 10–12 minutes per tray
- Total Time: 60–70 minutes
- Yield: 28–32 cookies (2 tbsp scoop)
- Course: Dessert / Cookies
- Cuisine: American bakery-style
- Skill Level: Easy
- Special Equipment: Stand or hand mixer, two rimmed baking sheets, parchment paper, 2-tbsp cookie scoop, cooling rack, microplane zester
Introduction
If there’s a cookie that tastes like twinkle lights and carols, it’s these White Chocolate Cranberry Cookies. They’re soft and chewy in the middle, lightly crisp at the edges, and studded with sweet-tart cranberries plus creamy white chocolate. I make the first batch the weekend we unpack the ornaments; the kids “test for quality” while we untangle garlands and vote for which mug gets the inaugural hot cocoa. The orange zest is our little holiday secret—it perfumes the dough and makes the cranberries sing.
This is the kind of recipe that’s bake-sale easy and gift-tin gorgeous. The dough chills for just 30 minutes (so you’re not waiting all afternoon), and it freezes like a dream. Whether you’re making teacher boxes or Santa’s plate, this holiday favorite belongs in your December rotation.
Ingredients
Main Ingredients
- 2¼ cups (280 g) all-purpose flour (spoon & level)
- 1 tsp cornstarch (for extra-soft centers)
- 1 tsp baking soda
- ½ tsp fine sea salt
- ¾ cup (170 g) unsalted butter, softened (or brown ¾ cup butter, cooled to room temp for toffee notes)
- ¾ cup (150 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 tsp pure vanilla extract
- 1 tsp finely grated orange zest (lemon works too)
- 1 cup (170 g) white chocolate chips (or chopped white bar chocolate for puddles)
- 1 cup (130 g) dried cranberries, roughly chopped
- ½ cup (60 g) chopped pistachios (optional but festive)
Optional / Variations
- Almond Bakery Vibe: Swap ½ tsp vanilla for ½ tsp almond extract.
- Orange-Forward: Add 2 tsp orange juice and another ½ tsp zest; reduce vanilla to 1 tsp.
- Gluten-Free: Use a 1:1 GF baking blend; chill dough 45 minutes.
- Dairy-Free: Plant butter sticks + dairy-free white chips.
- Gold & Ruby: Replace pistachios with macadamias for a creamy crunch.
- Sparkle Finish: Roll dough balls in coarse sugar before baking for a snowy rim.
Instructions
Step 1: Whisk Dry Ingredients
In a medium bowl, whisk flour, cornstarch, baking soda, and salt until evenly combined. The cornstarch keeps centers plush and prevents spreading.
Step 2: Cream Butter & Sugars
In a large bowl (or stand mixer with paddle), beat butter, brown sugar, and granulated sugar on medium until creamy and slightly lightened, 2 minutes. You’re dissolving some sugar for chew without whipping in too much air (which can make cookies cakey).
Step 3: Add Egg, Yolk, Vanilla & Zest
Beat in egg, egg yolk, vanilla, and orange zest just until smooth, scraping the bowl. The extra yolk adds moisture and that bend-in-the-middle chew.
Step 4: Add Dry Mix
On low, add the dry ingredients and mix until only a few flour streaks remain. Overmixing develops gluten and toughens the crumb, so stop early.
Step 5: Fold in Mix-Ins
Use a spatula to fold in white chocolate, cranberries, and pistachios (if using). Reserve a small handful of chips/cranberries for pressing on top before baking—hello bakery look.
Step 6: Chill Briefly
Cover and chill 30 minutes (or up to 24 hours). This quick rest hydrates flour and firms the butter so cookies bake thick with soft centers. If chilling overnight, rest dough on the counter 10 minutes before scooping.
Step 7: Scoop & Bake
Heat oven to 350°F (175°C). Line two baking sheets with parchment. Scoop 2-tbsp mounds (about 35–40 g each), spacing 2½ inches apart. Press a few reserved chips/cranberries on top.
Bake 10–12 minutes until edges are set and just turning golden; centers should look slightly underbaked. Rotate sheets halfway for even color.
Step 8: Scoot, Salt & Cool
For perfectly round edges, “scoot” each cookie with a round cutter as soon as they come out—gentle circles tidy the shape and concentrate the gooey middle. Sprinkle with a flake or two of sea salt if you love sweet-salty contrast. Cool on the sheet 5 minutes, then transfer to a rack.
Tips & Variations
- Brown Butter Magic: If you have 5 extra minutes, brown the butter: melt over medium, cook until amber and nutty, cool 20–30 minutes, then cream with sugars. It makes the orange and cranberry pop.
- Measure Flour Right: Spoon and level (or weigh 280 g). Too much flour = cakey, dry cookies.
- Cranberry Size: Chop cranberries so you get ruby bits in every bite; whole cranberries can make the dough crumbly.
- Chocolate Choice: Chopped white bar melts into glossy puddles; chips hold their shape. Both are wonderful—use what you love.
- No Pistachios? Skip, or sub pecans or macadamias. For nut-free, omit entirely.
- Make-Ahead Dough Balls: Scoop, freeze on a tray until solid, then store in a bag up to 2 months. Bake from frozen at 350°F, adding 1–2 minutes.
- Gift-Tin Trick: Slip a slice of fresh sandwich bread in the tin; it keeps cookies soft for 48 hours (replace as needed).
- Big Bakery Size: Use a 3-tbsp scoop (about 55–60 g) and bake 12–14 minutes; yields 16–18 cookies.
- Color Contrast: For dramatic marbling, fold in ¾ of the mix-ins first, then gently streak the remaining ¼ across the dough just before scooping.
- Stir-In Map: A handful of sweetened coconut turns these into “snow drift cookies”; candied orange peel doubles down on citrus.
- Altitude Note: At high altitude, add 1 tbsp flour and reduce sugar by 1 tbsp; check at the early bake time.
Nutrition
(Per cookie, 1/30 batch with pistachios; estimates.)
- Calories: 165
- Protein: 2 g
- Carbs: 21 g
- Fat: 8 g
- Fiber: 1 g
- Sodium: 95 mg
- Sugar: 14 g
Final Thoughts
Every December, these White Chocolate Cranberry Cookies kick off our family’s cozy season. The orange-zested dough smells like the holidays, the cranberries add sparkle, and the white chocolate turns each bite creamy and celebratory. They look stunning on a cookie platter and taste even better tucked next to a mug of cocoa while your living room glows. If your crew discovers a signature twist—brown butter + almond extract is ours—tell me so we can “research” it together with a warm tray and cold milk.
Save this for white chocolate cranberry cookies, holiday cookie exchange, soft and chewy cookies, orange cranberry desserts, and easy Christmas baking. From my sprinkle-dusted, ribbon-tangled kitchen to yours—happy baking and happiest nibbling!
