These cranberry white chocolate chip cookies are SO easy and are made with less & healthier sugar. Freezer friendly & perfect for the whole family! Serve for the holidays alongside homemade einkorn biscotti and healthy sweet potato casserole.
When I think about chocolate chip cookies, my first thought is to not ruin a good thing.
But then when I think of all the possibilities, like…
- Dark chocolate instead of semi-sweet
- Peanut butter chips AND/OR chocolate chips
- A tablespoon of cocoa added to the dough
I simply cannot resist!
Last holiday season I saw TONS of different bags of baking chips on the store shelf…
- Butterscotch
- Bailey’s Irish cream
- Reese’s peanut butter cups
- Cinnamon
- Caramel
- Peppermint-filled chips
- Espresso
- Sea salt caramel
- Heath Bar bits & pieces
… and these all sound good to me, but there’s something about sweet white chocolate chips and cranberries that was calling my name!
And coincidentally, that’s what I had in my pantry, LOL!
Tasty Cranberry White Chocolate Chip Cookies
These white chocolate chip and cranberry cookies are everything you’ve grown to love about my own healthy chocolate chip cookie recipe:
- Easy to make
- Less sugar
- Better sugar
- No cookie guilt
- The family LOVES them
- Freezer-friendly!
The only swap we’ve made is changing the dark chocolate chips to white chocolate chips and adding dried cranberries!
Ingredients for White Chocolate Cranberry Cookies
Note that they’re mostly pantry staples and made WITHOUT brown sugar!
- Butter
- Sugar (I use coconut sugar)
- Egg
- Vanilla Extract (try my homemade recipe)
- Flour (I use einkorn flour)
- Cornstarch
- Baking soda
- Salt
- White chocolate chips
- Dried cranberries
A note on the white chocolate chips… I highly recommend Ghirardelli white chocolate chips. I tested with allergy-friendly Nestle chips and they were not nearly as good!
Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic free, and it’s SO GOOD! Plus, you can get a bag for just 1¢!! (Get your penny bag of salt on this page.)
How to Make Cranberry White Chocolate Cookies
The instructions for these holiday cookies are really simple!
Step 1. Combine all of your wet ingredients and mix well in a large bowl or a bowl of a stand mixer.
Step 2. Add your dry ingredients and stir JUST until combined.
Step 3. Chill for 30 minutes.
Step 4. Scoop onto a baking sheet lined with parchment paper, bake in the oven, and enjoy!
Cranberry and White Chocolate Chip Cookie Questions
In this recipe, adding a bit of cornstarch helps make our cookies super soft and chewy. It’s optional, but I really like how it prevents cookies from breaking into crumbs!
Sea salt strengthens the flavor of cookies, especially when there is chocolate in the recipe!
Recipe Tips
I’ve made this recipe no less than a million times, and I wanted to share some helpful tips with you.
- Chill the cookie dough for 30 minutes. This is mandatory for this recipe and cannot be skipped! Please make sure you plan accordingly.
- Use a cookie scoop. I absolutely LOVE this cookie scoop because it makes all of my cookies the same size. Plus the kids don’t argue over who gets the bigger cookie!!
- Use a Silpat mat for baking. This helps to distribute the heat among the bottom of the cookies, preventing burned bottoms and edges.
- Store these cookies in an airtight container on the counter for up to a week.
More Easy Cookie Recipes
- Chewy Gingersnap Cookies
- Healthier Sugar Cookie Recipe
- Peanut Butter Chocolate Chip Cookies
- Pumpkin Cookies with Naturally Sweetened Cream Cheese Frosting
$50 Weekly Meal Plan
Sign up to get instant access to my $50 Weekly Meal Plan, complete with recipes and shopping list!Cranberry White Chocolate
These cranberry white chocolate chip cookies are SO easy to make and are made with less & healthier sugar. Freezer friendly & perfect for the whole family!
- Prep Time: 40 minutes
- Cook Time: 10-12 minutes
- Total Time: 50 minute
- Yield: 13 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 6 Tbsp butter, room temperature
- 1/3 cup granulated sugar (I recommend coconut sugar)
- 1 egg
- 1 tsp vanilla extract
- 1 cup + 2 Tbsp whole grain flour (I recommend einkorn)
- 1 tsp cornstarch
- ½ tsp baking soda
- ¼ tsp salt
- 4 Tbsp white chocolate chips
- 4 Tbsp dried cranberries
Instructions
- Cream 6 Tbsp of butter and 1/3 cup of sugar for one full minute.
- Add 1 egg and 1 tsp of vanilla. Mix until fully combined, scraping down the sides of the bowl as necessary.
- Add 1 cup of flour, 1 tsp of cornstarch, 1/2 tsp of baking soda, 1/4 tsp of salt then mix JUST until combined.
- Mix in 4 Tbsp of white chocolate chips and 4 Tbsp of dried cranberries using a spatula.
- Chill the dough for 30 min.
- Meanwhile, preheat the oven to 350F. Line baking sheets (I have these) with parchment paper or with a reusable Silpat mat.
- Measure 2 Tbsp cookie dough (I use 2 scoops using this cookie scoop). Or you can roll into a ball (optional). Place 2″ apart on the mat.
- Bake for 10-12 min, or until the edges are JUST golden in color
- Cool on the pan for 10 min before cooling on a rack completely.
Notes
- Chill the dough for 30 minutes. This is mandatory for this recipe and cannot be skipped! Please make sure you plan accordingly.
- Use a cookie scoop. I absolutely LOVE this cookie scoop because it makes all of my cookies the same size. Plus the kids don’t argue over who gets the bigger cookie!!
- Use a Silpat mat for baking. This helps to distribute the heat among the bottom of the cookies, preventing burned bottoms and edges.
- Store these cookies in an airtight container on the counter for up to a week.
Nutrition
- Calories: 161
Keywords: white chocolate cranberry cookies, cranberry & white chocolate cookies, cranberry cookie, cranberry cookies
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