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Cranberry White Chocolate

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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!




  1. Cream 6 Tbsp of butter and 1/3 cup of sugar for one full minute.
  2. Add 1 egg and 1 tsp of vanilla. Mix until fully combined, scraping down the sides of the bowl as necessary.
  3. 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.
  4. Mix in 4 Tbsp of white chocolate chips and 4 Tbsp of dried cranberries using a spatula.
  5. Chill the dough for 30 min.
  6. Meanwhile, preheat the oven to 350F. Line baking sheets (I have these) with parchment paper or with a reusable Silpat mat.
  7. 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.
  8. Bake for 10-12 min, or until the edges are JUST golden in color
  9. Cool on the pan for 10 min before cooling on a rack completely.


  • 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.


Keywords: white chocolate cranberry cookies, cranberry & white chocolate cookies, cranberry cookie, cranberry cookies