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white chocolate cranberry cookies

An easy to make festive cookie that requires a 30 minute chill in the fridge before rolling into balls and baking. The cookies have to be cooled completely before storing but are so delicious served a little warm.
Prep Time12 mins
Cook Time18 mins
Refrigeration30 mins
Total Time1 hr 50 mins
Course: Baking
Cuisine: American
Servings: 24 cookies


  • 1 large egg
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup salted butter, melted (1 stick/125g)
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour (plain flour)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup dried cranberries
  • melted white chocolate for drizzling optional


  • Beat egg & both sugars in large bowl of an electric mixer until lighter in color & creamy.
  • Beat in melted butter & vanilla until just combined. Sift flour, baking powder & salt into the mixture.
  • Add chocolate & cranberries. Stir until well combined. Cover & refrigerate for 30 minutes.
  • Roll heaping tablespoons of mixture into balls. Place on 2, parchment paper-lined cookie sheets, about 3 inches (7.5 cm) apart. Bake in 350°F (180°C) oven for 15 to 18 minutes or until golden. Let stand on cookie sheets for 5 minutes before transferring to wire rack to cool.
  • Drizzle cooled cookies with melted white chocolate if desired. Make sure cookies are cooled completely before storing. Makes about 24.