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+ servings

White Chocolate Cranberry Cookies

from kristineskitchenblog.com
These soft and chewy cookies are packed with dried cranberries and white chocolate chips.
Prep Time30 mins
Cook Time10 mins
Chilling Time1 hr 30 mins
Total Time2 hrs 10 mins
Servings: 30 cookies
Calories: 141kcal


  • 2 ¼ cups all-purpose flour spooned and leveled
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg at room temperature
  • 1 egg yolk at room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup dried cranberries plus more for tops of cookies, if desired
  • ¾ cup white chocolate chips plus more for tops of cookies, if desired


  • In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment (you can also use a large bowl and a hand mixer), beat together the softened butter, brown sugar and granulated sugar at medium speed until creamy. Add the egg, egg yolk and vanilla extract and mix until well incorporated.
  • Reduce the mixer speed to low and slowly mix in the flour mixture. Add the dried cranberries and white chocolate chips and mix on low speed until just combined.
  • Cover the bowl and chill the dough in the refrigerator for at least 1 ½ hours and up to 24 hours.
  • When you are ready to bake the cookies, preheat oven to 350° F. Line baking sheets with parchment paper.
  • Scoop dough by rounded tablespoonfuls and place 2 inches apart on the baking sheet. If desired, press a few more cranberries and white chocolate chips into the tops of the cookies.
  • Bake for 8-11 minutes, until cookie edges are barely golden brown and centers are almost set. Be careful to not over-bake the cookies, as they will continue to set up as they cool on the baking sheet. Let cookies cool on the pan for a few minutes before removing to a wire rack to cool completely.


  • This recipe calls for one whole egg plus one egg yolk. To separate the egg yolk from the egg white, crack the egg in half. Then, over the sink or a bowl, carefully transfer the yolk back and forth between the two egg shell halves, allowing the whites to fall out of the shell, until only the yolk remains.
  • To freeze cookies after baking, let them cool completely and then seal them in an airtight container. Cookies will stay fresh in the freezer for up to 3 months. When you are ready to enjoy a cookie, let it thaw at room temperature for a few minutes or gently defrost it in the microwave.
  • You can also freeze cookie dough before baking. Scoop the dough into tablespoon-size balls and place on a baking sheet in the freezer until frozen. Once the balls of cookie dough are frozen you can transfer them to a zip-top bag or other airtight container for storage in the freezer. You can bake cookies straight from the freezer. You may need to add a few minutes to the baking time for frozen cookies.


Serving: 1cookie | Calories: 141kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 84mg | Potassium: 35mg | Fiber: 1g | Sugar: 12g | Vitamin A: 158IU | Calcium: 18mg | Iron: 1mg
Nutrition information is only an estimate.
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