Name: Soft White Chocolate Cranberry Cookies
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Cuisine: American
Ingredients: 1/2 cup softened vegan butter or regular butter; 3/4 cup brown sugar; 1/4 cup white sugar; 1 tbsp milk of choice; 1 tsp pure vanilla extract; 1 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 2/3 cup dried cranberries; 2/3 cup white chocolate chips (dairy-free if needed)

Chewy, golden cookies filled with creamy white chocolate chunks and tart dried cranberries—these Soft White Chocolate Cranberry Cookies strike the perfect balance of sweetness and zing. I love baking them during the holidays, but they’re just as welcome any time I crave a cozy, crowd-pleasing treat.

Why You’ll Love This Recipe

I love how easy this recipe is to make with pantry staples, and how the combination of textures hits just right—chewy centers, lightly crisp edges, and those pops of sweet and tart from the white chocolate and cranberries. Whether I use vegan butter or stick with traditional dairy, these cookies turn out soft and indulgent every time. They also make thoughtful gifts or a perfect finish to a festive meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup softened vegan butter or regular butter

3/4 cup brown sugar

1 tbsp milk of choice

1 tsp pure vanilla extract

1/4 cup white sugar

1 1/4 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

2/3 cup dried cranberries

2/3 cup white chocolate chips (dairy-free if needed)

Directions

I start by preheating the oven to 325°F (160°C) and lining a baking sheet with parchment paper.

In a large bowl, I cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy.

I stir in the milk and vanilla extract until everything is well combined.

In a separate bowl, I whisk the flour, baking soda, and salt together.

Then I slowly add the dry mixture to the wet ingredients, stirring until just combined.

I fold in the dried cranberries and white chocolate chips, making sure they’re evenly distributed.

Using a tablespoon, I scoop the dough into balls and place them 2 inches apart on the prepared baking sheet.

I bake the cookies for 11–13 minutes, just until the edges start to turn golden and the centers are slightly underbaked.

After baking, I let the cookies rest on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 20 cookies.

Prep time: 10 minutes

Cook time: 13 minutes

Total time: 23 minutes

Each cookie has approximately 165 kcal.

Variations

I like switching things up sometimes depending on what I have in my pantry. For a richer flavor, I sometimes brown the butter before mixing. If I want more texture, I throw in some chopped nuts like pecans or macadamia. For a twist on the flavor, I’ve also added a hint of orange zest, which plays beautifully with the cranberries.

Storage/Reheating

Once cooled, I store the cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them—either baked or as dough balls—for up to 2 months. To reheat, I pop them in a 300°F oven for about 5 minutes, or let them thaw at room temperature.

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FAQs

How do I make sure my cookies stay soft?

I take them out of the oven when they still look slightly underbaked in the center. Letting them finish cooking on the hot baking sheet ensures they stay soft and chewy.

Can I use fresh cranberries instead of dried?

I stick with dried cranberries for this recipe since fresh ones have too much moisture and can make the dough soggy or the cookies bake unevenly.

Are these cookies vegan?

They can be! I just use vegan butter, plant-based milk, and dairy-free white chocolate chips to keep everything vegan-friendly.

Can I freeze the cookie dough?

Yes, I often scoop the dough into balls and freeze them on a tray. Once solid, I transfer them to a bag and bake them straight from the freezer, adding a couple of extra minutes to the baking time.

Why did my cookies turn out flat?

Flat cookies can happen if the butter was too soft or melted. I make sure my butter is just softened, not melted, and I chill the dough for 10–15 minutes if my kitchen is warm.

Conclusion

These Soft White Chocolate Cranberry Cookies are a favorite in my kitchen because they’re simple to make, packed with festive flavors, and versatile enough to enjoy any time of year. Whether I’m baking them for a cookie exchange or sneaking one with an afternoon coffee, they always hit the spot.

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