White Chocolate Cranberry Cookies
We love these pecan white chocolate cranberry cookies. They are delicious all-year round but make the perfect easy Christmas cookie. Great as a sweet treat or gifted to loved ones, they are guaranteed to impress.

I love a well-balanced cookie. Not too sweet, not too cakey with perfectly crisp edges and a chewy center. The sweet white chocolate is complimented by the tart cranberries. I like stirring in a handful of chopped pecan nuts but this is an optional addition. This cookie recipe will be a firm favorite with anyone you serve or gift them too.
Ingredients and Substitutions
- Butter. I always use salted butter but unsalted butter can be substituted.
- Sugar: I use both white sugar and brown sugar in this recipe.
- Eggs.
- Vanilla extract.
- Flour. All purpose flour/cake flour.
- Baking powder.
- Baking soda.
- Salt.
- Dried cranberries. Any dried fruit can be used instead. Raisins are a great option.
- Pecan nuts. Optional. Macadamia nuts or almonds will also work well.
- White chocolate chips/white chocolate chunks.


How to make white chocolate cranberry cookies
- Cream the butter and the sugars together in the bowl of a stand mixer fitted with a paddle attachment. (You can make this cookie dough in a large bowl with a wooden spoon too.) Beat for a few minutes until light and fluffy then mix in the eggs, one at a time, and the vanilla.
- Add the dry ingredients and mix until just combined then stir in the cranberries, pecan nuts and white chocolate chips.
- Portion out the cookie dough using an ice cream scoop/cookie scoop (alternatively use a tablespoon) into 24 cookies (the amount will depend on how large you make the cookies). Place in the refrigerator for 30 minutes before baking.
- Place the cookie dough balls on a sheet pan/baking sheet lined with parchment paper, spacing them apart, then place in a preheated oven and bake for 10-12 minutes until golden brown around the edges but still a little soft in the center.
- Remove from the oven and allow to cool on wire racks before serving.
Can I make this ahead?
Yes, absolutely. The cookie dough can be kept covered or in an airtight container in the fridge for up to 7 days or frozen for up to 3 months. This makes it ideal for Christmas baking as you can prepare a big batch of dough, freeze and only bake from frozen when needed. Baked cookies can be stored in an airtight container at room temperature for up to a week AND they can be frozen for up to a month.

Cookie Recipes





Ingredients
- 1 cup (250g) butter room temperature
- 1 cup (200g) white sugar
- ½ cup (100g) brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups (375g) flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 1 cup chopped pecan nuts optional
Instructions
- Cream the butter and the sugars together in the bowl of a stand mixer fitted with a paddle attachment. (You can make this cookie dough in a large bowl with a wooden spoon too.)
- Beat for a few minutes until light and fluffy then mix in the eggs, one at a time, and the vanilla.
- Add the dry ingredients and mix until just combined then stir in the cranberries, pecan nuts and white chocolate chips.
- Portion out the cookie dough using an ice cream scoop/cookie scoop (alternatively use a tablespoon) into 24 cookies (the amount will depend on how large you make the cookies).
- Place in the refrigerator for 30 minutes before baking.
- Preheat the oven to 350°F/180°C and line 2-3 cookie sheets with parchment paper.
- Place the cookie dough balls on the prepared sheets, spacing them apart, then place in a preheated oven and bake for 10-12 minutes until golden brown around the edges but still a little soft in the center.
- Remove from the oven and allow to cool on wire racks before serving.