White Chocolate Cranberry Cookies

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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. If you want a chewy cookie, use melted butter (and brown the butter for a deeper, nuttier flavor) as per my Best Ever Chocolate Chunk Cookie Recipe. For a vegan version, plant butters are your best best. I wouldn’t recommend using coconut or vegetable oil in this recipe.
Sugar: I use both white sugar and brown sugar in this recipe.
Eggs.
Vanilla extract.
Flour. All purpose flour/cake flour. For a gluten-free cookie, try to find a 1:1 gluten free flour that already has Xantham gum in the mixture. This will ensure the flour behaves the most like regular wheat flour which is essential for the structure of the cookies.
Baking powder.
Baking soda.
Salt.
Dried cranberries. Any dried fruit can be used instead. Raisins are a great option. I would not recommend using fresh cranberries as they will make these cookies soggy. Dried cranberries are best here.
Pecan nuts. Optional. Macadamia nuts or almonds will also work well.
White chocolate chips/white chocolate chunks. For a vegan version, use vegan white chocolate/chips.
Optional: The addition of orange zest adds extra flavor to these (already) delectable cookies. It’s an optional extra but delicious!

Equipment You’ll Need

Stand mixer with paddle attachment. A hand mixer can also be used here. Because you’re using the creaming method, a mixer helps a great deal. You can of course also just do that by hand with a bowl and a spoon – it just takes a little elbow grease.
Sheet pan/Cookie sheets. I prefer aluminium cookie sheets lined with parchment paper.
Cookie scoop/ice cream scoop. This is optional but makes the most even cookies. The scoop I use is around 1/4-cup capacity.

White chocolate cranberry cookie dough in freezer bag.

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 completely on wire racks before serving.

Can I make white choc and cranberry cookies 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.

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FAQ’s

Can I use fresh cranberries instead of dried cranberries in white chocolate cranberry cookies without making them soggy?

No, fresh cranberries are not a suitable substitute. Fresh cranberries hold too much moisture which will make the cookies soggy.

Why do my white chocolate cranberry cookies spread too much and how can I stop them flattening?

A thinner cookie isn’t always a bad thing. The edges bake into crisp, caramelized bits but if you want a cakier cookie, make sure you follow the chilling instructions. A higher ratio of flour to butter will also prevent too much spread. This recipe gives you a cakier cookie with crisp edges. For a chewier cookie that spreads slightly more, use melted butter (or brown the butter for extra nutty flavor).

How do I store and freeze unbaked white chocolate cranberry cookie dough so I can bake them later?

Scoop the cookie dough and place on a baking sheet lined with parchment paper. Freeze the dough balls until solid then transfer to a freezer bag and store in the freezer for up to 3 months. Bake the cookies from frozen at a slightly lower temp (340°F/170°C) until golden brown and crisp around the edges.

Can I make white chocolate cranberry cookies without a stand mixer using just a bowl and spoon?

Yes! For a spoon and bowl method, I almost always choose to use melted butter instead of the creaming method. This will result in slightly thinner cookies but it’s the method I use for my Best Choc Chunk Cookies and they are a reader favorite, with good reason.

How many white chocolate cranberry cookies does this recipe make if I use a smaller or larger scoop?

I use a 1/4 cup cookie/ice cream scoop usually and that yields around 24 cookies. A smaller scoop will give you 30-36 cookies while a larger scoop will most likely give you 12-16 cookies.