By: Becky Hardin
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These soft-baked White Chocolate Cranberry Cookies have the perfect chewy texture and sweet flavor. All you need is a cookie mix, white chocolate chips, dried cranberries, and a couple other basic ingredients to bake these deliciously easy cookies!
Table of Contents
Why We Love This Cranberry White Chocolate Cookies Recipe
Delicious sugar cookies are dotted with white chocolate chips and dried cranberries for a sweet-and-tart cookie that’s sure to impress!
- Easy. Using a bag of cookie mix makes this recipe super simple! Just leave out the cinnamon sugar packet, or use regular sugar cookie mix if you prefer.
- Moist. Sour cream makes these cookies super moist and tender, and adds just a touch of tangy flavor.
- Flavorful. White chocolate chips add sweetness, while dried cranberries add a pop of tartness.
Variations on White Chocolate Chip Cranberry Cookies
These cookies are easy to modify with a different flavor of cookie mix, like sugar, oatmeal, or white chocolate macadamia! You could also add different dried fruits, like raisins, apricots, or cherries.
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How to Store
Store white chocolate cranberry cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Enjoy at room temperature.
How to Freeze
Freeze soft-baked white chocolate cranberry cookies in an airtight container or Ziplock bag for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Serve these sweet-and-tart cookies with some vanilla frosting on top, or turn them into cookie sandwiches. Enjoy them with a warm pumpkin spice latte or an iced chai tea latte.
More Cranberry-Filled Desserts We Love
- Oatmeal Cranberry Cookies
- Cranberry Bliss Bars
- Cranberry Orange Biscotti
- Glazed Lemon Cranberry Bread
- Christmas Cowboy Cookies
Recipe
White Chocolate Cranberry Cookies Recipe
4.50 from 2 votes
Author: Becky Hardin
Prep: 15 minutes minutes
Cook: 10 minutes minutes
Total: 25 minutes minutes
Serves24 cookies
Print Rate
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These soft and chewy cookies are dotted with white chocolate chips and dried cranberries for a delicious and easy treat!
Step-by-step photos can be seen below the recipe card.
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By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 17.9 ounces Snickerdoodle cookie mix 507 grams, cinnamon sugar packet removed (1 bag)
- 1 large egg 50 grams
- ½ cup salted butter 226 grams, room temperature (1 stick)
- 3 tablespoons sour cream 43 grams
- ¾ cup white chocolate chips 128 grams
- ¾ cup dried cranberries 86 grams
Recommended Equipment
Kitchen Scale (optional)
Instructions
Preheat oven to 375°F and line 2 large baking sheets with parchment paper or grease lightly with nonstick spray.
In a large mixing bowl, use a hand mixer to beat the Snickerdoodle cookie mix, large egg, softened butter, and sour cream together for 2-3 minutes, or until thoroughly combined.
17.9 ounces Snickerdoodle cookie mix, 1 large egg, ½ cup salted butter, 3 tablespoons sour cream
Fold in the white chocolate chips and dried cranberries until evenly distributed.
¾ cup white chocolate chips, ¾ cup dried cranberries
Using a 1½-inch cookie scoop, scoop out dough and form into even balls. Place them on the prepared baking sheets with 1 inch between each cookie.
Bake for 8-13 minutes or until the edges get golden brown. Do not overbake.
Remove from the oven and cool for 5 minutes before removing to a cooling rack or serving warm.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Take care not to overmix the dough; otherwise, your cookies will turn out tough.
Storage:Store white chocolate cranberry cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
Nutrition Information
Serving: 1cookie Calories: 165kcal (8%) Carbohydrates: 24g (8%) Protein: 1g (2%) Fat: 7g (11%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 0.3g Monounsaturated Fat: 2g Trans Fat: 0.2g Cholesterol: 20mg (7%) Sodium: 99mg (4%) Potassium: 24mg (1%) Fiber: 0.2g (1%) Sugar: 16g (18%) Vitamin A: 140IU (3%) Vitamin C: 0.05mg Calcium: 15mg (2%) Iron: 0.1mg (1%)
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How to Make White Chocolate Cranberry Cookies Step by Step
Prep: Preheat your oven to 375°F and line 2 large baking sheets with parchment paper or grease lightly with nonstick spray.
Make the Dough: In a large mixing bowl, use a hand mixer to beat 17.9 ounces (1 bag) of Snickerdoodle cookie mix, 1 large egg, ½ cup of softened unsalted butter, and 3 tablespoons of sour cream together for 2-3 minutes, or until thoroughly combined.
Add the Mix-Ins: Fold in ¾ cup of white chocolate chips and ¾ cup of dried cranberries until evenly distributed.
Scoop the Dough: Using a 1½-inch cookie scoop, scoop out the dough and form it into even balls. Place them on the prepared baking sheets with 1 inch between each cookie.
Bake the Cookies: Bake for 8-13 minutes or until the edges get golden brown. Do not overbake. Remove from the oven and cool for 5 minutes before removing to a cooling rack or serving warm.
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