White Chocolate Cranberry Cookies (Bakery-Style Recipe) – Soft, Chewy, and Loaded with Flavor

These white chocolate cranberry cookies are the kind you’d expect to see in a bakery case—thick, soft centers with crisp edges and plenty of sweet-tart bites. They’re easy to make and turn out consistently great, even if you’re not a frequent baker. The dough chills quickly, the cookies bake evenly, and the flavor balance is spot on.

If you like chewy cookies with a little sparkle of sweetness, this recipe will become a go-to.

Print Recipe

White Chocolate Cranberry Cookies (Bakery-Style Recipe) - Soft, Chewy, and Loaded with Flavor

Prep Time20 minutes mins

Cook Time12 minutes mins

Total Time32 minutes mins

Servings: 24 servings

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 3/4 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg + 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 1 cup white chocolate chips or chunks
• 3/4 to 1 cup dried cranberries
• Optional: 1 tablespoon orange zest
• Optional: Flaky sea salt, for finishing

Instructions

• Prep your pans: Line two baking sheets with parchment. Set the oven to 350°F (175°C).
• Whisk dry ingredients: In a medium bowl, whisk flour, baking soda, baking powder, and salt. Set aside.
• Cream butter and sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy and slightly fluffy, about 2 minutes.
• Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla (and orange zest, if using) until smooth.
• Combine: Add the dry ingredients and mix on low just until no dry streaks remain.Don’t overmix.
• Fold-ins: Stir in white chocolate and dried cranberries. The dough will be thick.
• Chill: Cover and chill for 20–30 minutes. This helps control spread and improves texture.
• Scoop: Scoop 2-tablespoon mounds (about 40–45 g each) and place 2 inches apart.Press a few extra chips and cranberries on top for that bakery look.
• Bake: Bake 9–11 minutes, until edges are set and centers look slightly underdone. They’ll finish setting as they cool.
• Finish and cool: Sprinkle with a pinch of flaky sea salt if you like. Cool on the sheet 5 minutes, then transfer to a rack.

What Makes This Recipe So Good

• Bakery-style texture: Soft, thick centers with lightly crisp edges.
• Balanced flavor: Sweet white chocolate meets tangy dried cranberries for the perfect bite.
• No fancy equipment: A bowl, a whisk, and a baking sheet get the job done.
• Reliable results: Chilling the dough and using the right sugar blend keeps them chewy.
• Pretty presentation: Extra chips and cranberries on top make them look professional.

Shopping List

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 3/4 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg + 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 1 cup white chocolate chips or chunks
• 3/4 to 1 cup dried cranberries
• Optional: 1 tablespoon orange zest
• Optional: Flaky sea salt, for finishing

Step-by-Step Instructions

1. Prep your pans: Line two baking sheets with parchment. Set the oven to 350°F (175°C).
2. Whisk dry ingredients: In a medium bowl, whisk flour, baking soda, baking powder, and salt. Set aside.
3. Cream butter and sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy and slightly fluffy, about 2 minutes.
4. Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla (and orange zest, if using) until smooth.
5. Combine: Add the dry ingredients and mix on low just until no dry streaks remain.

   Don’t overmix.

6. Fold-ins: Stir in white chocolate and dried cranberries. The dough will be thick.
7. Chill: Cover and chill for 20–30 minutes. This helps control spread and improves texture.
8. Scoop: Scoop 2-tablespoon mounds (about 40–45 g each) and place 2 inches apart.

   Press a few extra chips and cranberries on top for that bakery look.

9. Bake: Bake 9–11 minutes, until edges are set and centers look slightly underdone. They’ll finish setting as they cool.
10. Finish and cool: Sprinkle with a pinch of flaky sea salt if you like. Cool on the sheet 5 minutes, then transfer to a rack.

Keeping It Fresh

Store cookies in an airtight container at room temperature for up to 4 days.

Slip a slice of bread in the container to keep them soft. For longer storage, freeze baked cookies for up to 2 months; thaw at room temp. You can also freeze the dough as scooped balls and bake from frozen, adding 1–2 minutes to the bake time.

Why This is Good for You

• Portion awareness: Baking at home lets you control size and sweetness.
• Wholesome swaps: Dried cranberries add natural tartness and some fiber.
• Mindful ingredients: Using real butter and vanilla means bigger flavor without extra additives.
• Joy factor: Homemade treats are satisfying, which can help curb constant snacking on ultra-processed sweets.

Common Mistakes to Avoid

• Skipping the chill: Warm dough spreads too much and bakes thin.
• Overbaking: Pull them when centers look slightly soft.

  Overbaked cookies turn dry.

• Packing flour: Spoon and level your flour. Too much flour leads to cakey, dense cookies.
• Hot pans: Let sheets cool between batches or use a second pan to keep spread consistent.
• Overmixing: Mix only until combined after adding flour to keep cookies tender.

Recipe Variations

• Orange-almond twist: Add 1 tablespoon orange zest and 1/2 teaspoon almond extract.
• Macadamia crunch: Fold in 1/2 cup chopped macadamia nuts with the chips and cranberries.
• Browned butter version: Brown the butter, cool until solid but soft, then proceed. Expect a deeper, nutty flavor.
• Whole-wheat boost: Swap 1/2 cup of the all-purpose flour for white whole wheat flour for a heartier bite.
• Less sweet: Reduce white chocolate to 3/4 cup and increase cranberries to 1 cup for extra tang.

FAQ

Can I use fresh or frozen cranberries?

Stick to dried cranberries for this recipe.

Fresh or frozen release too much moisture and can make the cookies spread unevenly.

Do I have to chill the dough?

It’s strongly recommended. Even 20 minutes helps the flour hydrate and prevents excessive spreading, giving you that thick, bakery-style texture.

Can I make the dough ahead?

Yes. Chill the dough up to 48 hours or freeze scooped dough balls for up to 2 months.

Bake from chilled or frozen, adding a minute if needed.

How do I get perfectly round cookies?

Right after baking, use a round cookie cutter or an upside-down glass to “scoot” warm cookies into a neat circle. Quick, gentle circles do the trick.

What if I don’t have baking powder?

You can use 3/4 teaspoon baking soda total and add 1 teaspoon cornstarch. The texture won’t be identical but will still be soft and chewy.

Wrapping Up

These white chocolate cranberry cookies deliver everything you want from a bakery-style treat—chewy centers, crisp edges, and a sweet-tart balance.

They’re simple, reliable, and easily customizable. Bake a batch now, freeze a few for later, and enjoy fresh, warm cookies whenever the craving hits.