White Chocolate Cranberry Cookies blend the ease of a cookie mix with the homemade flair of sweet and tart flavors. Adorned with white morsels and vibrant red cranberries, they make a perfect addition to any holiday cookie tray!

a couple White Chocolate Cranberry Cookies on the table.
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White Chocolate Chip Cranberry Cookies

Our thick and chewy White Chocolate Cranberry Cookies recipe has the easiest hack to make a bag of cookie mix taste homemade. 

What makes this white chocolate chip cranberry recipe so simple? It uses a bag of cookie mix, with all of the dry ingredients already measured and mixed in (no flour, baking soda, vanilla extract, or light brown sugar needed), so all you have to do is beat in the butter, egg, and sour cream, then fold in the cranberries and chocolate chips before forming the cookie dough balls and baking.

The result is a soft, chewy, fluffy cookie full of white chocolate chips and dried cranberries; the flavor pairing of sweet chocolate morsels and tart cranberries makes these tender treats taste even better than the classic chocolate chip cookies.

Why We Love White Chocolate And Cranberry Cookies

  • Quick and easy to make in under 30 minutes from start to finish.
  • Uses a handful of simple ingredients.
  • No chill time needed.
  • Soft and chewy, textures with sweet and tart flavors.
  • Perfect for a cookie exchange, Christmas party, holiday celebration, or any day dessert.

White Chocolate Cranberry Cookies Ingredients

White Chocolate Cranberry Cookies ingredients.
  • Snickerdoodle cookie mix: Sugar cookie mix can be substituted if needed.
  • Egg
  • Salted butter: Unsalted butter is a good substitute. I recommend adding a pinch or two of salt for flavor balance. 
  • Sour cream
  • White chocolate chips
  • Dried cranberries

See the recipe card for full information on ingredients and quantities.

Substitutions and Additions

  • Swap The Sour Cream: If desired, you can substitute whole-fat, plain Greek yogurt, or cream cheese spread. 
  • Change The Chocolate: White baking pieces can be used instead of white chocolate chips, or you can substitute another chocolate chip if you don’t mind changing the flavor of the cookies. Try making your cranberry cookies with milk, dark, or semi-sweet chocolate cookies for a different taste.
  • Cook Without Cranberries: You can substitute dried blueberries, raisins, or golden raisins, although it will change the cookie flavor.
  • Create Some Crunch: For some extra crunch, you can add some chopped pecans, walnuts, or pistachios to the cookie dough. Or make macadamia nut cookies with cranberries and chocolate!
handholding a White Chocolate Cranberry Cookies.

How to Make White Chocolate Cranberry Cookies

  1. Make The Cookie Dough: Beat together the cookie mix, egg, butter, and sour cream. Fold in the white chocolate chips and dried cranberries. (Images 1 and 2)
  2. Bake: Scoop out dough into even balls (Image 3). Bake at 375 degrees Fahrenheit until the edges become golden brown (Image 4). Do not overbake.
    Pro Tip: Arrange the dough balls on the baking sheet with 1 inch between each cookie. 
  3. Serve: Cool for 5 minutes before serving. Enjoy!
Mixed the ingredients in the bowl. Scoop out dough and form into even balls. Baked cookies in baking sheet.

Tips For Making The Best White Chocolate Cranberry Cookies

  • You will not be using the cinnamon sugar packet that comes with the mix. You can either discard it or use it to garnish a cinnamon toast cocktail glass, in a cinnamon roll recipe, or to sprinkle on top of waffles and french toast.
  • Ensure your butter has been softened to room temperature and is not melted.
  • While this recipe requires no chill time, you can refrigerate or freeze the cookie dough for 30-60 minutes to ensure it doesn’t spread too thin.

How to Store White Chocolate Cranberry Cookies

  • To Store: Store your cookies in an airtight container at room temperature for up to a week.
  • To Freeze: You can freeze these cookies in a single layer in a freezer-safe container for 2-3 months.
a couple of White Chocolate Cranberry Cookies stacked on top of each other.

Frequently Asked Questions

How should I store my Cookies?

These cookies are best enjoyed within a week when stored at room temperature. If you need to keep them longer, you can freeze them in a single layer for 2-3 months. Avoid refrigerating the cookies, as it can make them go stale faster.

Why did my cookies end up flat?

If you end up with flat cookies instead of nice, fluffy cookies, there are a couple of things that you can adjust. First, ensure you use room-temperature butter, not melted butter. The cookies may become flat if the butter is too soft or melted. Second, you can reduce the amount of sour cream you add to the recipe. Mix up the dough without any sour cream, and then slowly add in the sour cream until you get a thick, moldable dough. Finally, you can refrigerate or freeze the cookie dough for 30-60 minutes so that the dough doesn’t spread out as much.

Can I freeze my cookie dough?

You can freeze your cookie dough! Roll the cookie dough into balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, transfer them to a freezer-safe bag or container. Cookie dough will keep well for up to 3 months. When ready to serve, bake cookies as directed in the recipe. You’ll likely need to add a few extra minutes of baking time.

a couple of white chocolate cranberry cookies on a plate.

Other Easy Cranberry Recipes

If you tried this White Chocolate Cranberry Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

5 from 2 votes
a couple of White Chocolate Cranberry Cookies on a white plate.

White Chocolate Cranberry Cookies

Serves — 24
White Chocolate Cranberry Cookies are soft, chewy, and perfectly studded with sweet chocolate chip and pretty pops of color. Easy to make for Christmas and holiday parties.
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Ingredients
  

  • 17.9 ounces package of Snickerdoodle cookie mix cinnamon sugar packet removed
  • 1 large egg
  • ½ cup (1 stick) salted butter softened
  • 3 tablespoons sour cream
  • ¾ cups white chocolate chips
  • ¾ cup dried cranberries

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit and line two large baking sheets with parchment paper or grease lightly with baking spray.
  • In a large mixing bowl, beat the Snickerdoodle cookie mix, large egg, softened butter, and sour cream with a hand or stand mixer for 2-3 minutes or until thoroughly combined.
    17.9 ounces package of Snickerdoodle cookie mix, 1 large egg, ½ cup (1 stick) salted butter, 3 tablespoons sour cream
  • Fold in the white chocolate chips and dried cranberries until evenly distributed.
    ¾ cups white chocolate chips, ¾ cup dried cranberries
  • Using a 1 ½ 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.

Jenn’s Notes

Storage:
  • To Store: Store your cookies in an airtight container at room temperature for up to a week.
  • To Freeze: You can freeze these cookies in a single layer in a freezer safe container for 2-3 months.
Tips:
  • You will not be using the cinnamon sugar packet that comes with the mix. You can either discard it, or uses it to garnish a cinnamon toast cocktail glass, in a cinnamon roll recipe, or to sprinkle on top of waffles and french toast.
  • Make sure your butter has been softened only to room temperature and is not melted.
  • While this recipe requires no chill time, you can refrigerate or freeze the cookie dough for 30-60 minutes to ensure it doesn’t spread too thin.

Nutrition Info

Calories: 163kcal | Carbohydrates: 28g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 39mg | Potassium: 24mg | Fiber: 0.2g | Sugar: 27g | Vitamin A: 139IU | Vitamin C: 0.05mg | Calcium: 15mg | Iron: 0.1mg

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