A soft, festive cookie bursting with holiday flavor and cozy sweetness!

Soft White Chocolate Chip Cranberry Cookie Recipe

I love recipes that can pass for both Thanksgiving and Christmas! Usually anything with cranberry qualifies. I saved this recipe for White Chocolate Chip Cranberry Cookies quite a while ago and finally made time to make them!

Not only was I not disappointed, I regret not making them sooner! I love the combination of the white chocolate and the cranberries. They are absolutely delicious! Of course, I shouldn’t be surprised. I found this recipe over at Sally’s Baking Blog!

I highly recommend making these for the coming holiday season. And while you are at it, I think you’d really like Caramel Apple Cider Cookies, Pumpkin Cheesecake Cookies, Toffee Butter Pecan Cake Mix Cookies, too!

What You’ll Need:

• 3/4 cup Butter, Softened
• 3/4 cup Brown Sugar
• 1/4 cup Sugar
• 1 Egg
• 2 tsp Vanilla
• 2 cups Flour
• 2 tsp Cornstarch
• 1 tsp Baking Soda
• 3/4 cup White Chocolate Chips
• 1 cup Cranberries, Dried

How to Make White Chocolate Chip Cranberry Cookies

• In a large bowl, beat together 3/4 cup softened butter, 3/4 cup brown sugar, and 1/4 cup sugar together until well combined and creamy.
• Beat in 1 egg and 2 tsp vanilla.
• In a separate small bowl, whisk together 2 cups flour, 2 tsp cornstarch, and 1 tsp baking soda.
• Gradually add the dry mix into the wet and beat together until cookie dough forms.
• Fold in 3/4 cup white chocolate chips and 1 cup dried cranberries.
• Chill the dough in the refrigerator for 1 hour.
• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• Scoop 1 1/2 inch cookie dough balls onto the prepared pan with enough room between each to allow room to spread.
• Bake for 11-12 minutes.

More Fall Cookie Recipes:

• Pecan Sugar Cookies
• Pumpkin Whoopie Pies
• Cake Mix Snickerdoodles
• Caramel Apple Cider Cookies
• Pumpkin Cheesecake Cookies
• Toffee Butter Pecan Cake Mix Cookies
• Vegan Pumpkin Snickerdoodles
• Haystack Cookies