These soft and chewy White Chocolate Cranberry Cookies are my favorite holiday treat.

A combination of white chocolate, orange, cranberries & macadamia nuts makes these cookies incredibly festive & beautiful. 

White Chocolate Cranberry Cookies

I love baking for the holidays; I grew up baking cookies with my mom and sisters before Christmas Eve.

I always went for the chocolate; I didn’t consider myself a cookie fan. But as I started the holiday baking tradition with my kids, I realized I love cookies. At the same time, I could eat cookie dough all day, and there was nothing like a nice warm cookie with gooey chocolate, whether white or milk chocolate. 

These White Chocolate Cranberry Cookies are hands down my favorite. Packed with flavors that scream Christmas, I will bake a batch and freeze half of them for later, but it never happens. These cookies are easy to make and a show-stopper for a holiday treat plate.

Ingredients for White Chocolate Cranberry Cookies

  • Butter
  • Light brown sugar
  • Granulated sugar
  • Orange zest
  • Vanilla extract
  • Eggs
  • Flour
  • Baking powder & baking soda
  • Dried cranberries chopped
  • White chocolate chips
  • Macadamia nuts chopped (optional)

Let’s get baking

Preheat your oven to 350 degrees Fahrenheit—line two baking sheets with parchment paper or silicone mats.

With an electric mixer, cream the butter and sugars together until smooth. Add orange zest, vanilla, and eggs. Mix thoroughly until everything is well incorporated.

In a large bowl, sift together flour and baking soda. Gradually add this mixture to the creamed sugar mixture.

Stir in the cranberries, white chocolate chips, and macadamia nuts.

Drop by onto the prepared baking sheets, placing dough about 2 inches apart.

Bake one sheet at a time until lightly golden on top and the edges set for 12 to 15 minutes. Cool on the sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Baking Tips!

  • Can you freeze these cookies? All cookies can be frozen, but it is best to wrap them individually to freeze them and only do this once they have cooled completely. Another way to freeze them is to stack them in layers in a Ziplock or container, separating the layers using parchment paper. I love individually wrapping them as I feel they taste better.
  • How long will cookies stay fresh in an airtight container? Properly stored, freshly baked cookies will last for about 2 to 3 weeks at normal room temperature and stored in an airtight container.
  • Can you freeze the dough? The best way to store this cookie dough is by freezing it in portions. Scoop the dough onto parchment paper as if you were going to bake it, then wrap the parchment paper in plastic or place it in an airtight container. When ready to bake, follow the recipe’s suggested temperature and preheat your oven. Place the frozen balls of dough on a baking sheet lined with parchment paper 2 inches apart, only adding 1-2 minutes extra to the baking time.
  • Tip no. 4
  • Store in an airtight container for up to 2 weeks.

Macadamia Nut Substitutions

Are you not a big fan of Macadamia nuts or have an allergy? Or maybe you don’t want to pay the price tag for the macadamia nuts, which I understand. Here are a few suggestions that make great substations and work well with the flavors.

  • Almond Slices
  • Pecans
  • Walnuts
  • Grapenuts (cereal)

Love baking cookies? Check out my favorite recipes.

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White Chocolate Cranberry Cookies

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 60 cookies
Calories: 138 kcal
My favorite festive Christmas cookie is incredibly soft and chewy; you can't get better than these White Chocolate Cranberry Cookies.
White Chocolate Cranberry Cookies
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Ingredients
 

  • 1 cup unsalted butter softened
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 4 tablespoons freshly grated orange zest
  • 2 tablespoon vanilla extract
  • 2 large egg
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 cups dried cranberries chopped
  • 1 1/2 cups white chocolate chips
  • 1 1/2 cups macadamia nuts chopped (optional)

Instructions
 

  • Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper or silicone mats.
  • With an electric mixer, cream the butter and sugars together until smooth. Add orange zest, vanilla, and eggs until well incorporated.
  • Sift together the flour, baking powder and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture.
  • Stir in the cranberries, white chocolate chips, and macadamia nuts.
  • Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart.
  • Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes.
  • Cool on the sheet for about 5 minutes, and then transfer to a wire rack to cool completely.
  • Store in an airtight container for up to 2 weeks.

Notes

Nut note: I sometimes make these nut-free and they are just as good. I do this for my kiddos and my two sisters, Bonnie, and Nicole who are allergic. In fact ladies, there is a batch in the oven just for you. Xoxo
recipe adapted from Pioneer Woman
Calories: 138kcalCarbohydrates: 17gProtein: 1gFat: 7gSaturated Fat: 3gCholesterol: 14mgSodium: 62mgPotassium: 42mgSugar: 11gVitamin A: 105IUVitamin C: 0.6mgCalcium: 18mgIron: 0.5mg
White Chocolate Cranberry Cookies
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Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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46 Comments

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  18. 5 stars
    I’ve made these 2 Christmas’ in a row! They’re becoming a new holiday tradition. I tend to bake them 17-20 minutes so they’re a little more golden brown and more firm on the inside. Thank you for the recipe!

    Reply

  23. 5 stars
    The combination of white chocolate and tart cranberries creates a perfect balance of flavors. Plus, they look so festive and taste incredible!

    Reply

  27. 5 stars
    Oh man these really hit the spot. Made them last night for a family party. Thanks a bunch!

    Reply

  28. 5 stars
    These are some of the best cookies I’ve made lately, the cranberry and white chocolate together is perfect!

    Reply

  29. 5 stars
    These White Chocolate Cranberry Cookies are divine! The tart cranberries with the sweet white chocolate are a perfect match. I baked a batch for the office, and they were gone before lunch!

    Reply

  30. Half way through the recipe it starts to say cake instead of cookie or batter. Also do you have the grams conversion to cups or maybe add a toggle feature like some recipes/ blogs have now.

    Reply

    1. I love the idea of the grams conversion, I will add that today – thank you for the suggestions. Not sure about the cake reference, but I will check that. San

      Reply

  31. I made these using Hershey’s Cream Cheese Chips instead of White Chocolate.
    They are so good. I also used a 1 1/2 TBSP cookie scoop and got 52 cookies, baked for 14 minutes. I will definitely be making these again.

    Reply

    1. Did you make the recipe? With the amount of butter (2 sticks, 1 cup) and sugar (2 cups), that is how much flour is needed.

      Reply
4.67 from 72 votes (54 ratings without comment)

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