We love how incredibly soft and chewy these white chocolate cranberry cookies are. Best of all? No dough chilling time required!

These white chocolate cranberry cookies offer tidings of comfort and joy to any Christmas cookie tray. Each cookie is thick and incredibly soft with sweet white chocolate chips and tart dried cranberries dotted throughout. Their red and white coloring looks so festive for the Christmas holiday, but they’re so good that we eat them all year round!

Ingredients for White Chocolate Cranberry Cookies

• Butter: The key to making a fabulous cookie is starting with softened butter. If you forgot to soften it, fret not: here’s how to soften butter quickly.
• Brown sugar: Brown sugar adds more moisture to the dough than white sugar, resulting in a chewier, softer cookie.
• Egg: One egg binds all the ingredients together perfectly.
• All-purpose flour: All-purpose flour is the goldilocks of flour for cookies. It’s not too soft like cake flour, but not too tough and dense like bread flour. All-purpose flour adds just the right amount of structure to a cookie while still allowing it to be soft.
• White chocolate chips: Overwhelmed by the amount of white chocolate chips at the store? Our Test Kitchen pros found that the best white chocolate chips are Ghirardelli Classic White Chips.
• Dried cranberries: We love the beautiful maroon hue, tart taste and pleasant chew that dried cranberries add to these cranberry white chocolate cookies.

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