White Chocolate Cranberry Cookies

Why You’ll Love This Recipe

I really enjoy how effortless these cookies are to make while still tasting like something homemade from scratch. The snickerdoodle cookie base gives them a tender texture with just the right amount of sweetness, while the sour cream keeps them extra moist. I also like how the cranberries and white chocolate chips add a beautiful pop of color—great for Christmas or winter gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

1. I preheat the oven to 375°F and line two large baking sheets with parchment paper or lightly grease them with baking spray.

2. In a large mixing bowl, I beat together the cookie mix, egg, softened butter, and sour cream using a hand mixer or stand mixer for about 2–3 minutes until everything is well combined.

3. I fold in the white chocolate chips and dried cranberries until they’re evenly distributed throughout the dough.

4. Using a 1½-inch cookie scoop, I scoop out the dough into balls and place them on the baking sheets, leaving about an inch of space between each one.

5. I bake the cookies for 8–13 minutes, just until the edges turn golden. I make sure not to overbake to keep them soft.

6. After removing them from the oven, I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling—or I serve them warm.

Servings and timing

This recipe makes about 24 cookies. It takes around 10 minutes to prepare and 8–13 minutes to bake, with a total time of approximately 18 minutes. Each cookie is about 163 calories, making it a perfect little indulgence during the holiday season.

Variations

I sometimes swap in dark chocolate chips for a richer flavor or add a handful of chopped pistachios for a bit of crunch and extra color. If I want more texture, I add shredded coconut or orange zest for a citrusy twist. For a more traditional cookie dough, I’ve also used a basic sugar cookie mix instead of snickerdoodle with great results.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to a week. If I want to make them ahead of time, I freeze them in a single layer inside a freezer-safe container or zip-top bag for up to 3 months. When ready to enjoy, I let them thaw at room temperature. These cookies don’t need reheating, but I sometimes warm them for a few seconds in the microwave for that fresh-from-the-oven feel.

FAQs

Do I need to chill the dough before baking?

No, this recipe doesn’t require chilling. But if I want thicker cookies, I chill the dough for 30–60 minutes to help prevent spreading.

Can I use fresh cranberries instead of dried?

I stick with dried cranberries because fresh ones can add too much moisture and may not bake evenly in this type of cookie dough.

Can I make this recipe with homemade cookie dough?

Yes, I’ve made similar cookies from scratch using sugar cookie dough or snickerdoodle base. Just be sure to keep the ratios of add-ins the same.

Is it okay to use unsalted butter?

Yes, but I usually add a pinch of salt to balance the sweetness if I’m using unsalted butter.

What can I do with the leftover cinnamon sugar packet?

I like to save it and sprinkle it on French toast, waffles, oatmeal, or even the rim of a holiday cocktail glass.

Conclusion

These White Chocolate Cranberry Cookies are the perfect combination of sweet, tart, soft, and chewy—all wrapped up in a simple, festive recipe. I love how quickly they come together, and they always look beautiful on a holiday cookie tray. Whether for a party, a gift, or just to treat myself, these cookies never last long once they’re out of the oven.

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