Name: Cranberry White Chocolate Cookies with Glaze
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, softened; 1 cup (200g) granulated sugar; 1/2 cup (100g) brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 2 1/2 cups (315g) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup dried cranberries; 1 cup white chocolate chips; 1 cup powdered sugar (for glaze); 2-3 tablespoons milk (for glaze); 1/2 teaspoon vanilla extract (for glaze)

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These cranberry white chocolate cookies with glaze are soft, buttery, and filled with bursts of tart cranberries and sweet white chocolate chips. Finished with a delicate vanilla glaze, they strike a perfect balance of flavor and texture, making them ideal for holidays, special occasions, or everyday treats.

Why You’ll Love This Recipe

The combination of tart cranberries and sweet white chocolate creates a rich and balanced flavor.
These cookies are soft and chewy with lightly crisp edges.
The glaze adds a touch of elegance and extra sweetness.
They’re easy to make and require no chilling time.
Perfect for gift boxes, cookie exchanges, or festive baking.
A versatile recipe that allows for numerous substitutions and add-ins.
Kids and adults alike enjoy their sweet-tart flavor and soft texture.
They stay fresh for several days and freeze well.
Can be customized for different holidays with colored glaze or sprinkles.
A great way to use up fresh or dried cranberries in baking.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Egg
Vanilla extract
Dried cranberries
White chocolate chips
For the glaze: powdered sugar, milk (or cream), vanilla extract

directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large mixing bowl, cream the softened butter with the granulated and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the dried cranberries and white chocolate chips.
Scoop tablespoon-sized portions of dough and place them evenly spaced on the prepared baking sheet.
Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
While cookies cool, prepare the glaze by whisking together powdered sugar, vanilla extract, and milk until smooth.
Drizzle the glaze over the cooled cookies and allow it to set before serving.

Servings and timing

Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–30 minutes

Variations

Fresh cranberries: Chop and substitute for dried cranberries; note they add more moisture and tartness.
Add orange zest: A teaspoon of zest brightens the flavor and complements the cranberries.
Nutty version: Add ½ cup of chopped pecans or walnuts for crunch.
Spiced version: Add a pinch of cinnamon or nutmeg for a warm flavor twist.
Chocolate variation: Use dark or milk chocolate chips instead of white chocolate.
Gluten-free: Substitute a 1:1 gluten-free flour blend for regular flour.
Vegan option: Use vegan butter and a flaxseed egg substitute, plus dairy-free chocolate.
Holiday style: Add colored sprinkles or tinted glaze for festive presentation.
Sandwich cookies: Fill two cookies with vanilla buttercream or cream cheese frosting.
Mini cookies: Use a smaller scoop and reduce baking time by 2 minutes.

storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days.
To freeze, place cooled cookies in a single layer in a freezer-safe bag or container and store for up to 2 months.
To refresh cookies, warm briefly in a 300°F (150°C) oven for 4–5 minutes.
Apply glaze only after defrosting, as it can crack when frozen.

FAQs

Can I use fresh cranberries instead of dried?

Yes, though fresh cranberries add more moisture and tartness. Chop them finely and reduce the quantity slightly to prevent excess moisture in the dough.

Do I need to chill the dough?

No, this recipe does not require chilling, but chilling for 30 minutes can enhance flavor and help control spreading if desired.

How do I make the glaze thicker or thinner?

Add more powdered sugar to thicken or more milk to thin. Adjust to your desired drizzling consistency.

Why did my cookies spread too much?

Overmixing or using too-warm butter can cause excessive spreading. Also ensure your baking sheet isn’t warm when placing dough on it.

Can I make these cookies ahead of time?

Yes, the dough can be prepared ahead and refrigerated for up to 48 hours. Let it sit at room temperature for 10–15 minutes before baking.

Can I freeze the dough instead of the cookies?

Yes, scoop the dough into balls and freeze. Bake from frozen, adding 1–2 extra minutes to the baking time.

Are these cookies overly sweet?

No, the tart cranberries balance the sweetness of the dough and glaze. You may reduce the glaze or sugar slightly if preferred.

What’s the best white chocolate to use?

High-quality white chocolate chips or chopped white chocolate bars melt better and offer smoother flavor than low-grade chips.

Can I make these without the glaze?

Absolutely. They are delicious on their own, but the glaze adds extra sweetness and a polished finish.

How do I make the cookies softer or chewier?

Use more brown sugar than white sugar, and avoid overbaking. Slightly underbaking keeps the centers soft and chewy.

Conclusion

Cranberry white chocolate cookies with glaze are the perfect mix of sweet and tart, soft and chewy. Whether you’re baking for a holiday celebration, a gift, or simply to enjoy with a warm drink, these cookies bring charm and delicious flavor. With simple ingredients and countless ways to adapt them, this recipe is a must-have for your cookie collection.

Cranberry White Chocolate Cookies with Glaze

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These Cranberry White Chocolate Cookies with Glaze are soft, chewy, and packed with tart dried cranberries and sweet white chocolate chips. A simple vanilla glaze on top adds the perfect finishing touch.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in dried cranberries and white chocolate chips.
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are lightly golden. Do not overbake.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To make the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled cookies and let set before serving.