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+ servings

Soft & Chewy White Chocolate and Cranberry Cookie Recipe

A bakery-style soft and chewy sugar cookie, with a hint of almond flavor and studded with white chocolate chips and plump cranberries.
This recipe makes about 15 cookies measuring the cookie dough at 2oz each (50g, or 2 full tablespoons, about golf ball size). Each cookie is 4-5 inches in diameter.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
chill 30 mins
Total Time 55 mins
Course cookies, desserts, snacks, sweets
Cuisine American
Servings 15 cookies
Calories 213 kcal


  • 1 1/2 cups flour
  • 1/2 teaspoon salt if using salted butter reduce this to 1/4 teaspoon
  • 3/4 teaspoon baking soda
  • 1/2 cup butter, softened 1 stick, room temperature
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract or more per taste
  • 4.4 ounces white chocolate bar (1 large bar) cut into chunks or 1 cup white chocolate chips
  • 1 cup dried cranberries


  • Preheat the oven to 350f and prepare cookie trays with parchment or Silpat baking mats for even baking and simple clean-up.

Dry Ingredients

  • Combine flour, salt, baking soda, and baking powder in a small bowl and set aside.

Wet Ingredients

  • In a medium-large mixing bowl beat the softened butter with sugar until whipped and lightened in color. About 3 minutes. Scrape down the sides of the bowl periodically.
  • Add the egg and beat until incorporated. Add the vanilla and almond extract. Mix again until thoroughly combined.
  • Add the dry ingredients either gradually or in 2 batches (just so the mixture doesn't poof up and escape the bowl). Mix until thoroughly combined. Avoid over-beating.
  • Add the chopped white chocolate and cranberries and mix. (optional: hold back a few pieces of chocolate and cranberry to place on the top of each cookie just before baking).
  • This dough should be chilled 30 minutes before baking so you can either form the cookie balls now and chill, or you can chill the whole bowl and form them as you place them on the cookie sheet.
  • Form cookie balls, about golf ball size - that's about 2 full tablespoons or 50g or 2 oz. If you measure for this amount you'll get about 15 cookies that are 4-5 inches in diameter. If you saved back a few cranberries and pieces of chocolate, place them on top of the cookie balls and push in slightly. As they bake, you'll see they remain on top and will be a pretty presentation.
  • Bake at 350f in the center of the oven for 9-10 minutes. I place 6 cookies per tray and bake one tray at a time. If you are using 2 trays, simply swap their positions in the oven 1/2 way through baking.
  • Cool on the cookie sheet for a few minutes then transfer to a cooling rack.


Calories: 213kcalCarbohydrates: 31gProtein: 2gFat: 9gSaturated Fat: 6gCholesterol: 29mgSodium: 194mgPotassium: 44mgFiber: 1gSugar: 20gVitamin A: 205IUCalcium: 31mgIron: 1mg
Keyword almonds, chewy, cookies, cranberries, soft, sugar cookie, white chocolate
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