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White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies

These White Chocolate Cranberry Cookies are soft, buttery, and perfectly chewy — the kind of cookie that melts in your mouth while offering little bursts of tart cranberry flavor. Simple to make yet wonderfully elegant, they’re ideal for holidays, parties, or an afternoon coffee treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 20
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 1 17.9-ounce package 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

Method
 

  1. Preheat and Prep: Set your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat.
  2. Combine the Base Ingredients: In a large bowl, mix the cookie mix, softened butter, egg, and sour cream until a thick dough forms.
  3. Add the Flavor Magic: Fold in the white chocolate chips and dried cranberries until evenly dispersed.
  4. Shape the Cookies: Scoop tablespoon-sized portions and roll gently into balls. Space them 2 inches apart on the baking sheet.
  5. Bake to Perfection: Bake for 10–12 minutes, or until the edges turn golden while the centers still look soft.
  6. Cool and Set: Let cookies rest for 5 minutes before transferring to a wire rack. This allows them to firm up while staying chewy.

Notes

Active time: 10 minutes | Baking time: 12 minutes | Cooling time: 10 minutes