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+ servings

Cranberry Cookies with White Chocolate Drizzle

Chewy, brown sugar cookies with dried cranberry pieces and white chocolate drizzled on top. The perfect cookie for your holiday entertaining needs!
Prep Time15 mins
Cook Time10 mins
Total Time27 mins
Servings: 2 dozen


  • 3/4 cup butter unsalted, softened
  • 3/4 cup dark brown sugar
  • 1/4 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup dried cranberries
  • 3/4 cup white chocolate chips


  • Place softened butter into the mixing bowl of a stand mixer. Cream on medium speed until light and fluffy, about 1 minute. Add sugars and beat together until fluffy, about 2 minutes. Add egg and vanilla and beat on medium until completely combined.
  • In a separate medium bowl, mix flour, corn starch, baking soda, and salt until combined. Add to wet ingredients about 1/2 cup at a time until completely mixed together. The dough will be dense, but that's normal. Add in dried cranberries and mix for a few seconds until mixed into the dough.
  • Using a small cookie scoop (or a tablespoon), scoop out a ball of dough and place it onto a large plate. Repeat with the rest of the dough until finished. Cover with plastic wrap and refrigerate for 2 hours. If you're in a rush, you can freeze them for 30 minutes.
  • Once the dough is completely chilled, remove it from the fridge. Preheat oven to 350 degrees. Take dough balls and roll them between your palms to smooth them into a perfectly round ball. Place on two baking sheets, 12 per sheet. Make sure they're spaced out about 2 inches.
  • Place cookie sheets in preheated oven and bake for 9-10 minutes. Make sure to rotate halfway through so that the cookies bake evenly.
  • Once cookies are done baking, remove from oven and let them sit 5 minutes before transferring to a cooling rack.
  • While the cookies are cooling, melt white chocolate in the microwave by heating in 30-second intervals, stirring after each interval. Place melted chocolate into a ziplock bag and set aside until the cookies are completely cool.
  • Once cookies have completely cooled, cut a very small corner off of the ziplock bag. Drizzle white chocolate all over the cookies in a quick zigzag pattern. You can serve immediately but let the white chocolate harden before storing.


Recipe adapted from Sally's Baking Addiction