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White Chocolate Cranberry Crinkle Cookies on plate
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5 from 4 votes

White Chocolate Cranberry Crinkle Cookies

These White Chocolate Cranberry Crinkle Cookies will add a festive look to your holiday cookie trays. The cookies are soft and chewy and are decked out for Christmas with white chocolate chips and cranberries.


  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3 ounces softened cream cheese
  • 1/2 cup (1 stick) melted butter
  • 1 egg
  • 1 tablespoon half and half cream
  • 1 cup dried cranberries
  • 1/2 cup white chocolate chips
  • 1/2 cup powdered sugar


  • Start by preheating your oven to 350 degrees.  Line your baking sheet with parchment paper or a silicone baking mat if you're not using a nonstick pan like the one from Anolon.  I sprayed mine with nonstick spray but it is not necessary.  The reason I used it was because I had been baking several types of cookies all day and wanted to be sure these didn't stick.  
  • Next, add your dry ingredients (flour, salt, baking soda and baking powder) in a bowl and whisk to combine, set aside. 
  • Grab a large bowl and whisk the melted butter, sugar, and softened cream cheese until smooth.
  • Add in the egg and heavy cream, whisk well again.
  • Gradually add in the dry ingredients and mix with wooden spoon until combined. 
  • Fold in the cranberries and white chocolate chips.
  • Using a one tablespoon cookie scoop, roll dough into one inch balls and roll into powdered sugar.
  • Place dough balls onto baking sheet, two inches apart. 
  • Bake 12-13 minutes. Allow to cool on baking sheet for a minute or two before removing to wire rack to cool completely.


Recipe inspired from Will Cook for Smiles