Cranberry and White Chocolate Butter Cookies

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 24-48 servings 1x


These cranberry and white chocolate butter cookies shouldn’t be reserved for Christmas alone. They’re deliciously soft and buttery and perfect for any day.



  • 1 cup butter, softened
  • 1 cup powdered sugar
  • 2 cups flour
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 cup white chocolate chips or chunks
  • 1/2 cup dried cranberries, roughly chopped


  1. Beat together butter and powdered sugar until well combined. Add flour, vanilla and salt and continue mixing for 2 minutes.
  2. Stir in white chocolate and cranberries.
  3. Lay a piece of plastic wrap on your table. Place half or a quarter of the batter (depending how big you want your cookies) on top of the plastic wrap and form into a log. Roll the log tight and place in the fridge to harden for 1 hour. Repeat with remaining cookie dough.
  4. Preheat oven to 350 degrees.
  5. Cut 1/2 inch circles and bake on an un-greased cookie sheet for 10 minutes. Cookies should barely (or not at all) be brown on the bottoms.
  6. Remove from oven and let rest for one minute. Move cookies to continue cooling on a cooling rack.
  7. Enjoy!


These cookies keep really well in the freezer for a least a month. Freeze the entire UNCOOKED log of cookie dough then slice off cookies as you want to bake them. Bake from frozen and add a minute or two to the cooking time.