White chocolate cranberry cookies are exactly what I reach for when I want a soft, bakery-style cookie that feels festive but starts with an easy shortcut. I take a simple snickerdoodle cookie mix, stir in sour cream to keep the dough extra tender, then fold in sweet white chocolate chips and tart dried cranberries so every bite has a cozy cinnamon base with pops of red and creamy vanilla flavor. When a craving hits or I need a last-minute dessert for a party, these cookies let me go from unopened mix to warm trays of cookies in about 30 minutes, and nobody ever guesses they came from a box.
I love this white chocolate cranberry cookies recipe because it hits that sweet spot between homemade and hassle-free. I still get to crack the egg, soften the butter, and stir everything together like a from-scratch cookie, but the mix quietly handles the flour, sugar, and leavening work for me. The sour cream and add-ins transform it into something that tastes like a specialty bakery cookie, which makes these perfect for holidays, potlucks, cookie exchanges, or just stocking the cookie jar for my family.
Why You’ll Love This Recipe
- It starts with a mix, so the dough comes together in minutes with almost no measuring.
- Sour cream keeps the centers soft and chewy while the edges bake up lightly crisp.
- White chocolate and dried cranberries add sweetness, tang, and pretty color with almost no extra work.
- The recipe makes a classic U.S. holiday flavor combo that feels special enough for Christmas trays or Thanksgiving dessert tables.
- The dough is flexible—easy to chill for thicker cookies or bake right away when you’re in a rush.
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