These easy white chocolate cranberry cookies are perfect for Christmas. Bake these for a holiday party or cookie exchange! They're made using yellow cake mix, so they're simple and take way less time than baking from scratch.

Easy Cranberry Cookies with White Chocolate

These cranberry cookies with white chocolate are deliciously soft and chewy. Using cake mix makes these cookies super easy!

Course Dessert
Cuisine American
Keyword cranberry cookies with white chocolate, white chocolate cranberry cookies
Prep Time 5 minutes
Cook Time 12 minutes
Chill time 30 minutes
Total Time 47 minutes
Servings 12 cookies
Author Natasha Bull


  • 1 (15.25 ounce) box yellow cake mix (I used Duncan Hines)
  • 1/2 cup vegetable oil (e.g. canola)
  • 2 eggs
  • 1/2 cup white chocolate chips
  • 3/4 cup dried cranberries


  1. Add the yellow cake mix, vegetable oil, and two eggs to a large mixing bowl. Using an electric hand mixer, mix until combined.
  2. Add the white chocolate chips and dried cranberries. You can mix them in using the mixer on low speed or just stir them in. 
  3. Chill the batter for 30 minutes. I recommend this step since the dough is sticky and you will also get slightly puffier cookies with chilling, but you can skip this step if you wish. 
  4. Meanwhile, preheat your oven to 350F. Line a baking sheet with parchment paper or a Silpat non-stick mat.
  5. Make 2" balls and place them on the baking sheet at least 2" apart, if not more since they do spread. Bake for 11-13 minutes until the cookies are set.
  6. Let the cookies cool for a few minutes on the baking sheet, then transfer them to a cooling rack (they will be very soft!). Once cooled, store cookies in an airtight container. 

Recipe Notes