There’s something about the holidays that makes me want to fill the kitchen with warmth and the sweet scent of something baking. For me, that feeling is perfectly captured in a batch of these Vegan Cranberry White Chocolate Cookies. They’re my go-to comfort food recipe, offering a soft, chewy, bakery-style texture that feels like a hug in cookie form. Every bite masterfully balances sweet and tart, and I promise, they’ll have everyone asking you for the recipe.
If you’re looking for unique Christmas cookies to make your holiday baking truly special, you’ve found them. Whether you need standout Christmas dessert ideas or just some simple, delicious Christmas sweets to share, these are the easy Christmas treats you can count on. They come together so simply, leaving you more time to enjoy the season.
Honestly, these holiday cookies are the ones I make year after year. Packed with juicy cranberries and rich dairy-free white chocolate, they’re a festive, feel-good treat that spreads so much joy. I hope they become a cherished part of your holiday table, too.
Craving a delicious Vegan Cranberry White Chocolate Cookies? You've come to the right spot! From Christmas Cookie favorites to amazing Chicken Breast Recipes recipes, there's something here for everyone.
Why You’ll Love These Vegan Cranberry White Chocolate Cookies
- Balanced Flavors: Sweet white chocolate contrasts beautifully with tart cranberries.
- Chewy Texture: Cornstarch and the right fats ensure a soft, bakery-style chew.
- Simple Process: A straightforward one-bowl recipe with no fancy equipment.
- Crowd-Pleasing: Delicious cookies that appeal to everyone, vegan or not.
Ingredients & Tools
- 115 g vegan butter, softened
- 100 g granulated sugar
- 110 g light brown sugar, packed
- 60 ml plant-based milk (unsweetened, unflavored)
- 1 tsp vanilla extract
- 210 g all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 120 g vegan white chocolate, chopped
- 80 g dried cranberries
Tools: A large mixing bowl, a whisk or hand mixer, a baking sheet, and parchment paper or a silicone baking mat.
Notes: Using room-temperature vegan butter is key for perfect creaming. Don’t skip the cornstarch—it’s the secret for an ultra-soft, bakery-style texture.
Nutrition (per serving)
| Calories: | 185 kcal |
| Protein: | 2 g |
| Fat: | 8 g |
| Carbs: | 28 g |
| Fiber: | 1 g |
Serves: 18 | Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 27 minutes
Before You Start: Tips & Ingredient Notes
- Your Vegan Butter Matters. Use a block-style vegan butter if you can, rather than a soft spread from a tub. It has a higher fat content and less water, which will give you a much better texture and prevent spreading too much.
- Don’t Over-mix the Dough. Once you add the flour, mix just until no dry streaks remain. Over-mixing develops gluten and can lead to a tougher, cakier cookie, and we want chewy!
- Chop Your Own “Chocolate”. I highly recommend buying a bar of vegan white chocolate and chopping it yourself, rather than using pre-made chips. You’ll get those lovely, irregular melty pockets that are just so much better.
- Let the Dough Rest (If You Can). If you have an extra 30 minutes, covering the bowl and letting the dough sit at room temperature allows the flour to fully hydrate, resulting in a chewier cookie and more developed flavor.
How to Make Vegan Cranberry White Chocolate Cookies
Step 1: First, preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper or a silicone mat. This is crucial for easy cleanup and preventing any sticking. In your large mixing bowl, add the softened vegan butter, granulated sugar, and packed light brown sugar. Using a whisk or hand mixer on medium speed, cream them together for about 1-2 minutes until the mixture is light, fluffy, and well combined. You’ll notice it lighten in color slightly—that’s what you’re looking for!
Step 2: Now, pour in the plant-based milk and vanilla extract. Mix again until everything is smooth and homogenous. It might look a little separated or curdled at first, but just keep mixing—it will come together into a creamy, cohesive mixture. This is where you’re building the base flavor and structure of your cookie.
Step 3: Time for the dry ingredients. Place a sieve over the bowl and add the all-purpose flour, cornstarch, baking soda, and salt. Sift it all directly into the wet ingredients. This not only combines them evenly but also aerates the flour, contributing to a lighter texture. Use a spatula or wooden spoon to fold the dry ingredients into the wet. Mix just until you no longer see any dry flour pockets. The trick is to stop the moment it looks combined.
Step 4: Finally, add the star players! Toss in the chopped vegan white chocolate and the dried cranberries. Fold them gently into the dough until they’re evenly distributed. You’ll get a beautifully speckled dough that’s stiff but soft. Try not to eat too much of it raw—I know, it’s a challenge!
Step 5: Using a cookie scoop or a tablespoon, portion out the dough into roughly 1.5-inch balls. Place them on your prepared baking sheet, leaving about 2 inches between each one as they will spread. For a slightly thicker, chewier cookie, you can gently roll them into smooth balls. For a thinner, crispier-edged cookie, just plop them down.
Step 6: Bake for 10-12 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look a little soft and underdone. They will not look fully set, and that is perfect! This is the key to a chewy center. Let them cool on the baking sheet for at least 5 minutes—they’ll continue to firm up—before transferring them to a wire rack to cool completely. The wait is the hardest part, I know.
Storage & Freshness Guide
- Fridge: Not recommended; store at room temperature for best texture.
- Freezer: Freeze dough balls or baked cookies in an airtight container for up to 3 months.
- Reviving: Refresh baked cookies in a 300°F oven for 3–5 minutes, or microwave briefly.
Serving Suggestions
Complementary Dishes
- A scoop of vegan vanilla ice cream — Sandwich a slightly warm cookie with a scoop for the ultimate ice cream cookie sandwich. The cold, creamy ice cream against the soft, chewy cookie is a textural dream.
- A warm mug of spiced chai tea — The warm spices in the chai, like cinnamon and cardamom, complement the sweet and tart notes of the cookie beautifully, making for a cozy afternoon treat.
- A fresh fruit platter with oranges and pears — The bright, fresh acidity of the fruit cuts through the sweetness of the cookies, creating a lovely, balanced dessert spread.
Drinks
- Oat milk latte — The creamy, slightly oaty flavor of the latte is a perfect companion to the white chocolate, enhancing its richness without overpowering it.
- Peppermint tea — The cool, refreshing flavor of peppermit makes the cranberries taste even brighter and more festive, especially during the holiday season.
- A glass of cold almond milk — Sometimes, the classic pairing is the best. It’s simple, nostalgic, and lets the cookie truly shine.
Something Sweet
- Vegan lemon bars — The intense, zesty lemon provides a fantastic, palate-cleansing contrast to the rich, sweet cookies, making a dynamic dessert duo.
- A small square of dark vegan chocolate — For the true chocolate lovers, a piece of high-cacao dark chocolate alongside the cookie offers a deeper, more complex bitter note.
- Coconut yogurt with a drizzle of maple syrup — This is a lighter option that still feels like a treat, and the tangy yogurt plays wonderfully with the sweet cranberries.
Top Mistakes to Avoid
- Mistake: Using melted vegan butter. If your butter is melted or too warm, your cookies will spread excessively in the oven, resulting in a thin, greasy cookie instead of a thick, chewy one. Softened, but still cool to the touch, is the goal.
- Mistake: Over-baking the cookies. I’ve messed this up before too—it’s so tempting to wait for them to look “done.” But if the centers look fully set when you take them out, they’ll be overdone and crispy once cooled. That soft, under-baked look in the center is your friend!
- Mistake: Not measuring your flour correctly. The most accurate way is to use a kitchen scale. If you’re using cups, fluff your flour, spoon it into the cup, and level it off. Scooping directly packs the flour in, leading to a dry, dense dough.
- Mistake: Using cold dough. If your dough has been in the fridge, the cookies won’t spread as intended. For this recipe, room temperature dough bakes up best, giving you that perfect spread and texture.
Expert Tips
- Tip: Add a sprinkle of flaky salt on top. Right when the cookies come out of the oven, gently press a few extra cranberries and chocolate pieces into the top for a bakery-style look, then finish with a pinch of flaky sea salt. It elevates the flavor to a whole new level.
- Tip: Make the dough ahead of time. You can portion the dough balls and freeze them on a tray before transferring to a bag. Then, you can bake frozen cookies anytime, just adding 1-2 minutes to the bake time. Fresh, warm cookies on demand!
- Tip: Brown your vegan butter for a nutty flavor. If you’re feeling adventurous, gently cook your vegan butter in a saucepan until it turns a light amber color and smells nutty. Let it cool and solidify again before using. It adds an incredible depth of flavor.
- Tip: Customize your mix-ins. This dough is a fantastic base. Feel free to swap half the cranberries for chopped pecans or walnuts, or add a teaspoon of orange zest to the dough to make the cranberries pop even more.
FAQs
Can I use coconut oil instead of vegan butter?
You can, but the results will be different. Refined coconut oil will work, but the cookies will be much crispier and have a distinct coconut flavor if you use unrefined. Vegan butter is formulated to mimic the water and fat content of dairy butter, which gives you that classic chewy texture. For the best results, I really do recommend sticking with a good-quality vegan butter.
My cookies didn’t spread much. What happened?
This usually points to the dough being too cold or having too much flour. If your dough was chilled, let it come to room temperature before baking. And double-check your flour measurement—it’s easy to accidentally add too much, which absorbs the moisture and prevents spreading. Using a kitchen scale is the most reliable way to avoid this.
What’s the best vegan white chocolate brand to use?
This can be a bit of a hunt depending on where you live! I’ve had great success with brands like Pascha (rice milk-based) or Sjaak’s. You can also find vegan “white chocolate” baking chips in some health food stores. Just check the label to ensure they’re dairy-free. The flavor and meltability can vary, so it might take a try or two to find your favorite.
Can I make these cookies gluten-free?
Absolutely! I’ve had good results using a 1:1 gluten-free all-purpose flour blend. Look for one that contains a binder like xanthan gum. The texture might be a tad more crumbly, but they will still be delicious. I wouldn’t recommend using a single flour like almond or coconut, as they behave very differently.
How should I store these cookies to keep them soft?
The key to soft cookies is an airtight container! Once completely cooled, store them in a sealed container at room temperature. If you want to keep them extra soft, you can add a piece of bread to the container—the cookies will draw moisture from the bread and stay wonderfully chewy (just replace the bread if it gets hard). They’ll keep well for about 5 days.
Vegan Cranberry White Chocolate Cookies Recipe
Whip up these Vegan Cranberry White Chocolate Cookies for a festive holiday treat. This easy vegan cookie recipe yields soft, chewy cookies perfect for your Christmas dessert ideas.
Ingredients
For the Ingredients
-
115 g vegan butter (softened)
-
100 g granulated sugar
-
110 g light brown sugar (packed)
-
60 ml plant-based milk (unsweetened, unflavored)
-
1 tsp vanilla extract
-
210 g all-purpose flour
-
1 tbsp cornstarch
-
0.5 tsp baking soda
-
0.5 tsp salt
-
120 g vegan white chocolate (chopped)
-
80 g dried cranberries
Instructions
-
First, preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper or a silicone mat. In your large mixing bowl, add the softened vegan butter, granulated sugar, and packed light brown sugar. Using a whisk or hand mixer on medium speed, cream them together for about 1-2 minutes until the mixture is light, fluffy, and well combined.01
-
Now, pour in the plant-based milk and vanilla extract. Mix again until everything is smooth and homogenous.02
-
Time for the dry ingredients. Place a sieve over the bowl and add the all-purpose flour, cornstarch, baking soda, and salt. Sift it all directly into the wet ingredients. Use a spatula or wooden spoon to fold the dry ingredients into the wet. Mix just until you no longer see any dry flour pockets.03
-
Finally, add the star players! Toss in the chopped vegan white chocolate and the dried cranberries. Fold them gently into the dough until they’re evenly distributed.04
-
Using a cookie scoop or a tablespoon, portion out the dough into roughly 1.5-inch balls. Place them on your prepared baking sheet, leaving about 2 inches between each one as they will spread.05
-
Bake for 10-12 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look a little soft and underdone. Let them cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.06
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