There’s something magical about a soft, sweet cookie dusted with snowy powdered sugar — especially when it’s loaded with creamy white chocolate and tangy dried cranberries. Introducing the White Chocolate Cranberry Snow Kiss Cookies — the ultimate festive treat that brings all the winter vibes in one perfect bite.
These cookies aren’t just a pretty holiday Instagram post. They’re soft, thick, buttery, and melt-in-your-mouth delicious. Each one is topped with a delicate flurry of powdered sugar, perfectly domed, lightly cracked on top, and bursting with juicy cranberries and melty white chocolate chips. They look just like the photo and taste even better than they look.
Whether you’re baking for a cookie exchange, holiday dessert table, or just cozying up with a hot drink, these cookies are going to be your new favorite.
Why You’ll Fall in Love With These Cookies
There are a hundred holiday cookie recipes out there, but these? These are special. Let’s break down why:
1. The Flavor Combo Is Holiday Perfection
White chocolate brings a creamy sweetness, while dried cranberries add a little tart punch. It’s like the cookie version of a cozy winter sweater — warm, nostalgic, and a little fancy.
2. The Texture? Unreal
Soft, thick, and pillowy, thanks to a secret ingredient (hello, cream cheese!). These cookies don’t spread too thin, and they hold their lovely round shape. Each bite melts in your mouth — no dry crumbles here.
3. They’re Drop-Dead Gorgeous
We eat with our eyes first, and these cookies look like they belong in a high-end bakery. Lightly cracked tops, snowy powdered sugar, melty white chocolate chips, and ruby-red cranberries — it’s holiday cookie goals, all in one.
Ingredients That Make the Magic Happen
You don’t need anything fancy — just simple, quality ingredients used the right way.
- ½ cup (113 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups (270 g) all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup white chocolate chips, plus extra for topping
- ¾ cup dried cranberries, plus extra for topping
- ½ cup powdered sugar, for dusting
Tip: Use room temperature butter and cream cheese — it makes all the difference in getting that smooth, fluffy texture.
Special Tools You’ll Need
Nothing fancy here, but a few kitchen basics help:
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups & spoons
- Cookie scoop (2 tbsp size is ideal)
- Baking sheet + parchment paper
- Wire rack for cooling
- Fine mesh sifter (for the powdered sugar “snow”)
How to Pick the Best White Chocolate for Cookies
White chocolate can be tricky — some are overly sweet or waxy. For best results:
- Use real white chocolate chips made with cocoa butter (check the label)
- Brands like Ghirardelli or Guittard melt beautifully
- Want to go gourmet? Chop up a white chocolate bar instead of chips
The goal is melty, creamy sweetness without overpowering the cranberries.
All About the Dried Cranberries
You know those gorgeous ruby red bits poking out in the photo? That’s thanks to dried cranberries. They’re chewy, sweet-tart, and add texture and color.
Want to level them up?
- Soak them in warm water for 5 minutes and pat dry for a juicier bite
- Chop them if you want a more even cranberry distribution
Cream Cheese in Cookies? Yes, and Here’s Why
The cream cheese is the secret weapon in these cookies.
Here’s what it does:
- Adds richness and tang
- Keeps the cookies thick and soft
- Prevents spreading too thin in the oven
- Creates that irresistible melt-in-your-mouth texture
Think of it like adding a velvet robe to your cookie dough — smooth, luxurious, and oh-so-cozy.
Let’s Talk Texture – What Makes These Cookies So Pillowy Soft
The combo of butter + cream cheese + cornstarch is where the cookie magic happens.
- Butter brings flavor and softness
- Cream cheese adds richness and that melt-in-your-mouth bite
- Cornstarch ensures tenderness and thick centers
- Just the right amount of leavening (baking powder + soda) gives that bakery-style dome
They bake up thick with tender middles, a lightly crisped edge, and those pretty signature cracks.
How to Make White Chocolate Cranberry Snow Kiss Cookies: Step-by-Step
Ready to bake? Here’s your cookie blueprint:
- Beat the butter and cream cheese together until fluffy (2 mins)
- Add sugar, beat until light (1 min)
- Mix in egg + vanilla until fully combined (2–3 mins)
- Whisk dry ingredients in a separate bowl
- Add dry to wet slowly until a soft dough forms
- Fold in ½ cup chips and ½ cup cranberries
- Chill for 30 minutes — don’t skip this!
- Scoop and roll dough into balls (2 tbsp each)
- Top with extra chips + cranberries for that bakery look
- Dust with powdered sugar (just the top, don’t roll them)
- Bake at 350°F (175°C) for 10–12 mins
- Cool 5 mins on pan, then transfer to wire rack
- Dust again with powdered sugar if you like extra snow
Chilling the Dough – Don’t Skip This Step
Let’s be real — waiting is hard. But chilling the dough is non-negotiable for these cookies.
Why?
- Keeps them thick and domed (no flat cookies here)
- Enhances the flavor
- Prevents overspreading
Just 30 minutes in the fridge, and you’ll be rewarded with bakery-style perfection.
Shaping and Styling – How to Make Them Look Bakery-Perfect
Here’s how to get that irresistible “snowy” look like the photo:
- Roll into round balls, don’t flatten them
- Press extra chocolate + cranberries on top before baking
- Dust with powdered sugar before baking, and again after cooling
- Want perfect domes? Bake one sheet at a time in the center of your oven
Baking Tips – The Secret to Those Signature Cracks
Ever wonder how cookies get those beautiful little cracks on top? It’s not just luck — it’s a combo of science and smart baking.
Here’s what helps:
- Chilled dough hitting a hot oven: The outer layer bakes first while the inside expands, causing the surface to gently crack.
- Proper leavening: A mix of baking powder and baking soda ensures just enough lift to create fissures without turning them into craters.
- Don’t overbake: Pull them out when the tops are still pale and just beginning to crack. The cookies will continue to set as they cool, staying soft inside.
And let’s be honest — those cracks make the cookies look next-level bakery fancy. So don’t skip that chill time or rush the oven temp. It’s worth it.
Finishing Touch: Powdered Sugar “Snowfall”
Now for the best part — the snow. ❄️
We’re not just dusting for looks (though wow, it’s pretty). That snowy layer adds a delicate sweetness to balance the tart cranberries and the richness of the dough.
Here’s how to do it right:
- Dust before baking: Lightly sift powdered sugar over the tops of the cookie dough balls before they go in the oven.
- Dust after baking: Once cooled a bit, give them another gentle snowfall. Not only does it enhance the look, but it also keeps them festive and flavorful.
Pro tip: Use a fine mesh sieve or tea strainer for a soft, even layer of powdered sugar. No clumps, no mess.
Common Mistakes to Avoid
Even the best cookies can go wrong if you’re not careful. Watch out for these classic mistakes:
- Using cold butter or cream cheese
- If it’s not soft, your batter won’t blend properly. Room temp is the way.
- Skipping the chill time
- You’ll end up with flat, spread-out cookies that don’t hold their shape.
- Overbaking
- These cookies are done before they look golden. Pull them when the edges are just set.
- Too much powdered sugar
- It’s tempting, but don’t roll the whole dough ball in sugar. Just dust the tops — that’s how you get the “snow kiss” effect.
- Crowding the baking sheet
- Space them out! Give each cookie room to rise and spread a little.
White Chocolate Cranberry Snow Kiss Cookies
- Prep Time: 10 minutes
- Total Time: ~50 minutes
- Category: Dessert • Cookies • Holiday Baking • Christmas Treats
Description
Soft, thick, snowy bakery-style cookies dusted with sweet powdered-sugar snow! These festive treats melt in your mouth and shine with creamy white chocolate + tart cranberries. Pure holiday magic! ❄️❤️
Ingredients
½ cup (113 g) unsalted butter, softened
4 oz (113 g) cream cheese, softened
1 cup (200 g) granulated sugar
1 large egg
2 teaspoons vanilla extract
2 ¼ cups (270 g) all-purpose flour
2 teaspoons cornstarch
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup white chocolate chips, plus extra
¾ cup dried cranberries, plus extra
½ cup powdered sugar, for dusting
Instructions
Beat the softened butter and cream cheese until smooth and fluffy. 🧈✨
Duration: 2 minutesAdd the sugar and mix until light and creamy. Add the egg and vanilla; beat well. 🍦💛
Duration: 2–3 minutesIn another bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. 🌾🥣
Duration: 1 minuteAdd the dry ingredients to the wet mixture and mix on low until a thick dough forms. 🍪😋
Duration: 1–2 minutesFold in ½ cup white chocolate chips and ½ cup dried cranberries. Reserve the rest for topping. 🍫🍒
Duration: 1 minuteChill the dough to keep the cookies thick and bakery-style. ❄️
Duration: 30 minutesScoop 2-tablespoon portions, roll into balls, and place on a lined baking sheet. Do not flatten. 🧤🍪
Duration: 3 minutesPress the remaining white chocolate chips and cranberries on top for that signature bakery look. ✨
Duration: 1 minuteDust the tops lightly with powdered sugar to create the snowy effect. ❄️☁️
Duration: 1 minuteBake at 350°F (175°C) until set, pale on top, and lightly cracked. Do not overbake. 🔥🤍
Duration: 10–12 minutesCool on the baking sheet, transfer to a rack, and dust again if desired. ❄️
Duration: 5 minutes
Notes
Chilling the dough is essential — it keeps the cookies thick, soft, and prevents spreading.
For extra snowy coverage, dust the cookies once before baking and again while cooling.
You can use chopped fresh cranberries, but dried cranberries give better texture and sweetness.
Do not overbake — the cookies should look pale and slightly underdone; they set perfectly as they cool.
Adding the extra chips and cranberries on top creates that perfect bakery-style presentation.
Nutrition
- Serving Size: 18–20 cookies
Storing & Freezing Tips
These cookies are perfect for making ahead or storing for holiday trays. Here’s how to keep them fresh:
Storing
- Room Temp: Store in an airtight container for up to 5 days.
- Add a slice of bread to the container to keep cookies soft (old baker’s trick!).
Freezing
- Freeze dough balls: Roll and shape the dough, then freeze on a baking sheet. Once solid, transfer to a freezer bag. Dust with sugar before baking (no need to thaw).
- Freeze baked cookies: Cool completely, wrap tightly, and freeze for up to 2 months. Thaw at room temp and dust again with powdered sugar before serving.
You may also like :
Melt-in-Your-Mouth Christmas Sprinkle Cookies – A Festive, Buttery Delight!
Christmas Chocolate Chip Cookies Recipe: The Ultimate Holiday Treat
Creative Variations You Can Try
Want to customize the magic? Here are some creative twists:
- Add orange zest for a citrusy zing that pairs perfectly with cranberries
- Use dark or milk chocolate instead of white for a richer flavor
- Mix in chopped pistachios or almonds for crunch and color
- Try cherry or blueberry instead of cranberry for a different fruity vibe
- Drizzle with white chocolate for a gourmet bakery look
The base dough is super versatile, so have fun with it and make it your own!
Perfect Pairings: What to Serve With These Cookies
These cookies shine solo, but if you want the full festive experience, pair them with:
- Hot cocoa with whipped cream
- Peppermint mocha or chai latte
- Spiced apple cider
- A glass of cold milk for nostalgia
- Vanilla ice cream for a holiday dessert platter
These little snow-kissed beauties also make amazing holiday gifts. Package in a clear bag, tie with ribbon, and you’ve got a gourmet treat that feels straight from a bakery.
Final Thoughts – These Cookies Are Pure Magic
There’s no better way to welcome the winter season than with a batch of White Chocolate Cranberry Snow Kiss Cookies. They’re soft, thick, and snowy on the outside — with dreamy white chocolate and bursts of cranberry flavor inside.
They look like something you’d find in a Christmas bakery window, but they’re easy enough to whip up at home. Whether you’re baking for a party, gifting to friends, or treating yourself on a cozy night in, these cookies bring the sparkle and sweetness of the holidays right into your kitchen.
So go ahead. Pour a cup of cocoa, cue up your favorite holiday playlist, and get baking. You’re about to fall in love with your new favorite cookie.
Similar recipes :
Caramel White-Chocolate Shortbread Christmas Cookies Recipe
FAQs About White Chocolate Cranberry Snow Kiss Cookies
1. Can I make the dough ahead of time?
Absolutely! Make the dough, shape it into balls, and store it in the fridge for up to 2 days. Or freeze the dough balls and bake fresh when you’re ready.
2. What if I don’t have cream cheese?
You can substitute with the same amount of softened butter, but the texture and flavor won’t be quite as rich or soft. Cream cheese really is the secret here!
3. Can I use fresh cranberries instead of dried?
Not for this recipe. Fresh cranberries release too much moisture and can make the cookies soggy. Stick with dried for the best texture.
4. How do I prevent the powdered sugar from melting into the cookie?
Dust the cookies once before baking and again after cooling. The double layer helps it stay visible and gives that snowy look.
5. Can I double the recipe?
Totally! Just make sure to chill the dough well and bake in batches to avoid overcrowding your oven.
