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White chocolate and cranberry are one of those underrated holiday combos that just work. You get the creamy sweetness from the white chocolate, a burst of tart from the dried cranberries, and a soft, chewy cookie that comes together in no time in the air fryer!
I started making these one year after getting a big bag of dried cranberries on sale and wanting something other than muffins. One batch turned into a weekly staple — they’re that good. The air fryer makes them golden on the edges, soft in the center, and super fast to bake.
You don’t need anything fancy: just basic pantry ingredients, one bowl, and about 6 minutes per batch in the air fryer. They’re perfect for gifting, cookie exchanges, or just pairing with a cup of tea while you wrap presents.
Let’s get baking!
🥕 Ingredients Overview
- All-purpose flour – The base of the dough. Measure properly to avoid dry cookies.
- Baking soda + salt – Classic combo for lift and balance.
- Unsalted butter – Softened so it creams easily.
- Brown sugar + white sugar – A mix for chewy centers and crisp edges.
- Egg – Binds everything and adds richness.
- Vanilla extract – Boosts the cozy cookie aroma.
- White chocolate chips – Sweet, creamy, and melty.
- Dried cranberries – Tart, chewy, and perfect with white chocolate.
Optional Add-ins: Orange zest for extra holiday flair or a sprinkle of flaky salt on top.
🔥 Step-by-Step Instructions
- Make the dough: Cream 1/2 cup softened butter with 1/2 cup brown sugar and 1/4 cup white sugar. Mix in 1 egg and 1 tsp vanilla. In a separate bowl, whisk 1 1/2 cups flour, 1/2 tsp baking soda, and 1/4 tsp salt. Add dry to wet until combined.
- Fold in goodies: Stir in 1/2 cup white chocolate chips and 1/2 cup dried cranberries. Chill dough for 15–20 minutes to help the cookies hold shape.
- Preheat & load: Preheat air fryer to 325°F (160°C). Line basket with parchment. Scoop 1-inch balls and place them spaced apart.Pro Tip: Slightly flatten the dough balls for even baking and shape.
- Air fry: Cook for 6–7 minutes until edges are lightly golden and centers are set. Let cool 3–4 minutes before moving.
❌ Common Mistakes to Avoid
- Skipping the chill – The cookies will spread too much.
- Overmixing – Makes the cookies tough.
- Overbaking – They firm up more as they cool.
- Crowding the basket – Limits air flow and browning.
🎨 Variations & Add-Ons
- Gluten-free: Use a 1:1 gluten-free baking blend.
- Bakery-style: Use a cookie scoop and chill dough overnight.
- Healthy-ish: Sub half the butter with applesauce.
- Orange cranberry: Add 1 tsp orange zest to the dough.
- Nutty: Mix in chopped pecans or walnuts.
📦 Make Ahead & Storage
Make the dough up to 3 days ahead and keep in the fridge. Scoop and bake as needed.
Baked cookies store well at room temp for 4–5 days in an airtight container. You can freeze the dough balls or baked cookies (undecorated) for up to 2 months.
🥗 Nutrition Highlights
Around 125 calories per cookie (based on 20 cookies).
Air Fryer White Chocolate Cranberry Cookies
Ingredients
Equipment
Method
- Cream butter and sugars. Mix in egg and vanilla.
- Combine dry ingredients, then add to wet.
- Fold in chips and cranberries. Chill dough.
- Preheat air fryer to 325°F (160°C). Line basket with parchment.
- Scoop and slightly flatten dough balls.
- Air fry 6–7 minutes. Cool before serving.
Notes
An automated tool is used to calculate nutritional information. Accuracy not guaranteed.
These white chocolate cranberry cookies are a festive favorite around here — they’ve got that perfect balance of sweet, tart, and chewy. If you try them, let me know how they turn out and tag me in your cookie photos! They make great gifts, travel well, and go perfectly with a cozy mug of something warm. Want more air fryer cookie ideas? Try my air fryer oatmeal raisin cookies — another classic, done fast!
