White Chocolate Cranberry Blondies – Soft, Chewy & Perfectly Festive

There’s something so comforting about a golden, buttery blondie that chewy, rich texture and caramelized sweetness that’s impossible to resist. Add in tart cranberries and creamy white chocolate, and you’ve got a dessert that’s not just delicious but downright irresistible. These White Chocolate Cranberry Blondies are the perfect balance of sweet and tart, soft and chewy, festive and indulgent.

They’re everything you want in a holiday treat easy to make, gorgeous to serve, and guaranteed to disappear fast. Each bite bursts with buttery vanilla flavor, pops of tart cranberry, and melty white chocolate morsels. Whether you’re baking for a cookie exchange, a holiday party, or just a cozy night in, these blondies are pure joy in every square.

What Is White Chocolate Cranberry Blondies

Blondies are essentially the vanilla cousin of brownies rich, chewy cookie bars made with brown sugar instead of cocoa powder. These White Chocolate Cranberry Blondies take that classic base and elevate it with chunks of creamy white chocolate and tangy cranberries. The result? A soft, chewy bar with a festive twist that’s perfect for the holidays (or anytime you’re craving something a little special).

They’re made in one bowl, require no mixer, and bake up beautifully golden and chewy every time. The combination of tart cranberries and sweet white chocolate creates an irresistible balance, while the buttery dough gives that classic melt-in-your-mouth blondie texture.

this Recipe

Why You’ll Fall in Love with This Recipe

If you love cookies, fudge, and buttery desserts, these blondies will become your new favorite. They’re easy, festive, and full of flavor. The tart cranberries cut through the sweetness, making each bite perfectly balanced. Plus, they’re incredibly versatile serve them plain, drizzle with white chocolate, or dust with powdered sugar for a bakery-worthy presentation.

They’re also great for gifting. Slice them into neat squares, wrap in parchment, and tie with a ribbon for an elegant homemade present that looks as good as it tastes.

How Does It Taste?

Every bite of these blondies is a flavor explosion. The base is buttery, chewy, and rich, with a subtle hint of vanilla and brown sugar caramel notes. The cranberries bring a bright tanginess that keeps things from being too sweet, while the white chocolate adds smooth, creamy bursts that melt right into the batter. It’s the perfect contrast tart and sweet, chewy and soft, rich and refreshing all at once.

Health & Ingredient Benefits

While these blondies are an indulgent dessert, they’re made with quality, wholesome ingredients real butter, pure vanilla extract, and dried cranberries rich in antioxidants. Using white chocolate adds calcium and a creamy texture. You can easily adapt the recipe to fit your needs use whole-wheat flour for added fiber, coconut sugar for a less refined sweetness, or even sugar-free chocolate for a lower-sugar option.

Ingredients You’ll Need

For the Blondie Base:

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Mix-Ins:

• ¾ cup white chocolate chips (plus extra for topping)
• ¾ cup dried cranberries (sweetened or unsweetened)

Optional Additions:

• ½ teaspoon almond extract for a bakery-style flavor
• Zest of 1 orange for a festive twist
• ¼ cup chopped walnuts or pecans for crunch

Tools You’ll Need

• 9×13-inch baking pan
• Mixing bowls
• Whisk or wooden spoon
• Spatula
• Parchment paper
• Cooling rack

Optional Substitutions & Additions

• White chocolate: Swap for milk or dark chocolate for a different sweetness level.
• Cranberries: Substitute with dried cherries or raspberries.
• Butter: Use brown butter for a nutty, caramelized depth.
• Add-ins: Try shredded coconut, toffee bits, or macadamia nuts for extra texture.
• Gluten-free option: Replace flour with a 1:1 gluten-free baking blend.

How to Make

1. Preheat oven: Set to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang for easy removal.
2. Combine wet ingredients: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy. Add eggs and vanilla, whisking until fully incorporated.
3. Add dry ingredients: Stir in flour, baking powder, and salt until just combined don’t overmix. The batter should be thick and sticky.
4. Fold in mix-ins: Gently fold in cranberries and white chocolate chips until evenly distributed.
5. Spread and bake: Pour the batter into the prepared pan and smooth the top. Sprinkle a few extra white chocolate chips on top for a pretty finish.
6. Bake: Bake for 25–30 minutes, until golden brown and set at the edges but slightly soft in the center.
7. Cool and cut: Allow to cool completely in the pan before lifting out and cutting into squares.

What to Serve With

These blondies pair beautifully with coffee, hot cocoa, or a glass of cold milk. They also make a perfect addition to dessert trays, holiday cookie boxes, or post-dinner treats. For an extra special touch, serve them warm with a scoop of vanilla ice cream and a drizzle of white chocolate sauce.

Why They’re Perfect for the Holidays

Cranberries and white chocolate are a classic holiday pairing — sweet, tart, and beautifully festive. These blondies capture that seasonal flavor in an easy, crowd-pleasing form. They look stunning on dessert platters and pack perfectly for holiday gifts. Best of all, they’re quick to make — no fancy equipment or long chill times required.

Tips for Success

• Don’t overbake — they should be soft and slightly gooey in the center.
• Measure flour accurately by spooning and leveling (not scooping).
• Use real butter and pure vanilla for the best flavor.
• Let them cool completely before cutting for neat edges.
• For extra decadence, drizzle with melted white chocolate once cooled.

Common Mistakes to Avoid

• Overmixing the batter: Leads to dense blondies instead of chewy ones.
• Using cold butter: It won’t blend properly and can affect texture.
• Overbaking: Blondies continue to cook slightly as they cool.
• Skipping parchment paper: Makes it hard to remove cleanly from the pan.

How to Store & Reheat

Store in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. To freeze, wrap tightly in parchment and freeze for up to 2 months. Thaw at room temperature before serving. For a fresh-baked texture, warm slightly in the microwave for 10–15 seconds before eating.

Frequently Asked Questions

Can I use fresh cranberries?
Yes, but chop them first and toss with a teaspoon of flour to prevent excess moisture.

Can I make these gluten-free?
Yes, use a gluten-free flour blend they turn out beautifully.

Can I use white chocolate bars instead of chips?
Absolutely. Chop into chunks for larger pockets of melty chocolate.

Can I double the recipe?
Yes! Use a 9×13-inch pan for a full batch or double for a large baking sheet.

Nutritional Info (approximate per serving)

Calories: 240 | Fat: 11g | Carbohydrates: 32g | Sugar: 22g | Protein: 3g | Sodium: 110mg

Conclusion

These White Chocolate Cranberry Blondies are the perfect mix of sweet, tart, and chewy an irresistible dessert that brings a little sparkle to every season. With buttery dough, creamy white chocolate, and bursts of cranberry brightness, they’re festive enough for the holidays but delicious all year round.

Easy to make, even easier to love, these blondies are the kind of recipe you’ll bake again and again a true crowd-pleaser that feels both cozy and elegant. Serve them at your next gathering, or keep a secret stash for yourself no judgment here!

Print

October 30, 2025 by Melissa