Sourdough Cranberry White Chocolate Chip Cookies
Last Updated on November 5, 2025 by Jamie Saechao
Jump to RecipeThese sourdough discard cranberry white chocolate chip cookies are the perfect treat for Thanksgiving or Christmas! Thick and chewy, these discard cookies feature sweet and tangy cranberries, creamy white chocolate chips, and sourdough discard.
They are the perfect addition to holiday cookie boxes!
These easy cookies are the perfect holiday treat for Thanksgiving or Christmas, and make a great addition to cookie-gift boxes for friends and family.
These cookies are loaded with sweet textures and flavors, and are easy to make.
For more sourdough cookies try my Oreo cookies, chocolate chip sourdough cookies, sourdough snickerdoodle cookies, sourdough gingersnaps, sourdough m and m cookies and double chocolate cookies!
Get all of my sourdough Christmas cookies here!
What Is Sourdough Discard?
This recipe calls for sourdough discard, which is the leftover portion of sourdough starter you have after using it to make bread. Discard can also be the portion of leftover starter in your jar right before feeding it.
Any excess amount of sourdough starter that is flat and runny can be used for this recipe.
Best Tips
- Chill the dough! To keep it from spreading, this dough must be chilled for at least 2 hours.
- Extend the refrigeration to up to 3 days if desired.
- Cream the butter and sugar very well- this step helps add air to the cookies + softens the dough.
- When adding the flour to the dough, do not over mix. Make sure to stop when all ingredients are just combined.
- For chewy cookies, don’t over bake- remove the cookies when the edges are slightly brown but the center is still doughy.
Ingredients
- All-purpose flour – spooned and leveled*
- Cornstarch* optional, softens cookies
- Baking soda
- Salt
- Full-fat brick cream cheese
- Butter at room temperature (soft, but not greasy or melted)
- Packed brown sugar (use light or dark)
- White sugar
- Egg (room temperature)
- Vanilla extract
- Sourdough discard
- White chocolate chips
- Dried cranberries
Measuring flour: Do not scoop your flour with your measuring cup- it compacts it. To correctly measure the flour, spoon it out of the bag and then in to your measuring up. Once the cup is full, use the back of a butter knife to level off the flour.
How To Make Cranberry White Chocolate Sourdough Cookies
Whisk together the flour, cornstarch, salt, and baking soda in a medium bowl.
In a large bowl or a stand mixer, beat the cream cheese on medium speed for 2 minutes, until creamy and lump-free. Add the softened butter and beat until completely smooth.
Pour the brown and white sugar into the cream cheese mixture, and beat on high speed for 1-2 minutes, or until well combined.
Add the egg and vanilla. Mix until completely smooth and creamy, scraping down the sides of the bowl with a spatula as needed.
Add the sourdough discard and flour and mix until just combined, taking care not to over mix. Add the cranberries and white chocolate and mix with a wooden spoon.
Refrigerate for 2 hours before baking. For a longer ferment, refrigerate up to 3 days.
Pre-line a baking sheet with parchment paper. Use a 1.5 inch cookie scoop and generously scoop out the dough. Bake for 12-13 minutes and remove the cookies when they are slightly underbaked.
Variations
- You can leave the cornstarch out of this recipe if you do not have it- the cookies will not be as thick.
- Add walnuts or pecans for an extra special holiday cookie.
Storage
Store the cookies at room temperature in an airtight container for up to 7 days. The cookies may be frozen for up to 3 months, and thawed at room temperature.
With festive colors and delicious flavors, these easy holiday cookies are the perfect dessert to serve at Thanksgiving and Christmas! Filled with creamy white chocolate and zesty cranberries, these sourdough cookies will be the star of your party.
More Thanksgiving recipes here:
Sourdough Discard Cranberry White Chocolate Chip Cookies
Equipment
- 1 Large Bowl
- 1 stand mixer Or hand held mixer
Ingredients
- 2 cups all purpose flour spooned + leveled, see below
- 1.5 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 4 oz cream cheese full fat, from a brick
- 3/4 cup butter room temperature
- 1/2 cup brown sugar light or dark
- 1/2 cup sugar
- 1.5 tsp vanilla
- 1 egg
- 1/3 cup sourdough discard
- 3/4 cup white chocolate chips
- 1.5 cups dried cranberries
Instructions
- In a medium bowl, whisk together the flour, cornstarch, salt, and baking soda.2 cups all purpose flour, 1.5 tsp cornstarch, 1 tsp baking soda, 1/2 tsp salt
- In a large bowl or a stand mixer, beat the cream cheese on medium speed for 2 minutes, until creamy and lump-free. Add the softened butter and beat until completely smooth.4 oz cream cheese, 3/4 cup butter
- Pour the brown and white sugar into the cream cheese mixture, and beat on high speed for 1-2 minutes, until well combined. Add the egg and vanilla. Beat until completely smooth and creamy, scraping down the sides of the bowl with a spatula as needed.1/2 cup brown sugar, 1/2 cup sugar, 1.5 tsp vanilla, 1 egg
- Add the sourdough discard and flour into the wet ingredients and mix until just combined, taking care not to over mix. Add the cranberries and white chocolate and mix with a wooden spoon.1/3 cup sourdough discard
- Refrigerate for 2 hours before baking. For a longer ferment, refrigerate up to 3 days.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Use a 1.5 inch cookie scoop and generously scoop out the dough. Bake for 12-13 minutes and remove the cookies when the edges are brown but the middle is still slightly doughy.
Notes
- Do not scoop your flour with your measuring cup- it compacts it. To correctly measure the flour, spoon it out of the bag and then in to your measuring up. Once the cup is full, use the back of a butter knife to level off the flour.
- This dough stays soft- no need to scoop it out before refrigerating.Â
This recipe is so amazing ! My husband couldn’t stop eating them! They are light and delicious! Crunchy on the outside but the inside is moist ! I highly recommend this recipe !! SOOO DELICIOUS !
Thank you so much for sharing this awesome review! I’m so glad your husband loved the cookies, this is one of our favorite recipes too. Happy New Year!