White Chocolate Cranberry Cookies
Soft and chewy cookies featuring creamy white chocolate and tart dried cranberries, perfect for holiday gatherings and everyday snacking.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Spoon flour into the cup and level it off.
- 1 teaspoon baking soda
- 1/2 teaspoon salt Reduce salt if using salted butter.
Wet Ingredients
- 1 cup unsalted butter, softened Unsalted butter is recommended.
- 3/4 cup granulated sugar Reduce by 2-3 tablespoons for less sweetness.
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs Can substitute with flax eggs for a vegan version.
Mix-ins
- 1 cup white chocolate chips Use good-quality chips for a creamier melt.
- 1 cup dried cranberries Can substitute with cherries or raisins.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes with an electric mixer.
- Beat in the vanilla extract. Add the eggs, one at a time, mixing well after each.
- Gradually add the flour mixture to the wet ingredients. Mix until just combined — do not overmix.
- Fold in the white chocolate chips and dried cranberries until evenly distributed.
Baking
- Drop rounded tablespoons of dough onto the prepared sheet, spacing cookies about 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden but centers still look slightly soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough for 30 minutes before baking. Store cooled cookies in an airtight container for 4–5 days or freeze for up to 3 months. Quality mix-ins enhance flavor.