White Chocolate Cranberry Cookies Recipe

Introduction

White Chocolate Cranberry Cookies are a delightful treat combining sweet, creamy white chocolate with tart dried cranberries. These soft, chewy cookies are perfect for sharing during the holidays or enjoying as an everyday indulgence.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup white chocolate chips
• 1 cup dried cranberries

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
4. Step 4: Beat in the vanilla extract and eggs, adding the eggs one at a time and mixing well after each addition.
5. Step 5: Gradually add the flour mixture to the wet ingredients, mixing until just combined.
6. Step 6: Fold in the white chocolate chips and dried cranberries evenly.
7. Step 7: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Step 8: Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a nuttier flavor, add 1/2 cup chopped walnuts or pecans to the dough along with the chips and cranberries.
• Use white chocolate chunks instead of chips for larger pockets of creamy sweetness.
• To keep cookies soft, do not overbake; remove as soon as the edges begin to turn golden.
• Substitute dried cherries or raisins if you prefer a different tartness.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or bag for up to 3 months. To reheat, warm in a low oven for a few minutes or microwave briefly to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt to about 1/4 teaspoon to prevent the cookies from becoming too salty.

Can I make this dough ahead of time?

Absolutely. Chill the dough in the refrigerator for up to 24 hours before baking. This helps the flavors develop and can improve texture.

White Chocolate Cranberry Cookies Recipe

Print Recipe

★★★★★

4.4 from 91 reviews

Delight in these soft and chewy White Chocolate Cranberry Cookies, bursting with the sweetness of white chocolate chips and the tartness of dried cranberries. Perfectly baked to golden edges, these cookies make a festive treat or a sweet snack any time of the year.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs

Add-ins

• 1 cup white chocolate chips
• 1 cup dried cranberries

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this mixture aside for later use.
3. Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture becomes light and fluffy, which should take about 2-3 minutes using an electric mixer.
4. Add Vanilla and Eggs: Beat in the vanilla extract and then add the eggs one at a time, making sure to mix thoroughly after each addition to incorporate air and create a smooth batter.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently until the dough just comes together without overmixing to maintain a tender texture.
6. Fold in Chips and Cranberries: Carefully fold the white chocolate chips and dried cranberries into the dough ensuring they are evenly distributed throughout.
7. Scoop and Shape Dough: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading during baking.
8. Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden brown, signaling doneness.
9. Cool: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• For chewier cookies, slightly underbake by removing them at 10 minutes.
• Ensure butter is softened, not melted, for proper creaming and texture.
• Use parchment paper or a silicone baking mat for easy removal and cleanup.
• Store cookies in an airtight container to maintain freshness for up to a week.
• Add chopped nuts like pecans or walnuts for extra crunch if desired.

Keywords: white chocolate cookies, cranberry cookies, holiday cookies, soft cookies, baked cookies, sweet treats, dessert