White Chocolate Cranberry Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in Chips and Cranberries: Carefully fold the white chocolate chips and dried cranberries into the dough ensuring they are evenly distributed throughout.
- 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.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden brown, signaling doneness.
- 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
