Description
These White Chocolate Cranberry Cookies offer a perfect balance of sweet and tart flavors with soft, chewy texture. Packed with creamy white chocolate chips and tangy dried cranberries, these easy-to-make cookies are ideal for holiday treats or any time you crave a delightful baked good. Ready in under 30 minutes, they’re sure to become a favorite.
Ingredients
Scale
Dry Ingredients
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup butter (softened)
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 ½ cups white chocolate chips
- ⅔ cup dried cranberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and very lightly grease a baking sheet or line it with parchment paper or a baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl, cream the softened butter with the granulated sugar and light brown sugar until the mixture is light and fluffy, creating a smooth base for the cookie dough.
- Add Eggs and Vanilla: Mix the eggs and vanilla extract into the creamed butter and sugars, blending until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture and stir until just combined to avoid overworking the dough.
- Fold in Add-ins: Gently stir in the white chocolate chips and dried cranberries to evenly distribute them throughout the dough.
- Scoop Dough: Use a large cookie scoop or an ice cream scoop to portion out the cookie dough into mounds. Place them on the prepared baking sheet, spacing them at least 2-3 inches apart to allow for spreading.
- Bake: Bake the cookies for 9-11 minutes, or until the edges begin to brown slightly, indicating they are perfectly baked and still soft inside.
- Cool: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
- Repeat and Store: Repeat the scooping and baking process with the remaining dough. Store cooled cookies in an airtight container for up to one week for best freshness.
Notes
- These cookies combine the tartness of dried cranberries with the sweetness of white chocolate, perfect for festive occasions.
- Using a cookie scoop helps ensure uniform size and even baking.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- Cookies can be stored at room temperature in an airtight container for up to one week.
- For a softer cookie, slightly reduce baking time; for crisper cookies, bake a minute or two longer.
Nutrition
- Serving Size: 1 cookie
- Calories: 207 kcal
- Sugar: 27 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 17 mg
