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A plate of freshly baked white chocolate cranberry cookies

White Chocolate Cranberry Cookies

These soft and chewy white chocolate cranberry cookies are a perfect treat for any occasion, combining sweet and tart flavors with a delightful texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer
  • Whisk
  • Spatula
  • Baking sheets
  • Parchment paper
  • Measuring cups and spoons

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare your baking sheets by lining them with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy.
Mixing
  1. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
  2. In a separate bowl, whisk together the flour, baking soda, and salt to combine the dry ingredients thoroughly.
  3. Gradually add the dry ingredients to the wet mixture, mixing on low speed until they are just combined, being careful not to overmix the dough.
  4. Gently fold in the white chocolate chips and dried cranberries until they are evenly distributed throughout the cookie dough.
Baking
  1. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  2. Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the centers are set but remain soft.
  3. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, do not overbake the cookies; they should still be slightly soft in the center. Chilling the dough for 30 minutes before baking can help prevent spreading and result in chewier cookies.