Description

These White Chocolate Cranberry Cookies are a delightful holiday treat, combining the sweet creaminess of white chocolate with the tartness of dried cranberries. Soft, chewy, and packed with flavor, these cookies use simple pantry ingredients and can be ready in under 30 minutes—perfect for festive occasions or any time you crave a sweet, fruity cookie.

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

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Instructions

Prepare Oven and Baking Sheet: Preheat your oven to 375°F (190°C). 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 powder, baking soda, and salt until evenly combined.
Cream Butter and Sugars: In a large bowl, use a mixer or whisk to cream together the softened butter, granulated sugar, and light brown sugar until the mixture is smooth and fluffy.
Add Eggs and Vanilla: Beat in the eggs and vanilla extract to the creamed mixture until fully incorporated.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing, which could toughen the cookies.
Fold in Chips and Cranberries: Stir in the white chocolate chips and dried cranberries evenly into the dough.
Portion Dough: Using a large cookie scoop or ice cream scoop, drop rounded mounds of cookie dough onto the prepared baking sheet, spacing them 2 to 3 inches apart to allow room for spreading.
Bake Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the cookies are lightly browned around the edges but still soft in the center.
Cool: Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely.
Repeat and Store: Repeat the scooping and baking process with remaining dough. Once cooled, store cookies in an airtight container for up to 1 week.

Notes

These cookies offer a perfect balance between tartness from dried cranberries and sweetness from white chocolate, ideal for holiday celebrations or anytime indulgence.
Using a cookie scoop helps ensure uniform cookie sizes for even baking.
Do not overmix dough once flour is added to keep cookies tender and chewy.
Cookies are best enjoyed fresh but can be stored in an airtight container for up to one week.
You can lightly grease the baking sheet or use parchment or a silicone mat for easier cleanup and to prevent sticking.

Nutrition

Serving Size: 1 cookie
Calories: 207 kcal
Sugar: 27 g
Sodium: 180 mg
Fat: 4 g
Saturated Fat: 3 g
Unsaturated Fat: 0 g
Trans Fat: 1 g
Carbohydrates: 39 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 17 mg