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White Chocolate Cranberry Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 36 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these White Chocolate Cranberry Cookies, a perfect blend of sweet white chocolate and tart dried cranberries baked into soft, chewy cookies. Ideal for holiday celebrations or everyday indulgence, these easy-to-make cookies offer a comforting texture with golden edges and a tender center.

Ingredients

Cookie Dough Ingredients

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

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
  2. Cream butter and sugars: In a large mixing bowl, beat the softened butter together with the brown sugar and granulated sugar until the mixture is light in color and fluffy in texture, which helps create tender cookies.
  3. Add egg and vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing well until fully combined to provide structure and flavor to the dough.
  4. Combine dry ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt. This ensures these ingredients are evenly distributed and avoids clumps.
  5. Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Overmixing can make cookies tough.
  6. Fold in extras: Gently fold in dried cranberries and white chocolate chips, distributing them evenly without breaking the dough.
  7. Portion the dough: Using a tablespoon, scoop rounded portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
  8. Bake the cookies: Place the baking sheet in the preheated oven and bake for 10–12 minutes or until the edges are lightly golden and the centers are set, indicating a perfect balance of chewiness.
  9. Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely, preventing sogginess.

Notes

  • For chewier cookies, slightly underbake them and allow finishing on the baking sheet to set.
  • Chilling the dough for 30 minutes before baking yields thicker cookies with deeper flavor.

Find it online: https://slsrecipes.com/white-chocolate-cranberry-cookies-recipe-2/