White Chocolate Cranberry Cookies: A Must-Try Recipe! Recipe

Introduction

White Chocolate Cranberry Cookies are a delightful treat that perfectly balances sweet and tart flavors. With creamy white chocolate chips and tangy dried cranberries, these cookies offer a chewy texture and a burst of flavor in every bite. They’re simple to make and sure to become a favorite snack or dessert.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups white chocolate chips
• 1 cup dried cranberries

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agent and salt.
3. Step 3: In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Step 4: Beat in the eggs one at a time, mixing well after each addition, then add the vanilla extract for flavor.
5. Step 5: Gradually mix the dry ingredients into the wet mixture, stirring gently until just combined without overmixing.
6. Step 6: Fold in the white chocolate chips and dried cranberries evenly using a spatula.
7. Step 7: Drop rounded tablespoons of dough onto the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes until edges are lightly golden. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Tips & Variations

• Substitute dried cranberries with raisins or chopped nuts for a different flavor and texture.
• Add a pinch of cinnamon to the dry ingredients for a warm, spicy note.
• Make sure not to overmix the dough to keep the cookies tender and chewy.
• Use parchment paper or a silicone baking mat to prevent sticking and help cookies bake evenly.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container or bag for up to three months. Reheat frozen cookies briefly in a microwave or enjoy them thawed at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.

Can I substitute white chocolate chips with regular chocolate chips?

Absolutely! Regular or semi-sweet chocolate chips offer a richer chocolate flavor and pair nicely with the tart cranberries.

White Chocolate Cranberry Cookies: A Must-Try Recipe! Recipe

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★★★★★

4.7 from 129 reviews

Delight in these White Chocolate Cranberry Cookies, a perfect blend of creamy white chocolate and tart dried cranberries nestled in a chewy, buttery cookie. With a crisp edge and soft center, these cookies offer a balanced sweetness and a delightful texture that make them an irresistible treat for any occasion.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Mix-Ins

• 1 ½ cups white chocolate chips
• 1 cup dried cranberries

Instructions

1. Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until the mixture is light and fluffy, incorporating air for a tender cookie.
4. Add Eggs and Vanilla: Beat the eggs into the creamed mixture one at a time, ensuring each is fully incorporated. Then stir in the vanilla extract to enhance flavor.
5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender texture.
6. Fold in Chocolate and Cranberries: Using a spatula, fold in the white chocolate chips and dried cranberries evenly throughout the dough without breaking them up.
7. Shape and Bake Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the cookie edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.

Notes

• You can substitute dried cranberries with raisins or chopped nuts for a different flavor and texture.
• A pinch of cinnamon added to the dry ingredients can elevate the flavor with warm spice notes.
• Ensure butter is softened but not melted for optimal creaming results.
• Do not overmix the dough to avoid tough cookies.

Keywords: White Chocolate Cookies, Cranberry Cookies, Holiday Cookies, Chewy Cookies, Sweet and Tart Cookies