White Chocolate Cranberry Cookies: A Must-Try Recipe! Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
