Print

White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies
Print Recipe

White Chocolate Cranberry Cookies are a delightful balance of creamy white chocolate and tangy dried cranberries. These chewy cookies feature a soft interior with slightly crispy edges, perfect for holiday treats, gifting, or everyday snacking. Easy to make with simple pantry ingredients, they deliver irresistible flavor in every bite.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 1 cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract

Add-ins

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

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Measure and set out all ingredients for efficiency.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents.
  3. Cream Butter and Sugars: In a large bowl, beat the unsalted butter with granulated sugar and brown sugar until the mixture is fluffy and light, about 2-3 minutes, to incorporate air for a tender texture.
  4. Combine Wet Ingredients: Add the egg and vanilla extract to the butter mixture and beat until fully combined, creating a smooth, creamy base for the dough.
  5. Mix in Dry Ingredients and Add-ins: Gradually add the flour mixture to the wet ingredients, stirring just until incorporated to avoid overmixing. Fold in the white chocolate chips and dried cranberries evenly throughout the dough.
  6. Scoop and Bake: Drop dough balls about 1.5 inches apart on the prepared baking sheets using a cookie scoop or spoon. Bake for 10-12 minutes until the edges turn golden but centers remain soft, ensuring a chewy texture.
  7. Cool and Enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store for later snacking.

Notes

  • Use room temperature butter for better creaming and fluffier cookies.
  • Do not overmix the dough; it can lead to tough cookies.
  • Chill dough for at least 30 minutes if time allows to help cookies hold their shape and develop flavors.
  • Measure flour accurately by spooning into the measuring cup and leveling off to avoid dry cookies.
  • Use parchment paper or silicone baking mats to prevent sticking and assure even baking.
  • For variations, add nuts like walnuts or pecans, swap white chocolate chips for chunks, or try dark chocolate.
  • To make vegan, use vegan butter, egg substitutes like flax or chia eggs, and dairy-free white chocolate chips.
  • Store baked cookies in an airtight container at room temperature for up to 5 days.
  • Freeze unbaked dough balls on a tray then transfer to freezer bags; bake from frozen adding 1-2 minutes to baking time.
  • Reheat cookies in microwave for 10-15 seconds or in a low oven for a few minutes to regain softness and melty chocolate.

Nutrition

Keywords: white chocolate cranberry cookies, chewy cookies, holiday cookies, baking, white chocolate desserts, cranberry treats

Find it online: https://lillysplate.com/white-chocolate-cranberry-cookies/