White Chocolate Cranberry Cookies (Printable Version)
Buttery soft cookies loaded with creamy white chocolate and tart cranberries
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, softened
05 - 1 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Add-ins
09 - 1 cup white chocolate chips
10 - 3/4 cup dried cranberries
# How-To Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and smooth, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 - Fold in white chocolate chips and dried cranberries with a spatula.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10-12 minutes, or until edges are lightly golden and centers are still soft.
09 - Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Helpful Tips:
01 -
- The tart cranberries cut through all that rich white chocolate so every bite feels balanced not overwhelming
- They stay soft for days which is dangerous because youll keep finding reasons to grab just one more
02 -
- Underbaking by one minute creates the softest cookies but they need that cooling time to hold together
- Room temperature ingredients blend better if you forgot to take the butter out cut it into cubes first
03 -
- Weighing your flour instead of scooping prevents dense cookies every time
- Rotate the baking sheet halfway through for evenly browned cookies