Cranberry White Chocolate Cookies
These Cranberry White Chocolate Cookies are soft, chewy, and bursting with flavor. Perfect for holiday celebrations or a sweet treat any time of year.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl large
- 1 Wire Rack
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Mix-Ins
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
Preparation
- Gather all your ingredients and ensure they are at room temperature. Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the dried cranberries and white chocolate chips until evenly distributed throughout the dough.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour to prevent spreading during baking.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.
Serving
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Storage
- Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a freezer-safe bag for up to three months.
Notes
Pro Tips: Use room temperature ingredients for better consistency. Chilling the dough is crucial for maintaining shape during baking.
Ingredient Substitutions: Substitute pecans for cranberries or add orange zest for a citrus twist.
How to Serve: Perfect with a glass of milk or hot cocoa.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Dough can be prepared ahead and stored in the fridge for up to 3 days before baking.
Ingredient Substitutions: Substitute pecans for cranberries or add orange zest for a citrus twist.
How to Serve: Perfect with a glass of milk or hot cocoa.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Dough can be prepared ahead and stored in the fridge for up to 3 days before baking.