Description
These White Chocolate Cranberry Cookies are a sweet-tart, buttery cookie that stays soft in the middle with slightly crisp edges, perfect for holidays or a weeknight treat.
Ingredients
- 1 cup (226 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 cups (255 g) white chocolate chips
- 1 cup (120 g) dried cranberries (tossed with 1 tablespoon flour)
Instructions
- Cream the unsalted butter with granulated and brown sugars until pale and fluffy (about 2–3 minutes).
- Beat in eggs and vanilla extract.
- In a separate bowl, mix the all-purpose flour, baking soda, and salt.
- Fold the dry ingredients into the wet mixture.
- Stir in the white chocolate chips and dried cranberries.
- Scoop dough onto a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 10–12 minutes until edges are set and centers are slightly underdone.
- Let cookies rest on a rack to finish cooking.
Notes
For thicker cookies, chill the dough for 30 minutes before baking. Experiment with adding orange zest or nuts for variation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American