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White Chocolate Cranberry Cookies

Delightful treats featuring a chewy texture with sweet white chocolate and tart cranberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
Add-ins
  • 1 cup dried cranberries
  • 1 cup white chocolate chunks or chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a medium bowl, whisk together the flour, baking soda, and salt until combined. Set aside.
  3. In a large bowl, cream the softened butter with both sugars until light and fluffy.
  4. Add the pure vanilla extract and eggs, one at a time, beating well after each addition.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the dried cranberries and white chocolate until evenly distributed.
  7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes, or until the edges are golden brown.
  2. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

To keep cookies soft and chewy, do not overbake. Consider adding cinnamon or nutmeg for flavor. Nuts can be added for crunch.