Description
Delightfully soft and chewy white chocolate cranberry cookies bursting with sweet and tart flavors. These cookies combine the richness of white chocolate chips with the fruity zing of dried cranberries, perfect for holiday treats or anytime indulgence. Made with simple pantry staples, they bake up quickly to create a festive and satisfying dessert.
Ingredients
Scale
Dry Ingredients
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 ½ cups white chocolate chips
- ⅔ cup dried cranberries
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and lightly grease a baking sheet, or line it with parchment paper or a baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This ensures even distribution of the leavening agents and salt.
- Cream Butter and Sugars: In a large bowl, use a mixer or spoon to cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which helps create the cookie’s tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing thoroughly to incorporate all ingredients evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined. Avoid overmixing to keep the cookies soft and chewy.
- Fold in White Chocolate Chips and Cranberries: Gently stir in the white chocolate chips and dried cranberries, distributing them evenly throughout the cookie dough.
- Scoop Dough onto Baking Sheet: Using a large cookie scoop or an ice cream scoop, drop mounds of cookie dough onto the prepared baking sheet, spacing them 2 to 3 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 9-11 minutes, or until the edges just begin to brown. The centers should still look soft to maintain that chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents breakage and helps set the texture.
- Repeat and Store: Repeat the scooping and baking process with the remaining dough. Store fully cooled cookies in an airtight container for up to one week, though they are best enjoyed fresh!
Notes
- These cookies offer a perfect balance of sweet white chocolate and tart dried cranberries for a festive flavor.
- Use softened butter to ensure easier creaming with sugars and a tender crumb.
- Do not overmix the dough after adding dry ingredients to avoid tough cookies.
- Spacing cookies adequately on the baking sheet prevents them from merging during baking.
- For extra festive flair, try adding a sprinkle of coarse sugar on top before baking.
- Leftover cookies store well in an airtight container but are best enjoyed fresh within a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 207
- Sugar: 27g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 17mg
