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White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies
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These White Chocolate Cranberry Cookies offer the perfect balance of sweet and tart, featuring chewy centers and crisp edges. Luscious white chocolate chunks paired with tangy dried cranberries create a festive and delicious treat ideal for holidays, snacks, or gift-giving. Made with simple pantry staples, this easy-to-follow recipe delivers soft, flavorful cookies that everyone will love.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Add-ins

  • 1 1/2 cups white chocolate chips or chunks
  • 1 cup dried cranberries

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure even baking and prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the dry ingredients for consistent dough texture.
  3. Cream butter and sugars: Using a large mixing bowl, beat the softened unsalted butter with both brown and granulated sugar until light and fluffy to aerate the dough and create soft cookies.
  4. Add eggs and vanilla: Mix in eggs one at a time, then add vanilla extract, stirring just until combined to bind the ingredients without overworking the dough.
  5. Combine wet and dry ingredients: Slowly add the dry flour mixture to the wet ingredients, stirring gently just until incorporated to avoid tough cookies.
  6. Fold in white chocolate and cranberries: Gently fold in the white chocolate chips and dried cranberries, distributing them evenly throughout the dough for balanced flavor.
  7. Scoop and bake: Spoon tablespoon-sized dollops of dough onto the prepared baking sheet, spacing them about two inches apart. Bake for 10-12 minutes, or until edges are golden but centers remain soft.
  8. Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, preserving their chewy texture and preventing breakage.

Notes

  • Ensure butter and eggs are at room temperature for smooth mixing and the best texture.
  • Stir just until dry ingredients are incorporated to avoid dense, tough cookies.
  • Use high-quality white chocolate chips or chunks for superior melt and flavor.
  • Spoon and level your flour to prevent adding too much which can dry out the cookies.
  • Chill dough for 30 minutes before baking for thicker cookies with less spreading.

Nutrition

Keywords: white chocolate cookies, cranberry cookies, holiday cookies, chewy cookies, festive cookies

Find it online: https://ninagourmet.com/white-chocolate-cranberry-cookies/