Description
Delight in these soft and chewy White Chocolate Cranberry Cookies, a perfect treat for the holiday season or any time you crave a sweet, fruity twist. With a buttery base, tangy dried cranberries, and creamy white chocolate chips, these cookies combine classic flavors for a deliciously comforting dessert.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream together the softened unsalted butter, packed light brown sugar, and granulated sugar until the mixture is light and fluffy, which helps incorporate air and create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure full incorporation, then mix in the vanilla extract for flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined to avoid overworking the dough which can result in tough cookies.
- Fold in Mix-ins: Gently fold in the white chocolate chips and dried cranberries to disperse them evenly throughout the dough without breaking them up.
- Scoop Dough onto Baking Sheet: Using a tablespoon-sized scoop, place portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes or until the cookie edges are lightly golden and the centers are set but still soft.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely ensuring proper texture.
Notes
- For extra flavor, add 1/2 teaspoon of orange zest to the dough to enhance the cranberry and white chocolate notes.
- Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- You can freeze the cookies for longer storage; just thaw at room temperature before serving.