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White Chocolate Cranberry Cookies

Delightful cookies combining the rich creaminess of white chocolate with the tartness of dried 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, Baked Goods
Calories: 200
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 Should be at room temperature.
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs Room temperature.
Mix-Ins
  • 1 cup dried cranberries
  • 1 cup white chocolate chunks or chips

Method
 

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

Notes

Using room temperature ingredients helps achieve a smooth batter. Chill dough for thicker cookies. Test for doneness; if softer cookies are desired, remove when centers are slightly underbaked.