Description
These Delicious White Chocolate Cranberry Cookies are soft, chewy, and bursting with the tartness of dried cranberries paired perfectly with sweet white chocolate chips. An easy-to-make treat, these cookies bring a lovely balance of flavors and are ideal for holiday gatherings or everyday snacking.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- a pinch of salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature before baking the cookies.
- Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition, then blend in the vanilla extract thoroughly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt to evenly distribute the leavening agent and salt throughout the flour.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can lead to tough cookies.
- Fold in Cranberries and White Chocolate: Carefully fold in the dried cranberries and white chocolate chips until they are evenly distributed throughout the cookie dough.
- Shape Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges turn lightly golden brown.
- Cool: Allow the cookies to cool on the baking sheets for around 5 minutes before transferring them to wire racks to cool completely, which helps them set and prevents crumbling.
Notes
- For softer cookies, slightly underbake by baking closer to 10 minutes.
- Use room temperature butter and eggs for better mixing and texture.
- You can substitute dried cherries for cranberries for a different flavor twist.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing the dough for 30 minutes before baking can help the cookies hold their shape better.
