White Chocolate Cranberry Cookies (Print)

Buttery cookies loaded with creamy white chocolate and tart cranberries. Soft, chewy centers with lightly golden edges.

# Ingredient List:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened
05 - 1 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Add-ins

09 - 1 cup white chocolate chips
10 - 3/4 cup dried cranberries

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and smooth, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 - Fold in white chocolate chips and dried cranberries with a spatula.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10-12 minutes, or until edges are lightly golden and centers are still soft.
09 - Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The tart cranberries cut through the sweet white chocolate in a way that keeps you reaching for just one more
  • These cookies have that perfect crisp edge with a soft, chewy center that makes them feel homemade in the best way
  • They actually get better after sitting overnight, if you can manage to save any that long
02 -
  • Underbaking by just one minute is the secret to chewy cookies that stay soft for days instead of turning hard
  • Chilling the dough for 30 minutes prevents excessive spreading, though I honestly bake them immediately most of the time
  • These freeze beautifully as baked cookies or as dough balls if you want fresh cookies on demand
03 -
  • Weigh your flour if possible because measuring by volume can be inconsistent and makes a bigger difference than most people realize
  • Scoop the dough balls onto a plate and chill for 15 minutes before baking if your kitchen is warm, which prevents them from spreading too thin

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