Description
Delight in these soft and chewy White Chocolate Cranberry Cookies, perfectly balanced with sweet white chocolate chips and tart dried cranberries. These classic cookies are easy to make and bake to golden perfection, delivering a festive treat ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 ½ cups white chocolate chips
- â…” cup dried cranberries
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper or a baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl, use an electric mixer or hand mixer to cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then add vanilla extract and mix well.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined—avoid overmixing to keep the cookies tender.
- Fold in Chips and Cranberries: Carefully stir in the white chocolate chips and dried cranberries, distributing them evenly throughout the dough.
- Scoop Dough: Using a large cookie scoop or ice cream scoop, drop dough mounds onto the prepared baking sheet, spacing them 2-3 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 9-11 minutes, or until the edges just start to turn golden brown. The centers may seem slightly soft but will firm up as they cool.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
- Store: Once cooled, store cookies in an airtight container for up to one week, though they are best enjoyed fresh.
Notes
- Use room temperature butter for easier creaming and better texture.
- For chewier cookies, slightly underbake and allow them to set while cooling.
- Substitute white chocolate chips with milk or dark chocolate for different flavor variations.
- You can add chopped nuts like walnuts or pecans for added crunch.
- Ensure cranberries are not too dry by soaking briefly in warm water for 5 minutes and draining before adding.
