White Chocolate Cranberry Cookies (Printable)

Buttery, chewy cookies with white chocolate chips and tart dried cranberries for festive enjoyment.

# What You'll Need:

→ 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 - 1 cup dried cranberries

# How To Make:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the all-purpose flour, baking soda, and salt in a medium bowl until evenly mixed.
03 - Using an electric mixer, beat the softened butter with brown sugar and granulated sugar until smooth and creamy.
04 - Add eggs one at a time to the creamed mixture, beating thoroughly after each addition. Stir in vanilla extract.
05 - Gradually add dry ingredients to the wet mixture, mixing on low speed just until combined to avoid overmixing.
06 - Gently fold in white chocolate chips and dried cranberries with a spatula until evenly distributed.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing each about 2 inches apart.
08 - Bake in the preheated oven for 10 to 12 minutes until edges are lightly golden and centers are set.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring them to wire racks to cool completely.

# Expert Tips:

01 -
  • They have that secret chewy texture that makes you come back for more without even realizing it
  • The mix of white chocolate and cranberries is like a festive party dancing on your taste buds
02 -
  • Don’t overmix once you add the flour; that’s the key to soft, chewy cookies rather than tough ones
  • Letting the cookies cool on the baking sheet first helps them set without drying out
03 -
  • Use room temperature butter so it creams smoothly and traps air for lighter cookies
  • The balance of brown and granulated sugar is what gives these cookies their perfect chewy yet crispy edges

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