White Chocolate Cranberry Cookies (Printable)
Buttery, soft cookies studded with creamy white chocolate chips and tart dried cranberries—ready in under 30 minutes for festive occasions or everyday treats.
# 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 - 3/4 cup dried cranberries
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter, brown sugar, and granulated sugar in a large bowl 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 dry ingredients to 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 Advice:
01 -
- The tart cranberries cut through all that rich white chocolate in the most perfect way
- These stay soft for days if you can resist eating them all immediately
02 -
- Underbaking by about a minute is the secret to that soft chewy texture everyone fights over
- Room temperature ingredients make a huge difference in how the dough comes together
03 -
- Chill your dough for 30 minutes if it feels too sticky to scoop cleanly
- Use a cookie scoop for uniform size so everything bakes evenly