Description
Delight in these chewy and flavorful White Chocolate Cranberry Cookies, perfectly balanced with sweet white chocolate chips and tart dried cranberries. Soft on the inside with lightly golden edges, these cookies are a festive treat that pairs wonderfully with a cup of tea or coffee.
Ingredients
Scale
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Wet Ingredients
- 1 cup salted butter - at room temperature
- ¾ cup dark brown sugar - packed
- ½ cup white granulated sugar
- 3 teaspoon vanilla extract
- 2 large eggs - at room temperature
Add-ins
- 2 cups white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees F and line two large baking sheets with parchment paper. Set aside for later use.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until well combined. Set this mixture aside.
- Cream Butter and Sugars: Using an electric stand mixer, beat the room temperature salted butter with dark brown sugar and white granulated sugar on medium speed for 2 to 3 minutes until the mixture is light and fluffy, scraping down the bowl sides as needed.
- Add Vanilla and Eggs: Add the vanilla extract and beat for another 30 seconds. Then, add the eggs one at a time and beat until just combined, about 30 seconds, being careful not to overmix.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing only until just combined to avoid overworking the dough.
- Fold in White Chocolate and Cranberries: Gently fold in the white chocolate chips and dried cranberries using a wooden spoon, ensuring even distribution without overmixing.
- Scoop and Chill: Using a cookie scoop or spoon, portion approximately 1.5 tablespoons of dough and roll into balls between your palms. Place about 12 dough balls on each lined baking sheet, then transfer the trays to the refrigerator to chill for at least 30 minutes.
- Bake Cookies: Bake one tray at a time in the preheated oven for 13 minutes or until the cookie edges turn lightly golden but the centers remain soft.
- Cool and Serve: Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely. Repeat baking with the remaining chilled dough.
Notes
- If you don't have a stand mixer, a handheld electric mixer works just as well for creaming the butter and sugars.
- For extra visual appeal, press a few additional white chocolate chips and dried cranberries into the tops of each cookie immediately after baking while still warm.
- Store baked cookies in an airtight container at room temperature for up to 4 to 6 days to maintain freshness.
- Unbaked cookie dough can be refrigerated for up to 3 days; bring to room temperature before scooping and baking for best results.
- To freeze baked cookies, place them in a large ziplock bag and keep in the freezer for up to three months.
- For freezing cookie dough, roll dough into balls, freeze on a baking sheet, then transfer to a ziplock bag. Dough balls freeze well for up to three months; add an extra minute to the baking time without thawing.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
