White Chocolate Cranberry Cookies (Printable)
Buttery, chewy cookies packed with white chocolate chips and dried cranberries for a festive sweet bite.
# What You’ll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour (280 g)
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, softened (170 g)
05 - 1 cup packed light brown sugar (200 g)
06 - 1/4 cup granulated sugar (50 g)
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Mix-ins
09 - 1 cup white chocolate chips (170 g)
10 - 1 cup dried cranberries (120 g)
# How To Make It:
01 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - Whisk together all-purpose flour, baking soda, and salt in a medium bowl; set aside.
03 - Using an electric mixer or whisk, beat softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time to the creamed mixture, beating well after each addition. Stir in vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated; avoid overmixing.
06 - Fold white chocolate chips and dried cranberries evenly into the dough.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake in the preheated oven for 10 to 12 minutes, or until edges are lightly golden and centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
# Expert Advice:
01 -
- The balance between white chocolate sweetness and cranberry tartness keeps you reaching for another cookie instead of just one.
- They're buttery and chewy in the middle with just enough golden edges, and honestly, they disappear from the cooling rack faster than you'd expect.
- Mix-ins are forgiving—you can swap cranberries for cherries, pecans for macadamia nuts, and everything still works beautifully.
02 -
- Don't overbake—the moment they look done, they're already baking on the cooling sheet, and five minutes later you'll regret pulling them out late because they'll be hard instead of chewy.
- The dough is actually at its best when it sits in the fridge for 30 minutes before baking, which makes the cookies hold their shape better and deepens the flavors.
03 -
- Room temperature ingredients really do make a difference—cold eggs and butter won't cream smoothly, and you'll end up with a grainy, less fluffy dough.
- If you find your cookies are spreading too thin, your oven might be running hot, or the dough needs more chilling time before baking to help it hold its shape.