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White Chocolate Chip Cranberry Cookies

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4 from 78 reviews

White Chocolate Chip Cranberry Cookies are soft, festive treats combining the rich creaminess of white chocolate chips with the tart sweetness of dried cranberries. Perfect for holiday gatherings or cozy snacking, these cookies offer a delightful balance of flavors and a tender texture.

Ingredients

Scale

Wet Ingredients

  • 3/4 cup Butter, Softened
  • 3/4 cup Brown Sugar
  • 1/4 cup Sugar
  • 1 Egg
  • 2 tsp Vanilla Extract

Dry Ingredients

  • 2 cups All-Purpose Flour
  • 2 tsp Cornstarch
  • 1 tsp Baking Soda

Add-ins

  • 3/4 cup White Chocolate Chips
  • 1 cup Dried Cranberries

Instructions

  1. Cream Butter and Sugars: In a large bowl, beat together softened butter, brown sugar, and sugar until the mixture is well combined and creamy, creating a smooth base for the cookie dough.
  2. Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly, ensuring the wet ingredients are fully incorporated for a uniform dough texture.
  3. Mix Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, cornstarch, and baking soda to evenly distribute the leavening and stabilize the cookies.
  4. Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture, beating together until a cohesive cookie dough forms without overmixing.
  5. Fold in Add-ins: Gently fold in the white chocolate chips and dried cranberries to evenly distribute them throughout the dough.
  6. Chill the Dough: Cover and refrigerate the dough for 1 hour to allow flavors to meld and to firm up the dough, making it easier to scoop and preventing excessive spreading during baking.
  7. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
  8. Scoop Dough: Using a cookie scoop or spoon, portion 1 1/2 inch diameter dough balls onto the prepared baking sheet, spacing them sufficiently to allow room for spreading.
  9. Bake: Bake in the preheated oven for 11-12 minutes, or until the edges are lightly golden and the centers remain soft.
  10. Cool: Remove from oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Chilling the dough is essential to prevent cookies from spreading too much while baking.
  • You can substitute dried cranberries with dried cherries or raisins for a different flavor profile.
  • Use high-quality white chocolate chips for the best taste and texture.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For softer cookies, reduce baking time by 1-2 minutes; for crisper cookies, bake a minute or two longer.

Find it online: https://yumfoodusa.com/white-chocolate-chip-cranberry-cookies/