Decadent Cranberry Cookies
Sink your teeth into pure indulgence with these Decadent Cranberry Cookies, a perfect balance of tart, sweet, and nutty flavors. These golden, chewy delights feature a blissful combination of tangy dried cranberries, creamy white chocolate chips, and optional crunchy pecans, creating a cookie that’s as visually stunning as it is flavorful. With just 15 minutes of prep time, these cookies come together effortlessly, thanks to straightforward steps and pantry-staple ingredients like all-purpose flour, softened butter, and brown sugar. Whether you’re looking for the ultimate holiday treat or a year-round favorite, these cookies deliver bakery-quality results at home. Bake up a batch and enjoy them fresh out of the oven, or store them for a quick, irresistible snack throughout the week! Perfect for sharing (or not), these cranberry cookies are sure to be a hit every time.
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Recipe Information
Ingredients
- 1 cup (softened) Unsalted butter
- 0.75 cup Granulated sugar
- 0.75 cup (packed) Brown sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Dried cranberries
- 1 cup White chocolate chips
- 0.5 cup Chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand or stand mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract until combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the dried cranberries, white chocolate chips, and chopped pecans (if using) with a spatula until evenly distributed throughout the dough.
Scoop about 1.5 tablespoons of dough for each cookie and roll it into a ball. Place the dough balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked—this is perfect for a chewy texture.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 16% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 114 mg | 5% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 24.6 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 67 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
