White Chocolate Cranberry Cookies
Indulge in the perfect balance of sweet and tart with these irresistible White Chocolate Cranberry Cookies! Featuring a buttery, soft-baked texture, these cookies combine creamy white chocolate chips and chewy dried cranberries for a festive flavor profile that’s as delicious as it is eye-catching. With just 15 minutes of prep time and a quick 12-minute bake, you’ll have a batch of 24 golden, bakery-style cookies ready to impress. Whether you’re baking for the holidays or craving a comforting treat, these cookies are easy to make and brimming with flavor. Serve them as a delightful dessert or gift them during the holiday season—either way, their combination of rich white chocolate and fruity zing is sure to win everyone over!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 150 grams granulated sugar
- 150 grams brown sugar (packed)
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 320 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 200 grams white chocolate chips
- 150 grams dried cranberries
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing.
Gently fold in the white chocolate chips and dried cranberries until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges begin to turn golden brown. The centers will still look slightly underbaked.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the cookies or store them in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 113 mg | 5% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 21.8 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 46 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.
