Name: White Chocolate Cranberry Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 ⅔ cups all purpose flour; 1 teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter (softened to cool room temperature); ½ cup packed light brown sugar (fresh and soft); ¼ cup granulated sugar; 1 large egg; ¾ teaspoon pure vanilla extract; ¼ teaspoon almond extract; ¾ cup white chocolate chips or chopped white chocolate bar (plus more for topping, if desired); ⅔ cup dried sweetened cranberries (plus more for topping, if desired)

Ingredients

1 ⅔ cups all purpose flour*

1 teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter (softened to cool room temperature)

½ cup packed light brown sugar (fresh and soft)

¼ cup granulated sugar

1 large egg

¾ teaspoon pure vanilla extract

¼ teaspoon almond extract

¾ cup white chocolate chips or chopped white chocolate bar (plus more for topping, if desired)

⅔ cup dried sweetened cranberries (plus more for topping, if desired)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.

Step 2: In a small bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.

Step 3: In a large bowl, beat the softened butter, light brown sugar, and granulated sugar using a hand mixer or stand mixer with a paddle attachment. Mix for about 2 minutes, scraping down the bowl as needed, until creamy and smooth.

Step 4: Add the egg, vanilla extract, and almond extract to the butter mixture and beat until everything is well combined.

Step 5: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.

Step 6: Stir in ¾ cup of white chocolate chips and ⅔ cup of dried cranberries until evenly distributed throughout the dough.

Step 7: Using a spoon or cookie scoop, portion out 2-tablespoon-sized dough balls and place them a few inches apart on the prepared baking sheets.

Step 8: Bake cookies in the preheated oven for 9–12 minutes. They are done when the edges turn golden but the centers remain slightly soft and underbaked. Rotate the baking sheets halfway through baking for even cooking.

Step 9: As soon as the cookies come out of the oven, you may gently shape them if needed. Optionally, press a few extra white chocolate chips or cranberries on top for a pretty finish. Transfer the baking sheets to wire racks and let the cookies cool completely before serving.

Tips & Variations

For a softer cookie, slightly underbake and allow them to finish setting on the cooling rack.

Swap dried cranberries for dried cherries to vary the tartness and flavor.

Add a handful of chopped nuts, like pecans or walnuts, for extra crunch.

Use good-quality white chocolate for the best taste and texture.

If your brown sugar is hard, sprinkle it with a few drops of water and microwave briefly to soften before measuring.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate and allow the cookies to come to room temperature before serving. You can also freeze the baked cookies for up to 3 months; thaw at room temperature or warm briefly in the oven.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries have high moisture content and will release juice, which may affect the cookie texture and baking time. It’s best to use dried sweetened cranberries to maintain the cookie’s structure and flavor.

Can I make the dough ahead of time?

Yes, you can refrigerate the cookie dough for up to 24 hours before baking. This helps deepen the flavors and can improve the texture. Just let the dough sit at room temperature for a few minutes before scooping and baking.