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White Chocolate Cranberry Cookies Recipe

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★★★★★

4.6 from 90 reviews

Deliciously soft and chewy white chocolate cranberry cookies that combine the creamy sweetness of white chocolate with the tartness of dried cranberries. Perfectly baked to have golden edges and a slightly underdone center for a melt-in-your-mouth texture, these cookies make a delightful treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 ⅔ cups all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 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

Add-ins

  • 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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
  3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer with a paddle attachment to beat the softened butter, light brown sugar, and granulated sugar for about 2 minutes until light and fluffy, scraping down the bowl as needed.
  4. Add Egg and Extracts: Add the egg, vanilla extract, and almond extract to the creamed butter and sugars. Beat until all ingredients are well combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
  6. Fold in White Chocolate and Cranberries: Stir in ¾ cup of white chocolate chips and ⅔ cup of dried cranberries until evenly distributed throughout the dough.
  7. Scoop Dough: Using a spoon or cookie scoop, portion out 2-tablespoon-sized dough balls and place them a couple of inches apart on the prepared baking sheets to allow room for spreading.
  8. Bake Cookies: Bake for 9 to 12 minutes, until the edges start to turn golden brown and the centers remain slightly underdone. Rotate the baking sheets halfway through baking to ensure even cooking. Adjust baking time based on your cookie size.
  9. Optional Topping and Cooling: Immediately after removing the cookies from the oven, shape them gently if desired, and press additional white chocolate chips or dried cranberries on top. Transfer baking sheets to wire racks and allow cookies to cool completely for best texture and flavor.

Notes

  • Use fresh and soft light brown sugar for optimal flavor and texture.
  • Do not overbake; cookies should be slightly underdone in the center for softness.
  • You can adjust the size of the dough balls; just remember to modify the baking time accordingly.
  • For a nut-free option, omit almond extract or substitute with extra vanilla extract.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.

Keywords: white chocolate cranberry cookies, soft cookies, chewy cookies, holiday cookies, easy cookies, baking, dessert recipe

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