White Chocolate Cranberry Cookies (Printable version)

Buttery soft cookies with creamy white chocolate chips and tart cranberries, ready in under 30 minutes.

# List of ingredients:

01 - 2 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon salt

04 - 3/4 cup unsalted butter, softened

05 - 1 cup packed light brown sugar

06 - 1/4 cup granulated sugar

07 - 2 large eggs

08 - 2 teaspoons pure vanilla extract

09 - 1 cup white chocolate chips

10 - 3/4 cup dried cranberries

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

03 - In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and smooth, about 2–3 minutes.

04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

06 - Fold in white chocolate chips and dried cranberries with a spatula.

07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.

08 - Bake for 10–12 minutes, or until edges are lightly golden and centers are still soft.

09 - Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

01 -

The balance of sweet white chocolate against tangy cranberries keeps every bite interesting
These cookies stay incredibly soft for days thanks to the brown sugar butter base
They come together in under 30 minutes but taste like something from a bakery

02 -

Underbaking is your friend here because the cookies continue cooking on the hot sheet and stay chewier longer
Room temperature ingredients matter more than you think so take the butter and eggs out at least 30 minutes early

03 -

Chill the dough for 30 minutes before baking if you want thicker cookies with more defined edges
Rotate the baking sheets halfway through baking if your oven has hot spots like mine does