White Chocolate Cranberry Cookies

The perfect combination of soft, chewy, and crispy, as well as sweet and tart, these White Chocolate Cranberry Cookies are always a hit! It's perfect for your next holiday cookie tray.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 233kcal

Author John Kanell

Equipment

Baking Sheets
Parchment paper
Mixing Bowls
Electric or stand mixer
2-tablespoon scoop
Wire cooling rack

Ingredients

2¼ cups all-purpose flour (270g)
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter softened (227g)
1 cup packed light brown sugar (220g)
½ cup granulated sugar (100g)
2 large eggs
1 tablespoon vanilla extract
1½ cups dried cranberries (180g)
1 cup white chocolate chips (180g)

Instructions

Preheat the oven to 375F. Line two baking sheets with parchment paper or lightly grease with baking spray.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, scraping down the bowl and beating until well combined before adding the next egg. Beat in the vanilla.
With the mixer on low speed, gradually add in the flour mixture and beat just until combined. Scrape down the bowl. Stir in the white chocolate and cranberries.
Using a 2-tablespoon scoop, place dough balls on the cookie sheets about 2 inches apart.
Bake one sheet at a time for 10 to 12 minutes or until the edges are browned. Let cool for a few minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 1 week.

Video

Notes

You can reserve some dried cranberries and white chocolate chips to press into the top of the cookies after they come out of the oven or right before baking for a prettier presentation.
I highly recommend using a cookie scoop. A cookie scoop ensures that all the cranberry white chocolate cookies are the same size, so they bake evenly. If you bake cookies regularly, it’s worth purchasing!
Room temperature butter and eggs will mix more evenly. If your eggs are cold, place them into a bowl of warm water for a couple of minutes. Doing so will quickly bring them to room temperature if you have forgotten to take them out of your fridge beforehand.
Make sure your brown sugar is soft and moist for the best results. If your brown sugar has hardened, don’t worry, it’s super easy to fix! I have a post all about how to soften brown sugar.
Measure your flour correctly to avoid dry and dense cookies. Adding too much flour to the batter is the most common mistake. The easiest way to measure is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Avoid packing the flour into a measuring cup.
For the best flavor, use pure vanilla instead of artificial extract. It’s subtle but makes a difference! Even better, try my homemade vanilla extract.
Make sure not to overbake the cookies. After you take the cookies out of the oven and cool them on the baking sheet, they will firm up.
If you prefer a crispier cookie, replace some of the brown sugar with granulated sugar.
Dried cherries are a great option if you do not have dried cranberries.

Nutrition

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