These White Chocolate Cranberry Cookies are the perfect combination of sweet and tart, with creamy white chocolate chips and tangy dried cranberries in every bite. The soft, chewy texture and festive flavors make these cookies a delightful treat for the holiday season or any time of year. They’re easy to make and are perfect for sharing with friends and family, whether at a holiday gathering, as a gift, or just for a cozy day at home.
Table of Contents
- Ingredients
- Instructions
- Cook Notes & Tips
- Recipe Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips
- 1 cup dried cranberries
Instructions
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Cream Butter and Sugars
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 3: Add Eggs and Vanilla
- Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until well combined.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 5: Fold in White Chocolate Chips and Cranberries
- Gently fold in the white chocolate chips and dried cranberries until evenly distributed throughout the dough.
Step 6: Form Cookies
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon.
Step 7: Bake
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Cook Notes & Tips
- Butter: Make sure the butter is at room temperature for easy creaming. Softened butter will blend better with the sugars, resulting in a soft and fluffy cookie.
- Don’t Overbake: The cookies should still be soft in the center when you take them out of the oven. They will continue to cook slightly as they cool, resulting in a perfectly chewy texture.
- Storage: Store the cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage.
Recipe Variations
- Nuts: Add 1/2 cup of chopped pecans or walnuts for extra crunch and flavor.
- Orange Zest: Add 1 teaspoon of grated orange zest to the dough for a fresh, citrusy twist that pairs wonderfully with the cranberries.
- Dark Chocolate: Replace the white chocolate chips with dark chocolate chips for a deeper, less sweet flavor.
Frequently Asked Questions (FAQs)
Q: Can I use fresh cranberries instead of dried? A: Dried cranberries work best for this recipe because they provide concentrated flavor and sweetness. Fresh cranberries may add too much moisture to the dough.
Q: How do I store leftover cookie dough? A: You can refrigerate the dough for up to 3 days or freeze it for up to 3 months. To bake from frozen, just add a minute or two to the baking time.
Q: Can I make these cookies gluten-free? A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend that has a 1:1 ratio. The texture may vary slightly, but they will still be delicious.
These White Chocolate Cranberry Cookies are the perfect combination of flavors and textures, with sweet, creamy white chocolate and tart cranberries in every bite. Their soft, chewy texture makes them a delightful treat for any occasion, whether it’s a holiday gathering or just a sweet afternoon snack. Give this recipe a try and enjoy the festive flavors of these delicious cookies!
