White Chocolate Cranberry Cookies Recipe
Introduction
White Chocolate Cranberry Cookies offer a delightful balance of sweet and tart flavors wrapped in a soft, chewy texture. Perfect for holiday treats or anytime you crave a comforting, homemade cookie with a twist.
Ingredients
- 1/2 cup butter (melted)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 2/3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 3/4 cup dried sweetened cranberries
Instructions
- Step 1: Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Step 2: In a bowl, beat together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg and vanilla extract, mixing thoroughly.
- Step 3: Add the flour, baking soda, and salt to the wet ingredients. Stir gently until a soft dough forms, being careful not to overmix.
- Step 4: Fold in the white chocolate chips and dried cranberries evenly through the dough.
- Step 5: Portion the dough into 12 large balls and arrange them on the prepared baking sheet, spacing them slightly apart.
- Step 6: Bake for exactly 10 minutes. Once baked, remove the cookies from the oven and let them cool on the baking sheet for at least 5 minutes before serving.
Tips & Variations
- For a nuttier flavor, try adding 1/2 cup chopped pecans or walnuts to the dough.
- Use white chocolate chunks instead of chips for pockets of melty sweetness.
- For a chewier cookie, substitute half the all-purpose flour with bread flour.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. To enjoy them warm, reheat briefly in the microwave for about 10 seconds or until soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh cranberries instead of dried ones?
Fresh cranberries are much more tart and contain moisture that could affect the cookie texture, so it’s best to stick with dried sweetened cranberries for this recipe.
Can I freeze the cookie dough?
Yes, you can freeze the dough balls on a baking sheet until firm, then transfer them to a freezer bag for up to 3 months. Bake directly from frozen, adding a minute or two to the baking time.
PrintWhite Chocolate Cranberry Cookies Recipe
These White Chocolate Cranberry Cookies are soft, chewy, and bursting with sweet white chocolate and tangy dried cranberries. Perfectly balanced with brown and granulated sugars, they make a delightful treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough Ingredients
- 1/2 cup butter (melted)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 3/4 cup dried sweetened cranberries
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Mix wet ingredients: In a large bowl, beat together the melted butter, brown sugar, and granulated sugar until well combined and smooth. Then beat in the egg and vanilla extract until the mixture is creamy.
- Combine dry ingredients: Add the flour, baking soda, and salt to the wet ingredients. Stir gently until a soft dough forms, making sure not to overmix.
- Add chips and cranberries: Fold in the white chocolate chips and dried sweetened cranberries evenly throughout the dough.
- Shape the cookies: Portion the dough into 12 large balls, spacing them evenly on the prepared baking sheet to allow for spreading.
- Bake: Bake the cookies in the preheated oven for exactly 10 minutes, or until the edges are lightly golden and the centers are set.
- Cool and store: Remove the baking sheet from the oven and let the cookies cool on it for at least 5 minutes before transferring to a cooling rack. Store cooled cookies in an airtight container for up to 5 days to maintain freshness.
Notes
- For chewier cookies, slightly underbake by reducing baking time to 9 minutes.
- You can substitute dried cranberries with dried cherries or raisins if preferred.
- Be sure to line the baking sheet with parchment paper or a silicone mat to prevent sticking.
- Ensure the butter is fully melted but not hot when mixing with sugars to avoid cooking the egg.
- Store cookies in an airtight container at room temperature for optimal freshness.
Keywords: white chocolate cookies, cranberry cookies, soft cookies, chewy cookies, holiday cookies
