White Chocolate Cranberry Cookies (Printable)
Soft, buttery cookies loaded with creamy white chocolate chips and tart dried cranberries. These easy homemade treats bake in just 12 minutes for perfectly golden edges and chewy centers.
# What You’ll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
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
→ Add-ins
09 - 1 cup white chocolate chips
10 - 3/4 cup dried cranberries
# How to Prepare:
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.
# Expert Advice:
01 -
- The tart cranberries cut through the sweet white chocolate in the most perfect way
- They stay soft for days, making them ideal for cookie jars or unexpected guests
02 -
- Slightly underbaking is the secret to perpetually soft cookies, even days later
- Room temperature ingredients prevent the dough from seizing and creating tough cookies
03 -
- Chill the dough for 30 minutes if your kitchen is warm to prevent spreading
- Use a cookie scoop for uniform sizes so everything bakes evenly