Description
These White Chocolate Cranberry Cookies are soft, chewy, and perfectly festive. The combination of sweet white chocolate and tart cranberries makes them a holiday favorite, but they’re just as delicious any time of year!
Ingredients
Units
Scale
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup (170 g) white chocolate chips
- 3/4 cup (100 g) dried cranberries
- 1/2 cup (50 g) chopped pecans or walnuts (optional)
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugars:
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer until light and fluffy (about 2 minutes).
- Add the wet ingredients:
- Beat in the egg, egg yolk, and vanilla extract until smooth and creamy.
- Mix the dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the mix-ins:
- Gently fold in the white chocolate chips, dried cranberries, and chopped nuts (if using).
- Scoop and shape:
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 9–11 minutes, or until the edges are lightly golden but the centers still look soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy:
- Once cooled, enjoy these cookies with a warm drink or package them for a festive holiday gift!
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing: The cookie dough can be frozen for up to 3 months. Scoop it into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 extra minutes.
- Additions: For a citrusy twist, add 1 tablespoon of orange zest to the dough.