White Chocolate Cranberry Cookies

These festive cookies feature a buttery base studded with sweet white chocolate chips and tart dried cranberries. They offer a delightful contrast of flavors and textures that are perfect for any season.

• Prep time: 20 minutes
• Cook time: 11 minutes
• Total time: 31 minutes
• Servings: 24
• Difficulty: Easy
• Cuisine: American

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup white chocolate chips
• 3/4 cup dried cranberries

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Cream the butter and both sugars until light and fluffy.
3. Add the egg and vanilla, mixing well.
4. Combine flour, baking soda, and salt, then stir into the wet ingredients.
5. Fold in the white chocolate chips and dried cranberries.
6. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
7. Bake for 10 to 12 minutes until the edges are lightly golden.
8. Cool on the pan for 5 minutes before transferring to a wire rack.

Tips

• Chilling the dough for 30 minutes before baking helps prevent excess spreading.
• Use high-quality white chocolate chips that contain real cocoa butter.
• If the cranberries are very dry, soak them briefly in warm water and pat dry.

Frequently Asked Questions

Can I use fresh cranberries?

No, fresh cranberries contain too much moisture and will ruin the cookie texture.

How should I store them?

Keep them in an airtight container at room temperature for up to 5 days.

Can I add nuts?

Yes, chopped macadamia nuts or pecans pair wonderfully with these ingredients.