White Chocolate Cranberry Cookies

A perfectly balanced sweet-tart holiday cookie that’s crispy on the edges and perfectly chewy in the middle.

KEY INFO:

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: 36 cookies

Difficulty: Easy-Moderate

Diet: Vegetarian (Gluten-free option available)

EQUIPMENT NEEDED:

• 2 Large baking sheets
• Parchment paper or silicone mat
• Electric mixer (stand or hand)
• Large mixing bowl
• Medium bowl
• 2-tablespoon cookie scoop
• Wire cooling rack

INGREDIENTS:

Dry Ingredients:

• 2¾ cups (345g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt

Wet Ingredients:

• 1 cup (226g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ¾ cup (165g) packed brown sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract

Mix-ins:

• 1¼ cups (220g) white chocolate chips
• 1 cup (120g) dried cranberries

METHOD:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In medium bowl, whisk flour, baking soda, and salt until combined.
3. In large bowl, beat butter and both sugars until light and fluffy (about 3 minutes).



4. Beat in eggs one at a time, then vanilla extract until just combined.
5. Gradually mix in dry ingredients until no flour streaks remain.
6. Fold in white chocolate chips and cranberries.
7. Scoop 2-tablespoon portions onto prepared sheets, spacing 2 inches apart.
8. Bake for 11-12 minutes until edges are lightly golden but centers look slightly underbaked.
9. Cool on baking sheets for 5 minutes before transferring to wire rack.

CRUCIAL TIPS:

• Room temperature ingredients are essential for even mixing
• Don’t overbake – cookies will continue cooking on hot baking sheet
• Chill dough for 30 minutes if spreading too much during baking

STORAGE & VARIATIONS:

• Store in airtight container at room temperature for 5 days
• Freeze baked cookies up to 3 months
• Add orange zest or chopped nuts for variation
• Use gluten-free flour blend for GF version (1:1 ratio)

Common Mistakes to Avoid:

• Overmixing the dough
• Using cold butter
• Overcrowding cookies on baking sheet
• Overbaking (leads to hard cookies)

These cookies hit all the right notes – buttery, sweet white chocolate balanced perfectly with tart cranberries. The edges get wonderfully crisp while the centers stay gloriously chewy. Perfect for holiday cookie exchanges or year-round treats!