White Chocolate Cranberry Cookies (Printable)

Buttery, chewy treats bursting with white chocolate chips and tart cranberries, perfect for any occasion.

# What You 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 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 1 cup white chocolate chips
10 - 1 cup dried cranberries

# How To Cook:

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 until evenly mixed.
03 - In a large bowl, beat softened butter with light brown sugar and granulated sugar until creamy and light, about 2 minutes.
04 - Add eggs one at a time to the creamed mixture, beating well after each addition, then blend in vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing only until just combined to avoid overworking the dough.
06 - Fold in white chocolate chips and dried cranberries using a spatula to ensure even distribution.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 10 to 12 minutes, or until edges are lightly golden and centers appear set.
09 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

# Expert Tips:

01 -
  • The contrast between chewy centers and crispy edges is pure magic, and your kitchen will smell absolutely incredible while they bake.
  • They come together in under 30 minutes, which means you can have homemade cookies cooling on a rack before you know it.
  • White chocolate and cranberry is that flavor combination that makes people ask what's different about your cookies—and you get to share the secret.
02 -
  • Don't overbake these out of caution. If the edges look golden and the centers look barely set, they're done. They continue to cook slightly as they cool, and that's exactly what gives you the chewy center you're after.
  • Room temperature eggs and softened butter aren't just suggestions—they're the difference between cookies that bake evenly and ones that have hot and cold spots. I learned this after one disappointing batch.
03 -
  • Keep an oven thermometer in your oven. I discovered mine ran about 25 degrees hot, which completely changed how my cookies baked once I adjusted for it.
  • If your dough spreads too much, your butter was too warm. If it's too thick, your eggs were too cold. These small details matter more than you'd think, but once you know them, you've got control.

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