Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup dried cranberries
- 1 1/2 cups white chocolate chips or chunks
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes 3-5 minutes with an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the dried cranberries and white chocolate chips or chunks until evenly distributed.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Craving a cookie that’s both sweet and tart, chewy and crisp? Look no further than these delectable white chocolate cranberry cookies! This recipe focuses on creating the perfect balance of flavors and textures, yielding a cookie that’s sure to become a holiday favorite – or a year-round indulgence.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: Approximately 24 cookies
- Calories: 150 calories
- Sugar: 12 grams
- Fat: 8 grams
- Carbohydrates: 18 grams
- Fiber: 0.5 grams
- Protein: 1 grams