White Chocolate Cranberry Cookies
Delicious cookies combining the sweetness of white chocolate with the tartness of cranberries, perfect for any occasion.
Ingredients
For the dough
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Can substitute half with whole wheat flour for a healthier option.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries Can substitute with dried cherries or raisins.
- 1 cup white chocolate chips Use high-quality chips for better flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined; do not overmix.
- Fold in the dried cranberries and white chocolate chips with a spatula until evenly distributed.
Baking
- Using a cookie scoop or two spoons, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about two inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
Notes
Consider chilling the dough for 30 minutes before baking for enhanced flavor. Store cookies in an airtight container with parchment paper between them to maintain freshness.