Soft-Baked White Chocolate Cranberry Cookies
Indulge in Soft-Baked White Chocolate Cranberry Cookies—a delightful treat that marries the chewiness of soft cookies with the rich flavors of creamy white chocolate and tart cranberries. Perfect for holiday gatherings or cozy evenings, each bite offers a melt-in-your-mouth experience, leaving you craving more. These cookies not only look beautiful but also fill your kitchen with an irresistible aroma. Bake a batch today and enjoy the sweet satisfaction of homemade goodness!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, mixing well after each addition; stir in vanilla extract.
- Gradually mix dry ingredients into wet ingredients until just combined; be careful not to over-mix.
- Gently fold in dried cranberries and white chocolate chips until evenly distributed.
- Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets about two inches apart.
- Bake for 10-12 minutes or until edges are lightly golden and centers remain soft. Cool briefly on baking sheets before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 15mg