White Chocolate Cranberry Cookies are the perfect treat for the holiday season or any time you’re craving a sweet, tangy, and creamy dessert. The combination of smooth, rich white chocolate and tart, chewy cranberries creates a delightful contrast of flavors and textures that will keep you coming back for more. These cookies are soft and chewy with a slightly crisp edge, thanks to the blend of butter and brown sugar, and they’re studded with the beautiful red cranberries and creamy white chocolate chips. The sweet, buttery cookie base provides the perfect canvas for the bright, tart cranberries, making every bite a delicious balance of sweetness and tang. They’re easy to make, store well, and make a great gift for the holidays or as a delicious snack with a cup of tea or coffee.
Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup white chocolate chips
- 1 cup dried cranberries (or fresh if available, chopped)
- ½ cup chopped pecans or walnuts (optional, for added texture and flavor)
Instructions:
- Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Be careful not to overmix.
- Add White Chocolate and Cranberries: Gently fold in the white chocolate chips, dried cranberries, and chopped nuts (if using). Mix until evenly distributed.
- Scoop and Bake the Cookies: Use a cookie scoop or a tablespoon to portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten the tops of each cookie with the back of a spoon to help them spread evenly while baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set but slightly soft. The cookies will continue to firm up as they cool, so be careful not to overbake.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve with a glass of milk or your favorite hot beverage.
