Description
These White Chocolate Cranberry Cookies are the perfect combination of sweet white chocolate, tart cranberries, and a hint of nuttiness. They are easy to make and a great addition to any holiday cookie platter.
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-Ins:
- 1 1/2 cups dried cranberries
- 1 1/2 cups white chocolate chips
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, then add the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in Mix-Ins: Fold in the dried cranberries, white chocolate chips, and nuts if using.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers are just set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies freeze well.
- For extra flavor, add a bit of orange zest to the dough.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
