Irresistible Soft-Baked White Chocolate Cranberry Cookies Bliss

These irresistible soft-baked white chocolate cranberry cookies are a perfect blend of creamy and tangy flavors, making them a delightful treat for any occasion.

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Prep Time 15

Cook Time 10

Cooling Time 10

Total Time 35

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

For the Cookie Base

2 cups all-purpose flour swap for gluten-free flour if needed
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter softened
1 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

For the Mix-Ins

1 cup dried cranberries can substitute with dried cherries or raisins
1 cup white chocolate chips dark or milk chocolate can be used

Equipment

Oven
Mixing bowls
Whisk
Baking sheets
Parchment paper
wire racks
Spatula

Method

Directions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
In a large bowl, beat the softened unsalted butter with both brown and granulated sugars until light and fluffy, about 3 minutes.
Add in the egg and vanilla extract, mixing until fully combined.
Gradually mix the dry ingredients into the wet ingredients, folding gently until just combined.
Carefully fold in the dried cranberries and white chocolate chips until evenly dispersed.
Drop tablespoon-sized portions of dough onto your prepared baking sheets, spacing them about two inches apart.
Bake for approximately 10 minutes, or until the edges are golden and the centers remain soft.
Transfer the cookies to wire racks and let them cool completely.

Notes

Optional: Drizzle melted white chocolate over cooled cookies for an extra touch of sweetness.