Go Back
Irresistible Soft-Baked White Chocolate Cranberry Cookies

Irresistible Soft-Baked White Chocolate Cranberry Cookies Bliss

These Irresistible Soft-Baked White Chocolate Cranberry Cookies blend sweet white chocolate and tart cranberries for a delightful treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1/2 teaspoon Salt Essential to enhance flavors.
  • 1 cup Unsalted Butter Use margarine for a dairy-free option.
  • 3/4 cup Granulated Sugar Sweetens the cookies.
  • 3/4 cup Brown Sugar Offers moisture and caramel notes.
  • 1 large Egg Can substitute with a flaxseed egg for egg-free.
  • 1 teaspoon Vanilla Extract Pure vanilla is best.
For the Mix-Ins
  • 1 cup Dried Cranberries Can substitute with dried cherries.
  • 1 cup White Chocolate Chips Experiment with dark or milk chocolate.

Equipment

  • Oven
  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Whisk
  • Mixer
  • Scoop

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, and salt in a medium bowl.
  3. Beat the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
  4. Incorporate the egg and vanilla extract into the mixture.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Fold in the dried cranberries and white chocolate chips.
  7. Scoop tablespoon-sized portions of dough onto the lined baking sheets, spacing them about two inches apart.
  8. Bake for 10 minutes, or until the edges are just golden.
  9. Transfer the cookies to wire racks to cool completely.

Notes

For an extra sweet touch, drizzle with melted white chocolate before serving.