White Chocolate Cranberry Cookies (Printable)

Soft, buttery cookies studded with white chocolate chips and tart cranberries for a sweet-tart treat.

# What you'll need:

01 - 2 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon salt

04 - 3/4 cup unsalted butter, softened

05 - 1 cup packed light brown sugar

06 - 1/4 cup granulated sugar

07 - 2 large eggs

08 - 2 teaspoons pure vanilla extract

09 - 1 cup white chocolate chips

10 - 3/4 cup dried cranberries

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

03 - In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and smooth, about 2–3 minutes.

04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

06 - Fold in white chocolate chips and dried cranberries with a spatula.

07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.

08 - Bake for 10–12 minutes, or until edges are lightly golden and centers are still soft.

09 - Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

01 -

These cookies walk that perfect line between fancy and comfort food, making them equally impressive for holiday cookie exchanges or Tuesday night cravings
The tart cranberries cut through the sweet white chocolate in a way that keeps you reaching for just one more

02 -

I once rushed the softening step and ended up with cookies that spread into thin crispy discs, patience here pays off
The centers will look underdone when you pull them out but they continue cooking on the hot baking sheet

03 -

Weighing your flour instead of scooping prevents dense cookies every single time
Chill the dough for thirty minutes if you want thicker cookies with deeper flavor development