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Cranberry White Chocolate Cookies are a delightful combination of sweet and tart flavors. Soft, chewy cookies studded with dried cranberries and creamy white chocolate chips make for the perfect holiday treat or year-round indulgence.
Easy to bake and even easier to enjoy, these cookies are a crowd-pleaser for any occasion!
Why You’ll Love This Recipe
- Festive and Flavorful: Perfect for the holidays or as a treat anytime.
- Soft and Chewy: A deliciously tender cookie with the perfect texture.
- Quick and Easy: Ready in under 30 minutes with simple ingredients.
- Sweet and Tart Balance: The cranberries add a tangy contrast to the sweet white chocolate.
- Great for Gifting: Wrap them up for a thoughtful homemade gift.
What to Serve with Cranberry White Chocolate Cookies
- Milk: A classic pairing for cookies!
- Hot Cocoa: Perfect for a cozy, sweet treat.
- Tea or Coffee: The flavors pair beautifully with warm beverages.
- Ice Cream: Serve with vanilla ice cream for an indulgent dessert.
- Fresh Fruit: Add some fresh berries on the side for extra flair.
Cranberry White Chocolate Cookies
Soft and chewy cookies filled with dried cranberries and creamy white chocolate chips, perfect for holidays or any time.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 3/4 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the dried cranberries and white chocolate chips.
- Scoop out tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Make for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will set as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing Option: Freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
- Customization: Add chopped nuts like pecans or walnuts for extra crunch.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend for a gluten-free version.
- Extra Flavor: Add a splash of orange zest for a citrusy twist.
Frequently Asked Questions
Can I use fresh cranberries instead of dried ones?
Yes, but fresh cranberries may add more moisture to the dough and change the texture slightly.
Can I substitute white chocolate chips with dark or milk chocolate?
Absolutely! Feel free to use your favorite type of chocolate chips.
How do I keep the cookies soft?
Store the cookies with a slice of bread in the container to keep them soft longer.
Wrapping it up
Cranberry White Chocolate Cookies are the perfect blend of sweet and tart flavors, making them a standout treat for any occasion.
With their chewy texture and bursts of cranberry and white chocolate in every bite, these cookies are sure to become a favorite in your home.
Bake a batch today and share the joy with family and friends!
