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–+ servings
White Chocolate Cranberry Cookies

Soft and Chewy White Chocolate Cranberry Cookies to Love

Indulge in Soft and Chewy White Chocolate Cranberry Cookies packed with creamy white chocolate and tart cranberries, perfect for any occasion.
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Prep Time 27 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 9 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour substitute with gluten-free flour blend for gluten-free version
  • 1 teaspoon baking soda acts as a leavening agent
  • 0.5 teaspoon salt enhances flavor
  • 0.5 cups unsalted butter ensure it's softened
  • 0.5 cups granulated sugar try coconut sugar for lower glycemic option
  • 0.5 cups brown sugar light or dark brown sugar can be used interchangeably
  • 1 teaspoon vanilla extract pure vanilla extract ensures the best taste
  • 1 large egg a flax egg can be used for vegan alternative
  • 1 cups white chocolate chips swap for dark chocolate chips for a bolder taste
  • 1 cups dried cranberries experiment with raisins or chopped nuts
For a Cozy Touch
  • 1 teaspoon optional spices cinnamon or nutmeg
  • extra white chocolate chips for topping before baking

Equipment

  • oven
  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy for about 2-3 minutes.
  4. Add the vanilla and egg, beating well after each addition.
  5. Gradually mix in the dry ingredients until just combined.
  6. Fold in the white chocolate chips and dried cranberries until evenly distributed.
  7. Scoop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes or until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 160kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 60mgSugar: 12gVitamin A: 150IUCalcium: 20mgIron: 0.5mg

Notes

To achieve extra chewiness, chill the cookie dough for at least 30 minutes before baking. Store leftovers in an airtight container at room temperature for up to a week.

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