White Chocolate Cranberry Cookies (Printable Version)

Buttery, soft cookies studded with creamy white chocolate and tart cranberries—ready in 30 minutes.

# What You’ll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

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

→ Add-ins

09 - 1 cup white chocolate chips
10 - 3/4 cup dried cranberries

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter, brown sugar, and granulated sugar in a large bowl 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 dry ingredients to 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, 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.

# Top Tips:

01 -
  • These cookies strike that perfect equilibrium between buttery richness and bright tartness that keeps you reaching for just one more
  • The dough comes together in under fifteen minutes, making them ideal for unexpected guests or sudden midnight cravings
02 -
  • Underbaking slightly is the secret to chewy cookies that still have satisfying crisp edges
  • Room temperature ingredients make a noticeable difference in how evenly these bake
03 -
  • Chill the dough for 30 minutes if it feels too sticky or warm, this prevents excessive spreading
  • Rotate the baking sheets halfway through for even browning

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