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Soft White Chocolate Cranberry Holiday Cookies

Soft and chewy holiday cookies featuring sweet white chocolate chips and tart dried cranberries.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 1 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour 280g
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 3/4 cup unsalted butter softened, 170g
  • 3/4 cup granulated sugar 150g
  • 3/4 cup packed light brown sugar 150g
  • 2 large eggs
  • 2 teaspoons vanilla extract
Add-ins
  • 1 cup dried cranberries 120g
  • 1 1/2 cups white chocolate chips 255g

Equipment

  • Electric mixer
  • Baking sheets
  • Mixing bowls
  • Spatula
  • Wire cooling rack

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and 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 in a large bowl with an electric mixer until creamy and smooth.
  4. Add the granulated sugar and brown sugar to the butter and beat until light and fluffy.
  5. Add the eggs one at a time, beating well after each addition.
  6. Mix in the vanilla extract until fully incorporated.
  7. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
  8. Gently fold in the dried cranberries and white chocolate chips with a spatula.
  9. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
  10. Bake for 10-12 minutes until edges are golden brown but centers remain soft.
  11. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room-temperature butter for even creaming. Chill the dough for at least 30 minutes before baking to prevent spreading.