Imagine biting into a cookie that perfectly balances tart cranberries and creamy white chocolate, creating a symphony of flavors that will make your taste buds dance with joy! These aren't just ordinary cookies - they're a gourmet experience that transforms a simple dessert into a mouthwatering masterpiece. Whether you're looking to impress guests, treat yourself to a delightful afternoon snack, or create a memorable homemade dessert, these Cranberry White Chocolate Cookies are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. This will ensure that the leavening agent is evenly distributed throughout the flour.
- In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar. Beat on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add the large egg and vanilla extract to the butter and sugar mixture. Continue to beat on medium speed until fully incorporated, scraping down the sides of the bowl as necessary.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
- Fold in the dried cranberries and white chocolate chips using a spatula or wooden spoon. Ensure that they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious cranberry white chocolate cookies with a glass of milk or your favorite beverage!
Tips
- Always use room temperature butter and egg for smoother, more consistent dough
- Don't overmix the dough - this can lead to tough, dense cookies
- Use a cookie scoop for uniform cookie sizes and even baking
- Line your baking sheet with parchment paper to prevent sticking and ensure easy cleanup
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking
- Store cookies in an airtight container to maintain freshness for up to 5 days
- For extra flavor, try toasting the white chocolate chips briefly before adding to the dough
- Chill the dough for 30 minutes before baking for thicker, chewier cookies
Nutrition Facts
Calories: 150kcal
Carbohydrates: 19g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
