White Chocolate Cranberry Cookies
Chewy cookies studded with white chocolate chips and tart dried cranberries—festive red-and-white Christmas cookie for USA holiday trays. Bake until edges are golden and centers look soft.
🛒Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups white chocolate chips
- 1 cup dried cranberries
- Optional: 1 teaspoon orange zest
🔧Kitchen Tools Needed
- Mixing bowls
- Electric mixer
- Baking sheets
- Cookie scoop
📝Instructions
- 1
Heat oven to 350°F. Whisk flour, baking soda, and salt.
- 2
Cream butter and both sugars until fluffy. Beat in eggs and vanilla (and orange zest if using). Mix in dry ingredients, then chips and cranberries.
- 3
Scoop 2-tablespoon mounds onto parchment-lined sheets, spacing 2 inches apart.
- 4
Bake 10–12 minutes until edges are golden and centers still look slightly soft. Cool on sheet 5 minutes, then rack.
- 5
Store airtight up to 5 days or freeze baked cookies 2 months.
🥗Nutrition Information
⚡Calories per serving: 170
🏷️Recipe Tags
❓Frequently Asked Questions
Too sweet?
Use half white chips and add extra cranberries or a pinch of salt on top.
Fresh cranberries?
Chop and pat dry; expect a more tart, jammy cookie—add 1–2 minutes bake.
Brown butter?
Brown the butter, cool to solid-soft, then cream for deeper flavor.
Food safety?
Do not eat raw dough; bake until set; store cool and dry.
