White Chocolate Cranberry Cookies

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White Chocolate Cranberry Cookies are a perfect combination of sweet and tart, soft and chewy. They’re ideal for the holidays, special occasions, or just as a treat for yourself. Packed with creamy white chocolate chips and tangy dried cranberries, these cookies are a crowd-pleaser and easy to make.

In this guide, you’ll find everything you need to whip up a batch of these delightful cookies, including tips for success and nutritional information.

Ingredients

For the Cookies:

  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup white chocolate chips
  • ¾ cup dried cranberries

Optional Add-ins:

  • ½ cup chopped pecans or walnuts (for extra crunch)
  • 1 tsp orange zest (for a citrusy twist)

Step-by-Step Instructions

Step 1: Prepare the Dough

  1. Preheat Your Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then mix in the vanilla extract.

Step 2: Combine and Fold in Add-Ins

  1. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies soft.
  2. Add White Chocolate and Cranberries: Fold in the white chocolate chips and dried cranberries (and optional add-ins like nuts or orange zest) using a spatula.

Step 3: Shape and Bake

  1. Shape the Dough: Scoop about 1 ½ tablespoons of dough (or use a cookie scoop) and roll into balls. Place them 2 inches apart on the prepared baking sheets.
  2. Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The centers will look slightly underbaked but will firm up as the cookies cool.
  3. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Perfect White Chocolate Cranberry Cookies

  1. Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for smoother mixing.
  2. Don’t Overbake: For soft, chewy cookies, take them out of the oven when the centers are still slightly soft.
  3. Chill the Dough: If your dough is too soft, refrigerate it for 30 minutes to prevent the cookies from spreading too much.
  4. Customize Flavors: Add orange zest for a festive touch, or swap white chocolate for dark chocolate for a richer taste.
  5. Store Properly: Store cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough for up to 3 months.

Serving Suggestions

These cookies are delicious on their own or paired with a warm beverage like hot cocoa, coffee, or tea. They also make wonderful gifts when packaged in decorative tins or bags during the holidays.

Nutritional Information (Per Cookie)

Based on a recipe yielding 24 cookies:

  • Calories: 150 kcal
  • Protein: 2g
  • Carbohydrates: 20g
  • Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 25mg
  • Sodium: 85mg
  • Fiber: 0.5g
  • Sugar: 12g

Note: Nutritional values may vary depending on the exact ingredients used.

Why You’ll Love These Cookies

White Chocolate Cranberry Cookies are the perfect blend of textures and flavors. The soft, buttery cookie base contrasts beautifully with the tart cranberries and creamy white chocolate. Whether you’re baking for a holiday cookie swap or simply indulging a sweet craving, this recipe is sure to impress. Try it today and enjoy the festive flavors!

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