Cranberry White Chocolate Chip Cookies
These cranberry white chocolate chip cookies are soft, chewy, and packed with festive flavors that’ll make your kitchen smell like Christmas! Perfect for holiday baking, gifting, or sneaking straight off the cooling rack!
Servings: 30 cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups dried cranberries
- 1 cup white chocolate chips
- 2 sticks unsalted butter softened at cool room temperature
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
Instructions
- Prepare dry ingredients: In a bowl, whisk together the flour, baking soda, and salt. Mix in the cranberries and white chocolate chips. Set aside.
- Cream wet ingredients: Beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy (2–3 minutes). Reduce the speed to low, add the eggs and vanilla, and mix until just combined. Avoid overmixing.
- Combine mixtures: Gradually incorporate the dry ingredients into the wet mixture. Stir just until blended, being careful not to overmix.
- Chill dough (optional): Wrap dough in plastic wrap and refrigerate for up to 24 hours for chewier, thicker cookies. Alternatively, proceed directly with the recipe for slightly thinner but still delicious cookies.
- Prep: Preheat oven to 375°F. Line a few baking sheets with parchment paper.
- Shape the cookies: If chilled, allow dough to soften slightly. Scoop 3-tablespoon portions of dough and place 2 inches apart on prepared baking sheets. If using dough straight away without refrigerating, freeze the scooped dough balls for 10–15 minutes while preheating the oven.
- Bake: Bake one sheet at a time for 9–12 minutes, until edges are lightly golden and centers are just set. For chilled dough, bake 1–2 minutes longer if needed.
- Cool and transfer: Let cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Notes
Ingredient notes
- Butter: Use unsalted butter for control; reduce added salt if using salted.
- Cranberries: Opt for soft, plump cranberries; soak briefly if dry. Sub with dried cherries or raisins if desired.
- White chocolate chips: High-quality chips or chopped white chocolate work best.
- Brown sugar: Light brown for subtle caramel flavor; dark brown for deeper flavor.
- Flour: Use all-purpose for best results.
- Vanilla extract: Pure vanilla is best; try almond extract for a twist.
Recipe tips
- Measure flour correctly: Spoon into the cup and level to avoid dryness.
- Softened butter: Butter should be soft but cool; overly soft butter causes spreading.
- Don’t overmix: Mix just until combined to keep cookies tender.
- Chill for thicker cookies: Refrigerate dough for 30 minutes or more to enhance flavor and texture.
- Bake one sheet at a time: Ensures even baking.
- Watch bake time: Lightly golden edges and soft centers are key.
- Fix spread-out cookies: Quickly reshape with spoons or a jar right out of the oven (careful, hot!).
Storage tips
- Make-ahead dough: Wrap and refrigerate for up to 24 hours to enhance flavor.
- Storing baked cookies: Store in an airtight container at room temperature for 5 days; add a slice of bread to keep soft.
- Freeze cookie dough: Flash-freeze dough balls, then store in a freezer bag for up to 2 months. Bake directly from frozen, adding 3–5 minutes to the bake time.
- Freeze baked cookies: Layer in a freezer-safe container with parchment; freeze for up to 3 months. Thaw on the counter for 1–2 hours.