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Perfect Cranberry White Chocolate Cookies: Easy Christmas Recipe

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These cranberry white chocolate cookies are soft in the center with slightly crispy edges, featuring tart dried cranberries and sweet white chocolate chips. Perfect for holiday baking, they come together in about 30 minutes with simple pantry ingredients.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups dried cranberries
  • 1 1/2 cups white chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and beat until combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed. Add about a third of the flour at a time, mixing just until it disappears. Stop mixing as soon as the last streaks of flour are gone.
  6. Using a rubber spatula, gently fold the dried cranberries and white chocolate chips into the dough until evenly distributed.
  7. Using a 1.5-tablespoon cookie scoop (or two spoons), drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. For perfectly round cookies, roll each dough ball gently between your palms.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look just set and slightly puffy. The centers will look a little underdone.
  9. Let the cookies rest on the baking sheet for 5 minutes. After 5 minutes, transfer them to a wire cooling rack to cool completely.
  10. Let your baking sheets cool completely before scooping the next batch. Repeat steps 7-9 with the remaining dough.

Notes

For bakery-style cookies with crackly tops, chill the scooped dough balls in the fridge for 30 minutes before baking. Store cookies in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months (bake from frozen, adding 2-3 minutes).

Nutrition

Keywords: cranberry white chocolate cookies, Christmas cookies, easy cookie recipe, holiday baking, soft cookies

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