White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies are a festive classic that bring together creamy sweetness and a touch of tartness. With their chewy centers, crisp edges, and vibrant pops of flavor, these cookies are a staple for holiday gatherings or cozy afternoons at home.

On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result.

Step-by-step photos: If there's any step you feel confused, my recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/white-chocolate-cranberry-cookies/

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Close-up view of white chocolate cranberry cookies with golden brown edges, studded with chunks of white chocolate and dried cranberries.

Prep Time:15

Cook Time:10

Total Time:25

Ingredients

113g (½ cup) unsalted butter
50 (¼ cup) granulated white sugar
107 (½ cup) brown sugar
50g (1 large egg) egg weight is without shell
1½ tsp pure vanilla extract
188g (1½ cup) all-purpose flour/ plain flour if measuring by cups, use spoon and level method
½ tsp fine salt
½ tsp baking soda
40g (⅓ cup) dried cranberries
130g (¾ cup) white chocolate chunks or chips

Instructions

Preheat and prep: Preheat oven (NO FAN) to 350°F (175°C) and place a rack in the middle of the oven. Line a baking sheet with parchment paper.
In a large bowl using a handheld mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and white granulated sugar together on medium speed until combined and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
113g (½ cup) unsalted butter, 50 (¼ cup) granulated white sugar, 107 (½ cup) brown sugar
Add eggs and vanilla and beat until combined, scraping down the sides and bottom of the bowl again.
50g (1 large egg) egg, 1½ tsp pure vanilla extract
In a separate small mixing bowl, combine flour, salt, and baking soda. On low speed, gradually add this to the butter mixture and beat until combined. The cookie dough will be soft and thick. Using a rubber spatula, stir in the cranberries and white chocolate.
188g (1½ cup) all-purpose flour/ plain flour, ½ tsp fine salt, ½ tsp baking soda, 40g (⅓ cup) dried cranberries, 130g (¾ cup) white chocolate chunks or chips
Scoop and roll dough, 50g each or about 1.5 Tablespoons of dough each, into balls. Arrange dough balls 3 inches apart on the prepared baking sheets.
Bake just until cookies are light brown on edges but still gooey in the center, about 9 to 11 minutes. Let the cookies cool on the pan for about 10 minutes before transferring them to a cooling rack.

Notes

Storage: Store in an airtight container for up to 3 days or freeze for up to 3 months.

Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Servings: 14 cookies

Author: trish