Description
These White Chocolate Cranberry Cookies are soft, chewy, and full of sweet white chocolate and tart cranberries. With a buttery base and festive flavor, they’re perfect for holidays or anytime you need a quick, delicious treat.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup dried cranberries
- 3/4 cup white chocolate chips or chopped white chocolate
- Optional: 1 tsp orange zest
- Optional: 1/4 cup chopped macadamia nuts
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- Gradually mix in the dry ingredients until just combined.
- Fold in dried cranberries, white chocolate chips, and any optional add-ins.
- Scoop dough (1 ½ tablespoons per cookie) onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 9–11 minutes, until edges are golden and centers look slightly soft.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
- Chill dough for 30 minutes if cookies spread too much.
- Add a pinch of sea salt on top before baking to balance sweetness.
- Substitute cranberries with golden raisins for a milder flavor.
- Cookies freeze well for up to 3 months — thaw before serving.
- Store at room temperature with a slice of bread to maintain softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
