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Cranberry White Chocolate Cookies

Soft and chewy holiday cookies with pockets of creamy white chocolate and tangy cranberries that are perfect for gifts and gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 80
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 2 1/4 cups all-purpose flour use fresh, spooned-and-level for accuracy
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup unsalted butter, softened to room temperature can swap with equal coconut oil for dairy-free
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups white chocolate chips or chopped white chocolate use high-quality white chocolate for best flavor
  • 1 cup dried cranberries unsweetened or sweetened both work
  • 1/2 cup chopped pecans or walnuts optional for crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.
  3. In a large bowl or stand mixer fitted with the paddle, cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.
  4. Add the eggs one at a time, mixing until each is incorporated. Stir in the vanilla.
  5. Gradually add the dry ingredients to the wet, mixing on low until just combined.
  6. Gently fold in the white chocolate chips and dried cranberries (and nuts if using) until evenly distributed.
  7. Use a cookie scoop or tablespoon to place dough balls about 2 inches apart on the prepared sheets.
Baking
  1. Bake one sheet at a time in the center rack for 10 to 12 minutes, rotating halfway.
  2. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra chew and moisture: soak the dried cranberries in warm water or orange juice for 10 minutes, drain, then pat dry before adding. Store cooled cookies in an airtight container for up to 4 days at room temperature or freeze baked cookies for up to 2 months.