Soft White Chocolate Chip Cranberry Cookies
These soft white chocolate chip cranberry cookies are a delightful treat with a perfect balance of sweetness and tartness, making them ideal for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Make sure it is at room temperature.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour Measure accurately to prevent dense cookies.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup dried cranberries Can be substituted with other dried fruits.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
- Gently fold in the white chocolate chips and dried cranberries until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheets.
Baking
- Bake for 10-12 minutes or until the edges are golden brown, but the centers still look slightly underbaked.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
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Notes
Store in an airtight container at room temperature to keep them fresh. For longer storage, freeze cookies wrapped in plastic wrap.