Who said White Chocolate Cranberry Cookies can only be eaten during the holidays? These buttery golden cookies are loaded with plenty of white chocolate chips and dried cranberries perfect for any day, year round!
My mom came over and gave me a large bag of dried cranberries because she said she had too many at her house. So what did I do? I whipped up a batch of these White Chocolate Cranberry Cookies, and gave it right back to her! They were buttery and sweet, and the dried cranberries gave the cookies the perfect amount of tartness to them. I love cookies with a slightly crisp edge and a pillowy soft center, and these cookies are exactly that! Needless to say, she ate up the cookies and didn’t even know they contained the dried cranberries she had originally given me!
The dough does not require chilling, although I would recommend chilling it for at least 30 minutes. The dough freezes nicely as well if you are looking to make this in advance. Just scoop and roll your cookie dough balls, place them on a cookie sheet in the fridge for 30 minutes, before transferring the balls to a freezer safe plastic bag or airtight container.
Prep Time: 20 minutes
Bake Time: 11 minutes
Total Time: 31 minutes
Yield: Makes 12 cookies
INGREDIENTS
1 stick or 1/2 cup, unsalted butter, room temperature
1/4 cup dark brown sugar
1/4 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, room temperature
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup white chocolate chips, plus extra for decorating
1/2 cup dried cranberries, plus extra for decorating
INSTRUCTIONS
Preheat oven to 350 F for standard oven. Line two baking trays with parchment paper.
In a large mixing bowl, add the butter and sugars and beat using an electric beater for a minute or two until smooth and creamy.
If you don't have an electric mixer, no problem! A rubber spatula can be used to cream the butter and sugar - it will just require some muscle, and your cookies will still taste great!
Add egg and vanilla and beat until combined, scrapping down the sides. Add flour, baking soda, and salt and beat again until a soft cookie dough forms.
Add white chocolate chips and dried cranberries and beat briefly until combined. Scoop about 1.5 generous tablespoons of cookie dough into small balls and roll until smooth using your hands.
Decorate cookie dough with extra chocolate chips and dried cranberries.
Place on the baking trays, leaving room for the cookies to flatten out. Bake for 11 minutes or until golden brown on the edges.
Leave cookies to cool for about 5-7 minutes before transferring to a wire rack to cool completely.
Enjoy!
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