Description

Indulge in the warm, comforting flavors of Soft-Baked White Chocolate Cranberry Cookies. These delightful treats blend creamy white chocolate with tart cranberries, creating a perfect balance of sweetness and tanginess. Soft and chewy, they are ideal for holiday gatherings, cozy evenings, or as a sweet surprise in lunchboxes. With their irresistible aroma and melt-in-your-mouth texture, these cookies will quickly become a cherished favorite in your home.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar (light)
1/2 cup unsalted butter (softened)
1 large egg
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1 cup white chocolate chips
3/4 cup dried cranberries

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy (about 3 minutes).
Beat in the egg and vanilla extract until smooth.
Gradually mix in the dry ingredients until just combined (do not overmix).
Fold in white chocolate chips and dried cranberries gently.
Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them about two inches apart.
Bake for 10-12 minutes or until edges are golden but centers remain soft. Cool on baking sheets for 5 minutes before transferring to wire racks.

Nutrition

Serving Size: 1 cookie (30g)
Calories: 120
Sugar: 10g
Sodium: 50mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: <1g
Protein: 1g
Cholesterol: 10mg

Keywords: For thicker cookies, chill the dough for at least one hour before baking. Feel free to substitute half of the all-purpose flour with whole wheat flour for added fiber. Add chopped nuts or use dark chocolate instead of white chocolate for a different flavor profile.