White Chocolate Cranberry Cookies
A delightful treat combining rich white chocolate and tart cranberries, perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Use room temperature butter.
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg Use room temperature egg.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Use the spoon-and-level method for measuring.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup dried cranberries Consider soaking briefly in warm water for better texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add in the egg and vanilla extract, mixing well until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
- Gently fold in the white chocolate chips and dried cranberries until evenly distributed.
- Use a tablespoon or cookie scoop to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serving
- Serve warm with tea or coffee, or create a dessert platter with fresh fruit.
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Notes
Allow cookies to cool completely before storing. Store in an airtight container for up to a week or freeze for three months.