Irresistible White Chocolate Cranberry Cookies

Irresistible White Chocolate Cranberry Cookies are a delightful treat that combines sweet and tart flavors. These cookies are soft, chewy, and packed with deliciousness. They are perfect for sharing or enjoying with a cup of tea or coffee.

Why Make This Recipe

Making Irresistible White Chocolate Cranberry Cookies is a great choice because they are simple to prepare and everyone loves them. The mix of creamy white chocolate and tart cranberries creates a unique taste that is a hit at any gathering. Plus, they make your kitchen smell amazing!

How to Make Irresistible White Chocolate Cranberry Cookies

Ingredients:

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup dried cranberries

Directions:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs, one at a time, and mix well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the white chocolate chips and dried cranberries.
Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are lightly golden.
Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

How to Serve Irresistible White Chocolate Cranberry Cookies

Serve these cookies warm right out of the oven, or allow them to cool and serve at room temperature. They are wonderful on their own or paired with milk, coffee, or hot chocolate.

How to Store Irresistible White Chocolate Cranberry Cookies

To store these cookies, place them in an airtight container at room temperature. They will stay fresh for up to a week. For longer storage, you can freeze them for up to three months. Just make sure to wrap them tightly in plastic wrap before freezing.

Tips to Make Irresistible White Chocolate Cranberry Cookies

Use room temperature butter for a smoother dough.
Don’t overmix the dough after adding the flour to keep the cookies soft.
For extra flavor, try adding a pinch of cinnamon or nutmeg.
Make sure to chop the dried cranberries if they are too large to mix well.

Variation

You can easily change this recipe by using semi-sweet chocolate chips instead of white chocolate, or swapping out cranberries for other dried fruits like cherries or blueberries.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries are quite tart and may not work the same as dried cranberries. If you do use fresh, be sure to sweeten the dough a bit more.

How can I tell when the cookies are done baking?

The edges of the cookies will start to turn golden brown, while the centers may look slightly underbaked. They will firm up as they cool.

Can I make the dough ahead of time?

Yes! You can prepare the cookie dough and store it in the refrigerator for up to 2 days. You can also freeze it for up to a month. Just thaw before baking.