Soft White Chocolate Chip Cranberry Cookies
Soft and chewy, these cookies combine the sweetness of white chocolate with the tartness of cranberries, making them a delightful treat for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened At room temperature
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Mix-Ins
- 2 cups white chocolate chips
- 1 cup dried cranberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, combine the flour, baking soda, and salt. Whisk until well mixed and set aside.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the vanilla extract and eggs, one at a time, mixing until fully integrated.
- Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined.
- Fold in the white chocolate chips and dried cranberries.
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10 to 12 minutes, or until the edges are lightly golden.
- Let the cookies sit on the baking sheets for a couple of minutes before transferring them to cooling racks.
Notes
For best results, measure flour accurately and ensure your butter is at room temperature. Refrigerate the dough for 30 minutes to prevent excessive spreading while baking. Enjoy with tea, milk, or coffee.