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White Chocolate Cranberry Cookies

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Soft, chewy white chocolate cranberry cookies with a perfect balance of sweetness and tart dried cranberries.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1 cup white chocolate chips
  • 1 cup dried cranberries

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, and salt.
  3. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
  4. Add the egg, egg yolk, and vanilla extract; beat until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the white chocolate chips and dried cranberries.
  7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet.
  8. Bake for 9–11 minutes, or until the edges are lightly golden but the centers remain soft.
  9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • Do not overbake—cookies will continue to set as they cool.
  • Chilling the dough for 30 minutes helps prevent spreading.
  • You can add a pinch of orange zest for extra flavor.

Nutrition

Keywords: white chocolate cranberry cookies, holiday cookies, dessert, baking

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