0 from 12 votes
Thin and Crispy White Chocolate Cranberry Cookies
Thin & Crispy White Chocolate Cranberry Cookies have the perfect balance of sweet, tart, and CRUNCH!
Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 36 cookies
Calories: 135 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup unsalted butter, room temperature Soft butter is important for these cookies to spread properly. See my post on How to Bring Cold ingredients to Room Temperature for tips.
- ¾ cup granulated sugar
- ¾ cup light brown sugar, lightly packed
- 1 ¾ cup all purpose flour Measure your flour carefully, too much flour will result in chewier cookies. First fluff your flour, then scoop it into your measuring cup, then level it off with the back of a knife.
- 1 tsp salt
- 1 ½ tsp baking soda
- ¼ tsp ground cinnamon
- 1 large egg
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- ½ cup dried cranberries
Instructions
- Preheat oven to 350F and line two baking sheets with parchment paper. Note: the parchment paper is important for preventing sticking, and getting the right texture in these cookies. Don't substitute silicone mats.
- In the bowl of a stand mixer or with electric beaters, cream together the butter and sugars until well combined. Scrape down the sides of the bowl as necessary.
- In a separate bowl, whisk together the flour, salt, baking soda, and cinnamon.
- Add the egg and vanilla to the butter mixture, and mix until well combined.
- Add the flour to the bowl in two batches, mixing after each addition just until everything is combined. Add the chocolate chips and cranberries, and mix briefly once more to incorporate them evenly.
- Scoop the cookie dough into balls a little more than 1 tablespoon, and roll them into a ball. Space them evenly on your cookie sheet, leaving about 2-3 inches between each cookie to allow for spreading in the oven.
- Bake for about 12 minutes until the cookies are a rich golden brown. Note: your cookies might take anywhere from 11-15 minutes, depending on variations of cookie size, pan type, and actual oven temperature.
- Allow to partially cool on the baking sheet, they will be very soft when they come out of the oven but will crisp up as they cool. Then transfer to a baking rack to completely cool.
- Store in an airtight container at room temperature.
Cup of Yum
Notes
- We tested and retested these cookies and feel that they are just perfect. They bake up reliably uniform, with that thin, crisp texture you're looking for. They are buttery with a toffee/caramel flavor, and not greasy at all. We love 'em!
Nutrition Information
Calories
135kcal
(7%)
Carbohydrates
18g
(6%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
19mg
(6%)
Sodium
119mg
(5%)
Potassium
31mg
(1%)
Fiber
0.3g
(1%)
Sugar
13g
(26%)
Vitamin A
166IU
(3%)
Vitamin C
0.03mg
(0%)
Calcium
17mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 135
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 119mg | 5% |
| Potassium | 31mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 13g | 26% |
| Vitamin A | 166IU | 3% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.