White Chocolate Cranberry Cookies
User Reviews
5
White Chocolate Cranberry Cookies
Description
This cookie recipe blends 2¼ cups of all-purpose flour with baking soda and salt, combining with creamed butter and both light brown and granulated sugars to create a soft, flavorful base. Eggs and vanilla extract provide moisture and enhance the flavor. Dried cranberries and white chocolate chips are gently folded into the dough, adding tartness and creaminess respectively. Dough balls are formed using a 2-tablespoon scoop for uniform size, spaced apart, and baked at 375°F for 10 to 12 minutes until edges are lightly browned.
The resulting cookies feature a chewy center and crisp edges, with the cranberries providing bursts of tartness balanced by the sweet, smooth notes of white chocolate. Properly cooled cookies firm up and keep well up to one week in an airtight container. Optional variations include pressing extra cranberries and white chocolate chips on top for appearance. Careful measuring of flour and room temperature ingredients are noted to ensure consistent texture and flavor.
Using a cookie scoop improves even baking, and soft brown sugar helps achieve the right moisture. Vanilla extract is preferred over artificial flavoring for subtle depth. Overbaking is discouraged to maintain softness. Alternatives like dried cherries may substitute cranberries if desired.
Ingredients
- 2¼ cups all-purpose flour (270g)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter softened (227g, unsalted
- 1 cup light brown sugar 220g, packed
- ½ cup granulated sugar (100g)
- 2 large egg
- 1 tablespoon vanilla extract
- 1½ cups dried cranberries (180g)
- 1 cup white chocolate chips (180g)
Instructions
- Preheat the oven to 375F. Line two baking sheets with parchment paper or lightly grease with baking spray.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 3 minutes.
- Beat in the eggs, one at a time, scraping down the bowl and beating until well combined before adding the next egg. Beat in the vanilla.
- With the mixer on low speed, gradually add in the flour mixture and beat just until combined. Scrape down the bowl. Stir in the white chocolate and cranberries.
- Using a 2-tablespoon scoop, place dough balls on the cookie sheets about 2 inches apart.
- Bake one sheet at a time for 10 to 12 minutes or until the edges are browned. Let cool for a few minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 1 week.
Notes
- Press extra dried cranberries and white chocolate chips onto cookies before or immediately after baking for a decorative touch.
- Use a cookie scoop to ensure uniform cookie size and even baking.
- Bring eggs and butter to room temperature for better mixing and consistent dough texture.
- Soften brown sugar if needed to maintain cookie moisture and softness.
- Measure flour by weighing or by fluffing and leveling to avoid dense cookies.
- Use pure vanilla extract for more authentic flavor compared to artificial extracts.
- Do not overbake; cookies firm up after cooling on the baking sheet.
- Replace some brown sugar with granulated sugar for a crispier cookie if preferred.
- Dried cherries can be substituted for dried cranberries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 88mg | 4% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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