White Chocolate Cranberry Cookies (Printable)

Soft, buttery cookies studded with creamy white chocolate and tart cranberries—ready in under 30 minutes.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened
05 - 1 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Add-ins

09 - 1 cup white chocolate chips
10 - 3/4 cup dried cranberries

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and smooth, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 - Fold in white chocolate chips and dried cranberries with a spatula.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10–12 minutes, or until edges are lightly golden and centers are still soft.
09 - Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The perfect balance of tart and sweet that keeps you reaching for just one more
  • Soft chewy centers with lightly crisp edges that stay fresh for days
  • Simple enough for beginners but impressive enough for gifting
02 -
  • Underbaking slightly is the secret to that perfect soft chewy texture
  • Chilling the dough for 30 minutes prevents excessive spreading if your kitchen is warm
  • Fresh parchment paper for each batch ensures even baking every time
03 -
  • Weigh your flour for the most consistent results every time
  • Room temperature ingredients make all the difference in texture

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