Ingredients
Equipment
Method
Make White Chocolate Cranberry Cookies: A Simple Method
- Start by beating the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, about 3-5 minutes with an electric mixer on medium speed.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing.
- Gently fold in the white chocolate chips and dried cranberries with a spatula.
- Using a cookie scoop or spoon, drop dough balls onto prepared baking sheets spaced about 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, until edges are lightly golden but centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- Make sure your butter is softened to room temperature for easier creaming.
- Don’t overmix once you add the flour; it keeps the cookies tender.
- Using parchment paper on your baking sheets prevents sticking and makes cleanup easier.
- For extra chewiness, try substituting half the dried cranberries with chopped nuts or seeds.
- Store cookies in an airtight container with a slice of bread to maintain softness.