White chocolate cranberry cookies are soft, chewy, and holiday ready with red dried cranberries and creamy white chocolate chips. No chill time required — just make and bake.
1cup(226g)unsalted butter, (2 sticks) room temperature
1cup(200g)light brown sugar, gently packed
¾cup(150g)granulated sugar
2large eggs
1Tbspvanilla extract
1cup(170g)white chocolate chips
1cup(140g)dried cranberries
Instructions
Preheat the oven to 350 degrees Fahrenheit and line cookie trays with parchment paper or a silicone baking mat. Set aside.
Stir together the flour, baking soda, and salt in a large bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Cream until light and fluffy.
Add the eggs and vanilla. Mix well and scrape the bowl with a spatula.
Add the flour mixture. Mix on low until just combined.
Add the white chocolate chips and dried cranberries. Mix gently on low speed until just combined. Do not over-mix.
Use a #30 cookie scoop (about 2 Tbsp of cookie dough) to scoop the dough into balls and place them onto the prepared baking sheets about 2-3 inches apart (no more than 8 per tray). OPTIONAL: Generously press extra white chocolate chips and dried cranberries into the tops of the cookie dough balls, while maintaining a round shape. (For the best looking cookies.)
Bake at 350˚F for 10-12 minutes until the edges are just barely starting to brown. For thicker cookies, press edges inward with a cookie spatula or swirl the edges with a round cookie cutter while still warm. Allow to cool for 1-2 minutes on the tray, then transfer to a wire rack to cool completely.
Notes
STORAGE: Store cookies in an airtight container or on a plate covered tightly with plastic wrap at room temperature for up to 5 days.
TO FREEZE COOKIE DOUGH: Scoop cookie dough balls onto a parchment or silicone lined baking sheet. Set in the freezer for 1-2 hours until firm. Then transfer frozen dough balls into a freezer-safe zip-top bag and freeze for up to 3 months. You will need to bake the cookies roughly 3-5 minutes longer, if baking from frozen.
TO FREEZE BAKED COOKIES: Freeze baked cookies in single layers divided by parchment paper, wrapped well or in a freezer bag, up to 3-4 weeks. Thaw at room temperature.