Description
Indulge in Soft-Baked White Chocolate Cranberry Cookies, a delightful fusion of buttery sweetness and tart cranberries. Perfectly chewy, these cookies are a warm hug in every bite.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt until combined.
- In another bowl, cream the softened butter, granulated sugar, and brown sugar with an electric mixer until fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until smooth.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Gently fold in the white chocolate chips and dried cranberries.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets about two inches apart.
- Bake in the preheated oven for 10-12 minutes or until golden at the edges but slightly underbaked in the center.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Chill your cookie dough before baking to maintain shape and enhance flavor. Substitute white chocolate chips with dark or milk chocolate if desired. Store cookies in an airtight container at room temperature for up to one week.