Soft, chewy, and packed with sweet-tart flavor, these White Chocolate Cranberry Cookies are the perfect spring treat. The creamy richness of white chocolate pairs beautifully with the slight tang of dried cranberries, creating a bakery-style cookie that feels both indulgent and fresh. Whether you’re baking for a cozy afternoon snack or sharing with friends, this recipe is simple, quick, and guaranteed to impress.
Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup dried cranberries
- 3/4 cup white chocolate chunks or chips
Instructions
- Preheat the oven
Set your oven to 180°C (350°F) and line a baking tray with parchment paper. - Cream the butter and sugars
In a bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. - Add wet ingredients
Mix in the egg and vanilla extract until smooth and well combined. - Combine dry ingredients
In a separate bowl, whisk together flour, baking soda, and salt. - Make the dough
Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms. - Fold in mix-ins
Gently stir in the dried cranberries and white chocolate chunks. - Shape the cookies
Scoop tablespoon-sized portions of dough onto the baking tray, leaving space between each. - Bake
Bake for 10–12 minutes, or until the edges are lightly golden while the centers remain soft. - Cool and serve
Let the cookies cool on the tray for a few minutes before transferring to a rack.
Tips
- Slightly underbake for a softer, chewy texture.
- Add orange zest for a fresh spring flavor twist.
- Store in an airtight container for up to 4 days.