Indulge in Soft-Baked White Chocolate Cranberry Cookies

The aroma of freshly baked cookies wafts through the air, and your heart skips a beat. Indulge in soft-baked white chocolate cranberry cookies that promise to be your next favorite treat, bursting with sweet and tart flavors. Cranberry relish for desserts Heavenly white chocolate dessert. Moist pear cake recipe Cranberry and fig relish pairing.

Picture this: it’s a chilly evening, and you’ve just pulled these beauties from the oven. The gooey white chocolate chips melt in your mouth while the cranberries add a delightful pop of tanginess. Perfect for cozy family gatherings or as an afternoon pick-me-up, these cookies promise to elevate any occasion.

I still remember the first time I made these cookies; my friends devoured them in seconds and begged for the recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Unsalted Butter: Use room temperature butter for that rich flavor and perfect texture.
• Granulated Sugar: Adds sweetness and helps create that lovely cookie structure.
• Brown Sugar: For depth of flavor and that delightful chewiness in every bite.
• Vanilla Extract: A splash of pure vanilla elevates the taste to heavenly heights.
• All-Purpose Flour: The foundation for your cookies; make sure to measure accurately.
• Baking Soda: Helps the cookies rise beautifully, ensuring they’re soft and fluffy.
• Salt: Just a pinch enhances all the flavors without making it salty.
• White Chocolate Chips: Sweet morsels that melt perfectly into the cookie dough.
• Dried Cranberries: Tart bursts of flavor that contrast beautifully with the sweetness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). While it warms up, line a baking sheet with parchment paper for easy cleanup.

Cream Butter and Sugars: In a mixing bowl, combine softened unsalted butter, granulated sugar, and brown sugar. Beat until light and fluffy—about 3 minutes should do it.

Add Eggs and Vanilla: Crack in two large eggs one at a time while mixing. Add in vanilla extract and beat until well combined; you want everything mixed seamlessly.

Combine Dry Ingredients: In another bowl, whisk together all-purpose flour, baking soda, and salt. Gradually incorporate this mix into your wet ingredients until blended nicely—don’t overmix!

Fold in Chocolate Chips and Cranberries: Gently fold in white chocolate chips and dried cranberries using a spatula, being careful not to break those sweet treasures.

Scoop Onto Baking Sheet: Using a cookie scoop or spoon, drop generous amounts of dough onto your prepared baking sheet about 2 inches apart. Bake for about 10-12 minutes until edges are golden but centers remain soft.

Let them cool slightly on the baking sheet before transferring them to wire racks. You want to enjoy these warm!

Now you’ve successfully created indulgent soft-baked white chocolate cranberry cookies that will charm anyone’s taste buds! Remember to share (or not). For more inspiration, check out this Easy Baked Cranberry Turkey Sliders recipe.

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Mix your dry ingredients first, then cream the butter and sugars before gradually adding the eggs and vanilla. Fold in the cranberries and chocolate last for even distribution.

Add Your Touch

Feel free to swap dried cherries or raisins for cranberries if you’re feeling adventurous. You can also add a sprinkle of sea salt on top before baking to enhance the flavors further.

Storing & Reheating

Store these cookies in an airtight container at room temperature for up to one week. To refresh them, pop them in the microwave for about 10 seconds; they’ll taste freshly baked!

The first time I made these cookies, my friends devoured them within minutes! Their smiles told me everything—these treats are a guaranteed crowd-pleaser.

FAQ

Can I use frozen cranberries for this recipe?

Yes, but thaw and drain them first to avoid excess moisture.

How do I know when my cookies are done baking?

Cookies should be lightly golden around the edges but still soft in the center.

Can I substitute white chocolate with dark chocolate?

Absolutely! Dark chocolate adds a rich flavor contrast with cranberries.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Soft-Baked White Chocolate Cranberry Cookies

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• Author: platesdaily
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

Indulge in the delightful experience of soft-baked white chocolate cranberry cookies, where creamy white chocolate chips meet tangy cranberries for a perfect flavor balance. These cookies are easy to make and ideal for any occasion, from cozy family gatherings to holiday parties. Enjoy them warm or store them for later—either way, they’re sure to impress!

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Ingredients

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• 1 cup unsalted butter (room temperature)
• 3/4 cup granulated sugar
• 3/4 cup brown sugar (packed)
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup white chocolate chips
• 1 cup dried cranberries

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Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition, followed by the vanilla extract.
4. In another bowl, whisk flour, baking soda, and salt. Gradually add this mixture to the wet ingredients until just combined.
5. Fold in white chocolate chips and dried cranberries gently.
6. Scoop dough onto the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes until edges are golden but centers remain soft.
7. Allow cookies to cool slightly on the baking sheet before transferring them to wire racks.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 143
• Sugar: 11g
• Sodium: 90mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: <1g
• Protein: <1g
• Cholesterol: 23mg