White Chocolate Cranberry Cookies
Indulge in the delightful sweetness of White Chocolate Cranberry Cookies, where creamy white chocolate meets tangy cranberries. Perfect for any occasion, these cookies are a must-try for a cozy treat that's sure to impress. Bake a batch tonight!
Equipment
- Wooden Spoon
- Baking Sheet
- Oven
- Mixing Bowl
Ingredients
- ½ cup cup unsalted butter melted
- ⅓ cup cup granulated sugar
- ½ cup cup packed light brown sugar
- 1 large egg
- 1 teaspoon teaspoon baking soda
- ½ teaspoon teaspoon salt
- 1 ½ cups cups all-purpose flour
- 1 cup cup white chocolate chips
- ¾ cup cup dried cranberries
Instructions
- Begin by placing the melted butter in a large bowl. You can choose to use a hand mixer, a stand mixer, or simply mix by hand—whatever you prefer!
- Add the granulated sugar and brown sugar to the bowl. With a whisk or a spatula, stir the mixture until it becomes smooth and creamy. This step is crucial as it helps incorporate air, making the cookies lighter.
- Next, stir in the egg and mix in baking soda and salt. Ensure everything is well combined.
- Now, slowly add in the flour, mixing just until the batter is smooth. Be careful not to overmix here; we want the cookies to maintain their tender texture.
- Once the batter is mixed, gently fold in the white chocolate chips and dried cranberries. Make sure they’re evenly distributed throughout the dough.
- Prepare a cookie sheet by lining it with a silicone baking mat or parchment paper. Scoop about 2 tablespoons of dough for each cookie and place them on the sheet. Don’t worry about spacing them closely at this point, as you will chill the dough.
- Cover the dough with plastic wrap and place it in the refrigerator for at least 2 hours. Chilling is a vital step that helps prevent the cookies from spreading too much.
- When you’re ready to bake, preheat your oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
- Remove the chilled cookie dough from the refrigerator and space the balls about 2 inches apart on the cookie sheets. This spacing allows the cookies to spread properly during baking.
- Bake the cookies for 11-15 minutes, or until the edges turn a light golden color and the tops lose their glossy appearance. After baking, let them cool on the cookie sheets for at least 10 minutes before transferring them to a wire rack.
Notes
- Tip 1: Be sure to use the spoon and level method to measure your flour. This will ensure you get the right amount, so your cookies have the best texture.
- Tip 2: Don’t over mix the dough. Once you add the flour, you only need to mix until the dough comes together.
- Tip 3: Don’t skip chilling the dough. It makes a big difference! Since the dough has melted butter, it needs to be refrigerated so the butter firms up before baking it. Otherwise, your cookies will spread too much when they bake.
- Tip 4: The cookies will keep for several days in an air-tight container at room temperature. Or, you can freeze the cookies for up to a month.