White Chocolate Cranberry Cookies
Soft, chewy cookies filled with sweet white chocolate chips and tart fresh cranberries, ready in under 30 minutes.
Ingredients
- 3/4 cup unsalted butter softened, 170g
- 1/2 cup granulated sugar 100g
- 1/2 cup packed light brown sugar 110g
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest optional
- 2 cups all-purpose flour 240g
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup white chocolate chips 170g
- 1 1/2 cups fresh or frozen cranberries 170g
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large bowl using an electric mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes, until light and creamy.
- Add the egg, vanilla extract, and orange zest (if using). Beat on medium speed until just combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture and mix on low speed until the dough just comes together. Do not overmix.
- Using a spatula, gently fold in the white chocolate chips and cranberries until they are evenly distributed throughout the dough.
- Drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheets. A small cookie scoop works well for this.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. The bake time may be slightly shorter if using dried cranberries.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Using room temperature butter and egg is important for a smooth, evenly mixed dough.
For uniform cookies, use a small cookie scoop to portion the dough.
Be careful not to overmix the flour. Mix just until you no longer see dry streaks.
If your cookies spread too much, try chilling the dough for 30 minutes before baking.