Cranberry White Chocolate Cookies

Cranberry White Chocolate Cookies take delightful holiday flavors to create a satisfying treat. They’re easy to make and have balanced flavors and textures.

Prep Time15

Cook Time11

Total Time26

Servings:

Calories: 312kcal

Author: Karin and Ken

Ingredients

½ cup salted butter softened
1 cup light brown sugar
1 large egg
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup white chocolate chips
1 cup dried cranberries

Instructions

Preheat your oven to 350°F.
Use an electric hand mixer to whisk the butter and sugar together in a large mixing bowl. Once the sugar is completely dissolved, whisk in the egg.
Reduce the speed of your hand mixer and gently whisk in the flour, baking powder, and baking soda. Make sure no dry pockets remain in your cookie dough.
Gently fold in the cranberries and white chocolate chips, ensuring they are evenly distributed throughout your cookie dough.
Use a cookie scoop or a large spoon to drop balls of cookie dough onto a baking sheet. Flatten each cookie slightly into a thick disc. Bake for 11 minutes.
Let your cookies cool on the pan for a few minutes and then move them to a wire cooling rack. Enjoy!

Notes

Freeze your cranberry white chocolate cookie dough for up to 6 months, so you can bake it whenever you like.
Ensure the butter is softened but not melted, so the cookies don’t spread too much and turn out flat.
Use a #40 1 ½ tablespoon cookie scoop to ensure all of the cookies are the same size so they bake evenly.

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