White Chocolate Cranberry Cookies
Print RecipeThick, bakery-style white chocolate cranberry cookies loaded with tart dried cranberries and creamy white chocolate chips. Chewy centers, crisp edges, and perfectly round with a cookie-cutter swirl trick.
Servings: 35 cookies
equipment (affiliate links
Ingredients
- 2½ c. (300 g) unbleached all-purpose flour, (RECOMMEND WEIGHING)
- 1 tsp baking soda
- ½ tsp fine salt
- 1 c. (226 g) salted butter, softened
- ¾ c. (150 g) granulated sugar
- ¾ c. (165 g) packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 c. (120 g) dried cranberries
- 1 c. (170 g) white chocolate chips
Instructions
- Mix Dry Ingredients: Whisk flour, baking soda, and salt together in a medium bowl. Set aside.
- Cream Sugars: Cream butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
- Finish Mixing Wet Ingredients: Beat in eggs one at a time, then vanilla, until fully combined.
- Combine Wet & Dry: Gradually add dry ingredients to wet on low speed until just incorporated. Do not overmix.
- Fold in Mix-Ins: Gently stir in dried cranberries and white chocolate chips with a spatula.
- Scoop Dough: Using a #40 cookie scoop (1½ tablespoons), portion dough onto a parchment or silicone-lined tray.
- Chill Overnight: Cover and refrigerate at least 8 hours (up to 24 hours) for best texture and flavor.
- Preheat & Prep: Preheat oven to 325°F (165°C). Line baking sheets with silicone mats or parchment paper.
- Bake: Space dough balls 2 inches apart. Bake 12–14 minutes, rotating sheets halfway, until edges are pale golden and centers look set but still soft.
- Optional Round-Cutter Swirl: While cookies are still hot, gently swirl a round cutter (slightly larger than cookie) around each one for perfect circles.
- Cool: Let cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
- Don't skip the chill: Chilling is essential for thick, non-spreading cookies.
- Freezer option: Freeze dough balls up to 3 months. Bake from frozen—add 1–2 minutes.
- Best baking surface: Silicone mats work the best to prevent over-browning on the edges.
- Cookie-cutter swirl: Do within 30 seconds of removing from oven for perfectly round cookies.
Serving: 1cookie | Calories: 156kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 116mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 177IU | Vitamin C: 0.03mg | Calcium: 19mg | Iron: 1mg
