White Chocolate Cranberry Cookies
Equipment
- Mixing bowls or
- stand mixer with
- kitchen scale recommended for best accuracy
Ingredients
- 2½ cups unbleached all-purpose flour (spooned & leveled but weigh for best accuracy) 300g
- 1 tsp baking soda
- ½ tsp fine salt
- 1 cup salted butter, softened 226g
- ¾ cup granulated sugar 150g
- ¾ cup packed light brown sugar 165g
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup dried cranberries 120g
- 1 cup white chocolate chips 170g
Instructions
- Mix Dry Ingredients: Whisk flour, baking soda, and salt together in a medium bowl. Set aside.2½ cups unbleached all-purpose flour (spooned & leveled but weigh for best accuracy), 1 tsp baking soda, ½ tsp fine salt
- 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.1 cup salted butter, softened, ¾ cup granulated sugar, ¾ cup packed light brown sugar
- Finish Mixing Wet Ingredients: Beat in eggs one at a time, then vanilla, until fully combined.2 large eggs, 1 tsp vanilla extract
- 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.1 cup dried cranberries, 1 cup white chocolate chips
- 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.
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.
Nutrition
Serving: 1cookie
Servings: 35 cookies
