White Chocolate Cranberry Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon salt
→ Wet Ingredients
04 -
1 cup unsalted butter, softened
05 -
3/4 cup brown sugar, packed
06 -
3/4 cup granulated sugar
07 -
1 large egg
08 -
1 teaspoon vanilla extract
→ Mix-ins
09 -
1 cup dried cranberries
10 -
1 cup white chocolate chips
11 -
1/2 cup chopped pecans (optional)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 -
In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
03 -
Beat in egg and vanilla extract until well blended.
04 -
In a separate bowl, whisk together flour, baking soda, and salt.
05 -
Gradually add dry mixture to wet ingredients, stirring until just combined. Fold in cranberries, white chocolate chips, and pecans if using.
06 -
Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are golden but centers appear slightly underbaked.
07 -
Allow cookies to rest on baking sheets for 5 minutes before transferring to wire racks to cool completely.
# Notes:
01 -
For softer cookies, slightly underbake and allow to finish cooking on the hot baking sheet.
02 -
Store in an airtight container at room temperature for up to 5 days.