These White Chocolate Cranberry Cookies are crispy on the outside, chewy on the inside, buttery and sweet. They’re an easy to make (no chilling), festive cookie perfect for the holidays.
Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper, set aside.
In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
Add egg and vanilla and beat until combined.
Add half of the dry ingredients, beat on low speed until combined.
Add the rest of the dry ingredients and beat until combined.
Add white chocolate chips and cranberries and stir until evenly distributed throughout the dough.
Use a 2 TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
Bake in preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Remove from oven and let cool on the baking sheet for 5-10 minutes.
Transfer cookies to a wire rack to cool
Video
Notes
Ingredient Substitutions
All-purpose flour. For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Salted Butter. Unsalted butter can be used in place of salted butter.
Granulated sugar. I recommend using organic cane sugar or regular white sugar - I don't use sugar substitutes so I can't recommend them, but if you try it let me know in the comments.
Light brown sugar. I don't recommend making substitutions for the light brown sugar in this recipe.
Dried Cranberries. You technically can substitute any dried fruit you'd like (dried cherries are delicious), but the cranberries are a namesake ingredient and as such, I don't recommend leaving them out.
Store Once cooled, store these white chocolate chip cranberry cookies in an airtight container at room temperature for 3-5 days.Freeze
Freeze the dough before baking. portion and roll dough into balls, then place in a single layer in an airtight container and freeze for up to 2 months.
To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions.
Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
To thaw: let the white chocolate and cranberry cookies sit out at room temperature until thawed.