Bursting with texture and each bite is loaded with tart, chewy cranberries and sweet white chocolate! The perfect holiday cookie recipe!
Prep Time10 minutesmins
Cook Time10 minutesmins
Chill Time3 hourshrs
Total Time3 hourshrs20 minutesmins
Course: Cookies
Cuisine: American
Keyword: cranberry white chocolate chip cookies, dried cranberry cookies, white chocolate and cranberry cookies, white chocolate cranberry cookies
Servings: 16
Calories: 212kcal
Author: Averie Sunshine
Ingredients
½cupunsalted buttersoftened (1 stick)
½cupgranulated sugar
½cuplight brown sugarpacked
1large egg
2tablespoonscream or milk
1 ½teaspoonsvanilla extract
1cupall-purpose flour
¾cupbread floursee notes below
1teaspoonbaking soda
¼teaspoonsaltoptional and to taste
1cupdried cranberries
1cup8 ounces white chocolate chips
Instructions
To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes.
Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes.
Stop, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes.
Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute.
Add the cranberries, white chocolate chips, and beat momentarily with the mixer until combined or fold in by hand. Transfer dough to an airtight container and refrigerate for at least 3 hours, up to 5 days.
Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray.
Using a 2-ounce cookie scoop, form heaping mounds weighing 2 1/4-ounces each (weighed on a scale, which is approximately a scant 1/4-cup measure) and place them on the baking sheet, spaced at least 2 inches apart.
Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool (The cookies shown in the photos were baked for 9 minutes and have chewy edges with soft pillowy centers. For crunchier cookies, extend baking time by 1 to 2 minutes).
Allow cookies to cool on the baking sheet for 10 minutes before removing.
Notes
Notes regarding the flour: Solely using all-purpose flour will work as well, but the cookies will not be as chewy or rise as well because bread flour creates chewier results and gives greater rise. Also, I live in a dry climate and only need 1 3/4 cups flour total but if you are in more humidity or your dough is very moist or loose, adding up to 1/4 cup of additional flour, for 2 cups total, is possible. The more flour, the more the cookies will stay domed and puffed while baking.Storage: Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.Inspired by Sugar-Doodle Vanilla Cookies and Cranberry Bliss Bars.