Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 11/2 cups white chocolate chips
- 11/2 cups dried cranberries
Directions
Cream together the softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, then stir in the vanilla extract until fully combined (about 2 minutes).
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in the white chocolate chips and dried cranberries until evenly distributed.
Chill the cookie dough in the refrigerator for at least 30 minutes.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop the dough into balls (about 2 tablespoons each) and place them 2 inches apart on the prepared sheets.
Bake for 10-12 minutes, or until the edges are golden and the centers look just set.
Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions
How do I keep my White Chocolate Cranberry Cookies soft and fresh after baking?
Once completely cooled, store your White Chocolate Cranberry Cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months; thaw them overnight before serving.
Can I substitute the white chocolate chips in this recipe with dark chocolate?
Yes, you absolutely can substitute the white chocolate chips with dark chocolate chips for a richer flavor profile. Since the recipe relies on the sweetness of white chocolate, you might consider slightly increasing the brown sugar next time if you prefer a sweeter cookie.
What is the best way to ensure these cookies don't spread too much while baking for 35 minutes?
To prevent excessive spreading, ensure your butter is softened but not melted before creaming it with the sugars. Also, chilling the dough for about 30 minutes before baking can help the cookies maintain a slightly thicker shape during the 35-minute cook time.
