Soft White Chocolate Chip Cranberry Cookies

The smell of baking always makes our house feel like home, doesn’t it? Especially when it’s a batch of these soft white chocolate chip cranberry cookies fresh from the oven. I swear, the combination of tart cranberries and sweet white chocolate is enough to make even the gloomiest Texas afternoon feel a little brighter. I’ve made this recipe countless times in my kitchen, tweaking it until it’s just right for my family. My kids practically inhale them, and I love how easy they are to whip up. This recipe promises perfectly soft, chewy cookies every single time – a little bite of happiness that’s perfect for sharing (or not!).

Why This Recipe Works

Let’s be honest, as busy moms in Texas, we need recipes that are both delicious and convenient. That’s where these white chocolate chip cranberry cookies shine. They are:

• Quick & Easy: From start to finish, you can have these cookies ready in under 30 minutes.
• Kid-Approved: The sweet and tart combination is a hit with even the pickiest eaters.
• Freezer-Friendly: Perfect for making a batch ahead and having cookies on hand for unexpected guests (or a sweet treat for yourself!).

After countless batches, I’ve perfected this recipe to guarantee soft, chewy cookies with the perfect balance of flavors. It’s truly a no-fail recipe!

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup white chocolate chips
• 1/2 cup dried cranberries

Ingredient Notes

Butter: Using softened butter is key to creating a soft, chewy cookie. Make sure it’s not melted, just softened to room temperature. You can use salted butter if you prefer, just omit the 1/4 teaspoon of salt in the recipe.

White Chocolate Chips: High-quality white chocolate chips will give you the best flavor. I personally love Ghirardelli or Guittard, but any brand will work.

Dried Cranberries: Look for sweetened dried cranberries. If yours are particularly hard, you can plump them up by soaking them in warm water for 10 minutes and then draining them well before adding them to the dough.

Step-by-Step Instructions

Step 1: Preheat and Prep. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking and make cleanup a breeze.

Step 2: Cream Butter and Sugars. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. You want the mixture to be pale and smooth.

Step 3: Add Egg and Vanilla. Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl to make sure everything is evenly incorporated.

Step 4: Combine Dry Ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed throughout the flour.

Step 5: Gradually Add Dry Ingredients to Wet Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. Stop mixing as soon as the flour disappears.

Step 6: Fold in Chocolate Chips and Cranberries. Gently fold in the white chocolate chips and dried cranberries until they are evenly distributed throughout the dough. This is best done by hand to avoid breaking the chocolate chips.

Step 7: Drop by Rounded Tablespoons. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. I like to use a cookie scoop for uniform size.

Step 8: Bake. Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. Remember ovens can vary, so keep an eye on them!

Step 9: Cool. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.

Expert Tips from My Kitchen

• Don’t Overmix: Overmixing the dough develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Chill the Dough: If you have time, chill the dough for 30 minutes before baking. This will help prevent the cookies from spreading too much and will enhance the flavor.
• Use a Cookie Scoop: Using a cookie scoop ensures that all of your cookies are the same size, which helps them bake evenly.
• Underbake Slightly: For the softest cookies, underbake them slightly. They will continue to bake on the baking sheet as they cool.
• Add a Sprinkle of Sea Salt: A sprinkle of flaky sea salt on top of the cookies before baking enhances the sweetness and adds a lovely textural contrast.
• Make Them Extra Festive: For Christmas, use red and green sprinkles!

Storage & Meal Prep

Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days. They will stay softest if stored with a slice of bread.

Freezing: You can freeze the baked cookies for up to 2 months. Let them cool completely before freezing, and then store them in an airtight container or freezer bag. You can also freeze the cookie dough. Scoop the dough into individual balls, place them on a baking sheet, and freeze until solid. Then transfer the frozen dough balls to a freezer bag. When ready to bake, bake from frozen, adding a few minutes to the baking time.

Make-Ahead: The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to bring it to room temperature before scooping and baking.

Substitutions & Variations

Gluten-Free: To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum.

Dairy-Free: To make these cookies dairy-free, use a dairy-free butter substitute and dairy-free white chocolate chips.

Nutty: Add 1/2 cup of chopped pecans or walnuts to the dough for a nutty twist.

Lemon Zest: Add the zest of one lemon to the dough for a bright, citrusy flavor.

Frequently Asked Questions

Can I use fresh cranberries instead of dried?

I haven’t tested this recipe with fresh cranberries, but if you want to try, I recommend chopping them finely and reducing the amount slightly, as fresh cranberries contain more moisture. You might also need to add a bit more flour to the dough to compensate.

How do I know when the cookies are done?

The cookies are done when the edges are lightly golden brown and the centers are still slightly soft. They will continue to bake on the baking sheet as they cool.

Can I make this dough ahead of time?

Yes! The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to bring it to room temperature before scooping and baking.

My cookies spread too much. What did I do wrong?

This can happen for a few reasons. Make sure your butter wasn’t too soft, and that you didn’t overmix the dough. Chilling the dough before baking can also help prevent spreading.

Are these cookies kid-friendly?

Absolutely! My kids love these cookies. The sweet and tart combination is a hit with even the pickiest eaters. You can even get them involved in the baking process!

These soft white chocolate chip cranberry cookies are more than just a sweet treat; they’re a little piece of home-baked happiness. I love how simple they are to make and how much my family enjoys them. The combination of flavors is just perfect, and they’re a great way to add a little cheer to any day. Give this recipe a try and let me know what you think in the comments below! I can’t wait to hear how they turn out for you. And if you’re looking for more easy and delicious family recipes, be sure to sign up for my newsletter at FamiliesRecipes.com!

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