The Best White Chocolate Cranberry Cookies
Festive and flavorful, these White Chocolate Cranberry Cookies are crispy on the outside and soft on the inside. These cookies will definitely become a holiday favorite!
Ingredients
- 2 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar
- 1 tsp pure vanilla extract or paste
- 1/2 tsp almond extract
- 1 cup white chocolate chips
- 1 cup dried cranberries (Craisins)
Instructions
- Before you begin making the cookie dough, set out your ingredients so the butter and egg will be room temperature.
- Preheat the oven to 350 degrees.
- Line your cookie sheets with parchment paper or a silicon mat.
- First, sift the all purpose flour, baking soda, and salt together. Then set aside.
- Using an electric mixer, beat butter and sugar together until smooth and creamy.
- To this mixture, add one egg, vanilla extract, and almond extract. I like to use vanilla paste, but vanilla extract works well too.
- Add dry ingredients to butter/egg mixture and mix until combined.
- Then mix in white chocolate chips and dried cranberries.
- Use a medium-sized cookie scoop to scoop the dough onto a parchment-lined cookie sheet.
- Bake at 350 degrees for 10-12 minutes, until golden brown.
Notes
You can bake these right away, but they are better if you can refrigerate the dough for at least two hours. If you chill the dough longer than two hours, let it sit at room temperature for about 20 minutes before scooping.
These cookies will spread out as they bake so be sure to space them a couple of inches apart.
Be sure to let the cookies rest and cool on a cooling rack for 5 - 10 minutes.