Print

Chewy White Chocolate Cranberry Cookies Recipe with Perfect Crisp Edges Easy and Homemade

chewy white chocolate cranberry cookies - featured image
Print Recipe

These chewy white chocolate cranberry cookies feature a perfect balance of a chewy center and crisp edges, bursting with tart cranberries and creamy white chocolate chips. Easy to make with simple pantry ingredients, they are perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Pinch of flaky sea salt for topping
  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (260g) white chocolate chips
  • 1 cup (120g) dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. Whisk together dry ingredients: sift or whisk 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt in a medium bowl. Set aside.
  3. Cream the butter and sugars: beat 1 cup softened unsalted butter with ¾ cup granulated sugar and ¾ cup packed brown sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs and vanilla: beat in 2 large eggs one at a time, then stir in 2 teaspoons pure vanilla extract until smooth and glossy.
  5. Combine wet and dry ingredients: gradually add dry mix to wet, beating on low speed or folding with a spatula just until combined. Avoid overmixing.
  6. Fold in mix-ins: gently fold 1 ½ cups white chocolate chips and 1 cup dried cranberries into the dough evenly.
  7. Chill the dough: cover and refrigerate for at least 30 minutes to firm up the dough.
  8. Scoop and shape: use a cookie scoop or tablespoon to portion dough onto baking sheets, spacing about 2 inches apart. Sprinkle a tiny pinch of flaky sea salt on top of each mound.
  9. Bake: bake for 10-12 minutes, about 10 minutes for softer cookies and 12 for crispier edges. Remove when edges are golden and centers look set but soft.
  10. Cool properly: let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use softened but not melted butter for best texture. Chilling the dough for at least 30 minutes is key to achieving chewy centers with crisp edges. Sprinkle flaky sea salt on top before baking for a flavor boost. Rotate baking sheets halfway through if baking multiple sheets. Adjust baking time to preference for softer or crisper cookies.

Nutrition

Keywords: white chocolate cranberry cookies, chewy cookies, holiday cookies, easy cookie recipe, homemade cookies, crisp edges cookies

Find it online: https://cooksybite.com/chewy-white-chocolate-cranberry-cookies-recipe-with-perfect-crisp-edges-easy-and-homemade/