White Chocolate Cranberry Cookies
These White Chocolate Cranberry Cookies have everything you want in a cookie. Packed with white chocolate chips and dried cranberries, these cookies are sweet, soft, and slightly chewy.
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ sticks unsalted butter softened
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- ¼ cup light brown sugar packed
- ½ cup granulated sugar
- ½ cup white chocolate chips
- ½ cup dried cranberries
Preheat the oven to 350° F.
In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
In the bowl of a standing mixer, beat together the butter and sugars until light and fluffy, 3-4 minutes.
Add in the egg and vanilla extract, mixing just until incorporated.
With mixer speed on low, add the dry ingredients into the batter, mixing just until fully incorporated. Stir or fold in the white chocolate chips and dried cranberries.
Scoop 1 ½-inch balls of dough. Place balls on ungreased non-stick cookie sheets, about 2-in apart. Bake for 12-15 minutes, or until slightly golden.
Allow the cookies to cool for a few minutes before transferring to a cooling rack. Store in an airtight container for 3-4 days.
- If cookie dough seems soft, refrigerate for 10-15 minutes.
Calories: 140kcalCarbohydrates: 18gProtein: 1gFat: 7gSaturated Fat: 4gTrans Fat: 1gCholesterol: 24mgSodium: 102mgPotassium: 29mgFiber: 1gSugar: 10gVitamin A: 189IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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