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3. White Chocolate Cranberry Christmas Cookies

These cookies are basically the holiday version of a chocolate chip cookie—and they're just as easy! The tart cranberries and sweet white chocolate create the perfect festive flavor combo, and the red and white colors scream Christmas without you having to lift a piping bag. They're soft, chewy, and always disappear fast at cookie exchanges!
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 36 servings
Ingredients Method

Ingredients
  

  • 1/2 cup 1 stick unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips
  • 3/4 cup dried cranberries

Method
 

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  4. Fold in the white chocolate chips and dried cranberries until evenly distributed throughout the dough.
  5. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press down on each cookie slightly—they won't spread much on their own.
  6. Bake for 10-12 minutes, until the edges are set and just starting to turn golden. The centers will look slightly underbaked, but that's what you want for soft, chewy cookies!
  7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 5 days.