White Chocolate Cranberry Cookies Recipe

Chewy and slightly tart white chocolate cranberry cookies are the perfect festive treat, bursting with sweet white chocolate and bright cranberries.

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Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate medium bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the white chocolate chips and dried cranberries.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

For chewier cookies, slightly underbake them.
Store cooled cookies in an airtight container at room temperature for up to 3 days.
You can substitute fresh cranberries for dried cranberries, but you may need to chop them and toss them with a tablespoon of sugar before adding to the dough.