White Chocolate Cranberry Cookies

Moist and soft with a chewy texture, these White Chocolate Cranberry Cookies are plump full of white chocolate chips, dried cranberries, and chopped walnuts. They are easy, dependable, undeniably scrumptious, and perfect for your holiday cookie tray.

Course cookies, Dessert

Cuisine American

Keyword cranberry white chocolate cookies, how to make cranberry white chocolate cookies, how to make white chocolate cranberry cookies, white chocolate and cranberry cookies, white chocolate with cranberry cookies

Prep Time 15

Cook Time 12

Servings cookies

Calories 217kcal

Author Beth Pierce

Ingredients

2½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
½ teaspoon salt
1 cup unsalted butter softened
¾ cup granulated sugar
¾ cup packed brown sugar
1½ teaspoons pure vanilla extract
2 large eggs warmed to room temperature
1½ cups white chocolate chips
1 cup dried cranberries
¾ cup chopped walnuts optional

Instructions

Preheat oven to 350 degrees. Cover a baking sheet with parchment paper or a silicone baking mat.
Whisk together the flour, baking soda, cornstarch, and salt in a medium bowl. Set it aside.
Using a stand or hand mixer on medium speed, cream the butter, sugar, and brown sugar together until light and fluffy. Turn the mixer to low. Add the vanilla and the eggs one at a time, mixing just until incorporated.
Add the flour mixture in three intervals, mixing just until incorporated. Scrape down the bowl and beaters as needed.
Remove the bowl from the mixer, and using a spoon, stir in the white chocolate chips, dried cranberries, and chopped walnuts.
Using a 1½ tablespoon cookie scoop, drop the dough onto the prepared baking sheet, leaving 3 inches between the dough balls. Bake for 11-13 minutes or until the cookies are browned. Let the cookies cool for 5 minutes before moving them to cookie-cooling racks.

Notes

Store baked cookies on the counter in an airtight container for up to 5 days.
Freeze baked cookies or the dough for up to 3 months.

Nutrition