Rich and buttery White Chocolate Cranberry Cookies are dressed for the holidays with creamy white chocolate chips and sweet dried red cranberries. Seriously, the BEST Christmas cookies!
- 3/4 cup butter, room temperature
- 1 cup dark brown sugar (light brown will work)
- 1/4 cup white granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 2 cups + 2 tablespoons all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3/4 cup white chocolate morsels + more to add to the tops of the cookies before baking
- 3/4 cup dried cranberries + more to add to the tops of the cookies before baking
-
Heat oven to 350 degrees F. Line a large cookie sheet/baking pan with parchment paper or a silicone mat.
-
Beat butter and sugars in large bowl with mixer until light and fluffy.
-
Blend in egg, egg yolk, and vanilla. Scrape down the sides of bowl as needed. Add flour, cornstarch, baking soda and salt; mix well. Stir in white chocolate and cranberries.
-
Drop rounded spoonfuls (about 2 tablespoons) of dough, 1-1/2 inches apart, onto baking sheets. Add a few white chocolate morsels and cranberries to the tops of the cookies for a prettier cookie.
-
Bake for about 9-12 minutes. Cool on baking sheets for about 1 minute and remove to wire racks to cool completely.
My dough felt cool to the touch and did not need to be chilled in the fridge. However, if the dough feels somewhat warm and it's warm in your home, you may need to chill dough for about an hour to keep these cookies from spreading while baking.
Photos by Sasha at Eat Love Eats.
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!