Cranberry White Chocolate Cookies

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.

Step 3: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.

Step 4: Add the eggs one at a time, mixing well after each addition.

Step 5: Stir in the vanilla extract.

Step 6: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.

Step 7: Fold in the white chocolate chips and dried cranberries evenly throughout the dough.

Step 8: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 9: Press a few extra cranberries and white chocolate chips onto the tops of the cookies if desired.

Step 10: Bake for 10 to 12 minutes until the edges are lightly golden and the centers remain soft.

Step 11: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.

Step 12: Transfer the cookies to a wire rack to cool completely.

Storage and Reheating Tips

Store Cranberry White Chocolate Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies or cookie dough for up to 2 months. Reheat cookies in the microwave for 10 seconds for a freshly baked texture.