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- 2 cups all-purpose flour - ¾ cup unsalted butter, softened to room temperature - 1 cup packed brown sugar - ½ cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 1 cup white chocolate chips - 1 cup dried cranberries - ½ cup chopped pecans - Additional dried cranberries for presentation - Melted white chocolate for drizzling The main ingredients create a rich cookie base. All-purpose flour gives the cookies structure. Softened butter makes them tender and adds flavor. The brown and granulated sugars sweeten the dough and help it spread. A large egg binds everything together, and vanilla adds depth. White chocolate chips offer creamy sweetness, while dried cranberries bring tartness. Together, they create a delightful contrast. You can add pecans for a nutty crunch. For presentation, more dried cranberries and melted white chocolate make the cookies look special. Each ingredient plays an important role. Choose the best quality for the best taste. You'll love the balance of flavors in every bite! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). Grab two baking sheets and line them with parchment paper. This keeps the cookies from sticking. 2. In a medium bowl, mix together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. This is your dry mix, so set it aside for now. 3. In a large bowl, take ¾ cup of softened unsalted butter, 1 cup of packed brown sugar, and ½ cup of granulated sugar. Beat these with a mixer on medium speed for about 2-3 minutes. The mix should look light and fluffy. 1. Now, add in 1 large egg and 1 teaspoon of pure vanilla extract. Beat this mixture until it is smooth and blended. 2. Slowly add your dry mix to the wet mix. Use a low speed on your mixer. Stop mixing as soon as everything is combined. This keeps the cookies soft. 3. With a spatula, fold in 1 cup of white chocolate chips and 1 cup of dried cranberries. Make sure they are spread evenly throughout the dough. 1. Use a tablespoon to scoop rounded balls of dough. Place them on your prepared baking sheets. Leave about 2 inches between each to give them room to spread. 2. Bake the cookies for 10-12 minutes. Watch for the edges to turn faintly golden while the centers stay soft. 3. Once done, let the cookies cool on the baking sheets for 5 minutes. Then, move them to a wire rack to cool completely. To make the best cookies, use room temperature ingredients. This means letting the butter and egg sit out for about 30 minutes before you start. Soft butter mixes better with sugars and gives your cookies a light texture. Next, be careful not to overmix your dough. Once you add the dry ingredients, mix just until combined. Overmixing can lead to tough cookies. You want them soft and chewy, not dense and hard. Presenting your cookies nicely makes them even more tempting. Arrange the cookies on a pretty platter. You can add some extra dried cranberries around them for color and charm. For a fun finish, drizzle melted white chocolate over the top of the cookies. Just melt some white chocolate in the microwave. Then, use a fork to drizzle it in a zigzag pattern. This adds a sweet touch that’s sure to impress! Pro Tips Chill the Dough: For an even chewier texture, consider chilling the cookie dough for at least 30 minutes before baking. This helps prevent the cookies from spreading too much while baking. Use Quality Ingredients: The flavor of your cookies can greatly benefit from high-quality white chocolate and fresh cranberries. Opt for premium brands to enhance your cookie experience. Don’t Overbake: Cookies will continue to cook on the baking sheet after being removed from the oven. Aim for a soft center to achieve that perfect chewy texture. Experiment with Mix-ins: Feel free to customize your cookies by adding different nuts, seeds, or even a hint of orange zest for a unique twist that complements the cranberries and white chocolate. {{image_4}} You can easily make these cookies gluten-free! Just substitute all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum. This will help your cookies hold together well. You might want to check the package for the correct measurement. If you want a vegan version, replace the butter with coconut oil. Melt the coconut oil first for a smooth mix. Instead of a large egg, use a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken before adding it to the mix. Looking to switch things up? Add some orange zest for a bright, citrus twist. Just a teaspoon will do! You can also mix in different nuts or dried fruits. Try walnuts, almonds, or even dried cherries for a fun twist. These small changes can create a whole new flavor experience. To keep your white chocolate cranberry cookies fresh, store them in an airtight container. This helps prevent them from becoming hard or stale. I recommend using a container made of glass or plastic. Line the bottom with parchment paper for added protection. You can also place a slice of bread inside. This will help keep the cookies moist. Best practices for keeping cookies fresh: - Store in an airtight container. - Use parchment paper to line the container. - Add a slice of bread for moisture. Freezing cookie dough is a great way to save time. To do this, scoop the dough into balls and place them on a baking sheet. Freeze the balls until firm, then transfer them to a freezer bag. Label the bag with the date. This way, you can enjoy fresh cookies whenever you want. To bake frozen cookies, there’s no need to thaw them first. Just place them directly on a baking sheet and add a couple of extra minutes to your baking time. How to properly freeze cookie dough: - Scoop dough into balls and freeze on a baking sheet. - Transfer to a labeled freezer bag once firm. Thawing and baking frozen cookies: - Bake directly from the freezer. - Add a couple of extra minutes to the baking time. To make your cookies chewier, try these tips: - Reduce baking time: Bake for 9-11 minutes instead of 10-12. - Use more brown sugar: Replace some granulated sugar with brown sugar. - Add an extra egg yolk: This adds moisture and softness. - Chill the dough: Let it rest in the fridge for 30 minutes before baking. Adjusting these factors can help you achieve that perfect chewy texture everyone loves. Using fresh cranberries will change the cookies a bit. Fresh cranberries are tart and juicy. They can make your cookies more moist but also less sweet. This could lead to a different flavor balance. Dried cranberries add sweetness and a chewy texture. If you prefer fresh, add a little more sugar to balance the tartness. If you don’t have white chocolate chips, there are great alternatives: - Dark chocolate chips: For a richer flavor. - Butterscotch chips: For a sweet and buttery taste. - Milk chocolate chips: If you want a sweeter option. These substitutions can change the cookie's taste, so choose what you like best! In this blog post, we explored how to make delicious cookies with white chocolate chips and cranberries. We covered essential ingredients, simple steps for preparation, and helpful tips for the best texture. You learned about variations, storage methods, and answered common questions. Baking cookies is fun and rewarding, and you can try many different options. Enjoy making these delightful treats. With a bit of practice and creativity, you'll impress everyone with your cookie game. Happy baking!

White Chocolate Cranberry Bliss Cookies

Deliciously soft cookies packed with white chocolate, dried cranberries, and optional pecans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.75 cup unsalted butter, softened to room temperature
  • 1 cup packed brown sugar
  • 0.5 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup white chocolate chips
  • 1 cup dried cranberries
  • 0.5 cup chopped pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.
  • In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this dry mixture aside for later use.
  • In a large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar. Beat with a mixer on medium speed for about 2-3 minutes, or until the mixture becomes light and fluffy.
  • Add the large egg and vanilla extract to the butter and sugar mixture. Beat until fully incorporated, ensuring a smooth blend.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until everything is combined. Be careful not to overmix; it's important to maintain a soft cookie texture.
  • Carefully fold in the white chocolate chips, dried cranberries, and chopped pecans (if using) with a spatula until they are evenly distributed throughout the cookie dough.
  • Using a tablespoon, scoop out rounded balls of dough and place them onto the prepared baking sheets, spacing each ball about 2 inches apart to allow for spreading during baking.
  • Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are faintly golden while the centers remain soft and chewy.
  • Once baked, let the cookies cool on the baking sheets for 5 minutes to set. Then, transfer them to a wire rack to cool completely.

Notes

For an elegant presentation, arrange the cookies on a festive platter. Dot the plate with additional dried cranberries, and drizzle melted white chocolate over the top of the cookies for a delightful finishing touch.
Keyword cookies, cranberries, dessert, white chocolate