White Chocolate Cranberry Cookies

These soft and chewy white chocolate cranberry cookies are a holiday staple with white chocolate chips and dried cranberries. So festive for any cookie tray!

Prep Time: 15

Cook Time: 10

Refrigerate: 15

Total Time: 40

Servings:

Ingredients

1 cup unsalted butter (softened)
1 cup light brown sugar , packed
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ¾ cups (360 grams) all-purpose flour
1 Tablespoon cornstarch
1 teaspoon fine sea salt
1 teaspoon baking powder
1 cup white chocolate chips (more if desired)
¾ cup dried cranberries (more if desired)

Optional: 1/2 cup chopped macadamia nuts

Instructions

Cream. Cream 1 cup butter, 1 cup brown sugar, and 3/4 granulated sugar in a large bowl with an electric mixer. Mix for 1 minute or until light and fluffy. Add in 2 eggs and 2 teaspoons vanilla and mix until combined.
Combine cookie dough. Whisk together 2 3/4 cups flour, 1 Tablespoon cornstarch, 1 teaspoon salt, and 1 teaspoon baking powder in a separate bowl. Slowly add the flour mixture to the sugar mixture and mix until combined. Fold in 1 cup white chocolate chips and 3/4 cup dried cranberries. Refrigerate dough for 15 to 60 minutes.
Bake. Preheat the oven to 375°F. Line a baking sheet with a baking mat or parchment paper and set aside. Using a medium cookie scoop or 2 tablespoons, place the cookie dough on the baking sheet and bake for 8-9 minutes, or until the edges are golden brown. The cookies should still be soft in the middle.
Cool and store. Remove from the oven and let cookies cool for 3 minutes and then move to cooling rack. Store in a covered container up to 3 days or freeze up to 3 months.

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