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- 2 cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon salt - ¾ cup unsalted butter, softened - 1 cup brown sugar, packed - ½ cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup white chocolate chips - 1 cup dried cranberries - ½ cup chopped pecans (optional) For this recipe, precise measurements matter. Use a dry measuring cup for flour and sugars. Make sure to pack the brown sugar tightly for the right sweetness. Use a standard teaspoon for baking soda and salt. Room temperature butter makes it easier to cream. An extra-large egg works best for moisture and binding. Chopped pecans add a nice crunch and flavor. If you want to try other nuts, almonds or walnuts work well too. You can swap dried cranberries for dried cherries for a twist. Adding a pinch of cinnamon gives warmth to the cookies. Feel free to experiment based on your taste! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This step helps cookies bake evenly. 2. Line two baking sheets with parchment paper. This prevents sticking and makes cleanup easy. 3. In a medium bowl, whisk together 2 cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set this aside. 4. In a large mixing bowl, cream ¾ cup of softened unsalted butter with 1 cup of brown sugar and ½ cup of granulated sugar. Mix until light and fluffy, about 2-3 minutes. 5. Add 1 large egg and 1 teaspoon of vanilla extract to the butter mixture. Beat until fully mixed. 6. Gradually mix the dry ingredients into the wet mixture. Blend until just combined. Avoid over-mixing. 7. Gently fold in 1 cup of white chocolate chips, 1 cup of dried cranberries, and ½ cup of chopped pecans if you like nuts. Make sure they are evenly mixed throughout the dough. 1. Using a tablespoon, drop rounded balls of dough onto the lined baking sheets. Space them about 2 inches apart to allow for spreading. 2. Bake in the oven for 10-12 minutes. Look for lightly golden edges, while the centers remain soft. This gives the best texture. 1. Allow the cookies to cool on the baking sheets for 5 minutes. This helps them firm up a bit. 2. Transfer the cookies to a wire rack to cool completely. This stops them from getting soggy. 3. For a fancy touch, arrange the cookies on a festive platter. You can garnish with extra dried cranberries and drizzle melted white chocolate over the top. This makes for a stunning presentation. To bake perfect white chocolate cranberry cookies, always measure your flour correctly. Too much flour makes cookies dry. Use the spoon and level method for accuracy. Cream the butter and sugars well; this adds air and makes cookies fluffy. Bake just until the edges turn golden. The centers should look soft. This ensures a chewy texture. If you run out of an ingredient, don’t worry! You can swap unsalted butter with coconut oil for a unique flavor. Use maple syrup instead of brown sugar for a different sweetness. You can also replace dried cranberries with raisins or cherries if you like. For a nut-free option, skip the pecans. To get that soft, chewy texture, try chilling the dough before baking. Refrigerate it for about 30 minutes. This helps the cookies hold their shape. Also, avoid overmixing the dough. Mix until just combined to keep them tender and moist. Finally, let the cookies cool on the baking sheet for a few minutes before moving them. This helps them set and stay soft inside. Pro Tips Chill the Dough: For even thicker cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading and results in a chewier texture. Use High-Quality Chocolate: Opt for premium white chocolate chips for a richer flavor. The quality of chocolate can greatly influence the overall taste of your cookies. Experiment with Nuts: If you want to add more texture, try substituting chopped pecans with walnuts or almonds. Each nut brings a unique flavor profile to your cookies. Storage Tips: Keep cookies fresh by storing them in an airtight container at room temperature. They can last up to a week, but they’re best enjoyed within the first few days! {{image_2}} You can switch up flavors in these cookies for fun. Try adding orange zest for a zesty twist. You can also use almond extract instead of vanilla for a nutty taste. For a richer flavor, consider using dark chocolate chips instead of white. Each option adds its own charm. If you want gluten-free cookies, use a gluten-free flour blend. Look for blends that include xanthan gum, which helps with texture. This swap keeps the cookies soft and tasty. They will still be just as delightful. Want to enhance your cookies? Add nuts like walnuts or pecans for crunch. You can also mix in coconut flakes for a tropical vibe. Dried cherries or raisins work well too. Each add-in gives a new twist to the classic cookie. To keep your white chocolate cranberry cookies fresh, use an airtight container. Place parchment paper between layers to prevent sticking. Store them at room temperature for the best taste. Keep them away from direct sunlight and heat. This helps maintain their soft texture and flavor. If you want to save some cookies for later, freezing works great. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer them to a freezer-safe bag or container. Label and date the bag for easy tracking. These cookies last about a week when stored properly at room temperature. If frozen, they can last up to three months. Always check for any signs of freezer burn or off smells. Enjoy your cookies fresh for the best flavor, but they will still taste good after some time! To make your cookies chewy, use more brown sugar. Brown sugar has moisture. This gives cookies a nice soft bite. Another tip is to under-bake them. Take them out when the edges are golden but the center is soft. Let them cool on the sheet for a bit. This keeps them chewy and delicious. Yes, you can! Milk chocolate will add a rich, creamy taste. Just remember that milk chocolate is sweeter than white chocolate. You might want to cut back on the granulated sugar if you use milk chocolate. This keeps the balance of flavors right. There are many fun ways to make this recipe your own! Try adding nuts like walnuts or almonds for crunch. You can also mix in different dried fruits, like cherries or apricots. For a spiced flavor, add a pinch of cinnamon or nutmeg. If you love coconut, throw in some shredded coconut. The options are endless! In this blog post, we covered the key ingredients and clear steps for baking cookies. You learned about measuring, optional ingredients, and tips for the best cookie texture. We also explored tasty variations and smart storage methods. Now, you can bake cookies that everyone will love. Use these tips and tricks to experiment and make each batch your own. Happy baking!

White Chocolate Cranberry Bliss Cookies

Delicious cookies filled with white chocolate chips and dried cranberries, perfect for the holidays.
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
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips
  • 1 cup dried cranberries
  • ½ cup chopped pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
  • Beat in the egg and vanilla extract until fully incorporated.
  • Gradually mix the dry ingredients into the wet ingredients, blending until just combined.
  • Gently fold in the white chocolate chips, dried cranberries, and chopped pecans (if using) until evenly distributed throughout the dough.
  • Using a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
  • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the cookies on a festive platter, garnishing with additional dried cranberries and melted white chocolate drizzled over the top for an elegant touch.
Keyword cookies, cranberries, dessert, white chocolate