These White Chocolate Cranberry Cookies are everything you love about homemade cookies — buttery, chewy, and just the right balance of sweet and tart.

This is a Simply Made Recipe provided by Lilly Ashley. Good recipes, without the paragraphs and fluff to sift through! Save the sifting for the baking!

The creamy white chocolate pairs perfectly with tangy dried cranberries, creating a soft, bakery-style cookie that’s as beautiful as it is delicious. They’re festive enough for the holidays but cozy enough to bake all winter long!

Ingredients

2 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
¾ cup brown sugar, packed
¼ cup granulated sugar
1 large egg + 1 egg yolk
2 tsp vanilla extract
1 cup white chocolate chips
¾ cup dried cranberries

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
Cream butter and sugar: In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add egg, egg yolk, and vanilla; mix until smooth.
Combine: Gradually add dry ingredients, mixing until just combined. Stir in white chocolate chips and dried cranberries.
Scoop dough: Drop tablespoon-sized scoops of dough onto baking sheets, spacing 2 inches apart.
Bake: Bake for 9–11 minutes, or until edges are lightly golden.
Cool: Let cookies rest 5 minutes on baking sheet, then transfer to a wire rack to cool completely.