Soft Cranberry Cookies
Soft cranberry cookies recipe Irresistible white chocolate chip cookies techsoft chewy texture Bake delicious cranberry cookies today
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 47 minutes
- Yield: Approximately 24 cookies
- Category: Cookie
- Cuisine: English
Ingredients
Scale
- 115g unsalted butter, softened
- 100g granulated sugar
- 100g light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 225g all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 170g white chocolate chips
- 85g dried cranberries
Instructions
- Cream the Butter and Sugars. In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy.
- Add the Egg and Vanilla. Beat in the egg until fully incorporated, then stir in the vanilla extract. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
- Combine Dry Ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed throughout the flour.
- Gradually Add Dry Ingredients to Wet Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Stir in White Chocolate Chips and Cranberries. Gently fold in the white chocolate chips and dried cranberries until evenly distributed throughout the dough.
- Chill the Dough. Cover the bowl with cling film and chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
- Preheat Oven and Prepare Baking Sheets. Preheat your oven to 175°C (350°F). Line baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes cleanup easier.
- Scoop and Bake. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are golden brown and the centres are still slightly soft.
- Cool and Enjoy. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy with a cup of tea or a glass of milk!
Notes
Soft, chewy white chocolate cranberry cookies! A simple, family-friendly recipe tested in my English kitchen. Perfect for busy mums!