Description
Chewy, golden cookies with white chocolate chunks and tart dried cranberries—perfectly balanced between sweet and tangy, and ideal for holidays or everyday treats.
Ingredients
1/2 cup softened vegan butter or regular butter
3/4 cup brown sugar
1/4 cup white sugar
1 tbsp milk of choice
1 tsp pure vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
2/3 cup dried cranberries
2/3 cup white chocolate chips (dairy-free if needed)
Instructions
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
- Add the milk and vanilla extract and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the dried cranberries and white chocolate chips evenly.
- Scoop the dough into tablespoon-sized balls and place them 2 inches apart on the baking sheet.
- Bake for 11–13 minutes, until edges are golden and centers are slightly underbaked.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a richer flavor, brown the butter before mixing.
Add chopped nuts like pecans or macadamia for extra texture.
A hint of orange zest pairs beautifully with the cranberries.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
To reheat, bake at 300°F for 5 minutes or thaw at room temperature.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
