White Chocolate Cranberry Snow Cookies
These White Chocolate Cranberry Snow Cookies are soft, chewy, and bursting with tart cranberries and creamy white chocolate—perfect for cozy winter treats!
Servings: 24 servings
Ingredients
Dry Ingredients
- 2 cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients & Mix-ins
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- In a large bowl, cream the softened unsalted butter, granulated sugar, and brown sugar with a hand or stand mixer until light and fluffy, about 3 to 4 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed or folding with a spatula just until combined. Do not overmix.
- Gently fold in the white chocolate chips and dried cranberries.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10 to 12 minutes, until edges are set and tops look slightly cracked but not browned.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Hand Mixer or Stand Mixer
- Spatula
- Baking Sheet
- Cooling Rack
- Spoon or cookie scoop
Notes
- Chill dough for a day or two to enhance flavor and texture.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Substitute ingredients like butter, chocolate chips, and cranberries to accommodate dietary preferences.
- Avoid overmixing dough to keep cookies soft and tender.
- Use softened butter, not melted, for best texture.