Slice & Bake Cranberry White Chocolate Chip Cookies
Who doesn’t love the convenience of cookie dough you can keep in the fridge or freezer, ready to go for when the cookie craving hits? Whether you need just one cookie or a dozen for a gathering, this Slice & Bake Cranberry White Chocolate Chip Cookie recipe is your perfect solution. These cookies are a hit for the holiday season but are just as delightful any time of the year.
With bursts of tart cranberry, creamy white chocolate, and a soft, buttery texture, these cookies strike the perfect balance of flavor and sweetness. The best part? You can customize the dough with your favorite mix-ins for a new twist every time.
Ingredients You'll Need
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½ cup unsalted butter, softened
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1 cup sugar
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1 cup light brown sugar
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1 tsp vanilla extract
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3 cups all-purpose flour
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1 tsp baking soda
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¼ tsp sea salt
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2 tbsp milk
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¾ cup white chocolate chips
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¾ cup dried cranberries
Step-by-Step Instructions
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Cream Butter and Sugars
In the bowl of a standing mixer with a paddle attachment (or a large mixing bowl with a hand mixer), cream together the softened butter, sugar, and brown sugar for 2 minutes. -
Add Wet Ingredients
Add the eggs and vanilla extract to the mixture and beat for another 2 minutes until creamy and well combined. -
Incorporate Dry Ingredients
Add the flour, baking soda, sea salt, and milk to the bowl. Mix until the ingredients are just combined. Fold in the white chocolate chips and dried cranberries, mixing gently for about 15 seconds. -
Shape and Chill
Divide the dough into two portions. Roll each portion into a log on parchment paper. Wrap the logs tightly and refrigerate for at least 1 hour. For longer storage, place the logs in the freezer. -
Bake Your Cookies
When ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Slice the chilled dough into 1-inch thick cookies and place them on the prepared baking sheet, leaving space for spreading. Bake for 14-16 minutes, or until the edges are golden. If baking from frozen dough, add 1-2 minutes to the baking time. -
Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Then, dig in and enjoy the perfect balance of sweet, tart, and buttery flavors!
Pro Tip
This dough is incredibly versatile. Try swapping the cranberries and white chocolate chips for raisins and dark chocolate chunks, or pistachios and toffee bits for a completely different flavor profile.
Whether you're prepping for the holidays or just need a quick, satisfying dessert, these Slice & Bake Cranberry White Chocolate Chip Cookies are sure to be a hit. Snap a photo of your baking creations and tag us @chinovalleyranchers on social media. We can’t wait to see your cookies!