Cranberry White Chocolate Chip Cookies are like the holiday season wrapped in cookie form—chewy, sweet, and a little tangy, with bursts of tart dried cranberries and melty white chocolate in every bite. They bring just the right amount of festive cheer to any occasion, from cookie swaps to late-night snacking.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. In a large mixing bowl, beat butter and sugars together until light and fluffy, about 4-5 minutes. Mix in the egg and vanilla extract until well combined.
In a separate bowl, whisk flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Stir in the dried cranberries and white chocolate chips.
Chill the dough for 30 minutes, if desired. Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are lightly golden and the centers look slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!