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Cranberry White Chocolate Cookies with Glaze

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These Cranberry White Chocolate Cookies with Glaze are soft, chewy, and packed with tart dried cranberries and sweet white chocolate chips. A simple vanilla glaze on top adds the perfect finishing touch.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • 1 cup white chocolate chips
  • 1 cup powdered sugar (for glaze)
  • 23 tablespoons milk (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Fold in dried cranberries and white chocolate chips.
  7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes or until the edges are lightly golden. Do not overbake.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. To make the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
  11. Drizzle the glaze over the cooled cookies and let set before serving.

Notes

  • Make sure the butter is softened but not melted for best texture.
  • Chill the dough for 30 minutes if cookies spread too much while baking.
  • You can substitute white chocolate chips with chunks or a chopped bar.
  • Store cookies in an airtight container for up to 5 days.

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