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White Chocolate Cranberry Cookies (Bakery-Style Recipe) - Soft, Chewy, and Loaded with Flavor

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 cup white chocolate chips or chunks
  • 3/4 to 1 cup dried cranberries
  • Optional: 1 tablespoon orange zest
  • Optional: Flaky sea salt, for finishing

Method
 

  1. Prep your pans: Line two baking sheets with parchment. Set the oven to 350°F (175°C).
  2. Whisk dry ingredients: In a medium bowl, whisk flour, baking soda, baking powder, and salt. Set aside.
  3. Cream butter and sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy and slightly fluffy, about 2 minutes.
  4. Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla (and orange zest, if using) until smooth.
  5. Combine: Add the dry ingredients and mix on low just until no dry streaks remain. Don’t overmix.
  6. Fold-ins: Stir in white chocolate and dried cranberries. The dough will be thick.
  7. Chill: Cover and chill for 20–30 minutes. This helps control spread and improves texture.
  8. Scoop: Scoop 2-tablespoon mounds (about 40–45 g each) and place 2 inches apart. Press a few extra chips and cranberries on top for that bakery look.
  9. Bake: Bake 9–11 minutes, until edges are set and centers look slightly underdone. They’ll finish setting as they cool.
  10. Finish and cool: Sprinkle with a pinch of flaky sea salt if you like. Cool on the sheet 5 minutes, then transfer to a rack.