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Delicious homemade white chocolate cranberry cookies with cranberries and white chocolate chips.

White Chocolate Cranberry Cookies

These vegan White Chocolate Cranberry Cookies offer a perfect balance of sweet and tart, with a soft center and crisp edges, making them a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Vegan
Calories: 140
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 2 cups all-purpose flour For a classic soft cookie.
  • 1 tsp baking soda For lift.
  • 1 tsp salt To balance sweetness.
  • 1/2 cup vegan butter, softened
  • 1/2 cup brown sugar For chewiness.
  • 1/2 cup white sugar To achieve crisp edges.
  • 1/4 cup non-dairy milk, plain and unsweetened
  • 1 tsp vanilla extract Do not skip it.
  • 1 cup dried cranberries
  • 1 cup vegan white chocolate chips or chunks

Method
 

Preparation
  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, and salt.
  3. In another bowl, cream the vegan butter with brown sugar and white sugar until smooth and fluffy.
  4. Add the non-dairy milk and vanilla extract, then stir again.
  5. Mix in the dry ingredients until you do not see any flour streaks; do not overmix.
  6. Fold in the cranberries and vegan white chocolate chips.
  7. Scoop the dough into balls, space them out on the baking sheet, and bake for 9 to 12 minutes.
  8. Let them cool on the pan for a few minutes so they set up, then transfer to a rack.

Notes

Cookies store well in an airtight container for up to 4-5 days. For extra softness, store with a piece of bread. Freeze baked cookies for up to 2 months or freeze scoopable dough for future baking.