These cranberry white chocolate cookies are filled with fresh cranberries for bursts of tang balanced by the sweetness of white chocolate! A fun, wintery Christmas cookie!
First prep the cranberries. I like to leave all the small ones whole and cut the larger ones in half for a combination of textures.
Using a stand or hand mixer, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy.
Add in the eggs, vanilla extract, and almond extract and beat for 2-4 minutes or until the texture is light and fluffy (it should look much paler than before).
Add in the flour, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky.
Using a spoon or spatula, gently stir in the white chocolate chunks and fresh cranberries until fully mixed in.
Spoon a generous 3 tablespoons of dough and roll into balls. I use a size 20 cookie scoop. If desired, press extra cranberries and white chocolate chunks into the tops of the dough balls.
Cover the dough and chill in the fridge for 1 hour.
Preheat your oven to 350°F and line a light colored baking sheet with parchment paper.
To bake, place 2-3 inches apart on a parchment lined baking sheet. Note: I only bake 5-6 cookies at a time on a half sheet pan because they're big and will spread out.
Bake cookies for 9-11 minute or until the edges are set and the centers are still soft.
Remove from the oven and let rest on the baking sheet for 1-2 minutes, then transfer to a cooling rack.
Notes
Store the baked cookies in an airtight container at room temperature for up to a week!