Ingredients
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1 cup unsalted butter, softened
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8 oz cream cheese, softened
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1 ½ cups granulated sugar
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1 large egg
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2 teaspoons vanilla extract
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3 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup white chocolate chips
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1 cup dried cranberries
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½ cup powdered sugar (for coating)
Instructions
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and fluffy. Add granulated sugar and continue mixing until the mixture becomes light and creamy. This step ensures your cookies stay soft and cloud-like.
Beat in the egg and vanilla extract. Mix until fully incorporated, ensuring the dough stays smooth and velvety.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this dry mixture to the wet mixture, blending until a soft dough forms.
Gently fold in the white chocolate chips and dried cranberries. The dough will be thick—this is what gives the cookies their signature soft, thick texture.
Cover the dough and refrigerate for at least 1 hour. Chilling prevents spreading and keeps the cookies thick and fluffy.
Scoop tablespoon-sized balls, roll them lightly, and coat in powdered sugar for that “snowdrift” touch.
Place cookie balls on a lined baking sheet and bake at 350°F (175°C) for 10–12 minutes, or until the edges are lightly set and the tops look matte and puffy.
Notes
Do not overbake—these cookies are meant to stay soft and tender. They should look slightly underdone when you remove them from the oven. They will continue to firm up as they cool.