Ingredients:
- 17.9 oz snickerdoodle cookie mix
- 1 large egg
- ½ cup salted butter, melted and cooled
- 3 tablespoons sour cream
- ¾ cup white chocolate chips
- ¾ cup dried cranberries
Instructions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the snickerdoodle cookie mix, egg, melted butter, and sour cream. Mix until a soft dough forms.
- Fold in the white chocolate chips and dried cranberries until evenly distributed.
- Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the centers remain soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serving and Storage
- Enjoy warm or at room temperature.
- Store in an airtight container at room temperature for up to 4 days.
Optional Variations
- Swap dried cranberries for dried raspberries if available.
- Add a drizzle of melted white chocolate once cookies are cooled.
- For extra softness, slightly underbake and allow to finish setting on the pan.
These cookies are simple, festive, and full of flavor — perfect for holidays, bake sales, or everyday treats.