WHAT’S FOR DESSERT?
White Chocolate Cranberry Cookies
Array/5
COOK TIME
12 min
TOTAL TIME
22 min
SERVINGS
24 cookies
Don’t get me wrong, I LOVE chocolate and peppermint and gingerbread but sometimes you want to change your Christmas goodies up a little bit. These still are filled with coziness (and a slight taste of cinnamon) but strangely fresh. White chocolate and cranberry are just one of those perfect combos.
These are a perfect cookie to add to a cookie platter or box for the holidays to break up the chocolate and peppermint and gingerbread. Plus, they are really easy with no chilling required.
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White Chocolate Cranberry Cookies
These still are filled with coziness (and a slight taste of cinnamon) but strangely fresh. White chocolate and cranberry are just one of those perfect combos.
Ingredients
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup (2 sticks) butter, room temperature
1 cup + 2 Tablespoons brown sugar
1/2 cup sugar
2 1/2 teaspoons pure vanilla extract
2 large eggs
2 cups white chocolate chips
1 cup dried cranberries
Instructions
- Preheat oven to 350 degrees. Prepare 2 baking sheets with silpats or parchment paper.
- In a medium size bowl. whisk together all the dry ingredients nd set aside.
- In a stand or hand mixer, mix the butter, sugar, brown sugar and vanilla for about 2 minutes on medium speed. Scrape down the sides of the bowl as necessary.
- Add the eggs one at a time and mix after each addition. Add the flour mixture a little at a time and mix on low after each addition just until combined. Careful not to overmix.
- With a wooden spoon, fold in the white chocolate chips and dried cranberries.
- Make large balls of dough (roughly 3 Tablespoons) and place on the cookie sheet about 2 inches apart.
- Bake for 11-12 minutes or until the edges just start to turn golden brown.
- Let cool for about 5 minutes and then transfer to a wire rack to cool completely.
Notes
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