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White Chocolate Cranberry Cookies

/5
white chocolate cranberry cookies
COOK TIME
12 min
TOTAL TIME
22 min
SERVINGS
24 cookies
White chocolate cranberry 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.

Follow me over on Facebook and Instagram @lolohomekitchen. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolohk. I love to see what you are making!

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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.

Prep time: 10 min  |  Cook time: 12 min  |  Total: 22 min

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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

  1. Preheat oven to 350 degrees. Prepare 2 baking sheets with silpats or parchment paper.
  2. In a medium size bowl. whisk together all the dry ingredients nd set aside.
  3. 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.
  4. 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.
  5. With a wooden spoon, fold in the white chocolate chips and dried cranberries.
  6. Make large balls of dough (roughly 3 Tablespoons) and place on the cookie sheet about 2 inches apart.
  7. Bake for 11-12 minutes or until the edges just start to turn golden brown.
  8. Let cool for about 5 minutes and then transfer to a wire rack to cool completely.

Notes

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