Decadent White Chocolate Cranberry Cookies get better with each bite. This seasonal treat is simply affordable and absolutely a blast to make. A seasonal plate of delicious cookies are part of of festive traditions that create the tasty memories that will last longer that the plate of cookies. However once these buttery rich sugar cookies laced with the elegance of mouthwatering tart cranberries are presented for sharing they will be gone faster than you can say “are there any left?” All kidding aside, I do recommend you try these at least once to see for yourself how delicious they really is.
Watch the video and follow the instructions below to have a plate full of everyones soon to be favorite seasonal cookies. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Share the preliminary activities with someone you hold dear so that each year the aroma of delicious cookies bring back the memory of something worth more than gold. Thanks for visiting and see you again soon. May your next food experience be ever so eatfoodlicious.
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In a large bowl using a mixer: add butter, sugar, and brown sugar.
Whip on high until smooth. Add egg, vanilla extract and mix well.
Add flour, salt, and baking soda.
Mix until well combined.
Add dried cranberries and white chocolate chips.
Use a wooden spoon or spatula and fold the batter until everything together is well combined.
Scoop out 1 ½ – 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the cookie balls to the cookie sheet, spacing them ~2″ apart.
Bake for 13-15 minutes or until lightly golden brown on top. Remove from oven and let cool on the cookie sheet for 5 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 20-22 cookies.
Place leftover cookies in an airtight container for up to a week. Serve and enjoy!
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White Chocolate Cranberry Cookies
Ingredients
- 1 ½ cup all-purpose flour
- 1 cup dried cranberries
- ¾ cup white chocolate chips
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter softened
- 1 tbsp vanilla extract
- ½ tsp salt
- ½ tsp baking soda
- 1 large egg
Instructions
- Preheat the oven to 350°F (176°C).
- In a large bowl using a mixer: add butter, sugar, and brown sugar. Whip on high until smooth. Add egg, vanilla extract and mix well. Add flour, salt, baking soda, and mix until well combined.
- Add dried cranberries and white chocolate chips. Use a wooden spoon or spatula and fold the batter until everything together is well combined.
- Scoop out 1 ½ – 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the cookie balls to the cookie sheet, spacing them ~2" apart.
- Bake for 13-15 minutes or until lightly golden brown on top. Remove from oven and let cool on the cookie sheet for 5 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 20-22 cookies.
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