White Chocolate Cranberry Cookies Recipe
Why Make This Recipe
White Chocolate Cranberry Cookies are a delightful treat that combines the creamy sweetness of white chocolate with the tartness of cranberries. This cookie recipe is not only easy to make but also perfect for sharing with friends and family. Whether you’re baking for a holiday, a special occasion, or just to enjoy at home, these cookies make every moment a little sweeter.
How to Make White Chocolate Cranberry Cookies
Ingredients:
- 1 â…” cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened to cool room temperature
- ½ cup packed light brown sugar (fresh and soft)
- ¼ cup granulated sugar
- 1 large egg
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- ¾ cup white chocolate chips or chopped white chocolate bar, plus more for topping if desired
- â…” cup dried sweetened cranberries, plus more for topping if desired
Directions:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
- In a large bowl, using a hand mixer or a stand mixer with the paddle attachment, beat the unsalted butter, light brown sugar, and granulated sugar together for about 2 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Beat in the large egg, then add the vanilla extract and almond extract. Mix until all ingredients are fully combined and the mixture is smooth.
- Gradually add the dry flour mixture to the wet ingredients, beating just until combined to avoid overmixing.
- Fold in ¾ cup of white chocolate chips and ⅔ cup of dried sweetened cranberries until evenly distributed throughout the dough.
- Scoop roughly 2-tablespoon portions of dough and place them a couple of inches apart on the prepared cookie sheets, allowing room for spreading.
- Bake for 9 to 12 minutes until the edges start to turn golden brown and the centers remain slightly underdone. Rotate the baking sheets halfway through to ensure even baking. Adjust bake time if your cookie portions differ in size.
- Immediately after removing from the oven, you can gently shape the cookies if desired. Press extra white chocolate chips or dried cranberries on top for decoration. Transfer the baking sheets to wire racks and allow the cookies to cool completely.
How to Serve White Chocolate Cranberry Cookies
Serve these cookies warm or at room temperature. They are perfect on their own, but you can also pair them with a glass of milk, a cup of coffee, or tea. For a special touch, you might serve them alongside some vanilla ice cream.
How to Store White Chocolate Cranberry Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe container or bag, and they will stay fresh for about 3 months.
Tips to Make White Chocolate Cranberry Cookies
- Make sure your butter is at room temperature for the best texture.
- Don’t overmix the dough once you add the flour, as this can make the cookies tough.
- For extra flavor, consider adding a pinch of cinnamon to the dry ingredients.
- You can switch out the cranberries for any other dried fruit, like cherries or apricots, for a different taste.
Variation
You can customize these cookies by using dark chocolate chips instead of white chocolate, or by mixing in chopped nuts like walnuts or pecans for some crunch.
FAQs
1. Can I use frozen cranberries in this recipe?
No, it’s better to use dried cranberries for this recipe to maintain the right texture and sweetness.
2. Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking.
3. What can I do if my cookies spread too much?
If your cookies spread too much, try chilling the dough for about 30 minutes before baking, and ensure your butter is softened but not melted.
White Chocolate Cranberry Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large bowl, beat the unsalted butter, light brown sugar, and granulated sugar together for about 2 minutes.
- Beat in the egg, then add the vanilla extract and almond extract. Mix until smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing just until combined.
- Fold in the white chocolate chips and dried cranberries.
- Scoop 2-tablespoon portions of dough onto the prepared baking sheets, leaving space for spreading.
- Bake for 9 to 12 minutes until edges turn golden and centers remain slightly underdone.
- Rotate baking sheets halfway through for even baking.
- Press extra white chocolate chips or cranberries on top, if desired. Transfer to wire racks to cool completely.