Cranberry White Chocolate Cookies
User Reviews
5
Cranberry White Chocolate Cookies
Description
The Cranberry White Chocolate Cookies recipe begins with creaming unsalted butter and a mix of granulated and brown sugars to build a smooth, tender dough. Gradually incorporating sifted all-purpose flour with baking soda and salt ensures even texture without heaviness. Dried cranberries add a bright, chewy contrast, while white chocolate chips provide creamy bursts of sweetness throughout. Baking the dough at 350°F creates cookies with lightly crisp edges and a soft middle. Cooling on the pan before transferring preserves their texture and prevents breakage.
The resulting cookies highlight the pairing of tart cranberries with mellow white chocolate, offering a pleasant balance. Suitable for serving as homemade gifts, holiday treats, or accompanied by coffee or tea, they deliver a cohesive bite of sweet and slightly tangy flavors. Ensuring equal-sized dough portions aids in even baking for consistent results.
Accurate ingredient measurement, especially flour using the scoop and level method, prevents overly dry or crumbly cookies. Lining baking sheets with parchment paper avoids sticking and burnt bottoms. The dough can be shaped with a cookie or coffee scoop for uniformity. Baked cookies keep well in an airtight container at room temperature for up to three days, maintaining their texture and flavor.
Ingredients
- 1 butter unsalted, stick
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 egg
- 1 Tablespoon vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- ¾ cup white chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, cream together butter and sugars over medium speed until smooth. Beat in the egg and vanilla.
- Combine flour, baking soda, and salt in a small separate bowl, sifting well. Gradually add to creamed mixture over low speed. Carefully stir in cranberries and white chocolate chips (by hand).
- Drop dough by rounded tablespoons onto cookie sheets that have been lined with parchment paper or silicone baking mats.
- Bake in preheated oven for 8-12 minutes. Remove from oven and allow to cool on pan for a few minutes. Transfer to a wire rack and allow to cool completely.
Notes
- Measure flour with the scoop and level method to avoid adding too much, which can dry out the cookies.
- Line baking sheets with parchment or silicone mats to prevent sticking and promote even baking.
- Use a cookie or coffee scoop to ensure cookies are uniform in size and bake evenly.
- Store baked and cooled cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 111mg | 5% |
| Potassium | 35mg | 1% |
| Sugar | 15g | 30% |
| Vitamin A | 125IU | 3% |
| Calcium | 19mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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