White Chocolate Cranberry Cookies
User Reviews
4.3
White Chocolate Cranberry Cookies
Description
These cookies integrate all-purpose flour with leavening agents and sea salt to create a balanced base. Butter and sugars are creamed to infuse air and moisture, while eggs and vanilla build richness and flavor. White chocolate chips add creamy, sweet pockets, and dried cranberries provide a contrasting tartness. The cookie dough is portioned into balls spaced apart to allow spreading during baking at 350°F.
Lightly golden edges indicate doneness, with an optional finishing touch of flaky sea salt enhancing the flavors. The texture is chewy with slight crunch at the edges, balancing sweet and tart elements in every bite.
Plumping dried cranberries by briefly soaking in warm water before using can help ensure they are moist and tender within the cookies, improving texture and flavor integration.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt sea salt
- 1 cup unsalted butter at cool room temperature
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract pure
- 1 cup white chocolate chips
- 1 cup dried cranberries
- sea salt for sprinkling on cookies, flaky
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
- In the bowl of a stand mixer or with a hand mixer, cream the butter and sugars together until creamy and smooth, stopping to scrape down the sides of the bowl as necessary. This will take 1 to 2 minutes.
- Add the eggs and vanilla extract and beat until combined.
- With the mixer off, add all of the dry ingredients. Turn the mixer on low and mix until just combined. Don’t over mix. Stir in the white chocolate chips and dried cranberries.
- Form the cookie dough into balls, about 2 tablespoons of dough per cookie. Place on prepared baking sheet, about 2 inches apart.
- Bake cookies for 10 to 12 minutes or until the edges are slightly golden brown. Check early to make sure you don’t over bake, every oven is different. Remove from oven and sprinkle the cookies with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Notes
- Soak dried cranberries in warm water for 5 minutes if they seem dry, then drain and pat dry for better texture in cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 127mg | 5% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
