White Chocolate Cranberry Cookies
User Reviews
4.8
132 reviews
Excellent
White Chocolate Cranberry Cookies
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White Chocolate Cranberry Cookies made with fresh cranberries and chunks of white chocolate are irresistible!
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Ingredients
- 1 cup unsalted butter (this is 2 sticks)
- 1/2 cup granulated sugar
- 1 1/2 tsp vanilla extract
- pinch of salt
- 2 cups all purpose flour Note: to measure accurately, first fluff the flour, then scoop lighty, and level off with the straight back of a knife without compacting the flour.
- 1 cup fresh cranberries (dry them well if you've rinsed them)
- 4 ounces white chocolate, chopped in small chunks
Instructions
- Cream the room temperature butter, sugar, vanilla, and salt together. I do this in my food processor. You can do it in a stand mixer or by hand if you prefer.
- Add the flour and pulse about 20 times until the mixture gets crumbly.
- Add the cranberries and chopped white chocolate and pulse to chop the berries and bring the dough together. You may need to stop and re-arrange the dough. The dough will be moist and still crumbly at this stage.
- Turn the dough out onto a flour dusted surface and knead once or twice to bring the dough together. Add an extra sprinkle of flour if it seems very wet or sticky.
- Form into a rough log shape, about 11-12 inches long.
- Wrap the log in plastic and use the plastic to smooth out the shape of the log.
- Chill the dough until firm, about 3 hours, or overnight. Note: I like to wrap the log in a terrycloth hand towel to help keep its round shape as it chills.
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- Slice the dough into thick 1/3 inch slices. Use a very sharp serrated knife and a little back and forth sawing motion to slice through the dough. This helps to minimize crumbling as you cut through the cold chocolate and berries.
- Place the cookies on a parchment lined baking sheet, 2 inches apart. I recommend a stainless steel, non-insulated cookie sheet for best results.
- Bake in the preheated oven for about 18 minutes. The cookies will still be quite pale, but starting to turn golden just around the very edge. Note: I like my shortbread cookies soft, but if you want them crunchier, bake for a few more minutes. The exact time will depend on how thick you have sliced your cookies.
- Allow to cool on the pan for a few minutes before transferring to a rack. Be careful, the cookies are delicate when warm.
Notes
- I prefer to bake each cookie sheet separately rather than to bake them together on different racks.
- These cookies are delicious warm but they are very delicate ~ they need to cool completely to firm up.
Nutrition Information
Show Details
Calories
180kcal
(9%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
26mg
(9%)
Sodium
7mg
(0%)
Potassium
37mg
(1%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
288IU
(6%)
Vitamin C
1mg
(1%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 7mg | 0% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 288IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
132 reviews
Excellent
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