White Chocolate Cranberry Cookies
Soft baked white chocolate cranberry cookies are simple, tasty, and perfect for the holiday season, ready in less than 30 minutes and makes enough for a crowd!
Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 2 ½ cups all-purpose flour
- 1 cup dried cranberries
- 1 cup white chocolate chips
- ½ cup white chocolate chips for optional drizzle
- 1 teaspoon shortening for optional drizzle
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- Cream together butter, granulated sugar, and brown sugar until fluffy.
- Add in eggs and vanilla extract and beat on high for 3-4 minutes, scraping down the sides of the bowl.
- Whisk together flour, salt, baking soda, and baking powder.
- Add half of the dry ingredients to the butter/sugar mixture and mix in just until combined. Add the remaining dry ingredients and mix again briefly until combined.
- Add the cranberries and white chocolate chips. Mix by hand or on low speed with the mixer until spread evenly throughout the cookie dough. Do not overmix.
- Use a 1 ½ tablespoon cookie scoop to scoop mounds of dough onto lined baking sheets.
- Bake for 9-10 minutes or until cookie has just browned around the edges and is set in the middle.
- Allow cookies to cool for 1-2 minutes before removing to a cooling rack. Cool completely.
- Combine remaining white chocolate chips and shortening in a microwave safe bowl. Heat, 30 seconds at a time, stirring in between, until chocolate is fully melted and smooth.
- Transfer melted chocolate to a plastic baggy or piping bag; snip a small hole in the bag and drizzle the chocolate over the cookies. Allow chocolate drizzle to set; then serve.
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Notes
Storage:
Store cookies in airtight container on the countertop for 4-5 days or freeze for up to 3 months. Notes:
Follow the instructions precisely for creaming the butter, sugar, eggs together. A longer cream time will help the cookie hold its shape when baking. You can add up to 1 cup of your favorite nut into these cookies as well. I wanted cookies that were a bit larger, so I used a heaping 1 ½ tablespoon cookie scoop - about 2 tablespoons of cookie dough per cookie. Cookies will cook and spread differently depending on the surface they cook on. For best results, use parchment paper as instructed.
Store cookies in airtight container on the countertop for 4-5 days or freeze for up to 3 months. Notes:
Follow the instructions precisely for creaming the butter, sugar, eggs together. A longer cream time will help the cookie hold its shape when baking. You can add up to 1 cup of your favorite nut into these cookies as well. I wanted cookies that were a bit larger, so I used a heaping 1 ½ tablespoon cookie scoop - about 2 tablespoons of cookie dough per cookie. Cookies will cook and spread differently depending on the surface they cook on. For best results, use parchment paper as instructed.
Nutrition
Calories: 187kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 94mg | Potassium: 49mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 195IU | Vitamin C: 0.05mg | Calcium: 41mg | Iron: 1mg
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