Try These Chewy White Chocolate Cranberry Cookies Recipe At Home
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White chocolate chips and tart-dried cranberries are added to plain cookies to create white chocolate cranberry cookies. The traditional creaming technique yields supple and slightly chewy cookies that are an excellent alternative to the traditional holiday cookie selections, which are otherwise frequently very firm and use a sugar cookie base. By including other mix-in ingredients like macadamia nuts, chopped pecans, pistachios, or orange zest, you may make this dish even more distinctive.

The cookie dough freezes nicely and is a terrific make-ahead choice for the hectic holiday season, whether you're serving these cookies for Thanksgiving, a festive brunch, or a Christmas cookie swap. Simply scoop the cookie dough into desired portion sizes, freeze on a baking sheet, transfer the frozen cookie dough balls to a freezer bag, and then store them in the freezer for up to three months.

Here’s how you can make your own white chocolate cranberry cookies.

Ingredients:

• 270g all-purpose flour

• 227g butter, unsalted

• 1 cup white chocolate chips

• ½ tsp salt

• 180 g cranberries, dried

• 220 g brown sugar, packed

• ½ tsp baking soda

•  2 large eggs

• 1 tbsp. vanilla extract

• 100 g sugar, granulated

Method:

• Set the oven to 375 degrees for pre-heating. Two baking sheets should be either lightly greased with baking spray or lined with parchment paper.

• Mix the flour, baking soda, and salt in a medium bowl.

• Beat the butter and sugars for three minutes at medium speed in a large mixing bowl or a stand mixer with the paddle attachment.

• One at a time, mix in the eggs, scraping down the bowl as you go. Beat each egg thoroughly before adding the next and the vanilla extract.

• Add the flour mixture gradually while running the mixer on low speed, then beat just until incorporated. Scrape the bowl clean. Add the cranberries and white chocolate after that.

• Put dough balls on the cookie sheets, spaced approximately 2 inches apart, using a 2-tablespoon scoop.

• Once the edges are browned, bake each sheet separately for 10 to 12 minutes. After a short cooling period, transfer it to a wire rack and finish cooling.