White Chocolate Cranberry Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ½ cups all purpose flour*
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened to cool room temp
½ cup packed light brown sugar, make sure it is fresh and soft
¼ cup granulated sugar
1 large egg
¾ teaspoon pure vanilla extract
¼ teaspoon almond extract
¾ cup white chocolate chips, plus more for topping, if desired
¾ cup dried sweetened cranberries, plus more for topping, if desired
sea salt, for garnish, I like flaky Maldon salt
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Directions: |
Directions:1.Preheat oven to 350°F. Line two baking sheets with parchment paper.
2.In a small bowl, combine flour (see note), baking soda and salt. Set aside.
3.In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and both sugars for 2 minutes, scraping the bowl as needed. .Add egg and extracts and beat until combined.
4.Slowly add the flour mixture, beating until just combined. Add ¾ cup each white chocolate chips and dried cranberries and stir until well combined.
5.Scoop 2 tablespoon portions of dough and place the dough balls a couple inches apart on the cookie sheets. If desired, top each ball of dough with a few additional white chocolate chips and macadamia nuts (this makes for a prettier cookie). For thinner cookies you can flatten the dough balls slightly (with the palm of your hand).
6.Bake the cookies for 9-12 minutes, until the edges are beginning to turn golden brown and the center is still slightly underdone. Rotate the baking sheets halfway through cooking time, if necessary. If your dough balls are smaller or larger than 2 tablespoons, adjust bake time accordingly. Make sure not to overbake. The cookies should still be soft in the center when you remove them from the oven.**
7.Place the baking sheets on wire racks and allow the cookies to cool completely. |
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Number Of
Servings: |
Number Of
Servings:2 dozen |
Preparation
Time: |
Preparation
Time:10 min cook time 20 prep time |
Personal
Notes: |
Personal
Notes: Bake time: Removing your cookies from the oven when they are still slightly underdone will result in the perfect texture – soft centers with crisp edges. Oven times vary, and the size of your dough balls may vary slightly from mine. Keep an eye on them. When the edges are set and the center is still slightly underdone, pull them out and allow them to cool with the baking sheet set on a rack.
Freezing cookie dough: Place the portioned cookie dough balls in a single layer on a baking sheet or platter. Freeze until they are firm, then transfer the dough balls into ziptop freezer storage bags (I often double bag them). Freeze for up to 2 months. Thaw in the refrigerator overnight before baking. Flatten the dough balls slightly before baking and add a minute or two to bake time if they’re coming straight from the fridge.
Freezing baked cookies: Place the baked and cooled cookies in ziptop freezer storage bag (I often double bag them). Freeze for up to 3 months. Serve at room temperature, or even warm slightly in the microwave to get the white chocolate a little melty.
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