If you’re looking for a sweet treat that perfectly balances flavors, these white chocolate cranberry cookies are a must-try! With their soft, chewy texture and the delightful contrast of creamy white chocolate and tart cranberries, these cookies are perfect for any occasion. Whether you’re baking for a holiday gathering or a cozy night in, these cookies will surely impress. Let’s dive into the recipe!
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups white chocolate chips
- 1 cup dried cranberries
Servings and Cooking Time
This recipe yields about 24 cookies. Preparation time is approximately 15 minutes, and cooking time is around 10-12 minutes.
Nutritional Value
Each cookie (about 1 cookie) contains approximately 150 calories, 7g of fat, 20g of carbohydrates, and 1g of protein. This nutritional value is based on one serving.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the flour and baking soda; set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the salt and vanilla extract, mixing well.
- Beat in the eggs one at a time, fully incorporating each before adding the next.
- Gradually add the flour mixture, stirring until just combined.
- Fold in the white chocolate chips and dried cranberries.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks.
Alternative Ingredients
You can substitute white chocolate chips with dark chocolate or semi-sweet chocolate for a different flavor profile. Additionally, fresh cranberries can be used if you prefer a tart kick, just adjust the sugar slightly.
Serving and Pairings
These cookies pair wonderfully with a glass of milk or a warm cup of tea. They also make great gifts when packaged in a cute box or tin!
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. To reheat, simply microwave for a few seconds or warm in the oven.
Cooking Mistakes
- Overmixing the dough can lead to tough cookies.
- Not chilling the dough can result in flat cookies.
- Using cold butter instead of softened will affect texture.
- Not measuring flour correctly can alter cookie consistency.
- Underbaking can make cookies too soft.
Helpful Tips
- Use a cookie scoop for uniform cookies.
- Chill the dough for 30 minutes for a better texture.
- Experiment with adding nuts for extra crunch.
- Make sure your baking soda is fresh for best results.
FAQs
Can I use fresh cranberries instead of dried?
Yes, fresh cranberries can be used, but they are more tart. You may want to adjust the sugar to balance the flavors.
How do I know when the cookies are done baking?
The edges should be golden brown while the centers might look slightly underbaked. They will firm up as they cool.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking.
What should I serve with these cookies?
These cookies are great with milk, coffee, or tea. They also pair well with vanilla ice cream.
How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum.
Can I add nuts to the recipe?
Yes, feel free to add walnuts or pecans for added crunch and flavor.
Conclusion
These white chocolate cranberry cookies are a delightful addition to any dessert table. With their perfect blend of flavors and textures, they are sure to be a hit with family and friends. So grab your ingredients and start baking today!
White Chocolate Cranberry Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the flour and baking soda; set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the salt and vanilla extract, mixing well.
- Beat in the eggs one at a time, incorporating each fully.
- Gradually add the flour mixture, stirring until just combined.
- Fold in the white chocolate chips and dried cranberries.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let cool on the baking sheets for a few minutes before transferring to wire racks.
Nutrition
