SOFT AND CHEWY WHITE CHOCOLATE CRANBERRY COOKIES

These White Chocolate Cranberry Cookies are incredibly soft, chewy, thick, and full of white chocolate chips and dried cranberries. Perfect for your holiday cookie tray!

 

Christmas is merely nearby and it’s one of the best times of 12 months because of all chocolate, fudge, and cookies. So today I’m kicking off the vacation baking with these easy white chocolates cranberry cookies.

The base of the cookie dough is the same one which I’ve used for other cookie recipes and it never fails. These cookies bake up flawlessly everytime and stay soft and chewy for days. You might even blend some cut pecans or pistachios into this cookie dough too.

Plus, how festive are these cookies studded with dried cranberries and white delicious chocolate chips? They might be the perfect addition to your vacation cookie tray!

How To Make These White Chocolate Cranberry Cookies

These cookies are as easy as mixing up your damp and dried out ingredients separately, combining both, and add your mix-ins then. Let’s breakdown the elements for these easy cookies:

Butter: I usually use unsalted butter in my own cookie quality recipes because the quantity of sodium in salted butter may differ quite a little between brands. In the event that you just have salted butter readily available, just decrease the sodium in the formula from 1 teaspoon to 1/2 teaspoon.
Sugar: I take advantage of a variety of dark brown sugars and granulated glucose in every of my cookie dishes. Brown sugars provides dampness to the cookie dough and makes the cookies chewier too!
Eggs & Vanilla extract: You’ll need 2 large room temperature eggs because of this recipe plus some pure vanilla extract (vanilla bean paste would be fantastic too!).
Dry Elements: The dried out ingredients are only a simple combination of all-purpose flour, baking soda, and sodium. One important things as it pertains to the flour is to be sure to spoon it in to the measuring glass and then level it off with the trunk of a blade. You’ll find my post detailing how to spoon and level flour here.
Cranberries & White Chocolates Chips: I used sweetened dried cranberries and white chocolates chips in these cookies. I like to reserve a few of the dried out cranberries and white delicious chocolate chips and press them in to the the surface of the cookies once they emerge from the oven. Feel absolve to chop up your preferred nut and blend some in too!

Another important thing, it’s better to chill your cookie dough. Why? In case your butter is too warm when the cookies go into the oven the cookies will pass on constantly. By chilling the cookie dough, the butter will be chilly and the cookies will bake up much thicker.

I find that two hours is the perfect timeframe to get the dough thoroughly chilled, therefore, the cookies don’t pass on too much. You can also prep the cookie dough your day before and then just bake the cookies the very next day.

Want flawlessly round cookies? After the cookies emerge from the oven, I like to use a spoon to form my cookies and make them nice and round. You should do this step when they emerge from the oven because the cookies are warm and they’ll be much simpler to shape!

BAKING TIPS FOR WHITE CHOCOLATE CRANBERRY COOKIES

  • When measuring your flour, avoid scooping it from the container. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
  • Make sure to chill the cookie dough for at least 2 hours. This will help prevent the cookies from spreading too much in the oven.
  • This recipe will make about 4 dozen cookies, so I suggest baking the cookies in separate batches. Make sure to refrigerate the balls of cookie dough until you’re ready to bake them.

About The Author

SOFT CHEWY CHOCOLATE CRANBERRY COOKIES (R)

Print Recipe
SOFT AND CHEWY WHITE CHOCOLATE CRANBERRY COOKIES Yum
These White Chocolate Cranberry Cookies are incredibly thick, soft, chewy, and full of white chocolate chips and dried cranberries. Perfect for your holiday cookie tray!
Instructions
  1. In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix the butter, brown sugar, and granulated sugar together for 1-2 minutes or until well combined. Mix in the eggs one at a time, then mix in the vanilla extract.
  3. Slowly add in the dry ingredients and continue mixing until just combined, making sure to scrape down the sides of the bowl as needed. Then mix in the white chocolate chips and dried cranberries until thoroughly combined.
  4. Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
  5. Once the dough is almost chilled, preheat the oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
  6. Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
  7. Bake in separate batches at 350°F (180°C) for 10-12 minutes or until the edges of the cookies are lightly browned and the top is set. Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.
Recipe Notes

Store cookies in an airtight container at room temperature for up to five days.

Freezing Instructions: Cookie dough balls may be frozen for up to 3 months. Bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.

Share this Recipe
                                           
There is no Nutrition Label for this recipe yet.

Print Recipe
SOFT AND CHEWY WHITE CHOCOLATE CRANBERRY COOKIES Yum
These White Chocolate Cranberry Cookies are incredibly thick, soft, chewy, and full of white chocolate chips and dried cranberries. Perfect for your holiday cookie tray!
Instructions
  1. In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix the butter, brown sugar, and granulated sugar together for 1-2 minutes or until well combined. Mix in the eggs one at a time, then mix in the vanilla extract.
  3. Slowly add in the dry ingredients and continue mixing until just combined, making sure to scrape down the sides of the bowl as needed. Then mix in the white chocolate chips and dried cranberries until thoroughly combined.
  4. Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
  5. Once the dough is almost chilled, preheat the oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
  6. Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
  7. Bake in separate batches at 350°F (180°C) for 10-12 minutes or until the edges of the cookies are lightly browned and the top is set. Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.
Recipe Notes

Store cookies in an airtight container at room temperature for up to five days.

Freezing Instructions: Cookie dough balls may be frozen for up to 3 months. Bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.

Share this Recipe

About The Author

Leave a reply

Your email address will not be published. Required fields are marked *

Calorie Calculator Pro

Please enter your age
Please enter your gender
Please enter your height
Please enter your weight (Pounds)
Please select an activity level
Please enter your First Name
Please enter your Last Name
Please enter your best email address
Please enter your age
Please enter your gender
Please enter your height
Please enter your weight (Kg)
Please select an activity level
Please enter your First Name
Please enter your Last Name
Please enter your best email address

Pin It on Pinterest

Share This