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.