White Chocolate Cranberry Cookies

Every time I bake White Chocolate Cranberry Cookies, it feels like a warm hug on a chilly fall day. The scent of melting white chocolate mingling with the tartness of dried cranberries instantly transports me to cozy family gatherings. I remember the first time I made these cookies; the joy on my family’s faces after a single bite made every moment in the kitchen worthwhile. It’s those delightful little moments that make baking so special. Whether it’s a holiday celebration or a simple afternoon treat, White Chocolate Cranberry Cookies never fail to bring smiles. These cookies are not just sweet; they’re a memory in each bite, a reminder of the love shared around the table.

Recipe Ingredients for White Chocolate Cranberry Cookies

When it comes to baking White Chocolate Cranberry Cookies, the ingredients play a vital role in the final outcome. Each element contributes to the deliciousness of the cookie, from the sweetness of white chocolate to the tart and chewy cranberries. Here’s the breakdown of what you’ll need:

• 3 cups all-purpose flour – This forms the base of the cookies, giving them structure and body.
• 1 teaspoon baking powder – This helps the cookies rise, creating that perfect texture.
• 1 teaspoon baking soda – Aids in keeping the cookies light and fluffy.
• 1 teaspoon sea salt – Enhances the flavors of the other ingredients.
• 1 cup unsalted butter, at cool room temperature – Adds richness and ensures a tender cookie.
• 1 cup packed light brown sugar – This sugar adds moisture and a hint of caramel flavor.
• 1 cup granulated sugar – Contributes to the sweetness of the cookie.
• 2 large eggs – Binds the ingredients together and adds moisture.
• 2 teaspoons pure vanilla extract – Provides a lovely aroma and flavor.
• 1 cup white chocolate chips – The star of the show, melting into delicious pockets of sweetness.
• 1 cup dried cranberries – Adds a tart burst of flavor that complements the sweetness.
• Flaky sea salt, for sprinkling on cookies – A finishing touch that enhances the overall flavor.

The Process for Making White Chocolate Cranberry Cookies

Making White Chocolate Cranberry Cookies is a delightful experience. The aroma that fills your kitchen as they bake is simply irresistible. Follow these steps carefully, and you’ll have cookies that everyone will rave about.

1. Preheat your oven to 350 degrees F. This initial step is crucial as it ensures your cookies bake evenly. While the oven is heating, line a large baking sheet with a Silpat baking mat or parchment paper. This prevents the cookies from sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt. This step helps to evenly distribute the leavening agents and salt throughout the flour, ensuring consistent flavor and texture in your cookies. Set this mixture aside for later.
3. In the bowl of a stand mixer or with a hand mixer, cream the butter and both sugars together until creamy and smooth. This should take about 1 to 2 minutes. Make sure to stop and scrape down the sides of the bowl to incorporate all the ingredients effectively. This process aerates the mixture, resulting in a light cookie.
4. Add the eggs and vanilla extract to the butter-sugar mixture, and beat until combined. The mixture should become fluffy and pale in color. This is a sign that you’ve incorporated enough air, which will help your cookies rise during baking.
5. With the mixer off, add all of the dry ingredients from your earlier whisking. Turn the mixer on low to combine everything. Be careful not to over mix; you want just enough to incorporate all the dry ingredients without developing gluten, which could lead to tough cookies.
6. Gently fold in the white chocolate chips and dried cranberries using a spatula. This is a great time to make sure the mix-ins are evenly distributed throughout the dough, ensuring every cookie has a perfect balance of flavors.
7. Form the cookie dough into balls, about 2 tablespoons of dough per cookie. Place them on the prepared baking sheet, ensuring they are about 2 inches apart. They will spread while baking, so give them space to avoid merging together.
8. Bake the cookies for 10 to 12 minutes or until the edges are slightly golden brown. Keep a close eye on them, as every oven varies. You may want to check a minute or two early to ensure they don’t overbake.
9. Once baked, remove the cookies from the oven and immediately sprinkle with flaky sea salt. This adds a beautiful finish and enhances the sweet and salty flavor. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.

Recipe Tips about White Chocolate Cranberry Cookies

Here are some useful tips to ensure your White Chocolate Cranberry Cookies turn out perfectly every time. These insights can make your baking experience smoother and the results even more delicious.

• Storage: Store your cookies in an airtight container at room temperature. This keeps them fresh and chewy for a longer time.
• Freezing: You can freeze cookie dough balls for up to 3 months. Just scoop them onto a baking sheet and freeze until firm, then transfer to a zip-top bag. Bake from frozen, adding a couple of extra minutes to your baking time.
• Pairing: These cookies pair wonderfully with a glass of cold milk or a warm cup of tea. They also make a lovely addition to a holiday cookie platter.
• Dough Consistency: If your dough seems too dry, add a tablespoon of milk to help it bind. The goal is a soft, pliable dough.
• Batch Size: Feel free to halve the recipe if you’re looking for a smaller batch. You can easily adjust the ingredients while following the same ratios.
• Decorating: For an extra touch, drizzle melted white chocolate over the cooled cookies before serving.

Side Dish Ideas for White Chocolate Cranberry Cookies

Serving White Chocolate Cranberry Cookies can be a delightful experience, and there are so many ways to enhance your enjoyment. Here are some ideas to consider:

• Holiday Gatherings: These cookies are perfect for holiday parties. Serve them alongside pumpkin pie or apple cider for a festive treat.
• Afternoon Tea: Pair your cookies with a selection of teas or coffee during afternoon tea for a lovely treat.
• Gift Giving: Consider packaging these cookies in a decorative box to give as gifts during the holiday season.
• Kid-Friendly Snacks: Perfect for school lunches or after-school snacks, these cookies can be a hit with children and adults alike.
• Seasonal Serving: These cookies are great for fall and winter occasions, enhancing cozy vibes with their flavors.
• With Ice Cream: Serve these cookies warm with a scoop of vanilla ice cream on top for a delicious dessert.

FAQ

Conclusion

In conclusion, White Chocolate Cranberry Cookies are a delightful treat that perfectly balances sweetness with a hint of tartness. Their chewy texture and rich flavors make them an irresistible addition to any dessert spread. I encourage you to bake a batch and share them with your loved ones; the joy they bring will be well worth the time spent in the kitchen!

White Chocolate Cranberry Cookies

The ultimate treat for fall and winter, White Chocolate Cranberry Cookies combine chewy textures with sweet and tart flavors. Perfect for any gathering or a cozy night in, these cookies are easy to make and just as delightful to eat. Bake a batch tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 30 cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup unsalted butter at cool room temperature
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup white chocolate chips
• 1 cup dried cranberries
• Flaky sea salt for sprinkling on cookies

Equipment

• Oven
• Baking Sheet
• Whisk
• Mixing Bowl
• Wooden Spoon

Method

 

1. Preheat your oven to 350 degrees F. This initial step is crucial as it ensures your cookies bake evenly. While the oven is heating, line a large baking sheet with a Silpat baking mat or parchment paper. This prevents the cookies from sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt. This step helps to evenly distribute the leavening agents and salt throughout the flour, ensuring consistent flavor and texture in your cookies. Set this mixture aside for later.
3. In the bowl of a stand mixer or with a hand mixer, cream the butter and both sugars together until creamy and smooth. This should take about 1 to 2 minutes. Make sure to stop and scrape down the sides of the bowl to incorporate all the ingredients effectively. This process aerates the mixture, resulting in a light cookie.
4. Add the eggs and vanilla extract to the butter-sugar mixture, and beat until combined. The mixture should become fluffy and pale in color. This is a sign that you’ve incorporated enough air, which will help your cookies rise during baking.
5. With the mixer off, add all of the dry ingredients from your earlier whisking. Turn the mixer on low to combine everything. Be careful not to over mix; you want just enough to incorporate all the dry ingredients without developing gluten, which could lead to tough cookies.
6. Gently fold in the white chocolate chips and dried cranberries using a spatula. This is a great time to make sure the mix-ins are evenly distributed throughout the dough, ensuring every cookie has a perfect balance of flavors.
7. Form the cookie dough into balls, about 2 tablespoons of dough per cookie. Place them on the prepared baking sheet, ensuring they are about 2 inches apart. They will spread while baking, so give them space to avoid merging together.
8. Bake the cookies for 10 to 12 minutes or until the edges are slightly golden brown. Keep a close eye on them, as every oven varies. You may want to check a minute or two early to ensure they don’t overbake.
9. Once baked, remove the cookies from the oven and immediately sprinkle with flaky sea salt. This adds a beautiful finish and enhances the sweet and salty flavor. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.

Notes

• Pro tip: If your cranberries are not very plump and slightly dry, soak them in warm water for 5 minutes. Drain and dry well with paper towels.

Previous PostWhole Wheat Lemon Spaghetti with Asparagus

Next Post Mexican Street Corn Dip

Meet Quinn Taylor

Great food doesn't have to be complicated, it just has to be smart. I focus on streamlining our recipes so you get maximum flavor with minimum stress. I cooked, timed, and tasted this dish multiple times to ensure it fits perfectly into your busy life while still delivering that 'wow' factor.