This time of the year people are dropping by, visiting for the holidays, and of course it is the party season of the year. These Cranberry White Chocolate Chip Cookies are the perfect sweet snack to share in any situation. Indulgent with cranberries to balance the sweetness, I always double the recipe and keep some dough in the freezer for when I have impromptu visitors!
I love the touch of red and white that pop out the tops of each cookie, so festive! These are also a great option for cookie exchanges if you are going to one. They are super easy to make and delicious!
To make these even more “holiday” appropriate, you can substitute eggnog flavoring for the vanilla! My favorite maker of flavorings is LorAnn Oils. They make amazing products that are concentrated so just a drop or two is enough. The first time you use any of LorAnn oils, always add it one drop at a time, tasting until it is just right. Do NOT use the teaspoon measure for these super strong oils!
This recipe makes 2-inch cookies which are small by today’s standard but perfect for parties and giveaways. If you want larger cookies, double the recipe and use a larger scoop. The baking time will be longer – use your best judgment and watch carefully so they don’t get too brown!
Enough chatting – let’s get to those amazing cookies! I hope they bring a smile to your face and joy to your heart. Happy Chocolate Monday my friends!
Jane’s Tips and Hints:
Be sure to use sweetened cranberries or the cookies will be very tart.
Use a commercial gluten-free all-purpose flour blend or make your own. LINK I always keep a bucket of flour blend on hand so I can bake whenever the mood strikes!
- 1 cup (120g) all-purpose flour or gluten-free flour blend
- 1/2 tsp baking soda
- 1/2 tsp kosher or fine sea salt
- 1/2 cup (1 stick; 113g) butter, at room temperature
- 1/2 cup (96g) granulated sugar
- 1/3 cup (65g) firmly packed light brown sugar
- 1 large egg
- 1 tsp vanilla paste or pure vanilla extract
- 1/2 cup (60g) lightly sweetened dried cranberries
- 1/2 cup (85g) white chocolate chips
- Place oven racks in the top and bottom third of the oven and preheat to 350°F. Line two baking sheets with parchment sheets or Silpats.
- In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
- In the bowl of your stand mixer using the paddle attachment, cream the butter and sugars together until smooth, about 3 minutes. Add the egg and vanilla and beat until just blended. Add the dry ingredients; beat until just incorporated and there are no more white streaks in the batter. Stir in the cranberries and chocolate chips.
- For thicker, puffier cookies, place the cookie dough in the refrigerator for 20 minutes to chill it slightly. This will help keep the cookies from spreading too much. Return the dough to the refrigerator in between rounds of baking.
- Using a small 1 tbsp spring-loaded ice cream scoop, drop dough balls about 2-inches apart on prepared baking sheets, leaving room for spreading. About 9 cookies per baking sheet.
- Bake 5 minutes, and then spin the baking sheet(s) so those cookies in the front are now in the back and swap top to bottom for even baking. Continue baking another 5 to 6 minutes until golden brown.
- Remove from the oven and let them sit on the baking sheet(s) to cool slightly and firm up before transferring to a wire rack to finish cooling.
- Yield: 2-1/2 to 3 dozen 2-inch cookies
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