- VE
- LC
White Chocolate Cranberry Cookies
These white chocolate cranberry cookies bake up with thick & soft centers, slightly crisp edges, and the perfect amount of dried cranberries and white chocolate. Their small size and natural holiday colors make these cookies perfect for a Christmas cookie exchange!
Ingredients
Instructions
- Step 1
In a medium bowl combine the flour, baking powder, and salt. Set aside.
- Step 2
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars for 2-3 minutes until light & fluffy.
- Step 3
Beat in the egg and vanilla until fully combined.
- Step 4
Scrape down the bowl, then add the dry ingredients and mix on low speed until just combined.
- Step 5
Fold in the roughly chopped white chocolate and dried cranberries with a rubber spatula until evenly distributed.
- Step 6
Using a 2 tablespoon cookie scoop, portion the dough onto a small parchment lined baking sheet. Freeze for 30 minutes.
- Step 7
Meanwhile, preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Step 8
Place the frozen cookie dough balls on the baking sheet about 2 inches apart. Bake for 10 minutes until barely golden on the edges.
- Step 9
Once the cookies come out of the oven, immediately top each of them with more white chocolate, if desired.
- Step 10
Allow to cool completely on the baking sheet, and enjoy!
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@sloanes-table
Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.
Per serving
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