Description
Soft and chewy white chocolate cranberry cookies are golden brown with crisp edges, quick and easy, and freeze well — the perfect holiday cookie.
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter, melted and cooled
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup dried cranberries
- 1 cup walnuts, chopped
- 1 cup white chocolate chips
Instructions
- Preheat oven to 325 F.
- In a small mixing bowl, combine flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer with paddle attachment fitted (or in a large bowl with a hand mixer), mix together brown sugar, granulated sugar, and melted butter until well mixed, about 1 minute.
- Add egg, egg yolk, and vanilla, then mix for 1 minute more. Scrape down the sides, then mix again. With the mixer running on low, add the dry ingredients and mix until just incorporated.
- Fold in dried cranberries, walnuts, and white chocolate chips.
- Roll out cookies into balls using about 2 tablespoons dough for each, then place 2 inches apart on a half sheet baking pan lined with a silicone baking mat or parchment paper.
- Bake for 15 minutes, rotating the tray about halfway through cook time.
- Let cool for 10 minutes, then transfer to a wire rack to cool 5 minutes further.
Notes
To make larger cookies: You can also make these cookies larger by using 3 tablespoons instead of 2 tablespoons per cookie, and let them cook for 1 minute longer. I like them a little smaller (because then I can eat more, right?). Either way, these seem to find a permanent home in my kitchen every year.
How to store: Keep leftover white chocolate cranberry cookies in an airtight container at room temperature for up to 1 week. You can also store them in the fridge for up to two weeks, but they may lose some of their chewiness.
How to freeze: These cookies freeze really well. To freeze baked cookies, let them cool completely first, then store in an airtight container or freezer bag for up to 3 months.
How to freeze cookie dough: To freeze the cookie dough before baking, scoop out the cookie balls and place on the lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1 hour until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 2 months. To bake, thaw the cookie dough balls in the refrigerator overnight or at room temperature until thawed. Then, bake according to recipe instructions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American