WHITE CHOCOLATE CRANBERRY COOKIES
These sweet cookies feature white chocolate and cranberries for a delightful taste. They add a perfect holiday feel to any cookie tray. -Donna Beck, Scottdale, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° until lightly browned, 8-10 minutes. Cool for 1 minute before removing to wire racks.
Nutrition Facts : Calories 78 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
SOFT AND CHEWY WHITE CHOCOLATE CRANBERRY COOKIES
These White Chocolate Cranberry Cookies are incredibly thick, soft, chewy, and full of white chocolate chips and dried cranberries. Perfect for your holiday cookie tray!
Provided by Danielle
Categories Dessert
Time 25m
Number Of Ingredients 10
Steps:
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix the butter, brown sugar, and granulated sugar together for 1-2 minutes or until well combined. Mix in the eggs one at a time, then mix in the vanilla extract.
- Slowly add in the dry ingredients and continue mixing until just combined, making sure to scrape down the sides of the bowl as needed. Then mix in the white chocolate chips and dried cranberries until thoroughly combined.
- Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
- Once the dough is almost chilled, preheat the oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
- Bake in separate batches at 350°F (180°C) for 10-12 minutes or until the edges of the cookies are lightly browned and the top is set. Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.
ROSE'S HOLIDAY WHITE CHOCOLATE CRANBERRY COOKIES
Make and share this Rose's Holiday White Chocolate Cranberry Cookies recipe from Food.com.
Provided by ChamoritaMomma
Categories Drop Cookies
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Blend together butter, sugars, and extracts until creamy.
- Mix in 2 beaten eggs. Gradually add flour, baking soda, and salt. Mix well.
- Stir in all the chocolate chips and cranberries.
- Drop by rounded teaspoon 2" apart on to ungreased cookie sheet.
- Bake 10-12 minutes or until golden brown.
- Makes about 3-4 dozen cookies.
Nutrition Facts : Calories 491.5, Fat 24.9, SaturatedFat 15.2, Cholesterol 92.3, Sodium 404.8, Carbohydrate 64, Fiber 1.5, Sugar 41.2, Protein 5.2
WHITE CHOCOLATE CRANBERRY COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
- With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.
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