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White Chocolate Cranberry Cookies
White Chocolate Cranberry Cookies
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Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
92 minutes
Festive Cranberry White Chocolate Cookies - a must-have for holiday cookie trays, combining tart dried cranberries with sweet white chocolate.
Ingredients:
  • 1 cup of brandy (enough to soak the cranberries in, then saving 1 1/4 teaspoons of it for later)
  • 1 cup dried cranberries
  • 1 cup (2 sticks) butter, at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup lightly packed brown sugar
  • 2 eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/4 cups all-purpose flour
  • 1 cup white chocolate chips
Instructions:
  • To plump the dried cranberries, place them in a shallow bowl and pour brandy until they are surrounded. Let them sit covered for 1 hour. Strain the cranberries, saving the brandy for later use.
  • Preheat your oven to 375°F.
  • Cream butter and sugars: Cream the butter until light and fluffy, then add the sugars and continue to cream until well incorporated and fluffy.
  • Add the eggs and vanilla extract to the mixture along with 1 1/4 teaspoons of the reserved cranberry-soaked brandy. Beat until light and fluffy, making sure to scrape down the sides of the bowl for even mixing.
  • Combine dry ingredients with wet: Mix flour, baking soda, and salt together, then gradually incorporate into the wet mixture, stirring gently until just combined.
  • Mix in the brandy-infused cranberries and white chocolate chips, then refrigerate for 15 minutes.
  • Place rounded spoonfuls of dough on a parchment paper-lined baking sheet.
  • Bake at 375°F for 10-12 minutes until golden brown. Allow to cool briefly before transferring to a wire rack to cool completely for softer cookies.

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