Description
Delight in these soft and chewy White Chocolate Cranberry Cookies, bursting with sweet white chocolate and tangy dried cranberries. Perfectly balanced with a hint of almond extract, these cookies are a festive treat that combines classic flavors in a tender, buttery dough.
Ingredients
Scale
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 whole large egg
- 1 teaspoon almond extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups white chocolate chips
- 1 cup dried cranberries
Instructions
- Cream Butter and Sugars: Add the softened butter, light brown sugar, and granulated sugar to a mixing bowl. Use an electric mixer to beat them together until the mixture is well combined and fluffy, which typically takes about 2 minutes.
- Add Egg and Almond Extract: Mix in the whole large egg and almond extract until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Fold in White Chocolate and Cranberries: Gently fold in the white chocolate chips and dried cranberries using a spatula, ensuring even distribution without breaking the pieces.
- Chill the Dough: Scoop golf ball-sized portions of dough onto a baking sheet lined with a silicone mat or parchment paper. Place the baking sheet in the refrigerator and chill the dough for 30 minutes to firm up.
- Preheat Oven: While the dough chills, preheat your oven to 350ºF (175ºC).
- Bake Cookies: Bake the cookies in the preheated oven for 9-11 minutes until the edges are set but the centers remain slightly soft. Rotate the baking sheet halfway through baking if cookies are browning unevenly.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before serving. Enjoy!
Notes
- Chilling the dough helps prevent spreading and results in thicker cookies.
- Use a silicone mat or parchment paper to prevent sticking and ensure even baking.
- For an added flavor twist, you can substitute almond extract with vanilla extract if preferred.
- Make sure not to overmix the batter once the flour is added to keep the cookies tender.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: white chocolate cookies, cranberry cookies, holiday cookies, soft cookies, almond extract cookies, festive cookies
