All Recipes White Chocolate Cranberry Cookies

July 25, 2023 Post a Comment

White Chocolate Cranberry Cookies Gluten Free Kiss Gluten Goodbye from kissglutengoodbye.com

Description

These All Recipes White Chocolate Cranberry Cookies are made with sweet white chocolate chips and tart cranberries, creating the perfect balance of flavors. The cookie dough is a soft dough that bakes up golden brown with a slight crunch on the outside and a soft and chewy center. These cookies are so delicious and are sure to be a hit with your family and friends!

The sweetness of the white chocolate chips and the tartness of the cranberries combine perfectly to create a flavor that is sure to satisfy. The cookies are also packed full of texture, with the crunch of the white chocolate chips and the chewy texture of the cranberries. The combination of flavors makes these cookies one of the best recipes you will ever try!

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

2 cups white chocolate chips

1 cup dried cranberries

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer, cream together butter and sugars until light and fluffy, about 2 minutes. Add eggs and vanilla and beat until incorporated.

Slowly add the dry ingredients, mixing until just combined. Stir in the white chocolate chips and cranberries.

Drop the dough by heaping tablespoonfuls onto the prepared baking sheets, placing them about 2 inches apart. Bake for 10-12 minutes, until golden brown. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

These cookies can be stored in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.

The cookie dough can also be frozen for up to 3 months. To bake, thaw the dough in the refrigerator overnight and then proceed with the recipe as directed.