Today I am here with White Chocolate Chip cranberry cookies recipe. These are soft baked cookies with white chocolate chips and dried cranberries. Unlike the regular cookies, these cookies are soft and kind of chewy. I like the combination of white chocolate and cranberries in this cookie - they make the cookies look Christmass'y. So this cookie is perfect for the holiday season. When I baked this cookie recently, I asked my kids to help me and they enjoyed doing it. Baking with kids is always fun and this made them so excited about the cookies. They couldn't wait till the cookies to come out of the oven and cool down. Some how I managed to keep them away till then and when the cookies are ready, they totally loved it. YUM is the word! I loved it too. This is the first recipe, I tried with my new hand mixer (kenwood kmix) that I got recently for Black Friday Sale. Ah!! I totally fell in love with it. Preparing a cookie dough was a breeze with that. Anyway all the stories aside, let us come to the recipe now.
Recipe Source: Sally's Baking Addiction
White Chocolate Chip Cranberry CookiesSoft baked white chocolate chip cookies with dried cranberries.
Prep time (including chilling time 2hrs): Baking time: Total time: Yield: about 2.5 Dozens
- Butter : 3/4 cup
- Light brown sugar : 3/4 cup
- Egg : 1 no.
- Vanilla Extract : 2 teaspoon
- All Purpose flour : 2 cups
- Corn Flour : 2 Teaspoons
- Baking Soda : 1 Teaspoon
- Salt : 1/2 teaspoon
- White Chocolate Chips, 3/4 cup
- Dried Cranberries, 3/4 cup
- Beat butter and sugar together till it is fluffy. I used hand mixer with beater attachment for this.
- Then add the Egg and vanilla and beat well.
- In another bowl, sift together all purpose flour, corn flour, baking soda and salt.
- Now add the flour mixture little by little to the egg mixture and mix well. I used the dough hook / kneader in my hand mixer to combine them well.
- Then add white chocolate chip cookies and dried cranberries and mix well such that they are evenly mixed / disbursed in the dough.
- Now cover the dough and keep it in refrigerator for at least 2 hours and then before baking, keep the dough in room temperature for about 10 - 15 minutes.
- Preheat the oven to 350 F and prepare the cookie sheet by lining it with parchment paper.
- Now scoop about 1 Tablespoon of the cookie dough and roll it into ball and slightly flatten them and place them in the cookie sheet. Repeat the process for the rest of the dough. Arrange them in the prepared cookie tray (about 12 in each cookie sheet).
- Bake them for about 8 - 10 minutes till the sides are slightly golden.
- The cookies will be very soft when you remove them from the oven. Let them cool, then they will firm up. So wait for atleast 5 minutes before removing from the cookie sheet. Then transfer to cooling rack to cool completely.
- Store them in air tight container. They will stay good for about a week in room temperature.
- Butter and Egg must be in room temperature.
- Chilling the dough is mandatory. It has to be chilled for at least 2 hours and can be chilled up to 2 days. If planning to bake later, I would suggest you to cover it properly and freeze it.
- Before rolling the cookies, let them sit in the room temperature for about 10 - 15 minutes. This makes it easier to roll the cookies. The dough might be little crumbly but will be able to roll it into balls using hands.
- The cookies might puff up while baking and if they are too puffy, gently press them with the back of the spoon and they will slightly deflate on cooling.
- Wait till the cookie tray to cool down before arranging next batch of cookies to bake.
Cookies baked and clicked by Divya Prakash