White Chocolate Cranberry Cookies
These white chocolate cranberry cookies have crisp edges and a tender center. Packed with white chocolate, dried fruit, and almond extract, they're the perfect dessert for the fall and winter.
Servings: 36
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
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips
- 1 cup dried cranberries
Instructions
- Add the butter, brown sugar, and granulated sugar to a bowl. Beat with an electric mixer until well combined and fluffy, about 2 minutes.
- Mix in the egg and almond extract until the egg is fully incorporated.
- Add the flour, cornstarch, baking soda, and salt, and mix until just combined.
- Add the white chocolate chips and dried cranberries, and carefully fold in with a spatula.
- Scoop golf ball-sized balls of dough onto a baking sheet that's lined with a silicone mat or parchment paper. Place the baking sheet in the fridge for 30 minutes to chill.
- While the dough chills, preheat the oven to 350º F.
- Bake the cookies for 9-11 minutes, until just set. If they're baking unevenly, rotate the baking sheet halfway through.
- Allow the cookies to cool for a few minutes on the baking sheet, then transfer them to a wire rack. Let cool completely before eating.
Notes
- Store leftover cookies in an airtight bag or container at room temperature for 3 days, in the fridge for 1 week, or in the freezer for 6 months.
- Excess cookie dough can be stored in an airtight container in the fridge for 5 days, or in the freezer for 3 months. The cookies can be baked directly from the freezer, but they'll need a few more minutes in the oven.
Nutrition
Serving: 1g | Calories: 133kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 75mg | Sugar: 12g
