WHITE CHOCOLATE CRANBERRY COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
- With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.
WHITE CHOCOLATE CRANBERRY COOKIES
These sweet cookies feature white chocolate and cranberries for a delightful taste. They add a perfect holiday feel to any cookie tray. -Donna Beck, Scottdale, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° until lightly browned, 8-10 minutes. Cool for 1 minute before removing to wire racks.
Nutrition Facts : Calories 78 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
SOFT-BAKED WHITE CHOCOLATE CRANBERRY COOKIES
You'll love these white chocolate chip cranberry cookies because they're soft-baked, wonderfully chewy, have extra vanilla, plus they combine sweet white chocolate morsels with tart dried cranberries. Set aside 1 hour to chill the dough in the refrigerator before baking.
Provided by Sally
Categories Cookies
Time 1h30m
Number Of Ingredients 11
Steps:
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
- In a separate bowl, whisk the flour, cornstarch, baking soda and salt together. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be soft and thick. Add the white chocolate chips and dried cranberries and beat on low speed until combined. Cover dough tightly and chill in the refrigerator for at least 1 hour and up to 3-4 days. Chilling is imperative to prevent the cookies from over-spreading.
- Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes. This makes the firm cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- As the oven preheats, scoop and roll dough, about 1.5 Tablespoons of dough each, into balls. The dough may be slightly crumbly, but will come together as you work it with your hands. Arrange dough balls 3 inches apart on the prepared baking sheets.
- Bake for 11-12 minutes or until lightly browned around the edges. The centers will still look soft. If cookies didn't spread much, lightly bang the the baking sheets on the counter a couple times while the cookies are still warm. They'll stretch and deflate.
- Allow cookies to cool on the baking sheet for 5 minutes. During this time, press extra white chocolate chips and dried cranberries into the warm tops. This is optional and only for looks. After 5 minutes, transfer to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
WHITE CHOCOLATE AND CRANBERRY COOKIES
I make a basic chocolate chip cookie dough, but use white chocolate chips, dried cranberries, and brandy (instead of vanilla). Great for Christmas time!
Provided by Diane Abed
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 21.9 g, Cholesterol 19.1 mg, Fat 6.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 63.8 mg, Sugar 15.1 g
RICH WHITE CHOCOLATE CRANBERRY COOKIES
I made this recipe up recently, when I was invited to someone's house and found myself in a pinch with nothing to bring. After throwing it together and running out the door, I was pleasantly surprised when it was such a huge hit! I went home and tried to remember step-by-step what I did and I remade them to be sure. It's such an easy yet tasty cookie and the butter makes all the difference!
Provided by Razia M.
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and sugar together in a bowl using an electric mixer until creamy and smooth. Beat eggs, 1 at a time, into creamed butter mixture, beating until 1 egg is fully incorporated before adding the next; add vanilla extract and mix well. Stir white chocolate chips, cranberries, and coconut into creamed butter mixture.
- Mix flour, baking powder, and salt together in a separate bowl; mix into the butter mixture until dough is thoroughly combined. Spoon dough in heaping spoonfuls onto a baking sheet, leaving 2 inches between each.
- Bake in the preheated oven until cookies are slightly golden and center is partially soft, 10 to 13 minutes. Cool cookies on the baking sheet until soft and chewy.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 23.6 g, Cholesterol 37.8 mg, Fat 11.9 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 192 mg, Sugar 16.7 g
CRANBERRY WHITE CHOCOLATE COOKIES
A simple alteration to my favorite chocolate chip cookie recipe helped me to make the perfect cookies for the holidays!
Provided by CollegeCulinista
Categories Dessert
Time 25m
Yield 30-36 cookies, 30-36 serving(s)
Number Of Ingredients 12
Steps:
- Mix and set aside flour, baking soda, salt, and nutmeg.
- In large bowl, mix butter, sugar, brown sugar, and vanilla. Add egg and egg white to mixture.
- Gradually add in flour mixture and mix until incorporated. Gradually stir in chocolate chips and dried cranberries.
- Drop on ungreased cookie sheet. Bake at 350 degrees for 15 minutes.
Nutrition Facts : Calories 167.4, Fat 7.3, SaturatedFat 4.5, Cholesterol 23.1, Sodium 152.8, Carbohydrate 23.7, Fiber 0.4, Sugar 14, Protein 1.9
CRANBERRY WHITE CHOCOLATE CHIP COOKIES
With a slightly crunchy exterior and a puffy, soft interior, this cookie satisfies both the crunchy and the soft cookie lovers. These look festive on a holiday cookie tray, but are delicious all year round! It's a creation born of several different recipes over the years. Using both butter and shortening is the secret to the dual texture. I hope you enjoy them as much as we do! :)
Provided by Tinkerbell
Categories Drop Cookies
Time 23m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In mixer bowl, cream butter, shortening, brown sugar, and granulated sugar.
- Slowly add eggs, almond and vanilla extracts and beat well to combine.
- Gradually add flour mixture to bowl and beat well.
- By hand, stir in chocolate chips and cranberries.
- Drop by rounded 2 teaspoonfuls (or a small #60 cookie scoop) 2" apart onto an ungreased baking sheet (I just line mine with parchment paper).
- Bake for 8-10 minutes, or until just slightly browned and set on top.
- Remove cookie sheet from oven and allow cookies to rest for 1-2 minutes.
- Transfer cookies to rack and cool before packaging. Store in an airtight container or Ziplock baggie.
Nutrition Facts : Calories 146.5, Fat 7.7, SaturatedFat 3.1, Cholesterol 15.6, Sodium 107.2, Carbohydrate 18, Fiber 0.4, Sugar 11.1, Protein 1.6
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