Description
Delightfully soft and chewy White Chocolate Cranberry Cookies that combine the sweetness of white chocolate chips with the tartness of dried cranberries, enhanced by a subtle almond extract. Perfectly balanced for a tender bite and easy to make at home.
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 the Butter and Sugars: Add the softened butter, light brown sugar, and granulated sugar to a bowl. Beat with an electric mixer until the mixture is well combined and fluffy, about 2 minutes.
- Add Egg and Flavor: Mix in the whole large egg and almond extract until the egg is fully incorporated into the mixture, ensuring an even consistency.
- Combine Dry Ingredients: Add the all-purpose flour, cornstarch, baking soda, and salt to the wet mixture and mix until just combined to avoid overworking the dough.
- Fold in Add-ins: Gently fold the white chocolate chips and dried cranberries into the dough using a spatula, ensuring even distribution throughout.
- Chill the Dough: Scoop golf ball-sized portions of the dough onto a baking sheet lined with a silicone mat or parchment paper. Place the baking sheet into the refrigerator for 30 minutes to chill and firm up the dough.
- Preheat Oven: While the dough chills, preheat your oven to 350º F (175º C) to prepare for baking.
- Bake the Cookies: Bake the chilled cookie dough balls for 9-11 minutes, until they are just set. To ensure even baking, rotate the baking sheet halfway through the baking time if necessary.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Let them cool completely before serving or storing.
Notes
- For a more intense almond flavor, consider toasting almond slices and adding them along with white chocolate chips and cranberries.
- Do not overmix the dough to keep the cookies tender and soft.
- Chilling the dough helps prevent spreading and keeps the cookies thick and chewy.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing the cookie dough balls before baking is also an option for fresh cookies anytime.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: white chocolate cranberry cookies, holiday cookies, soft chewy cookies, almond extract cookies, festive cookies
