Cranberry Bliss White Chocolate Cookies

Description

Explore the delightful flavors of Cranberry Bliss White Chocolate Cookies, a treat that combines the tartness of cranberries with the sweet luxury of white chocolate. This recipe guides you through creating a batch of these wonderfully festive cookies, which are perfect for holiday gatherings, gifts, or simply a cozy night in. The easy-to-follow instructions ensure that even novice bakers can impress with these homemade delights.

Ingredients

• 2 ⅓ cups (292 g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (170 g or 1 1/2 sticks) unsalted butter, melted and slightly cooled
• 1 cup (200 g) packed light brown sugar
• ½ cup (100 g) granulated sugar
• 1 large egg, room temperature
• 1 egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (170 g) white chocolate chips
• ½ cup dried cranberries

Step-by-step Directions

1. Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside for later use.

2. Mix Butter and Sugars

In the bowl of a stand mixer fitted with a paddle attachment, beat the melted butter, brown sugar, and granulated sugar on medium speed until the color lightens, about 3 to 4 minutes. Make sure to scrape down the sides of the bowl as needed.

3. Add Eggs and Vanilla

Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture, beating until combined for about 20 to 30 seconds.

4. Incorporate Dry Ingredients

With the mixer set on low, gradually add the flour mixture. Mix until just combined, taking care not to overmix the dough.

5. Add Chocolate and Cranberries

Using a wooden spoon or rubber spatula, gently fold in the white chocolate chips and dried cranberries.

6. Chill the Dough

Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours, or up to 48 hours, for the flavors to meld and dough to firm.

7. Prepare for Baking

When ready to bake, preheat your oven to 350° F (175° C). Line a baking sheet with parchment paper.

8. Bake the Cookies

Using a medium cookie scoop, shape the chilled dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for about 10 to 12 minutes, or until the edges turn golden brown.

9. Cooling

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings & Preparation Time

Yields approximately 24 cookies. Preparation time is about 20 minutes, with an additional 2 hours for chilling the dough. Cooking time is roughly 12 minutes per batch.

Tips for Storage & Reheating

• Storage: Keep the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
• Reheating: If you prefer your cookies warm, briefly reheat them in the microwave for a few seconds or in a preheated oven at 300° F (150° C) for 2-3 minutes.

Conclusion

Cranberry Bliss White Chocolate Cookies blend the rich textures and flavors of cranberries and white chocolate in a soft, chewy form. Ideal for both novice and experienced bakers, this recipe promises a batch of cookies that will delight and satisfy any sweet tooth. Whether for a special occasion or a simple treat, these cookies offer a burst of bliss with each bite.

Cranberry Bliss White Chocolate Cookies

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• Author: Dulcia
• Total Time: 34 minute
• Yield: Yields approximately 24 cookies 1x

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Description

Explore the delightful flavors of Cranberry Bliss White Chocolate Cookies, a treat that combines the tartness of cranberries with the sweet luxury of white chocolate. This recipe guides you through creating a batch of these wonderfully festive cookies, which are perfect for holiday gatherings, gifts, or simply a cozy night in. The easy-to-follow instructions ensure that even novice bakers can impress with these homemade delights.

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Ingredients

Scale 1x2x3x

• 2 ⅓ cups (292 g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (170 g or 1 1/2 sticks) unsalted butter, melted and slightly cooled
• 1 cup (200 g) packed light brown sugar
• ½ cup (100 g) granulated sugar
• 1 large egg, room temperature
• 1 egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (170 g) white chocolate chips
• ½ cup dried cranberries

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Instructions

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside for later use.
2. Mix Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, beat the melted butter, brown sugar, and granulated sugar on medium speed until the color lightens, about 3 to 4 minutes. Make sure to scrape down the sides of the bowl as needed.
3. Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture, beating until combined for about 20 to 30 seconds.
4. Incorporate Dry Ingredients: With the mixer set on low, gradually add the flour mixture. Mix until just combined, taking care not to overmix the dough.
5. Add Chocolate and Cranberries: Using a wooden spoon or rubber spatula, gently fold in the white chocolate chips and dried cranberries.
6. Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours, or up to 48 hours, for the flavors to meld and dough to firm.
7. Prepare for Baking: When ready to bake, preheat your oven to 350° F (175° C). Line a baking sheet with parchment paper.
8. Bake the Cookies: Using a medium cookie scoop, shape the chilled dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for about 10 to 12 minutes, or until the edges turn golden brown.
9. Cooling: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

• Prep Time: 20 minutes
• Cook Time: 12 minutes per batch