Cookies are my go-to when I feel sad, stressed, or worried. Instead of standard or peanut butter chocolate chip cookies, I made White Chocolate Cranberry Cookies.
These cookies have crisp edges and soft centers. The combination of flavors and textures makes them hard to resist! I’m pretty sure these cranberry white chocolate cookies would solve most problems, even if just in the short term.
These White Chocolate Cranberry Cookies pair beautifully with a cup of warm and spiced drink.
- Hot apple cider
- Masala chai, chai tea lattes
- Mulled wine
- Eggnog
- Almond milk
This is my quick and easy Cranberry White Chocolate Cookie recipe:
Ingredients
- 100 g butter
- 100 g light muscavado sugar
- 50 g caster sugar
- 1 egg, beaten
- 200 g plain flour, I used Dove’s Farm Gluten-Free
- 1 tsp bicarbonate of soda
- Cinnamon
- Pinch of salt
- Vanilla Essence
- 30 g Dried Cranberries
- 50 g White Chocolate chopped
Instructions
- Preheat the oven to 190oC. Line two baking trays with greaseproof paper.
- In one bowl, put the flour, bicarbonate of soda, a sprinkle of cinnamon, and the pinch of salt. Set to one side.
- Cream the butter and sugars together until smooth.
- Slowly add the beaten egg, mixing after each addition.
- Add a few drops of the vanilla essence and stir it in.
- Fold in the dry ingredients to get a dough. Then gently stir in the cranberries and chocolate pieces.
- A tablespoon of the dough is about the right amount; make sure there is lots of space between the portions on the baking trays as they spread while cooking.
- Bake for about 10 minutes – they should spread and go golden.
- Remove from oven when still slightly squishy to the touch; they will harden on the outside whilst cooling but you will keep a nice soft and chewy center. When they have cooled for about 5 minutes on the trays, transfer them to a wire rack to cool completely.
White Chocolate and Cranberry Cookies
Ingredients
- 100 g butter
- 100 g light muscavado sugar
- 50 g caster sugar
- 1 egg beaten
- 200 g plain flour I used Dove’s Farm Gluten-Free
- 1 tsp bicarbonate of soda
- Cinnamon
- Pinch of salt
- Vanilla Essence
- 30 g Dried Cranberries
- 50 g White Chocolate chopped
Instructions
- Preheat the oven to 190oC. Line two baking trays with greaseproof paper.
- In one bowl, put the flour, bicarbonate of soda, a sprinkle of cinnamon and the pinch of salt. Set to one side.
- Cream the butter and sugars together until smooth.
- Slowly add the beaten egg, mixing after each addition.
- Add a few drops of the vanilla essence and stir it in.
- Fold in the dry ingredients to get a dough. Then gently stir in the cranberries and chocolate pieces.
- A tablespoon of the dough is about the right amount; make sure there is lots of space between the portions on the baking trays as they spread while cooking.
- Bake for about 10 mins – they should spread and go golden.
- Remove from oven when still slightly squishy to the touch; they will harden on the outside whilst cooling but you will keep a nice soft and chewy centre. When they have cooled for about 5 mins on the trays, transfer to a wire rack to cool completely.
You can create your own white chocolate and cranberry cookie recipe by adding other ingredients like
- Whole grains and nuts, such as walnuts (white chocolate cranberry walnut cookies)
- Almonds
- Oatmeal
- Macadamia nuts (white chocolate cranberry macadamia nut cookies)
- Pistachios (cranberry white chocolate pistachio cookies)
- Coconut (white chocolate cranberry coconut cookies)