White Chocolate Cranberry Sugar Cookies
Who doesn’t love the delightful combination of sweet and tart? These White Chocolate Cranberry Sugar Cookies are a perfect indulgence for any occasion, whether it’s a cozy gathering, holiday celebration, or simply an afternoon treat. With their chewy texture, rich white chocolate flavor, and pops of tart cranberries, these cookies will quickly become a favorite. They are easy to whip up and will fill your kitchen with the most wonderful aroma. Trust me; you’ll want to make these again and again!
Why This Recipe Belongs in Your Rotation
These White Chocolate Cranberry Sugar Cookies are not only delicious but also versatile. They can be enjoyed year-round, making them a fantastic addition to your baking repertoire. The balance of sweetness from the white chocolate and the tartness from the cranberries creates a flavor profile that is simply irresistible. Plus, they are perfect for sharing with friends and family, making them the ideal cookie for potlucks, cookie exchanges, or just because!
Ingredient Rundown
To create these scrumptious cookies, gather the following ingredients:
- 1 cup all-purpose flour: The foundation of your cookies, providing structure.
- 1 teaspoon baking powder: Helps the cookies rise and become fluffy.
- 1 teaspoon baking soda: Works with the acid to provide lift.
- 1 teaspoon salt: Enhances the overall flavor.
- 1 cup (1 stick) unsalted butter, softened to room temperature: Adds richness and moisture.
- 1 cup granulated sugar: Sweetens the cookies and contributes to their chewy texture.
- 1 teaspoon vanilla extract: Infuses a lovely aroma and flavor.
- 1 large egg: Binds the ingredients together.
- 1 cup white chocolate chips, melted: The star ingredient that adds creaminess.
- 1 teaspoon vegetable or coconut oil: Keeps the cookies moist.
- 1 cup dried cranberries: Provides a tart counterpoint to the sweetness.
Appliances & Accessories
Before you start baking, make sure you have the following appliances and accessories handy:
- Mixing bowl: To combine your ingredients.
- Electric mixer: For easy creaming of the butter and sugar.
- Baking sheet: Where your cookies will bake to golden perfection.
- Parchment paper: To prevent sticking and for easy cleanup.
- Cookie scoop: For uniform cookie sizes.
White Chocolate Cranberry Sugar Cookies: From Prep to Plate
Ready to bake up some deliciousness? Follow these steps for the perfect batch of White Chocolate Cranberry Sugar Cookies:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies will bake evenly and come out just right.
Step 2: Prepare Your Baking Sheet
Line a baking sheet with parchment paper. This will help prevent the cookies from sticking and make cleanup a breeze.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 5: Add the Egg and Vanilla
Add the large egg and vanilla extract to the creamed mixture. Beat until well combined.
Step 6: Incorporate the Melted White Chocolate
Let the melted white chocolate cool slightly before adding it to the mixture. Mix until fully incorporated.
Step 7: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix, as this can affect the cookie texture.
Step 8: Fold in Cranberries and Oil
Using a spatula, gently fold in the dried cranberries and vegetable or coconut oil until evenly distributed throughout the dough.
Step 9: Scoop and Bake
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Step 10: Cool and Enjoy
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your White Chocolate Cranberry Sugar Cookies warm or at room temperature!
Tailor It to Your Diet
If you want to customize these cookies, consider the following options:
- Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
- Dairy-free: Use vegan butter and dairy-free white chocolate chips.
- Less sweet: Reduce the sugar slightly to balance with the sweetness of the white chocolate.
- Add nuts: For extra crunch, fold in some chopped pecans or walnuts.
What Could Go Wrong
Baking is both a science and an art. Here are a few common pitfalls and how to avoid them:
- Overmixing the dough: This can lead to tough cookies. Mix until just combined.
- Not measuring ingredients correctly: Use precise measurements for the best results.
- Cookies spreading too much: Ensure your butter is softened but not melted before creaming.
- Underbaking: Keep an eye on your cookies towards the end of the baking time.
Save It for Later
These White Chocolate Cranberry Sugar Cookies can be stored in an airtight container at room temperature for up to a week. You can also freeze the dough for later use. Simply scoop the cookie dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When you’re ready to bake, just add a couple of minutes to the baking time!
Common Questions
Can I use fresh cranberries instead of dried?
Fresh cranberries tend to be very tart and can add excess moisture to the dough. It’s best to stick with dried cranberries for this recipe for the right texture and flavor balance.
How can I make my cookies more chewy?
To achieve a chewier texture, try adding an extra egg yolk or reducing the baking time slightly. Also, ensure you’re using room-temperature ingredients.
Can I add more white chocolate?
Absolutely! If you’re a fan of white chocolate, feel free to increase the amount of chips. Just be mindful that it may affect the overall sweetness.
What’s the best way to melt white chocolate?
The best way to melt white chocolate is to use a microwave in short bursts, stirring in between, or to use a double boiler on the stovetop. Just be careful not to overheat it, as white chocolate can seize easily.
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Final Bite
There you have it! These White Chocolate Cranberry Sugar Cookies are the perfect blend of sweet and tart, making them a delightful treat for any occasion. With their soft centers and slightly crisp edges, they are sure to please everyone at the table. So grab your ingredients, preheat that oven, and let the baking magic begin! Enjoy every last crumb!
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White Chocolate Cranberry Sugar Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract and beat until well combined.
- Let the melted white chocolate cool slightly before adding it to the mixture. Mix until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Gently fold in the dried cranberries and oil until evenly distributed.
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze the dough for later use: scoop onto a baking sheet and freeze until solid.
- Consider using gluten-free flour for a gluten-free version.
