Cranberry White Chocolate Cookies
Servings 24 cookies
These thick bakery-style white chocolate cranberry cookies are perfect for the holidays! Every bite is filled with sweet white chocolate and tart dried cranberries for the perfect winter cookie!
Ingredients
Cookie Dough
- 2 cups all-purpose flour 275g
- 2 cups cake flour 270g
- 2 tablespoons malted milk powder 20g, see notes
- 1 tablespoon corn starch 8g
- 1 teaspoons salt 5g
- ½ teaspoons baking soda 6g
- 1¼ cups cold salted butter 280g, 20 tablespoons, use European style for best results
- 1⅓ cups light brown sugar 285g, packed
- ½ cup granulated sugar 115g
- 2 large eggs
- 3 additional large egg yolks
- 1 tablespoon vanilla bean paste or extract
- 8 ounces white chocolate 227g
- 1½ cups white chocolate chips 275g
- 12 ounces craisins 340g
Optional Toppings
- 20 ounces white chocolate melting wafers I recommend Ghirardelli brand
- coarse sugar
- Sparkling Cranberries
Instructions
- Line two 12x17-inch baking sheets with parchment paper and set aside.
- Whisk together 2 cups all-purpose flour, 2 cups cake flour, 2 tablespoons malted milk powder, 1 tablespoon corn starch, 1 teaspoons salt, and ½ teaspoons baking soda in a medium bowl. Set aside.
- In a stand mixer fitted with a paddle attachment, cream together 1¼ cups cold salted butter, 1⅓ cups light brown sugar, and ½ cup granulated sugar. Mix at medium-high speed until smooth, about 3 to 4 minutes, scraping down the sides of the bowl about every minute, if needed.
- Once combined, add in the 2 large eggs one at a time, mixing between each addition, followed by the 3 additional large egg yolks. Mix until completely incorporated and scrape down the sides of the bowl. Then mix in the 1 tablespoon vanilla bean paste.
- Once smooth, mix in the flour mixture a little at a time until fully combined. I highly recommend mixing just until mostly combined in a stand mixer, then using your hands to give the dough some love and mix it the rest of the way, ensuring all the dry ingredients at the bottom of the bowl are thoroughly incorporated.
- Add 8 ounces white chocolate to a food processor and pulse until small pieces form. Add the white chocolate along with 1½ cups white chocolate chips to the cookie dough, but don't mix in yet.
- Add 12 ounces craisins to the food processor (no need to clean in between) and pulse until small bits form. Add to the dough and mix until evenly combined.
- Use a #16 cookie scoop or weigh each dough ball out to 3.2oz and place on a parchment-lined baking sheet, and use the bottom of a cup to press the ball flat, about ½ to ¾-inch thick, and refrigerate for 15 minutes. Meanwhile, preheat the oven to 350°F.
- After chilling, Bake for 11 to 14 minutes.
- Optional: Use a large round cookie cutter to swirl each of the cookies inside to smooth out the edges.
- Allow them to sit on the pan for a few minutes before transferring to a wire rack to cool.
- Once cooled, melt 20 ounces white chocolate melting wafers in a microwave-safe bowl at 30-second intervals, stirring between each one until fully melted.
- Spread the melted white chocolate over the top of the cookies. Immediately top with coarse sugar and Sparkling Cranberries if using.
Notes
- Once baked and cooled, these cookies can be stored in an air-tight container for up to four days.
- If using unsalted butter, increase the added salt to 1 1/2 teaspoons.
- Do not use room temperature or melted butter in these cookies - cold butter only.
- To make sure the cookies are uniform in size, it’s best to use a kitchen scale. This is also the best way to ensure that your ingredient measurements are correct by using grams instead of cup measurements. This is our favorite kitchen scale (affiliate link).
- You can leave these cookies rounded and bake for a minute or two less. This yields a slightly different texture.
- Vanilla or cream cheese buttercream would be a lovely choice instead of white chocolate.
- I highly recommend using a stand mixer for this cookie recipe instead of mixing by hand or with a hand mixer. Since this recipe uses cold butter, it is much more difficult to cream properly, so a stand mixer with a paddle attachment (affiliate link) is the best way to get the job done.
- How To Freeze Dough: Portion the dough out onto a parchment-lined baking sheet (the balls can be close together) and flash freeze for 1 hour. Transfer to a freezer bag and remove any excess air and freeze for up to 3 months. Remove from the bag before thawing in the fridge, so the dough doesn’t stick to the bag. Bake for 9 to 10 minutes once thawed.
- How To Freeze Baked Cookies: Let the cookies cool completely after baking, then flash freeze for 30 minutes on a baking sheet to make sure the exterior bits of chocolate is firm and reduce the risk of making a mess. Transfer the cookies to a freezer bag and remove as much excess air as possible before freezing for up to 3 months. Thaw at room temperature a nuke in the microwave for 15 seconds before enjoying.
Nutrition
Calories: 389kcal | Carbohydrates: 57g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 226mg | Potassium: 116mg | Fiber: 1g | Sugar: 39g | Vitamin A: 325IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 1mg
Find it online: www.sugarandsoul.co/white-chocolate-cranberry-cookies/