Cranberry White Chocolate Cookies
White Chocolate Cranberry Cookies are deliciously chewy and loaded with tart cranberries and rich white chocolate.
Servings: 24 cookies
Preheat oven to 375°F and line a large baking sheet with parchment paper and set aside.
In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugars and medium-high speed until light and fluffy, scraping down the sides as needed.
Mix in the egg and brandy until fully incorporated.
In a separate medium bowl, whisk together the flour, salt, cornstarch, and baking soda. Add to the butter mixture and mix just until combined.
Fold in the white chocolate chips and craisins.
Use a medium cookie scoop to portion out the cookie dough 2 inches apart on the prepared cookie sheet and bake for 8 to 10 minutes.
Remove from the oven and allow to cool on the pan for a couple of minutes before transferring to a wire rack to cool completely.
- Brandy adds a really lovely flavor to these cookies, but if you don't have it, substitute for 1 teaspoon of vanilla extract.
- Cornstarch can be omitted if you don't have any on hand, however, it makes the cookies extra chewy.
- Fresh cranberries may also be used: Put the cranberries in a baking dish at 250 degrees F for 15 minutes to get them soft. Next, gently chop or leave whole and add to the batter.
Calories: 157kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 34mg | Potassium: 40mg | Fiber: 1g | Sugar: 16g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg