Cranberry White Chocolate Chip Cookies, My Allergy Mom Friendship Cookie
Servings: 30 cookies
Calories: 195kcal
Cost: $10
These cranberry white chocolate chip cookies are festive sweet treats that I love to make during the holiday season. The white chocolate chips and cranberries are a sweet and tart combination and a little bit of orange zest brightens the flavors.
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Equipment
- electric mixer
- baking sheet
- silicone baking mat or parchment paper
- spatula
- mixing bowl
- measuring cups and spoons
Ingredients
- 1 cup butter 2 sticks, softened
- 2 large eggs room temperature
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 orange zest only
- 3/4 cup sugar granulated
- 3/4 cup brown sugar light
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 1/2 cups dried cranberries
Instructions
- Take butter and eggs out of the refrigerator and allow the butter to soften and the eggs to come to room temperature.
- Line a cookie sheet with a silicone baking mat or parchment paper and set aside. If you have three cookie sheets, line them all otherwise allow extra time for the cookie sheet to cool down in between batches.
- In a medium-sized bowl, combine the flour, baking soda, and salt. Use a fine grater or zester to zest the orange peel over the flour mixture. Stir the orange zest into the flour, set aside.2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 orange
- Cut each butter stick into 8-10 pieces and add to the mixing bowl. If the butter is still hard, allow it to soften 5-10 more minutes before creaming. When the butter is soft, use a mixer to cream the butter for 1-2 minutes until the butter has a lighter appearance. Add the sugar and brown sugar and mix for 5 minutes, stop the mixer and scrape the sides of the mixer. Continue to mix for another 1-2 minutes until the butter and sugar are well combined.1 cup butter, 3/4 cup sugar, 3/4 cup brown sugar
- Add one egg and mix. Add the second egg, stop and scrape the sides down, and add the vanilla extract. Stop the mixer, add the flour mixture, and mix on low speed until the flour is mostly incorporated. Add the cranberries and white chocolate and mix briefly. Scrape the sides of the bowl and the mixer paddle.2 large eggs, 1 teaspoon vanilla extract, 1 cup white chocolate chips, 1 1/2 cups dried cranberries
- Cover the dough and refrigerate for 30 minutes or more. If you refrigerate the dough for hours or overnight, take it out at the same time you preheat the oven.
- Preheat the oven to 375°F 30 minutes before you want to start baking. Check that there's a rack on a middle shelf. Use an ice cream scoop or two spoons to scoop a heaping spoonful of dough (approximately 2 tablespoons) and space the dough on a large cookie sheet to allow room for the cookies to spread.
- Bake for 10-11 minutes until golden brown. Take the tray out of the oven, allow the cookies to cool for a few minutes and then transfer to a cooling rack. If you have a second cookie sheet, bake another tray otherwise wait until your cookie sheet is cool enough to handle before adding more cookie dough to bake.
Notes
If baking for someone who is egg-free, my favorite egg-free substitute for cookies is making a mixture of 1 1/2 tablespoon neutral tasting oil, 1 1/2 tablespoon water, 1 teaspoon baking powder for each egg (up to 2) and adding the mixture in where the recipe calls for egg. I haven't tried the egg sub for this recipe but I know that it works for most cookie recipes, my egg-free snickerdoodle recipe is really great.
Nutrition
Calories: 195kcal