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Let me share my favorite holiday cookie - Fresh Cranberry White Chocolate Cookies! I love how these combine tart fresh cranberries with creamy white chocolate in every bite. They're perfectly soft and chewy with such beautiful pops of red and white. While they're especially wonderful during the holidays they're too good to save just for special occasions.
What Makes Them Special
The magic of these cookies is in that perfect balance of sweet and tart flavors. The cranberries give such bright bursts of flavor while the white chocolate adds rich creaminess. Whether I'm bringing them to a party or just treating myself they never fail to make people smile.
What You'll Need
- For the Cookie Base:
- Sifted all-purpose flour (2 ¼ cups)
- Baking soda and salt
- Soft butter (1 cup)
- Both white and brown sugar (¾ cup each)
- Pure vanilla extract
- Fresh eggs
- The Star Ingredients:
- Fresh cranberries (1 ½ cups)
- White chocolate chunks (1 cup)
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Let's Start Baking
- Get Ready:
- Heat your oven to 350°F line your baking sheets.
- Mix Your Dry Team:
- Whisk flour baking soda and salt together set aside.
- Create the Base:
- Beat butter and sugars until fluffy add vanilla and eggs one at a time.
- Bring It Together:
- Mix in dry ingredients just until combined.
- Add the Good Stuff:
- Gently fold in those cranberries and white chocolate.
- Time to Bake:
- Scoop drop and bake until golden around the edges.
My Best Tips
- Fresh cranberries make all the difference
- Chill that dough for perfect shape
- Watch carefully avoid overbaking
- Use good quality white chocolate
- Feel free to mix up the add-ins
Keep Them Fresh
These beauties stay perfect for 5 days in an airtight container longer in the fridge. Want to plan ahead? Freeze the dough balls or baked cookies for up to 3 months. Just warm them briefly in the oven for that fresh-baked taste.
Quick Answers
- Dried cranberries work use a bit less
- Chill the dough to prevent spreading
- Dark chocolate? Absolutely delicious
- Going vegan? Use your favorite substitutes
- Fresh for 5 days freezer for 3 months
Frequently Asked Questions
- → Can I use dried cranberries instead of fresh?
Fresh cranberries give best results but dried work too. Reduce amount if using dried as they're sweeter.
- → Why chill the dough?
Chilling for 30 minutes prevents spreading and makes chewier cookies with better flavor.
- → Can I make these gluten-free?
Yes, substitute all-purpose flour with gluten-free blend. Results may vary slightly.
- → How do I know when they're done?
Edges should be golden but centers soft. They'll continue setting while cooling.
- → Can I freeze the dough?
Yes, form into balls and freeze up to 3 months. Bake straight from frozen.