White Chocolate Cranberry Cookies

Name: White Chocolate Cranberry Cookies
Prep time: 1 h 32 min
Cook time: 1 h 32 min
Total time: 1 h 32 min
Yield: 24
Cuisine: Global
Ingredients: 237 milliliters brandy (enough to soak the cranberries in, then saving 1 1/4 teaspoons of it for later); 237 milliliters dried cranberries; 237 milliliters (two sticks) of butter, room temperature; 177 milliliters granulated sugar; 177 milliliters lightly packed brown sugar; 2 eggs, room temperature; 1 teaspoons vanilla extract; 1 teaspoon baking soda; 1 teaspoon salt; 532 milliliters all-purpose flour; 237 milliliters white chocolate chips

The recipe White Chocolate Cranberry Cookies can be made in about 1 hour and 32 minutes. This recipe serves 24. One portion of this dish contains about 2g of protein, 11g of fat, and a total of 245 calories. 228 people found this recipe to be flavorful and satisfying. If you have chocolate chips, flour, baking soda, and a few other ingredients on hand, you can make it. It works well as a very reasonably priced dessert.

Instructions

Soak the dried cranberries:

Ingredients you will need

Dried Cranberries

Put the cranberries in a wide and shallow bowl.

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Cranberries

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Bowl

Add enough brandy to surround the cranberries. Cover and aside for 1 hour. Strain out the plumped cranberries, reserving remaining brandy.

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Cranberries

Brandy

Preheat oven to 375°F.

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Oven

Beat butter and sugars: Beat the butter until light and fluffy.

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Butter

Add the sugars and beat again until light, fluffy and well incorporated.

the eggs, vanilla extract, and add 1 1/4 teaspoons of the brandy that the cranberries soaked in (as for the rest, I suggest popping it in a glass and topping it off a bit for yourself). Beat well until light and fluffy. Scrape down the sides of the bowl midway through to ensure even mixing.

Ingredients you will need

Vanilla Extract

Cranberries

Brandy

Egg

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Bowl

Whisk dry ingredients, add to wet:

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Whisk

Whisk together the flour, baking soda, and salt, then add to the mixture a bit at a time, beating until just mixed.

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Baking Soda

All Purpose Flour

Salt

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Whisk

Fold in the brandy soaked cranberries and white chocolate chips.

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White Chocolate Chips

Cranberries

Brandy

Let chill for 15 minutes in the fridge.

Spoon out dough onto lined baking sheet: Line a baking sheet with parchment paper (a baker's best friend) and place rounded spoonfuls down on the sheet.

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Dough

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Baking Paper

Baking Sheet

Bake at 375°F for 10-12 minutes or until golden brown.

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Oven

Let cool for a minute, then transfer to a wire rack to cool completely.

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Wire Rack

*I find that adding the baking soda separately seems to form softer cookies. This is how my mom and grandmother taught me, and if there is actual science behind it, I'm not aware but it seems pretty consistent, and it won't ruin the cookies if you try it this way.

Ingredients you will need

Baking Soda

Equipment

Ingredients

Servings:

237milliliters

brandy (enough to soak the cranberries in, then saving 1 1/4 teaspoons of it for later)237milliliters

dried cranberries 237milliliters

(two sticks) of butter, room temperature 177milliliters

granulated sugar 177milliliters

lightly packed brown sugar 2

eggs, room temperature 1teaspoons

vanilla extract 1teaspoon

baking soda 1teaspoon

salt 532milliliters

all-purpose flour 237milliliters

white chocolate chips

Recommended wine: Cream Sherry, Madeira, Prosecco

Cookies works really well with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.