White Chocolate and Cranberry Cookies
By Wafa — 100+ tested recipes
Discover the irresistible recipe for white chocolate and cranberry cookies, a perfect combination of sweetness and tanginess. Easy to prepare, these cookies are soft on the inside and slightly crunchy on the outside.
Ingredients
- 150 g Stories softened butter
- 150 g sugar
- 220 g flour
- 1 egg
- 100 g white chocolate
- 100 g dried cranberries
- 1/2 tsp baking soda
- 1 pinch salt
Instructions
- 1Mix the softened butter, fleur de sel, and sugar together. Add the egg and mix well.
- 2Add the flour and baking soda to your mixture and stir gently.
- 3Once you have a smooth dough, gently fold in the white chocolate chunks and dried cranberries. village.
- 4Chill the dough in the refrigerator for at least 30 minutes—or longer if possible.
- 5Bake in the oven for 12 minutes at 180°C. As soon as they come out of the oven, very gently flatten the cookies slightly with a spatula. This will give them their classic cookie shape.
Tips
- Use high-quality white chocolate containing cocoa butter as the primary fat for a better texture.
- Prefer dried cranberries over fresh ones to avoid making the dough soggy and to maintain an optimal texture.
- You can serve these cookies with warm milk, a red fruit tea, or a café latte.
Nutrition
Frequently asked questions
Can I use fresh cranberries instead of dried?
I recommend using dried cranberries for this recipe. Fresh cranberries can add too much moisture to the dough, which would affect the texture of the cookies. Dried cranberries have a more concentrated flavor and a better shelf life.
How should I store these cookies to keep them fresh longer?
To keep your cookies fresh, store them in an airtight container at room temperature. They will keep well for about a week. If you want to keep them longer, you can freeze them in an airtight freezer bag for up to three months.
Can I add nuts to this recipe?
Absolutely, adding nuts like pecans, almonds, or macadamia nuts will bring extra crunch and flavor to your cookies.
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