Delightful festive cookies packed with dried cranberries and white chocolate chips. Crisp on the outside and soft in the centre, they’re simple to make and turn out perfectly every time. A wonderful treat for the holiday season!
Makes about 20 cookies.
Ingredients for cranberry and white chocolate cookies:
- 125 g butter
- 1/2 cup caster sugar (or less, to taste)
- 1/2 cup light brown sugar
- 1 egg
- 1 tablespoon brandy or dark rum (or vanilla extract)
- 1.5 cups (225 g) plain flour
- 1 teaspoon baking powder
- 3/4 cup white chocolate chips (or chopped white chocolate)
- 1 cup dried cranberries
All ingredients should be at room temperature.
Cream the butter and both sugars until light and fluffy. Add the egg and brandy (or vanilla), mixing until well combined. Add the flour mixed with baking powder and mix until combined. Fold in the white chocolate and dried cranberries.
Line two baking trays with baking paper. Scoop tablespoon-sized portions of dough, shape into balls, and place on trays with plenty of space between them.
Bake at 190°C for 8 – 10 minutes. Let cool briefly on the tray (they will be very soft), then transfer to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 7 days. They can also be frozen.
Enjoy!
Recipe source: Allrecipes.
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