Cranberry White Chocolate Cookies

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Today, I present to you another family favourite: cranberry white chocolate cookies. These cookies are sweet, decadent, soft, and oh-so-indulgent. These cookies scream “The Holidays” to me, and I wanted to share them with you! Click on through to find out how to make them!

31959454385_4d37e8ff7e_hIn a stand mixer or with an electric beater, beat 3/4 cup unsalted butter, 1/2 cup brown sugar, and 1/2 cup white sugar together, until creamy and smooth.

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Add 1.5 tbsp vanilla extract, 1 egg, and 2 tbsp fancy molasses. Beat until combined.
31119485164_b14ac526a5_hBeat in 2 cups all-purpose flour, sifted, 1 tsp baking soda, and 1/4 tsp salt until a dough forms. Don’t over work the dough, or your cookies won’t end up as soft! Finally, add 1 cup of dried cranberries and 1.5 cups of white chocolate chips. Mix them in using the lowest setting on your beater / mixer, or by hand. Again, you want to avoid overworking the dough! Transfer the dough into the refrigerator for at least 1.5 hours.
31842853671_0f01f284fa_hPreheat the oven to 350 F and line a baking sheet with parchment or a silicone baking sheet. Remove the chilled dough from the refrigerator and spoon out each cookie to be 1 tbsp. Roll into a ball and place on the cookie sheet about 1.5-2 inches apart. Bake for 10-13 minutes.
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The cookies may appear to be underset when you pull them out – this is okay! They will continue to set as they cool. Enjoy!!!

CRANBERRY WHITE CHOCOLATE COOKIES

RECIPE
Ingredients:
  • 3/4 cup unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1.5 tbsp vanilla extract
  • 1 egg
  • 2 tbsp fancy molasses
  • 2 cups all-purpose flour, sifted
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup dried cranberries
  • 1.5 cup white chocolate chips
Directions:
  1. In a stand mixer or with an electric beater, beat the butter, brown sugar, and white sugar until creamy and light. I used the paddle attachment for my mixer.
  2. Beat in the vanilla, fancy molasses, and egg until they are combined with your butter sugar mixture.
  3. Beat in the flour, baking soda, and salt until a dough forms.
  4. Mix in the cranberries and chocolate chips by hand or on the lowest setting with your electric mixer / beater. Remember, we want to work the dough as little as possible.
  5. Transfer the dough to the refrigerator for at least 1.5 hours. You can also leave it overnight if you want to make the dough ahead of time! The chilling will help prevent the cookies from spreading too much.
  6. Preheat the oven to 350 F. Line a baking sheet with parchment or a silicone baking sheet.
  7. Remove the chilled dough from the refrigerator and spoon out each cookie to be 1 tbsp. Roll into a ball and place on the cookie sheet about 1.5-2 inches apart.
  8. Bake for 10-13 minutes. The cookies may appear to be underset when you pull them out – this is okay! They will continue to set as they cool.
  9. Once set, remove from the pan and transfer onto a wire rack to cool completely.
  10. Enjoy! 🙂

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