Sweet Cranberry Bliss Cookies
These delightful cookies combine tart dried cranberries and creamy white chocolate for a festive treat perfect for gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened Can substitute with coconut oil for dairy-free.
- 1 cup granulated sugar Can reduce for less sweetness.
- ½ cup brown sugar, packed
- 2 large eggs For a vegan option, substitute with flax eggs.
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup dried cranberries
- 1 cup white chocolate chips Use dairy-free chocolate chips for a dairy-free version.
- ½ cup white chocolate frosting For drizzling on top.
Instructions
Preparation
- Gather all your ingredients on a countertop and ensure the butter is softened.
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour, baking soda, and salt.
Mixing the Dough
- In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the dried cranberries and white chocolate chips.
Baking
- Drop spoonfuls of cookie dough onto a lined baking sheet, leaving space between each.
- Bake for 10-12 minutes until edges are lightly golden.
- Allow the cookies to cool before transferring to a wire rack.
- Drizzle with white chocolate frosting once cool.
Serving
- Serve warm or at room temperature with your favorite beverage.
Notes
Store cookies in an airtight container at room temperature. For longer storage, refrigerate or freeze in a zip-top bag.