December is the month of all things cookies, and I’m going all in this year! Starting off with white chocolate cranberry cookies. They are festive, thick, chewy but soft and the combination of white chocolate and cranberries is DIVINE. Let’s get to it!
-1 cup unsalted butter, room temperature
-1 cup granulated sugar
-1/2 cup light brown sugar
-2 eggs, room temperature
-1 tsp vanilla extract
-1 tsp almond extract (or 1 additional tsp vanilla extract, but the almond extract adds such a great flavor!)
-2 1/2 cup all-purpose flour, spoon & leveled
-1 tsp sea salt
-1 tsp baking soda
-1 cup white chocolate chips (I used Ghiradelli)
-1 cup sweetened dried cranberries
In a large mixing bowl or a stand mixer, beat together butter, granulated sugar, and brown sugar until creamed together. Add in the eggs, vanilla extract and almond extract (if using). Mix until well combined. Next add in the flour, sea salt, and baking soda and mix until everything is incorporated.
Using a wooden spoon or spatula, mix in the white chocolate chips and dried cranberries. I always refrigerate my cookie dough for at least 30 minutes to make it easier for scooping and it helps bring out the flavor in the dough. Cover your bowl and stick it in the fridge for 30 minutes or longer. Scoop out your dough into balls, either with your hands or using a cookie scoop (this is one I have and love). My batter made 16-17 big cookies.
Preheat your oven to 375F degrees. You can bake your cookies straight from the fridge (or the freezer if you choose to freeze them into balls). Place them onto a lined baking sheet (I use a silpat or parchment paper) and bake for 12-18 minutes (depending on if they’re from the fridge or freezer). You want the edges brown and crispy and the insides still a little doughy.
Remove from the oven and let them cool on the baking sheet for 5-10 minutes. Transfer to a cooling rack and enjoy!
*Sprinkled with more white chocolate chips & dried cranberries for fun!*