White Chocolate Cranberry Cookies
Buttery White Chocolate Cranberry Cookies.
- Prep time
- 20 min
- Cook time
- 11 min
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 orange, finely grated
- 160 grams (1 cup) white chocolate chips, plus extra for decorating
- 55 grams (1/2 cup) dried cranberries
- Sea salt, for sprinking
Instructions
- 1
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays or cookie sheets with baking paper or parchment paper.
- 2
In a large mixing bowl, add the butter and sugars and beat using an electric mixer on medium speed for 1-2 minutes or until smooth and creamy.
- 3
Add vanilla and egg and beat just until combined. Add flour, baking soda, salt and orange zest and beat until a soft cookie dough forms.
- 4
Stir through white chocolate chips and cranberries. Scoop cookie dough using a medium cookie scoop (approximately 1.5 tablespoons of cookie dough each) and roll smooth using your hands.
- 5
Place on prepared trays, leaving room for the cookies to naturally flatten in the oven. Bake for 11-12 minutes or until golden brown on the edges.
- 6
Decorate warm cookies with extra chocolate chips. Leave cookies to cool for 5 minutes before transferring to a wire rack to cool completely. Sprinkle with sea salt.