Have you ever found yourself yearning for that perfect cookie? The kind that's soft, chewy, and bursting with flavors that just dance on your tongue? Well, look no further! These White Chocolate Cranberry Bliss Cookies are about to become your new go-to treat. Seriously, one bite, and you'll be hooked! I remember the first time I made these for a holiday gathering; they disappeared faster than you can say "Santa Claus!". Trust me, these aren't just cookies; they're little bundles of joy.
What makes these cookies so special, you ask? It's the perfect marriage of sweet and tart. The creamy white chocolate complements the tangy cranberries beautifully, creating a flavor symphony that's simply irresistible. Plus, the soft, chewy texture is just heavenly. Forget store-bought cookies; once you taste these, you'll never go back. Ever. My grandma always told me, "The best things in life are homemade," and these cookies definitely prove her right. Speaking of grandmas, my grandma always added a secret ingredient to her cookies: a dash of almond extract. Try it in this recipe; it adds something extra special to it.
Required Equipments
- Mixing Bowls
- Electric Mixer
- Measuring Cups and Spoons
- Baking Sheets
- Parchment Paper
- Cookie Scoop
White Chocolate Cranberry Bliss Cookies: Frequently Asked Questions
White Chocolate Cranberry Bliss Cookies
Indulge in the delightful blend of sweet white chocolate and tart cranberries with these easy-to-make cookies. Perfect for any occasion, they offer a burst of flavor in every bite.
⏳ Yield & Time
Yield: 18 servings
Preparation Time: 15 minutes
Cook Time: 11 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get started by preheating your oven to 350°F (175°C). This is key to even baking!
- Prepare your baking sheets by lining them with parchment paper. This prevents sticking and makes cleanup so much easier.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for now.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
- Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl to ensure everything is mixed evenly.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Chop the white chocolate baking bar into small chunks. If you’re using white chocolate chips, skip this step.
- Fold in the chopped white chocolate and dried cranberries into the cookie dough until evenly distributed. Mmm, it should smell divine already!
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. I usually fit about 12 cookies on a sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers should still be slightly soft.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
- Once the cookies are completely cool, you can drizzle them with melted white chocolate or dust them with powdered sugar for an extra touch of fancy. I love doing this! But it's totally up to you.
📝 Notes
- For a festive touch, drizzle the cooled cookies with melted white chocolate and sprinkle with extra cranberries.
🍎 Nutrition
Calories: 150 kcal
Protein: 2g
Fat: 7g
Carbohydrates: 20g
Fiber: 0.5g
Calcium: 20mg
