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Cranberry White Chocolate & Nut Cookies
These quick and easy cookies combine tart cranberries, sweet white chocolate, and crunchy nuts.
- 3/4 Cups unsalted butter, softened to room temperature
- 3/4 Cups white chocolate, cut into chunks
- 1 large egg, at room temperature
- Pinch of salt
- 2 Teaspoons vanilla extract
- 2 Cups all-purpose flour
- 1 Teaspoon baking soda
- 3/4 Cups dried cranberry and nut mix
- 2 Teaspoons cornstarch
- 1 Cup dark brown sugar
Calories Per Serving365
Folate equivalent (total)68µg17%
Whole Wheat White Chocolate Cranberry Cookies with Sea Salt
My favorite cookie has always been white chocolate macadamia nut but this recipe takes the obsession to a whole new level. Plus, it’s made with wheat flour so they’re practically health food. You’re welcome, Santa.
These cookies are about as simple as they come: 30 minutes from start to finish and one bowl required, meaning minimal effort and clean up. That’s my kind of cookie.
I can’t help but suggest these are the perfect cookie to leave behind for Santa because they’re slightly heartier thanks to whole wheat pastry flour and are a nice break from the usual chocolate chip. Plus, the berries make them festive. I believe I’ve made my case.
Oh man these were so good, for breakfast even! (Sshhh, I won’t tell.) Buttery, slightly crisp, moist, white chocolate chips in every bite with an occasional bright, tart note from the cranberries. Friends, this is cookie simplicity at its finest.
Soft and Chewy White Chocolate Cranberry Cookies
Christmas is just around the corner and it’s one of my favorite times of year because of all the candy, fudge, and cookies. So today I’m kicking off the holiday baking with these easy white chocolate cranberry cookies.
The base of this cookie dough is the same one that I’ve used for other cookie recipes and it never fails. These cookies bake up perfectly everytime and stay soft and chewy for days. You could even mix some chopped pecans or pistachios into this cookie dough too.
Plus, how festive are these cookies studded with dried cranberries and white chocolate chips? They would be the perfect addition to your holiday cookie tray!
How To Make These White Chocolate Cranberry Cookies
These cookies are as simple as mixing up your wet and dry ingredients separately, combining the two, and then add your mix-ins. Let’s break down the ingredients for these easy cookies:
- Butter: I always use unsalted butter in my cookie recipes because the amount of salt in salted butter can vary quite a bit between brands. If you only have salted butter on hand, just reduce the salt in the recipe from 1 teaspoon to 1/2 teaspoon.
- Sugar: I use a mix of brown sugar and granulated sugar in all of my cookie recipes. Brown sugar provides moisture to the cookie dough and makes the cookies chewier too!
- Eggs & Vanilla extract: You’ll need 2 large room temperature eggs for this recipe and some pure vanilla extract (vanilla bean paste would be fantastic too!).
- Dry Ingredients: The dry ingredients are just a simple mixture of all-purpose flour, baking soda, and salt. One important thing when it comes to the flour is to make sure to spoon it into the measuring cup and then level it off with the back of a knife. You can find my post explaining how to spoon and level flour here.
- Cranberries & White Chocolate Chips: I used sweetened dried cranberries and white chocolate chips in these cookies. I love to reserve some of the dried cranberries and white chocolate chips and press them into the top of the cookies after they come out of the oven. Feel free to chop up your favorite nut and mix some in too!
Another important thing, it’s best to chill your cookie dough. Why? If your butter is too warm when the cookies go into the oven the cookies will spread like crazy. By chilling the cookie dough, the butter will be cold and the cookies will bake up much thicker.
I find that two hours is the perfect amount of time to get the dough thoroughly chilled so the cookies don’t spread too much. You can even prep the cookie dough the day before and then just bake the cookies the next day.
Want perfectly round cookies? Once the cookies come out of the oven, I like to use a spoon to shape my cookies and make them nice and round. You want to do this step as soon as they come out of the oven since the cookies are warm and they will be much easier to shape!
Trisha Yearwood's White Chocolate Cranberry Cookies — 12 Days of Cookies
It’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep — from your favorite Food Network chefs.
Light and chewy, Trisha's top-rated treats combine two ingredients that are simply better together — white chocolate and bright cranberries— and feature chopped macadamia nuts for a crunchy, textured bite. The best part about these beauties is that they're practically fail-proof. There's no rolling of the dough or precise decorating here, just an easy mix-drop-bake process that will wow professional holiday bakers and first-timers alike.
Get Trisha's White Chocolate Cranberry Cookies recipe and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.
How do you make Cranberry-Orange White Chocolate & Macadamia Nut Cookies?
Can you freeze these cookies?
All cookies can be frozen, but it is best to wrap them individually to freeze them and only do this once they have cooled completely. Another way to freeze them is to stack them in layers in a Ziplock or container, separating the layers using parchment paper. I personally love individually wrapping them as I feel they taste better.
How long will cookies stay fresh in an airtight container?
Properly stored, freshly baked cookies will last for about 2 to 3 weeks at normal room temperature and stored in an airtight container.
Can you freeze the dough?
This cookie dough can be easily frozen but it is best if you portion about the dough beforehand. Scoop the cookie as if you were going to bake them and just place on parchment paper. Then wrap the parchment paper in plastic wrap or store in an airtight container. Before you bake preheat the oven, following the cookie recipe suggested temperature. Stick on a baking sheet lined with parchment paper, placing 2 inches apart, the only thing you will need to change is adding an extra 1-2 minutes to the baking time for the frozen dough.
Macadamia Nut Substitutions
Not a big Macadamia Nut fan or have an allergy? Or maybe you don’t want to pay the price tag for the macadamia nuts, which I understand that too. Here are a few suggestions that make great substations and stil work well with all of the flavors.
Trust me. Been there, done that, right?
It's really just a wonderful explosion of sweet, salty and tart happiness dancing in your mouth every time you devour a delicious bite-full.
I know "bite-full" is probably not a word, but I like it, so it stays. 😉 *feeling accomplished and smug-like*
White Chocolate, Cranberry, and Macadamia Nut Cookies
Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.
For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 2 1/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 1 1/2 inches apart.
Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. DO AHEAD: Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
How would you rate White Chocolate, Cranberry, and Macadamia Nut Cookies?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
White chocolate and cranberry cookies
The cookies keep for 3-4 days in an airtight container. The uncooked cookie dough (shaped into balls) can be frozen for up to 1 month (defrost before baking).
Heat the butter very gently in a pan, or in the microwave, until melted, then pour into a large mixing bowl. Add the vanilla extract and both types of sugar and beat until smooth. Mix in the egg.
In a separate bowl, sift the flour, ginger, bicarbonate of soda and a pinch of salt together, then mix into the butter mixture, a spoonful at a time. Feel free to use a free-standing electric mixer for this, as it’s quite a thick mixture.
Add the white chocolate and the dried cranberries to the cookie dough and mix well. Put the dough in the fridge to chill for at least 2 hours.
Line 3 large baking trays with baking paper (or cook in batches, if needed) and preheat the oven to 170°C, fan 150°C, gas 3. Use a spoon to break up pieces of dough (roughly speaking, about 2 tablespoonfuls in size) and roll them between your hands to form balls. Put 4 on each baking tray, leaving plenty of space between each ball in order for the cookies to spread as they cook.
Bake for 15-20 minutes, or until they are lightly golden and crisp at the edges. Leave to cool for 5 minutes on the tray, then allow to cool on a wire rack for 10 minutes – they will firm up as they cool.
Soft and Chewy White Chocolate Cranberry Walnut Cookies
There is absolutely nothing better than a warm, fresh-from-the-oven cookie! These soft and chewy white chocolate cranberry walnut cookies are beyond simple to prepare, and even easier to watch disappear!
These cookies are so festive, they make the perfect cookie for a holiday bake sale or party. But to be honest, I make these pretty much all year round because who doesn't like white chocolate, walnuts and cranberries? This flavour combo is just amazing. You've got sweetness from the white chocolate, a slightly crunch from the walnuts, and the perfect tangy bite from the dried cranberries. I don’t know anyone who doesn’t love these.
Plus, I love how tall and chewy they are, instead of thin, crispy and brittle. That's a huge win in my books.
What else makes these soft and chewy white chocolate cranberry walnut cookies amazing? Well, as I mentioned, they are beyond simple to prepare. They take literally 5 to 10 minutes to prepare (basically while the oven is preheating anyways) and 15 minutes to bake. Yup, 15 minutes. When you are craving a delicious treat, nothing else is on your mind than taking that first bite. Time matters!!
You can also make these cookies larger by using 3 tablespoons instead of 2 per cookie, and let them cook 1 minute longer. I like them a little smaller (because then I can eat more, right?). Either way, I think these are going to find a permanent home in my kitchen because I already want to make them again!
White Chocolate Cranberry Cookies
When it comes to cookies, I&rsquom personally a huge fan of cookies that have that perfect balance of sweetness. These White Chocolate Cranberry Cookies are just that &ndash perfect. The tartness of the dried cranberries adds a fun flavor component and does an amazing job of balancing out the sweetness of the white chocolate chips.
Plus, I love how pretty these cookies are for the holiday season. The white and cranberry color make for some beautiful cookies to serve on a big platter for Thanksgiving and Christmas.
Even though these might not be your traditional Chocolate Chip Cookies or Peanut Butter Cookies, I promise your family and friends will love these delicious cookies.
And although I typically make these most often during the holiday months, they&rsquore a breeze to make ahead and freeze for anytime you get a craving for them. In fact, I have a batch of dough in my freezer now &ndash ready for baking whenever the craving strikes!
Soft White Chocolate Cranberry Cookies
These White Chocolate Cranberry Cookies honestly couldn&rsquot be more simple to make, and the hardest part is waiting for your dough to chill before baking them. Below, I&rsquove included a few helpful tips for ensuring your cookies turn out amazing!
Tips for Making White Chocolate Cranberry Cookies
- Use Room Temperature Butter & Eggs &ndash This is a good rule of thumb for any baking recipe, but using room temperature ingredients will be a lot easier to mix in and incorporate.
- Refrigerate Your Dough &ndash This is one of those cookie doughs you want to make sure you refrigerate before baking. I recommend letting the dough chill for a minimum of 1 1/2 hours before scooping out into balls using this cookie scoop.
- Use Parchment Paper/Baking Mat &ndash I recommend using parchment paper or this silicone baking mat for even baking and a mess-free clean-up.
- Add White Chocolate Chips/Cranberries to the Top &ndash If you want to make your cookies look super pretty, you can add a few white chocolate chips and dried cranberries to the top of each cookie before baking.
- Fun Mix-In Ideas &ndash I kept these cookies pretty simple because they honestly don&rsquot need anything else, but if you want you can always play around with the flavors and add in nuts, substitute milk or dark chocolate for the white, or add in some oats for extra texture.
- Store Leftover Cookies at Room Temperature &ndash These cookies store great at room temperature in an airtight container for up to 1 week.
How to Freeze Cookies (Baked and Unbaked)
To freeze these cookies after baking, let them cool completely and then place them in an airtight container or freezer safe bag. They will stay fresh for up to 3 months and can easily be thawed at room temperature or warmed on defrost in the microwave.
To freeze these cookies before baking, simply scoop the cookie dough into balls and place on a baking sheet in the freezer for 1 hour. Next, transfer them to an airtight container or freezer safe bag until ready to bake. These cookies can be baked straight from the freezer, but you may need to add an additional 1-2 minutes to your baking time.