These white chocolate cranberry cookies, spiked with brandy, will quickly become a staple in your holiday rotation. They’re smooth, creamy, and full of fruity flavor.
White Chocolate Cranberry Cookies Ingredients
These are the ingredients you’ll need to make this irresistible white chocolate cranberry cookie recipe:
· Sugars: A blend of brown and white sugars create a perfectly sweet, warm flavor.
· Butter: A stick of butter adds richness, moisture, flavor, and tenderness.
· Egg: One whole egg acts as a binding agent, which means it helps hold the cookie dough together.
· Brandy: Instead of vanilla, these white chocolate cranberry cookies are flavored with brandy — it gives them a complex, boozy edge.
· Flour: All-purpose flour gives the cookie dough structure.
· Baking soda: Baking soda acts as a leavener, which means it helps the dough rise.
· Cranberries: Make sure to use dried cranberries, not fresh cranberries.
· White chocolate: Of course, you’ll need white chocolate chips! White chocolate chunks will also work well.
How to Make White Chocolate Cranberry Cookies
You’ll find the full, step-by-step recipe below — but here’s a brief preview of what you can expect when you make white chocolate cranberry cookies:
1. Beat the sugar and butter until creamy, then beat in the egg and brandy.
2. Mix the flour and baking soda in a separate bowl.
3. Stir the dry mixture into the wet mixture. Fold in the cranberries and chocolate.
4. Drop dough by the spoonful onto a prepared baking sheet.
5. Bake in a preheated oven until mostly set.
How to Store White Chocolate Cranberry Cookies
Allow the cookies to cool completely. Transfer the cookies to an airtight container and store at room temperature for three to five days. If you want to go the extra mile to keep the cookies soft, stick a slice of bread in the container (it’ll absorb the dry air, sparing the cookies).
Can You Freeze White Chocolate Cranberry Cookies?
Yes! You can freeze baked and unbaked white chocolate cranberry cookies.
· To freeze baked cookies: Arrange the cookies in a single layer on a baking sheet, cover, and freeze for a few hours or up to overnight. Transfer the frozen cookies to zip-top bags or another freezer-safe container. Freeze for up to one month.
· To freeze cookie dough: Drop the cookie dough by the spoonful onto a baking sheet, cover, and freeze for a few hours or up to overnight.Transfer the frozen dough balls to zip-top bags or another freezer-safe container. Freeze for up to three months. Bake from-frozen according to the recipe, adding a few minutes to ensure complete baking.
Allrecipes Community Tips and Praise
“WOW,” raves HEATHERMAUREEN. “My new favorite cookies. I didn’t have brandy, so I substituted cognac. Divine!!! Thank you so much for the recipe!!!”
“This recipe is a holiday favorite in my house,” says Marcy DeMassa. “They are as easy to make as any chocolate chip cookie recipe, but delightfully different.”
“These are excellent,” according to SNUGBUG. “The white chocolate gives it a smooth sweet taste while the cranberries give it a tangy zing. Will definitely make them again.”
Editorial contributions by Corey Williams