White chocolate cranberry cookies created just for me. Well, not exactly. I say that, because none of my crew like white chocolate or cranberries, at least in a cookie. Honestly, I find this shocking. But you know what, I’m ok with it because it means when I make them, they are all for me. And that’s unheard of, at least in my house. I’m posting these beauties to kick off cookie season, or what I call, the most wonderful time of the year.
These simple, buttery cookies remind me a lot of shortbread cookies, a cookie I’ve always been a fan of. And if you’re a big holiday baker like I am, once the glaze is added, these cookies look festive as ever, and deserving of their place on the coveted holiday cookie plate. But perhaps what I love most about these cookies, is that they’re not overly sweet, making them even more irresistible.
The Scoop on White Chocolate
Many people wonder what exactly is the deal with white chocolate? Here’s the scoop. White chocolate is made with a blend of sugar, cocoa butter, milk products, vanilla, and a fatty substance called lecithin. Technically, white chocolate is not a chocolate—and it doesn’t really taste like one—because it doesn’t contain chocolate solids.
The history of white chocolate is largely unclear, but “the general consensus,” according to Eagranie Yuh, author of “The Chocolate Tasting Kit“, is that “Nestlé was the first to develop white chocolate commercially in 1936 in Switzerland. This used up excess milk powder that had been produced for World War I and was no longer in demand.”
Despite the bad rap white chocolate has endured over the years, I’m still a fan. I still have fond memories getting a white chocolate easter bunny in my Easter basket. And I still bake with white chocolate often, even if it’s not my families favorite. These white-chocolate cranberry cookies make the perfect addition to any holiday gathering offering up a lovely alternative to the traditional gingerbread and Christmas cut-out cookies.
White Chocolate-Cranberry Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 16 Tablespoons (1 cup) unsalted butter, room temperature
- 1 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- 3/4 cup dried cranberries
- For the Glaze:
- 1 cup confectioners' sugar
- 4-5 teaspoons milk
Directions
- Step 1 Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Step 2 In a small bowl add the flour, salt, cinnamon and baking powder. Mix well and set near your work station.
- Step 3 In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, add the butter and sugar. Mix on medium-high until light and fluffy. Reduce the speed and add the egg and vanilla extract. Mix until blended, scrapping down the sides as needed.
- Step 4 Reduce the speed to low and add the flour mixture. Blend well. Gently fold old in the white chocolate chips and dried cranberries.
- Step 5 Scoop the cookie dough into 2 tablespoon balls and place on the prepared baking sheets. Place in the oven and bake, rotating the baking sheets hallway through, for about 12-15 minutes until the cookies are lightly brown around the edges. Allow the cookies to cool completely before glazing.
- Step 6 For the Glaze: In a small bowl add the confectioners’ sugar and milk, mix well to blend. Add additional milk as needed to get the right thick glaze consistency. Use a a small spoon to drizzle glaze on the cookies in a zig-zap pattern. Allow to dry completely before storing.
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