Nantucket Cranberry-White Chocolate Cookies – a delicious recipe with butter, sugar, eggs, vanilla, flour, cranberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter and 2 cups sugar at medium speed with an electric mixer 2 minutes or until creamy. Add eggs, 1 at a time, beating until smooth, stopping to scrape down sides as needed. Stir in vanilla. Gradually add flour to butter mixture, beating well at low speed until blended. Stir dried cranberries and white chocolate morsels into batter.
2
Sprinkle sugar on wax paper. Shape dough into 2 (6 1/2-inch) logs on sugar; roll logs in sugar. Wrap each log in wax paper, and chill 4 hours. (Freeze dough in zip-top plastic freezer bags up to 1 month, if desired. Thaw 10 minutes before slicing.)
3
Cut each log into 28 slices, and place 1 inch apart on lightly greased or parchment paper-lined baking sheets.
4
Bake, in batches, at 350u00b0 for 10 to 12 minutes or until edges are golden. Let cool on pans 2 minutes. Transfer cookies to wire racks, and let cool completely. Drizzle melted white chocolate, over cooled cookies; sprinkle with nonpareils. Let stand until chocolate is firm.
5
Note: Bake time is per batch.
1905
kcal
Calories
86
g
Fat
254
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup butter, softened, 2 cups sugar, 3 large eggs, 2 teaspoons vanilla extract, and more.
Yes, Nantucket Cranberry-White Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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