White Chocolate Cranberry Cookies – a delicious recipe with sugar, I, egg, vanilla, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0. Put 3 tablespoons of the sugar in small bowl; set aside. Beat I Can't Believe It's Not Butter!(R) Spread with remaining sugar in large bowl with electric mixer until light and fluffy, about 2 minutes. Beat in egg and vanilla, scraping sides occasionally, until blended. Gradually beat in flour, baking powder and baking soda just until blended. Stir in white chocolate chips, cranberries, ginger and orange peel.
2
Shape dough into 1-inch balls and arrange 3-inches apart on ungreased baking sheets. Dip bottom of glass into water, then reserved sugar and gently press onto balls to flatten to about 2-inch circles.
3
Bake 12 minutes or until edges are lightly golden. Cool 2 minutes on wire rack; remove from sheets and cool completely.
874
kcal
Calories
41
g
Fat
116
g
Carbs
12
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 11 ingredients. The key ingredients include: 1 cup sugar divided, 3/4 cup I Can't Believe It's Not Butter!(R) Spread, 1 large egg, 1/2 teaspoon vanilla extract, and more.
Yes, White Chocolate Cranberry 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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