White Chocolate Cranberry Cookies – a delicious recipe with unsalted butter, brown sugar, granulated sugar, vanilla, egg, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
2
With an electric mixer, cream the butter and both sugars together until smooth.
3
Add the vanilla and egg, mixing well.
4
Sift together the flour and baking soda.
5
Spoon the flour mixture gradually into the creamed sugar mixture.
6
Stir in the cranberries, white chocolate chips and macadamia nuts.
7
Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart.
8
Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes.
9
Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely.
10
Store in an airtight container for up to 2 weeks.
789
kcal
Calories
36
g
Fat
106
g
Carbs
10
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 10 ingredients. The key ingredients include: 1/2 cup unsalted butter, softened, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 1 tablespoon 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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