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White Chocolate Cranberry Cookies

I absolutely adore White Chocolate Cranberry Cookies! They are the perfect combination of sweet and tangy flavors, making them a delicious treat for any occasion. The recipe is super easy to follow, and the end result is always a batch of soft and chewy cookies that melt in your mouth.

The addition of white chocolate chips and dried cranberries gives these cookies a delightful burst of flavor and a festive touch. They are a crowd-pleaser and never fail to bring a smile to everyone’s face. So, grab your apron and get ready to bake these heavenly cookies – your taste buds will thank you!

After baking a batch of delicious White Chocolate Cranberry Cookies, it’s important to store them properly to ensure they stay fresh and maintain their delectable flavors. Here are some tips for storing these cookies:

Airtight Container: Transfer the cookies to an airtight container as soon as they have cooled completely. This will prevent them from becoming stale and keep them fresh for a longer time.

Layering: If you need to stack the cookies in the container, place a sheet of parchment paper between each layer to prevent them from sticking together or losing their shape.

Refrigeration: While it’s not necessary to refrigerate these cookies, doing so can extend their shelf life. If you choose to refrigerate them, make sure to let them come to room temperature before serving, as chilled cookies can alter the texture and taste.

Freezing: To preserve the cookies for an extended period, you can freeze them. Place the cooled cookies in a freezer-safe container or zip-top bag, making sure to remove as much air as possible. Label the container with the date to keep track of their freshness. When ready to serve, thaw them at room temperature.

Separate Strong Odors: White Chocolate Cranberry Cookies can absorb strong odors from other foods in the fridge or freezer. To prevent this, store them in a separate container or use odor-proof freezer bags.

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Ingredients Needed for This Recipe

3/4 cup unsalted butter, at room temperature (12 Tbsp or 1.5 sticks)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 tsp grated orange zest
2 tsp vanilla extract
1 large egg, room temperature
2 cups all-purpose flour, or use your favorite GF flour, measured correctly
1 tsp baking powder
1/2 tsp fine sea salt
3/4 cups white chocolate chips
2 cups fresh cranberries (8 oz. bag), coarsely chopped, or substitute 1 cup dried cranberries

Instructions for Making White Chocolate Cranberry Cookies

Before you begin, heat up the oven to a temperature of 350°F. Prepare the baking sheets by covering them with parchment paper.
In a big mixing bowl, using an electric mixer on medium-high speed, blend the butter and sugar for 2-3 minutes or until the mixture becomes light and fluffy. Incorporate the egg by beating it well. Lastly, add the zest and vanilla extract and continue to beat.
Combine flour, baking powder, and salt in a medium bowl. Then, add this mixture to the butter mixture and beat until the dough is well mixed and forms a cohesive mass.
Using a firm spatula, mix the cranberries and chocolate chips together until well combined. Form the mixture into small 1-inch balls (using a small cookie scoop will make this easier) and place them on the baking sheet, leaving a 2-inch gap between each ball.
Place in the oven for 12-15 minutes or until the edges turn a golden brown color (If the cookies contain dried cranberries, they will bake faster, typically around 11-13 minutes).
Allow the baked goods to cool on the baking sheet for 5 minutes, and then move them to a wire rack to fully cool.

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