Another recipe from one of our favorite cookie-books, “Simply Sensational Cookies”, these White Chocolate-Cranberry Cookies are a delicious mix of softness and crunch.
Although cranberries might evoke Thanksgiving and Christmas time, be sure that you’ll enjoy these year round if you use frozen cranberries. At SWEETTABLESCAPES, we believe you don’t have to wait for a specific season to enjoy a special cookie!
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
1 cup minus 2 TBsp granulated sugar
1 cup sweetened dried cranberries
1 large egg
grated zest of 1 small orange
2 tsp vanilla extract
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
scant 1/2 tsp salt
1 2/3 cups unbleached all-purpose white flour
1 1/2 to 2 cups (up to one 10-to11-ounce bag) white chocolate morsels
2/3 cup chopped fresh or frozen (partially thawed) cranberries
Preheat oven to 350F. Line baking sheets with parchment paper.
In large microwave-safe bowl on in double-boiler, melt the butter until mostly melted and fluid; stop, and stir every 20 to 30 seconds. Vigorously stir in the sugar until the butter completely melts; mash out any lumps.
Stir in the dried cranberries. Let cool till warm.
Stir in the egg, orange zest, vanilla, baking powder, cinnamon, ginger, and salt until the mixture is well blended and smooth.
Stir in the flour and morsels just until evenly incorporated. Gently fold in the fresh cranberries until fully incorporated.
If the dough is too crumbly, gradually stir in a few teaspoons of water until it holds together. If too soft, stir in a few teaspoons of flour.
Using a medium (1 1/2-inch) spring-loaded ice cream scoop or heaping soupspoon, drop the dough into mounds about 2 1/2 inches apart on the sheets.
Bake for 11 to 13 minutes or until cookies are tinged with brown and feel almost firm when pressed in the middle.
Remove from oven, let stand until the cookies firm up just slightly, about 2 minutes. transfer to a wire rack. Cool completely. (can be frozen for 3 to 4 weeks)