White Chocolate Cranberry Cookies
Deliciously soft and chewy cookies made with white chocolate chips and tart dried cranberries, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 510 grams Snickerdoodle cookie mix (cinnamon sugar packet removed)
- 1 large egg
- 113 grams salted butter, softened
- 45 millilitres sour cream
- 135 grams white chocolate chips
- 90 grams dried cranberries
Instructions
- Preheat oven to 190°C. Line two large baking sheets with parchment paper or lightly grease with baking spray.
- In a large mixing bowl, beat Snickerdoodle cookie mix, large egg, softened butter, and sour cream using a hand or stand mixer for 2 to 3 minutes until a homogeneous dough forms.
- Gently fold in white chocolate chips and dried cranberries until evenly distributed throughout the dough.
- Using a 4-centimetre cookie scoop, portion dough into even balls. Arrange on prepared baking sheets, leaving 2.5 centimetres between each cookie.
- Bake for 8 to 13 minutes or until edges are golden brown, taking care not to overbake.
- Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- For a more intense flavor, consider adding a pinch of sea salt to the dough.
- Store cookies in an airtight container to maintain freshness.
- These cookies are great for gifting during the holiday season.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg