White Chocolate Cranberry Cookies
These white chocolate cranberry cookies, spiked with brandy, will quickly become a staple in your holiday rotation. They’re smooth, creamy, and full of fruity flavor.
Ingredients
- brown sugar (0.5 cup)
- white sugar (0.5 cup)
- unsalted butter (0.5 cup)
- egg (1 large)
- brandy (1 tablespoon)
- all-purpose flour (1.5 cups)
- baking soda (0.5 teaspoon)
- dried cranberries (1 cup)
- white chocolate chips (0.75 cup)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.
- Beat brown sugar, white sugar, and butter with an electric mixer in a large bowl until creamy. Add egg and brandy and beat until incorporated.
- Combine flour and baking soda in a separate bowl. Stir flour mixture into the butter mixture until just combined. Fold in cranberries and white chocolate chips.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through; cookies will still appear slightly doughy.
- Remove from the oven and let cool briefly on the cookie sheets before transferring to wire racks to cool completely.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 147
- fat: 6 g
- sats: 4 g
- carbs: 22 g
- fibre: 1 g
- protein: 2 g
- salt: 0.064 g