Cranberry White Chocolate Cookies
These are so easy to make and everyone's favorite. When I give these at Christmas they're the one cookie that has people calling to rave about them.
These are so easy to make and everyone's favorite. When I give these at Christmas they're the one cookie that has people calling to rave about them.
- Carbohydrate 15.1683729950354 g
- Cholesterol 16.2537265916667 mg
- Fat 8.09881623517578 g
- Fiber 0.484447253759888 g
- Protein 0.294859115930976 g
- Saturated Fat 5.02445853305744 g
- Serving Size 1 1 Serving (28g)
- Sodium 44.5329689259085 mg
- Sugar 14.6839257412756 g
- Trans Fat 0.546937199391065 g
- Calories 128 calories
Step-by-step
- Cream the butter & sugar.
- Add flour & salt and mix thoroughly.
- Add cranberries and white chocolate.
- Form 1" balls - Flatten a little bit.
- 350 for 10 minutes until the edges are just barely brown.
- Cool on cookie sheet then transfer to rack.
Operating with a high proportion of butter relative to flour requires strict attention to dough temperature to prevent excessive spreading in the oven. Proper structural development relies entirely on mastering the initial creaming phase.
- Cream the butter and sugar until the mixture becomes pale and incorporates tiny air pockets, which acts as the primary leavening agent during baking.
- Incorporate the flour and salt just until combined; overworking this stage develops gluten and yields a tough, elastic crumb instead of a tender bite.
- Bake the portions at 350 degrees Fahrenheit for precisely ten minutes, watching for the edges to turn a pale golden brown while the centers remain soft.
- Leave the baked batches on the hot baking sheet for several minutes post-oven to finish setting their structure before transferring them to a wire rack.
- Utilize dried cranberries instead of fresh ones, as fresh berries introduce excess moisture that alters the chemical balance of the dough and prevents proper browning.
Precision during the mixing steps dictates the final texture of the baked batch. Proper cooling on the metal rack ensures crisp edges without soggy bottoms.
