Cranberry Cookies
Soft cookies filled with cranberries and a little white chocolate, Cranberry Cookies make a perfect snack and are great for Christmas time.
Equipment
- Blender/ Food Processor
- Electric Mixer
Ingredients
- 2 cups cranberries, frozen
- 1 cup butter, room temperature
- 1½ cups white sugar
- 1 egg
- 2 Tbsp orange juice
- 1 tsp vanilla extract
- 2½ cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup chopped white chocolate
Instructions
- In a blender or food processor, pulse frozen cranberries until cranberries look finely chopped.
- In a large bowl, beat together butter and sugar, until creamy and smooth.
- Beat in egg, orange juice and vanilla extract.
- Add flour, baking soda and salt. Mix until just combined.
- Fold in cranberries and white chocolate.
- Refrigerate 2 hours to overnight.
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- Drop cookie dough by tablespoons onto prepared cookie sheet, 2 inches apart.
- Bake for 10-12 minutes until edges start to brown and centre of cookie is still slightly wet.
- Let cool on pan for 3 minutes before transferring to a cooling rack to cool completely.
- Store in an air tight container.