They’re not too sweet, a little chewy from the cranberries, soft, and crumbly like your traditional butter cookie. Without a doubt it’s easy to lose track how many you’ve eaten in one sitting. I swear they magically appear in my hand, I’m not sure how it happens.
I love things during the holidays for a classy look on some dessert options but not much has stopped me from making these during any other time of the year in the past. If you’re in the mood for any kind of cook at any time of year, no one can tell you no and stop you! Just a fair warning, you’ll probably want to double up the recipe. You’ll see why! 🙂
WHITE CHOCOLATE CRANBERRY BUTTER COOKIES
Preheat oven to 350 F degrees.
Combine the flour and baking powder in a large bowl and set aside.
Cream the sugar and butter in your stand or hand held mixer then add the egg and extracts until well combined.
Gradually add the flour mixture to the sugared butter and beat until just combined. Make sure to scrape down the sides of the bowl, especially the bottom.
Add the chopped white chocolate chips and cranberries. Use a large spoon to fold everything together in the cookie dough.
Line a baking sheet with parchment paper. Use a medium (1.5 tablespoon) cookie dough scooper to scoop each butter cookie onto the baking sheet. Use the back of a teaspoon and flatten the center of the cookie with an imprint.
Bake at 350 F degrees for about 10 to 12 minutes. Let them sit a few minutes to cool before removing.