White Chocolate Cranberry Cookie Recipe

Instructions

Set the oven temperature to 350°F. Use parchment paper to line baking sheets.

Using an electric mixer set on medium-high speed, beat butter and sugar in a large mixing basin for two to three minutes, or until frothy and light. Incorporate the egg by thoroughly beating it in. Mix in the vanilla extract and zest.

In a medium bowl, whisk together the flour, baking powder, and salt. Add the butter mixture and beat just until combined and the dough comes together.

Using a stiff spatula, stir in the cranberries and chocolate chips just until incorporated. Shape into 1-inch balls (a small cookie scoop makes it easy) and place 2 inches apart on your prepared baking sheet.

Bake for 12 to 15 minutes, or until the edges are golden brown (cookies with dried cranberries will bake in 11 to 13 minutes, more quickly).

After cooling for five minutes on the baking sheet, move the baked goods to a wire rack to finish cooling.

Notes

Wrap the dough in plastic wrap and refrigerate for up to 72 hours if not baking right away. Take it out of the fridge and allow it to come up to room temperature so that the dough becomes soft enough to scoop.

Cookies can be kept for up to three days at room temperature in an airtight container. For extended preservation, cookies can also be frozen or refrigerated.