White Chocolate Cranberry Crinkle Cookies
These White Chocolate Cranberry Crinkle Cookies will add a festive look to your holiday cookie trays. The cookies are soft and chewy and are decked out for Christmas with white chocolate chips and cranberries.
Ingredients
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 3 ounces softened cream cheese
- 1/2 cup (1 stick) melted butter
- 1 egg
- 1 tablespoon half and half cream
- 1 cup dried cranberries
- 1/2 cup white chocolate chips
- 1/2 cup powdered sugar
Instructions
- Start by preheating your oven to 350 degrees. Line your baking sheet with parchment paper or a silicone baking mat if you're not using a nonstick pan like the one from Anolon. I sprayed mine with nonstick spray but it is not necessary. The reason I used it was because I had been baking several types of cookies all day and wanted to be sure these didn't stick.
- Next, add your dry ingredients (flour, salt, baking soda and baking powder) in a bowl and whisk to combine, set aside.
- Grab a large bowl and whisk the melted butter, sugar, and softened cream cheese until smooth.
- Add in the egg and heavy cream, whisk well again.
- Gradually add in the dry ingredients and mix with wooden spoon until combined.
- Fold in the cranberries and white chocolate chips.
- Using a one tablespoon cookie scoop, roll dough into one inch balls and roll into powdered sugar.
- Place dough balls onto baking sheet, two inches apart.
- Bake 12-13 minutes. Allow to cool on baking sheet for a minute or two before removing to wire rack to cool completely.
Notes
Recipe inspired from Will Cook for Smiles