White Chocolate and Cranberry Cookies
 
Prep time
Bake time
Total time
 
Soft and chewy vanilla cookies with white chocolate chips and dried cranberry, perfect for this wintery weather! Read on to know how to bake soft cookies each time
Author:
Makes: 15 medium cookies
Ingredients
  • • Flour (maida), 1¼ measuring cup or 180 grams
  • • Baking Powder, 1 teaspoon
  • • Salt, ½ teaspoon
  • • Softened Butter, 100 grams
  • • Sugar, 130 grams (mix of white and dark brown)
  • • Egg, 1 (Or 1 tablespoon cornflour mixed with 4 tablespoon water)
  • • Vanilla Essence, 1 teaspoon
  • • White Chocolate Chips, ½ measuring cup
  • • Dried cranberry/ raisins/figs/cherries, ½ measuring cup
  • • Milk, ¼ cup or 60 ml (Optional- Add this only if the dough feels too dry)
Method
  1. Makes: 12-14 cookies   Prep Time: 1 hour and 30 minutes    Baking Time: 10 minutes
  2. Sift flour, salt and baking powder in a bowl and keep aside to be used later.
  3. In a separate bowl, whisk butter until soft and fluffy. Add in the sugar and whisk again until properly combined. Lightly whisk in the egg and vanilla essence too.
  4. Add the dry flour mix to this butter mixture using a spatula and mix until you no longer see dry pockets of flour. Avoid over mixing as that can make your cookies really hard.
  5. The mixture shouldn't be too dry or too wet. If it feels too hard to work with, add in the milk little by little but make sure that dough isn't runny either. It should be slightly sticky, not too dry. To get the perfect consistency, try making balls using your hands, if you can make balls but the dough sticks to your hands, it's ready. If it doesn't stick to your hands at all, add a little milk to make it moist. Remember : Sticky is good. It'll yield softer cookies.
  6. Add in the white chocolate chips and dried cranberry. Mix until they're properly dispersed.
  7. Wrap the dough in a cling film or plastic wrap and refrigerate for 1 hour. Chilling is important so DO NOT SKIP IT.
  8. After an hour is over, take out dough to make cookies. In the meantime, preheat your oven at 180 degrees Celsius for 10 minutes.
  9. To make cookies, take about a tablespoon of dough per cookie, roll the dough in your palm of your hands and slightly press them to make them flatter. Don't make them too flat as the cookies will spread after baking.
  10. Bake Cookies at 180 degrees Celsius for 9-10 minutes and take them out when done. The cookies will be really soft, so do not lift them just yet. Add some chocolate chips on top and slightly press them, since the cookies are hot at this stage and soft, the chips will easily fit on top, melt slightly and stick to it. This is purely for looks so you can skip this if you like.
  11. Lift the cookies once they're cool. Store in an airtight container for up to 2 weeks.
Recipe by Sugar & Spice by Radhika at https://sugarnspicebyradhika.com/white-chocolate-and-cranberry-cookies/