Best Superb No Egg White Chocolate Cranberry Cookies Recipes

SOFT AND CHEWY WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat oven to 325 F.
• In a small mixing bowl, combine flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer with paddle attachment fitted (or in a large bowl with a hand mixer), mix together brown sugar, granulated sugar, and melted butter until well mixed, about 1 minute.
• Add egg, egg yolk, and vanilla, then mix for 1 minute more. Scrape down the sides, then mix again. With the mixer running on low, add the dry ingredients and mix until just incorporated.
• Fold in dried cranberries, walnuts, and white chocolate chips.
• Roll out cookies into balls using about 2 tablespoons dough for each, then place 2 inches apart on a half sheet baking pan lined with a silicone baking mat or parchment paper.
• Bake for 15 minutes, rotating the tray about halfway through cook time.
• Let cool for 10 minutes, then transfer to a wire rack to cool 5 minutes further.

SOFT-BAKED WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
• In a separate bowl, whisk the flour, cornstarch, baking soda and salt together. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be soft and thick. Add the white chocolate chips and dried cranberries and beat on low speed until combined. Cover dough tightly and chill in the refrigerator for at least 1 hour and up to 3-4 days. Chilling is imperative to prevent the cookies from over-spreading.
• Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes. This makes the firm cookie dough easier to scoop and roll.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
• As the oven preheats, scoop and roll dough, about 1.5 Tablespoons of dough each, into balls. The dough may be slightly crumbly, but will come together as you work it with your hands. Arrange dough balls 3 inches apart on the prepared baking sheets.
• Bake for 11-12 minutes or until lightly browned around the edges. The centers will still look soft. If cookies didn't spread much, lightly bang the the baking sheets on the counter a couple times while the cookies are still warm. They'll stretch and deflate.
• Allow cookies to cool on the baking sheet for 5 minutes. During this time, press extra white chocolate chips and dried cranberries into the warm tops. This is optional and only for looks. After 5 minutes, transfer to a wire rack to cool completely.
• Cookies stay fresh covered at room temperature for up to 1 week.

SUPERB NO EGG WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat oven to 325°F Cream butter and cream cheese in large mixing bowl. Add the sugar and beat until fluffy (about 3 min.) Slowly stir in the flour by hand, then add cranberries and white chocolate. Drop by teaspoonfuls onto ungreased baking sheets.
• Bake for about 15 minute or until light golden brown. Let cool for 5 min on cookie sheets, then finish cooling on wire rack.
• The batter for these cookies is delicious! And since it doesn't have eggs in it, you can nibble. It tastes like frosting. The cookies are fabulous!

SOFT SUGAR COOKIES WITH WHITE CHOCOLATE, ALMONDS, AND CRANBERRIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat sugar, shortening, and butter together in a large bowl with an electric mixture until smooth. Beat eggs, vanilla extract, and almond extract into butter mixture.
• Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough just comes together. Stir almonds, white chocolate chips, and dried cranberries into the dough.
• Drop rounded tablespoons of dough about 2 inches apart on baking sheets. Bake cookies until bottom edges are light golden brown, 10 to 12 minutes. Cool cookies for 5 minutes before transferring to a wire rack to cool completely.

CRANBERRY AND WHITE CHOCOLATE COOKIES

Steps:

• Heat oven to 350 degrees. In a mixing bowl, combine the flour, baking powder, salt and oats. In the bowl of an electric mixer, combine butter and sugars. Beat until smooth. Add egg and vanilla, and mix again.
• Add flour mixture and beat until well blended. Add cranberries, pecans and white chocolate chips, and mix gently until blended. Refrigerate bowl for 10 minutes.
• Line two baking sheets with a nonstick liner or parchment paper. Roll dough into balls (about 2 tablespoons per ball), and place them 1 1/2 inches apart on baking sheets. Press each ball gently with a fork to flatten it into a fat disk. Place sheets in oven on two racks. Bake just until cookies are pale gold, about 15 minutes; they will still be soft when hot. Cool cookies on sheet for 5 minutes, then cool on a wire rack.

OATMEAL WHITE CHOCOLATE CHIP CRANBERRY COOKIES

Steps:

• 1. Cream together butter, white sugar, and brown sugar. Beat in eggs one at a time and stir in the vanilla.
• 2. In separate bowl, mix flour, soda, salt and cinnamon. Add to creamed mixture slowly so it's perfectly integrated.
• 3. Add oatmeal one cup at a time and stir in until well-combined. I find this step is easier to do sometimes with a big wooden spoon instead of with the Kitchenaid mixer. The mixer sometimes gets overwhelmed by the heft of the oatmeal!
• 4. Add white chocolate and cranberries and mix well. Let refrigerate for half an hour.
• 5. Place walnut-sized balls on lightly greased baking sheet. These don't flatten out much so if you like a flatter cookie, flatten with a fork dipped in sugar (or the palm of your hand!). Bake at 375 for 8 minutes. They will come out looking really doughy, but they stiffen as they cool. 8 minutes results in a perfectly chewy cookie.