Cranberry Bliss Cookies with White Chocolate

By Nanadi-2

Ingredients

• 1 cup light brown sugar, firmly packed
• 1/2 cup granulated sugar
• 1 cup unsalted butter, room temperature
• 2 large eggs
• 1 Tbsp pure vanilla extract
• 2 tsp ground cinnamon
• 1/8 tsp ground ginger
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup (5 oz) dried cranberries
• 1 (12-oz) bag white chocolate chips

Details

Adapted from parade.com

Preparation

Step 1

Preheat oven to 375°F. Line 2 baking sheets with parchment paper.

In the bowl of a stand mixer (or in a large bowl with an electric mixer) combine sugars and butter. Beat ingredients until they are light and fluffy, about 3-5 minutes. Leave mixer on and add eggs, vanilla, cinnamon, ginger, salt and slowly sprinkle baking soda in. Once ingredients are well combined, turn mixer to low and add flour. Mix until just combined. Add dried cranberries and white chocolate chips. Mix to combine (or fold in if you prefer).

Using a 1 tablespoon scooper or heaping teaspoon full drop cookie dough onto prepared baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Cook's Note

This dough freezes perfectly. Just scoop onto a cookie sheet and flash freeze the dough for a few hours. Then place frozen scoops into a freezer bag and remove and bake as desired. Recommended to freeze up to 8 weeks.

Baked cookies can be stored in the freezer for up to 6 months. Store in a resealable freezer bag.