White Chocolate-Cranberry Cookies

Brook Brush, 27, Spanish Fork, Utah

"With fruit and white chocolate, my cookies are more exciting than plain-Jane chocolate chip."


Yields: about 40 cookies (serving size: 2 cookies)

Recipe Time

Prep: 15 Minutes
Bake: 9 Minutes

Nutritional Information

Calories 154
Fat 7 g
Satfat 4 g
Protein 1 g
Carbohydrate 23 g
Fiber 1 g
Cholesterol 22 mg
Sodium 73 mg


1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1/3 cup packed light brown sugar
1/2 teaspoon almond extract
1 large egg
1/2 cup white-chocolate chips
3/4 cup dried cranberries


1. Preheat oven to 350°F. In a bowl, mix flour, salt, baking soda and cream of tartar. In a large bowl, using an electric mixer on medium speed, beat butter and both sugars until light, about 3 minutes, scraping down sides of bowl. Add almond extract and egg; beat until smooth. Reduce mixer speed to low; add flour mixture. Stir in chips and cranberries.

2. Form dough into 1-inch balls; place 1 inch apart on ungreased baking sheets. Bake until cookies are set around edges but slightly soft in the middle, about 9 minutes, rotating sheets halfway through. Repeat with remaining dough.

Brook Brush, Spanish Fork, Utah,

All You

September 2014
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