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It’s cookie season! And I know everyone is thinking pies for Thanksgiving, but sometimes time gets away from us and we need something faster. Or maybe you just want something different, like a cookie tray for Turkey Day. Well I have just the cookie recipe for you. Check out these Cranberry White Chocolate Sugar Cookies!
I’m very excited to be participating with The Creative Cookie Exchange group for the first time this month. Each month, a different theme or ingredient is chosen, and then, along with some awesome blogger friends, you bake up a big batch of cookies adhering to that theme or ingredient. I’m LOVING this whole idea!
Cranberries and white chocolate go perfectly for a Thanksgiving dessert table. If you’re short on time and still need a festive dessert, these cookies are your solution. They bake up crispy on the outside and soft on the inside. Now that’s MY kinda cookie!
Make sure you chill your dough overnight for these cookies. If you don’t have time to chill your dough overnight, I suggest at least a couple of hours in the refrigerator until the dough is firm. This will ensure that your cookies don’t spread too much while baking. Who wants a flat cookie? Not me!
Don’t be shy when adding these sweet white chocolate chips and tangy cranberries. The two flavors together are magical! I added 1 1/2 cups of each to these Cranberry White Chocolate Sugar Cookies.
Cranberry White Chocolate Sugar Cookies
- 1 cup sugar
- 1 cup powdered sugar
- 1 cup butter softened
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tarter
- 1 teaspoon salt
- 1 1/2 cups white chocolate chips
- 1 1/2 cups dried cranberries
In the bowl of a stand mixer (or using a hand mixer), beat sugar, powdered sugar and butter until light and fluffy.
Add oil, vanilla and eggs and mix until incorporated.
Stir in flour, baking soda, cream of tarter and salt. Mix until blended well.
Add white chocolate chips and dried cranberries and mix until just blended.
Cover dough with plastic wrap and chill overnight. (If you cannot chill dough overnight, chill at least 2 hours.)
Preheat oven to 375 degrees F.
Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
Bake cookies for 5-8 minutes or until set but not brown. Immediately remove cookies from cookie sheets.
Cool cookies on wire rack.
Calorie content is based off of two cookies.
Recipe yields 9-10 dozen cookies. You can cut the recipe in half if you want less cookies.
Cookies can be stored in a container with a tight-fitting lid for 2-3 weeks at room temperature or frozen for up to 2 months.
If you’re interested in joining up with The Creative Cookie Exchange, you can find out the details here.
You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.
If you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Apple Cranberry Jammers from All That’s Left Are The Crumbs
- Cinnamon Pumpkin Cookies from Food Lust People Love
- Cranberry Crumble Bars from Karen’s Kitchen Stories
- Cranberry White Chocolate Sugar Cookies from Queenbeebaker
- Maple Walnut Spice Cookies from What Smells So Good?
- Silky Bittersweet Brownies from The Spiced Life