White Chocolate Cranberry Almond Cookies
It’s cookie season and I can’t seem to get enough. We have house guests this week for Thanksgiving week and what better and easy way to have something sweet for them than to make a batch of these White Chocolate Cranberry Almond Cookies.
I started off with the idea of making White Chocolate Cranberry Cookies minus the almond, however as I got started baking I realized I had no vanilla extract left. Improvising I decided to use some almond extract and make an even tastier cookie. I will make them with almond extract from here on out. There is no turning back from this improvisation.
Events to Make Cookies for:
- Thanksgiving Day Coffee/ Mid-Morning Snack
- Holiday Parties
- Cookie Gift Boxes
- Dinner Party
White Chocolate Cranberry Almond Cookies
White Chocolate Cranberry Almond Cookies
Ingredients
- 2 3/4 Cups Flour
- 1 Cup White Sugar
- 3/4 Cup Brown Sugar Packed
- 1 Tsp Baking Soda
- 1 Cup Butter (salted) Melted
- 2 Eggs
- 2 Tsp Almond Extract
- 1 pkg Fresh Cranberries
- 1 pkg White Chocolate Chips
- 3/4 Cup Slivered Almonds
Instructions
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Preheat oven to 375°
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Combine all dry ingredients and mix. Set aside.
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Melt butter on the stove top and pour into a large bowl. Add in the almond extract and eggs. Mix with a hand mixer.
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Gradually add in dry mixture and mix until combined. If mixture seems a bit soft add in a little more flour.
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Mix in cranberries, white chocolate chips and slivered almonds by hand.
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Place 12 cookie balls on an ungreased cookie sheet.
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Bake cookies for 10-12 minutes.
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Once you remove cookies from oven immediately place on a cooling rack.
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Repeat baking approximately 4 times (4 dozen yield).
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Enjoy!
Recipe Notes
We like our cookies a bit softer so I cook them on the lower side and then immediately remove them from the pan so they don’t cook anymore. If you like your cookies firm then you may have to cook longer than 12 minutes depending on how big you make them.
Cheers!
XOXO
