Foodie Friday: Cranberry Chip Cookies

Christmas is coming in just a few days! Are you planning to bake some Christmas cookies this weekend? In case you get a hankering for easy homebaked goodies, here’s a simple recipe that pairs the complimentary flavors and textures of dried fruit and white chocolate chips.

This is an excellent recipe for any time of year – at Christmas, I prefer red cranberries and white chips. For Memorial Day or the Fourth of July, just use dried blueberries and cranberries for a red, white, and blue cookie. The rest of the year, choose from dried cherries, cranberries, or blueberries.

Cranberry Chip Cookies

1 2/3 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, softened
¾ cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 cups white chocolate chips
2 cups dried cranberries (or blueberries or cherries)

Combine flour, baking powder, baking soda, and salt in a small bowl. Beat butter, brown sugar, granulated sugar, and vanilla extract in mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in chips and fruit with a spoon. Drop by rounded teaspoon onto ungreased cookie sheet. Bake at 375 degrees for eight to ten minutes. Cool on baking sheet for 1 minute, then remove and cool on wire racks.

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Hilary Kimes Bernstein is a Christ follower, wife, mama, and journalist. She writes about making healthy decisions that honor God and happen to help the environment at Accidentally Green. Short and sweet - like her writing - Hilary is the author of several healthy living eBooks.

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