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Fill your cookie plate with Spritz cookies, gingerbread men, and peanut butter balls this holiday season. For more festive treats, see more cookie recipes here and all my candy ideas here.
The sweetness of white chocolate is the perfect match for zingy tart cranberries. It is one of the most satisfying flavor combinations, with peanut butter and chocolate. If you haven't tried it yet, drop what you're doing and run to the grocery store.
How to make blueberry and white chocolate cookies:
These cookies bake at 350 degrees, so preheat the oven while preparing the dough.
- First, mix the dry ingredients: flour, baking soda, and salt.
- Then beat the butter, sugar and brown sugar until fluffy. A hand mixer or stand mixer equipped with a paddle attachment works best for this.
- Then add the eggs, one at a time, beating well between each egg. If you need to, go ahead and scrape down the sides of the bowl.
- Add vanilla, then gradually add dry ingredients. When combined, fold in the white chocolate chips and dried cranberries.
- There is no need to cool this dough! (It freezes very well though, so roll it up on a log and wrap it in wax paper to keep in the freezer, if you like.) Measure out 3 tablespoons of dough and roll it into a ball. Place each ball on a parchment-lined baking sheet, at least 2 inches apart. It should have room for about 6 cookies per baking sheet.
- Bake the blueberry and white chocolate cookies at 350 degrees for 10 to 12 minutes until the edges are firm and golden, then remove them from the oven. Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool.
Can you freeze the blueberry and white chocolate cookies?
Cookie dough freezes wonderfully! You can make a double, triple or quadruple batch of cookie dough and roll it up into logs, wrapping them in wax paper, to freeze them for later.
When you're ready for freshly baked cookies, cut the frozen log into slices and bake.
Fun add-ons for craisin cookies:
These are some of the most popular additions to this recipe that you can try if you feel like it.
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- Craisin and oatmeal cookies. Add 1 1/2 to 2 cups quick cook oatmeal (not instant) to recipe for a little extra texture.
- Cranberry Macadamia Cookies and White Chocolate. The luxurious macadamia nuts make an already wonderful cookie even better. Add 1 cup chopped walnuts to the recipe
- Orange and blueberry cookies with white chocolate. Add the juice of a clementine and a little enthusiasm for the recipe for a little more Christmas flavor.
- Chopped nuts Chopped walnuts, walnuts, or hazelnuts can be added to the cookie dough for a pecan cookie. (Add 1 cup of chopped walnuts to the recipe.)
- Low sugar cranberry cookies. Ocean Spray does low sugar blueberries you can mix with the dough. Many cooks find these to be sweet enough!
- Oatmeal, blueberry and walnut cookies. Chopped walnuts and rolled oats quickly turn this cookie into a healthy snack.
- Fresh blueberry cookies. The white chocolate chip cookies with fresh blueberries are amazing. Instead of folding the dried cranberries, press 3 fresh blueberries on top of each cookie ball. The blueberry will bake on the cookie and will be super sour and surprising. (These cookies don't last that long, but don't worry, you'll eat them all.)
- Oatmeal, blueberry and chocolate chip cookies. If you absolutely must have chocolate chips, go ahead! Just add some oatmeal too!
- Healthy blueberry cookies. Load the dough with oatmeal, walnuts, low-sugar blueberries – you'll have a super healthy cookie!
- Blueberry and white chocolate rum cookies. A tablespoon or two of your favorite rum or cognac brightens the flavor of the dried fruit. Also, take a look at the not too sweet Fruitcake Cookie, if you're intrigued use brandy.
- Oatmeal, blueberry and orange cookies. You guessed it! Add quick rolled oats to the dough, as well as the zest of an orange.
Type of American cuisine Preparation time: 5 minutes Cook time: 25 minutes Total time: 30 minutes Servings: 24 cookies Calories: 375 kcal
- 2 1/3 cups all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened (1 1/2 sticks)
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- 11 ounces white chocolate chips
- 6 ounces dried cranberries
To make cookies:
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
- In a stand mixer, place the paddle attachment on medium speed, or with an electric hand mixer, beat the butter, granulated sugar, and brown sugar until fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs, one at a time, beating well after each addition. Whisk in vanilla. Gradually add the flour mixture. Scrape down the sides of the bowl as needed. Using a rubber spatula or wooden spoon, fold the white chocolate chips and blueberries.
- Working with 3 tablespoons of dough at a time, roll the dough into balls and place them on prepared baking sheets about 2 inches apart. (I use the large OXO cookie scoop, a size of 20 servings, and make 6 tablespoons of the dough per baking sheet.)
- Bake until edges are golden brown, about 10 to 12 minutes. Cool in pans for 5 minutes, then cool completely on racks.
Calories :: 375kcal
blueberry white chocolate biscuit recipe