White Chocolate, Cashew and Cranberry Cookies
Bake festive white chocolate, cashew and cranberry cookies, perfect Christmas cookies for holiday baking, sweet, nutty & chewy!
Equipment
- Ice cream scoop (for even portions)
Ingredients
- 320 Grams All-purpose flour Plain flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Salt
- 226 Grams Butter softened
- 200 Grams Brown sugar packed
- 150 Grams Caster sugar
- 2 Large Eggs
- 1 tsp Vanilla extract
- 100 Grams White chocolate chips
- 70 Grams Dried cranberries
- 70 Grams Chopped cashews
Instructions
- Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.320 Grams All-purpose flour, 1 tsp Baking soda, 1 tsp Baking powder, ½ tsp Salt
- In a food mixer, beat the softened butter, brown sugar, and caster sugar until light and fluffy.226 Grams Butter, 200 Grams Brown sugar, 150 Grams Caster sugar
- Beat in the eggs one at a time, then mix in the vanilla extract until smooth.2 Large Eggs, 1 tsp Vanilla extract
- Gradually add the flour mixture to the wet ingredients and mix until just combined.
- Using a spatula, gently fold in the white chocolate chips, dried cranberries, and chopped cashews.100 Grams White chocolate chips, 70 Grams Dried cranberries, 70 Grams Chopped cashews
- Use an ice cream scoop to portion dough onto the baking sheet, leaving space between each cookie.
- Bake for 10–12 minutes, or until the edges are golden brown but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Notes & Tips
- For chewy cookies: Slightly underbake, they’ll continue to firm up as they cool.
- For crunchier cookies: Bake an extra 2–3 minutes until more golden.
- Mix-ins: Swap cashews for pecans, almonds, or macadamias. Dried cherries also work beautifully instead of cranberries.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- Even baking: Always use an ice cream scoop so cookies are the same size and bake evenly.
Nutrition
Calories: 452kcalCarbohydrates: 61gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 73mgSodium: 370mgPotassium: 133mgFiber: 1gSugar: 38gVitamin A: 518IUVitamin C: 0.1mgCalcium: 66mgIron: 2mg
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