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🍪❄️ White Chocolate Cranberry Cookies #cranberrycookies #whitechocolatecookies #christmascookies #holidaycookies #festivebaking #cookierecipe #chewycookies #winterbaking #holidaytreats #christmasbakes #cookievideo #winterdesserts Big, bakery-style cookies: soft, chewy, buttery, bursting with fresh cranberries — and finished with melty white chocolate on top ✨ A festive winter treat that’s bright, cozy, and irresistibly delicious! 🍪 Ingredients (makes 6 large cookies) (Each cookie uses about 130 g of dough) • Dried or fresh cranberries — 200 g (2 cups) • Large egg — 50 g (1 egg without shell) • All-purpose flour — 250 g (2 cups) • Baking powder — 4 g (1 tsp) • Brown sugar (packed) — 100 g (½ cup) • Granulated white sugar — 100 g (½ cup) • Fine sea salt — 3 g (½ tsp) • Vanilla extract — 10 ml (2 tsp) • Unsalted butter — 170 g (¾ cup) • White chocolate — 100 g, chopped (for topping after baking) ⸻ 👩🍳 Instructions 1. Make the cookie dough 1. In a bowl, whisk together the flour, baking powder, and salt. 2. In another bowl, cream the softened butter with both sugars until light and fluffy. 3. Add the egg and vanilla extract, mixing until smooth. 4. Fold in the dry ingredients — do not overmix. 5. Add the dried cranberries. 6. Freeze the dough for 20–30 minutes to firm up. 2. Shape and bake 1. Preheat the oven to 175°C / 350°F. Line a baking sheet with parchment. 2. Divide the dough into 6 large portions, about 130 g each, and shape into balls. 3. Place on the baking tray with plenty of space — these are big cookies. 4. Bake for 15-18 minutes, until edges are set but centers remain soft. 5. Right after removing from the oven, top each cookie with chopped white chocolate so it melts beautifully. 6. Let cool on the tray for 20 minutes, then transfer to a rack. ⸻ ✨ Big, soft, melty & festive — these white chocolate cranberry cookies are the perfect winter indulgence. 💬 What should I bake next — Christmas Bars or Christmas Cookies?