White Chocolate Almond Cranberry Cookies

I think I am going to make it my mission to find a way to put almond extract in more desserts. I love almond flavor! I almost always sneak it into sugar cookies. We got a box of Ruby Snap cookies sent to us in the mail and this cookie was in it. So good – it hasn’t been a week and here is a recipe of my own. I had to send most of them with Luke to his church activity so I wouldn’t eat them all!

There is not much to say about this recipe except that you should make it. If you are craving a chewy, buttery cookie with the tartness of cranberries – this is the cookie for you!

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White Chocolate Almond Cranberry Cookies

Chewy, buttery cookie with white chocolate chunks, almond extract and tart cranberries.

Course Dessert

Keyword white chocolate almond cranberry cookies

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 31

Ingredients

• 1 cup butter
• 1 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp pure almond extract
• 1 tsp baking soda
• 1 tsp salt
• 2 3/4 cups flour
• 1 1/2 cups white chocolate chunks or chips
• 1 cup dried cranberries

Instructions

1. Preheat oven to 350° F and line baking sheets with parchment paper.

2. Cream butter and sugars until combined in a large bowl or the bowl of a stand mixer.  Add eggs and vanilla and almond extracts.  Mix until combined.

3. Add baking soda and salt.  Mix.  Add flour and mix until combined.  Add the white chocolate and cranberries and mix until combined.  

4. Using a medium ice cream scoop, place cookie dough onto the prepared baking sheets.  This recipe makes about 28-30 large cookies.  Bake for 10-12 minutes, until the tops are just starting to turn golden but not quite.