White chocolate cranberry cookies are the ultimate Christmas cookies. These slice and bake cookies are simple to make and buttery delicious.
½ teaspoonsea salt
½ cupwhite chocolate chips or chunks
½ cupdried cranberries, roughly chopped
Using electric beaters or a stand mixer, cream the butter and powdered sugar. Add the flour, vanilla, and salt and continue mixing until well combined. Stir in white chocolate and cranberries.
1 cup butter, 1 cup powdered sugar, 2 cups all-purpose flour, 1 teaspoon vanilla, ½ teaspoon sea salt, ½ cup white chocolate chips or chunks, ½ cup dried cranberries
Lay a piece of plastic wrap on your table. Place half of the cookie dough on top of the plastic wrap and form into a log about 8-inches long. Roll the wrap around the log then repeat with the remaining dough. Place the cookie dough into your fridge for 1 hour.
Preheat oven to 350 degrees.
Cut the cookie dough into ½ inch circles and place them on a baking sheet. Bake for 10 minutes, or until the cookies are very lightly golden on the bottoms. Remove the cookies from the oven and let them rest for one minute before moving them to a cooling rack.
These cookies keep really well in the freezer for a least a month. Freeze the entire UNCOOKED log of cookie dough then slice off cookies as you want to bake them. Bake from frozen and add a minute or two to the cooking time.These cookies may also be frozen after they are baked. Let them cook completely then store them in a freezer-friendly bag.