White Chocolate Cherry Cranberry Cookies with Almond Extract
Soft-baked cookies loaded with tart dried cherries, cranberries, and creamy white chocolate chips. The addition of almond extract complements the fruit flavors beautifully, creating cookies that taste like a bakery treat. Perfect for holiday cookie exchanges, afternoon tea, or when you want something sweeter than traditional chocolate chip cookies. The combination of two dried fruits gives these cookies a chewy texture and complex flavor that sets them apart from standard varieties.
Ingredients
Instructions
- 1
Preheat oven and line baking sheet with parchment paper
- 2
Whisk together flour, baking soda, and salt in medium bowl and set aside
- 3
Cream butter and sugars in large bowl until fluffy
- 4
Add egg, vanilla, and almond extract and mix until smooth
- 5
Gradually mix in dry ingredients until just incorporated
- 6
Gently stir in chocolate chips, cherries, and cranberries
- 7
Scoop dough into balls and place on baking sheet 2 inches apart
- 8
Bake until tops and edges begin to brown
- 9
Cool on baking sheet for 2 minutes before removing
- 10
Melt white chocolate chips in microwave in 20-second increments, stirring between each
- 11
Drizzle melted chocolate on top of cooled cookies
Tips
Don't overbake - cookies should look slightly underdone in centers when removed as they continue cooking on hot pan.
Room temperature ingredients blend more easily, so take butter and egg out 30 minutes before baking.
For chewier cookies, slightly underbake and let them finish cooking on the warm pan.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be shaped into balls and frozen for up to 3 months; bake directly from frozen adding 2-3 minutes
Serve at room temperature with milk, coffee, or tea
Common Mistakes
Cream butter and sugars thoroughly to avoid dense cookies
Don't overmix after adding flour to prevent tough cookies
Space cookies adequately to prevent spreading into each other
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use fresh cranberries instead of dried?
Fresh cranberries will add too much moisture and tartness. Stick with dried fruits for best texture and flavor balance.
How long do these cookies keep?
Store in airtight container for up to one week at room temperature, or freeze baked cookies for up to 3 months.
Can I freeze the cookie dough?
Yes, shape dough into balls and freeze on tray, then transfer to bags. Bake directly from frozen, adding 2-3 minutes to baking time.