Description
Buttery cookies with white chocolate and cranberries that are crispy on the outside, slightly soft inside, and perfect for family gatherings or rainy afternoons.
Ingredients
230 g Manteiga sem sal em temperatura ambiente
150 g Açúcar refinado
1 Ovo grande
1 colher de chá Extrato de baunilha
360 g Farinha de trigo
1/2 colher de chá Sal
150 g Chocolate branco picado
100 g Cranberries desidratadas
Instructions
- Preheat oven to 180°C. Line baking sheets with parchment paper. In a large bowl, beat softened butter with sugar until light and fluffy (about 3 minutes). Add egg and vanilla, beat until incorporated
- In another bowl, mix sifted flour with salt. Gradually add flour mixture to butter mixture, mixing just until flour disappears
- Gently fold in white chocolate pieces and dried cranberries with a silicone spatula until evenly distributed
- With slightly moistened hands, form balls of dough (about 1 tablespoon each). Place on baking sheets with 5 cm spacing, flatten slightly with palm
- Bake for 12-15 minutes until edges are lightly golden. Centers may look soft but will firm upon cooling. Let cool on sheets for 5 minutes before transferring to wire rack
Notes
Butter should be at room temperature – soft but not melted
Do not overbake – cookies continue cooking on hot baking sheet
If dough is too sticky, refrigerate for 15 minutes before shaping
Can freeze dough balls and bake from frozen, adding 1-2 minutes to baking time
- Prep Time: 20 mins
- Cook Time: 12-15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American