White Chocolate Cranberry Cream Cheese Snowdrift Cookies
Delightful cookies with soft, chewy centers and a snowy powdered sugar coating, combining creamy white chocolate and tart dried cranberries.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Cookie Base
- 1/2 cup unsalted butter, softened Let soften for easier mixing.
- 4 oz cream cheese, softened Let soften for easier mixing.
- 1 cup sugar
- 1 large egg
- 1 tbsp vanilla extract For flavor enhancement.
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 to 2 tbsp cornstarch (optional) For a softer texture.
Add-ins
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
Coating
- 1/2 cup powdered sugar For coating the cookies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
- Cream the butter, cream cheese, and sugar together in a large mixing bowl using an electric mixer on medium speed until light, fluffy, and creamy.
- Add the egg and vanilla extract to the creamed mixture, beating on low speed until smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch (if using). Slowly add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fold in the dried cranberries and white chocolate chips gently until incorporated.
- Roll the dough into balls, about 1 to 1.5 inches in diameter.
- Coat each dough ball generously with powdered sugar.
Baking
- Place the cookies on the prepared baking sheets, leaving space for them to spread.
- Bake for 10 to 12 minutes until the tops are soft with edges barely set.
- Remove from the oven and allow to cool on baking sheets for a few minutes before transfering to a wire rack to cool completely.
Notes
Store baked cookies in an airtight container at room temperature for up to a week. They freeze well too.