Tipsy White Chocolate Cranberry Cookies

What’s better than a festive white chocolate cranberry cookie during the holidays? A drunken one of course! I soak the dried cranberries in brandy overnight and then add even more brandy right into the cookie batter. Lush.

These are rich, buttery and tinged with brandy. The alcohol cooks out and just leaves that warm brandy feeling. Combined with the melty white chocolate and tart cranberries, these are a holiday party in your mouth.

Tipsy White Chocolate Cranberry Cookies

Tipsy White Chocolate Cranberry Cookies


Tip: don't forget to chill the dough before baking. These will spread too thin if you don't.

1 cup of brandy (to soak the cranberries in, then reserve 1 tablespoon of it for later)

1 cup dried cranberries

2 sticks butter

1 cup packed brown sugar

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla

3 cups cake flour

1 teaspoon baking soda

1/2 teaspoon salt (3/4 teaspoon if using unsalted butter)

9 ounces chopped up white chocolate


Put the cranberries in a wide and shallow bowl, pour in brandy. (Enough so they're surrounded by it, but not drowning -- 1 cup works for me.) Cover and place in the fridge for an hour or more (up to overnight). Afterwards, place a colander over a bowl and pour the cranberries and brandy through to drain; reserve 1 tbsp. of the remaining brandy for later.

Preheat oven to 375 degrees F. In a mixing bowl, cream butter and both sugars. Beat in eggs, vanilla and reserved brandy. Stir or sift together cake flour, baking soda and salt. Stir in cranberries and white chocolate. Chill dough for an hour (up to overnight). Drop dough by rounded tablespoons onto a nonstick cookie sheet. Bake for 11-13 minutes.

Makes 4 dozen

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