Brandied Cranberry, White Chocolate Chip Cookies

This cookie has become a holiday tradition in my family and always makes an appearance during the Thanksgiving and Christmas holidays. Chunks of silky white chocolate help you ease into the holidays, while warm and slightly spicy hints of brandy tickle your tongue. Plus with cranberries in full season, taking advantage of these sweet-tart garnet gems just makes sense.

Any brandy will work great with these; Cognac, Armagnac, and Kirschwasser (a cherry brandy) are particularly fantastic. To give a little extra flavor I add a teaspoon of the brandy that the cranberries soaked in. If you want, you can forego the brandy altogether and just use a teaspoon of vanilla extract (though that does have alcohol) and they’ll still taste great.

Brandied Cranberry, White Chocolate Chip Cookies Recipe

Ingredients

• 1 cup of brandy (to soak the cranberries in, then saving 1 1/4 teaspoons of it for later)
• 1 cup of dried cranberries
• 1 cup (two sticks) of butter, room temperature
• 3/4 cup of granulated sugar
• 3/4 cup of lightly packed brown sugar
• 2 eggs, room temperature
• 1/2 teaspoon of vanilla extract
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 2 1/4 cups of all-purpose flour
• 1 cup of white chocolate chips

Read More: Brandied Cranberry, White Chocolate Chip Cookies