These Cranberry and Cashew Cookies are plush and delicious, with a perfect contrast of flavors and textures.
Cashew pieces really add a lot to these cookies. Crunchy at first, then quickly softening. The cranberries are chewy in a different way.
Note that the dough here needs to be made ahead. It’s very sticky to work with, and having it chilled helps some.
Bready or Not Original: Cranberry and Cashew Cookies
These thick cookies are a fantastic mix of flavors and textures. Note that the dough should be chilled, making this a good recipe to prepare ahead and chill or freeze until baking time.
Equipment
- small cookie scoop
- parchment paper
Ingredients
- 1 cup brown sugar packed
- 1/2 cup unsalted butter (1 stick) softened
- 1/2 cup sour cream
- 1 large egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup cashew pieces
- 1 cup dried cranberries
- 3/4 cup white chocolate chips
Instructions
- In a mixing bowl, beat together brown sugar and butter until creamy. Add sour cream, egg, and vanilla. Mix in the flour, baking powder, and baking soda. Fold in the cashews, cranberries, and white chocolate.
- The dough will be very sticky, and chilling it will make it slightly easier to work with; chill for at least 2 hours, or freeze until a later point.
- Preheat oven at 375 degrees. Line a baking sheet with parchment paper. Use a small scoop or teaspoon to dole out balls of dough spaced out on the sheet. Bake for 11 to 14 minutes, until set with tops just turning golden.
- Cool completely then store in sealed container at room temperature. Cookies will keep for at least 2 days.
