White Chocolate Cranberry Cookies with Truvía® Baking Blend
 
Prep time
Cook time
Total time
 
Serves: 15 regular cookies or 30 small cookies
Ingredients
  • 1-1/8 cups all-purpose flour
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ cup butter, softened (or ¼ cup butter + ¼ cup shortening)
  • ¼ cup Truvía® Baking Blend
  • ½ tsp vanilla
  • 1 large egg
  • ¾ cup white chocolate chips
  • ¾ cup dried cranberries
Instructions
  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine flour, salt and baking soda. Beat butter, Truvía® Baking Blend and vanilla in a separate large mixing bowl. Mix in egg. Gradually stir in flour mixture. Stir in white chocolate chips and dried cranberries.
  3. Drop rounded tablespoon on cookie sheets and press down to slightly flatten. Bake for 9 to 11 minutes or until lightly browned. Allow to cool on a rack.
  4. Make-Ahead Tip: Roll cookie dough into a log on a piece of wax paper. Roll up in the paper and twist the ends. Wrap in plastic wrap or in a sealable plastic freezer bag and label. It will last 3 days in the fridge or 3 months in the freezer. Thaw slightly in the fridge before slicing into discs and baking according to directions. They may take slightly longer to bake, so keep an eye on them.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2014/11/white-chocolate-cranberry-cookies-truvia-baking-blend-holiday-baking-giveaway.html