Cranberry White Chocolate Matcha Cookies

Posted on December 28, 2023December 28, 2023 by Amanda Leave a comment

Happy holidays! Lots of travel and celebrations kept me away, but I missed being home. After eating out so much, I think you start to crave a cozy meal at home. It’s been a warmer winter, but still colder than the places I’ve been bopping around. The dark and rain make it feel colder than it is, so winter makes me happy to have the oven on.

Holidays have been full of gatherings and one of the easiest handheld to bring is a cookie! I love doubling up a recipe to freeze up some extra cookie dough. Half baked for now and half to bake for later since nothing really beats a freshly baked cookie. This matcha cookies are eye-catching with their green tinge. The matcha flavor helps balance the sweet chocolate chips and the dried cranberries add some texture and tartness.

Ingredients

Matcha – use a higher quality matcha, ceremonial or premium, as they will be more green!

Cranberries – I know some people are very much anti-cranberry, so these can be taken out, however replace them with more white chocolate chips, otherwise you will have some sparse looking cookies.

White Chocolate Cranberry Matcha Cookies

Print Recipe

Sweet white chocolate and tart dried cranberries balance out the nutty matcha.

Course Dessert

Keyword cookies, cranberry, matcha, white chocolate

Cook Time 12

Servings 24 cookies

Equipment

1 Stand mixer recommended

Ingredients

1 cup butter softened
1 cup brown sugar
1/2 cup white sugar
2 tbsp matcha powder
2 eggs
2 1/2 cups all-purpose flour
2 tsp salt
1 tsp baking soda
2 cups white chocolate chips
2 cups dried cranberries

Instructions

Cream together butter, brown sugar and white sugar until creamy and smooth. Periodically stop the mixer to scrape the butter and sugar off of the paddle.
Sift in matcha powder and continue mixing.
Add salt and eggs, one at a time, and continue mixing.
Add AP flour and baking soda until just combined. Don't worry if it's a little streaky, you'll continue mixing with the mix-ins.
Add in the mix-ins and mix just another few seconds until the mix-ins are distributed.
If you have time, pre-scoop your cookies and refrigerate for a few hours before baking.
Bake at 350F for ~12 minutes.
Cool and enjoy!

More cookies? Try Chocolate Chip Walnut Cookies or Kitchen Sink Cookies

Cranberry White Chocolate Walnut Cookies

Posted on November 16, 2023October 31, 2023 by Amanda Leave a comment

Holidays are coming!! and that means cookie season is upon us! December is meant for warm cookies straight from the oven with a hot drink on the couch… hiding from the cold and rain outside. I love a cookie that has some crunch, some sweet, and some salt, so why not add some tart into the mix! Featuring the cranberry white chocolate walnut cookie! Cranberries feel so fall and so holiday, so they’re perfect in a cookie.

Like most cookies, I recommend making your dough at least a day in advance of when you plan to bake them. They just end up being tastier and if you have too much, you can just freeze them. Instead of pre-scooping and freezing on a tray, I’ve been in the habit of squishing it all in a tray, portioning into squares, pre-slicing, and then popping it all into a reusable bag in the freezer. Later I can thaw slightly, break off the squares and then bake!

Ingredients:

Cranberries – a dried cranberry is perfect

Walnuts – Use whole walnuts or walnut pieces. They kind of end up breaking up more in the stand mixer regardless.

White chocolate – I used chips, but if you’re extra fancy, go for the chunks!

Cranberry White Chocolate Walnut Cookies

Print Recipe

Salty, sweet, tart, crunchy, soft cookies, perfect for the holidays!

Course Dessert

Keyword cookies, cranberry, walnut, white chocolate

Servings 24 cookies

Equipment

1 Stand mixer recommended

Ingredients

1 cup butter softed
1 cup brown sugar packed
1/2 cup white sugar
1 tsp vanilla extract
2 eggs
2 1/2 cups all-purpose flour
2 tsp salt
1 tsp baking soda
1 1/3 cup walnuts toasted
1 1/3 cup white chocolate
1 1/3 cup dried cranberries

Instructions

Cream together butter, brown sugar and white sugar until creamy and smooth. Periodically stop the mixer to scrape the butter and sugar off of the paddle.
Add vanilla extract and salt and continue mixing.
Add eggs to the mixer one at a time and continue mixing.
In a separate bowl, mix together AP flour and baking soda until just combined. Don't worry if it's a little streaky, you'll continue mixing with the mix-ins.
Add in the mix-ins and mix just another few seconds until the mix-ins are distributed.
If you have time, pre-scoop your cookies and refrigerate for a few hours before baking.
Bake at 350F for ~12 minutes. Cookies will look a little puffy but will deflate after removed from the oven. Allow to cool ~10 minutes before enjoying.

More cookies? Try Kitchen Sink Cookies or Chocolate Chip Walnut Cookies.

Cranberry Walnut Loaf

Posted on May 11, 2023May 11, 2023 by Amanda Leave a comment

When I lived in Arizona, there was a chain-ish bakery nearby where I would love to go for lunch and grab a sandwich on their fresh baked focaccia or ciabatta. They would sell their breads by the loaf and I’d always pick up a loaf of the cranberry walnut bread while I was there. I probably haven’t been back there since high school, but I still think about the tasty breads and pastries that I had there. Here’s my easy version of the cranberry walnut loaf I used to get there.

Cranberry Walnut Loaf

Print Recipe

Crusty bread with sweet cranberries and crunchy walnuts

Cook Time 1

Ingredients

2 tsp dry active yeast
2 tsp honey
1 1/2 cup warm water
3 cups all-purpose flour
2 tsp salt
1/2 cup dried cranberries
1/2 cup toasted walnuts

Instructions

In a large bowl, mix together yeast, honey, and warm water, ensuring that the yeast starts to bloom.
Add flour and salt and mix until fully combined.
Fold in dried cranberries and toasted walnuts.
Allow to proof for ~2 hours, until dough has doubled.
Preheat oven to 450F.
Line a dutch oven with parchment and dust lightly with flour.
Shape dough into a ball and place in the dutch oven.
Dust the top of the dough with flour and score the top.
Bake covered for 20 minutes and then uncovered for another 40 minutes.
Allow loaf to cool at least 30 minutes before slicing.

More bread snacks: Cinnamon Apple Rhubarb Loaf & My Favorite Focaccia