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Today, we’re making these irresistible treats with a recipe that combines the tangy goodness of sourdough with the sweetness of white chocolate chips and the tart burst of cranberries. These delightful treats are a perfect blend of flavors and textures that will leave you craving for more. So, grab your apron, preheat your oven, and bake some Sourdough White Chocolate Chip Cranberry Cookies. Let’s get started!

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Tools you may need:

• • Large Glass Mixing Bowl
  • Spatula 
  • Ice Cream Scoop 
  • Baking Sheet
  • Parchment Paper

Ingredients:

• • 14 tbsp unsalted butter (softened) (1 stick + 6 tbsp)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 farm fresh egg
  • 1 cup sourdough starter
  • 1 tsp vanilla extract or 1/2 tsp vanilla powder
  • 2 cups King Arthur All Purpose Flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp vinegar
  • 1.5 cups white chocolate chips (I like Ghirardelli)
  • 1/2 cup dried cranberries

Directions:

1. 1. Preheat the oven to 350°F
   2. In a large mixing glass bowl or a stand mixer, combine the softened butter, sugar, and brown sugar.
   3. Add the egg and mix well.
   4. Stir in the sourdough starter and vanilla extract (or powder).
   5. Add the vinegar to the baking soda so it will get foamy and then add to the mixture.
   6. Add the flour, salt.
   7. Finally add the chocolate chips and cranberries, mix and place in the fridge for 15 mins or overnight.
   8. Take out of fridge and use the ice cream scooper to scoop the dough and place on a parchment paper on top of a baking sheet.
   9. Bake for 10-12 mins or until the bottom of the cookie is golden. Make sure you don’t over bake. It may seem like its not baked, DON’T worry it will continue to bake and be cooked throughout after being out of the oven for a few minutes. OR if you want them less fluffy and more chewy, bake for about 8 mins. Remember that everyone ovens, sourdough starters are different and can play a role in the outcome.

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Sourdough White Chocolate Chip Cranberry Cookies

Sourdough White Chocolate Chip Cranberry Cookies: A delightful blend of tangy sourdough, sweet white chocolate chips, and tart cranberries. Bake up a batch of these delectable cookies and satisfy your cravings with each bite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Dessert

Cuisine American

Servings 5 people

Calories 10 kcal

Ingredients

  

• 14 tbsp unsalted butter (softened) (1 stick + 6 tbsp)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 farm fresh egg
• 1 cup sourdough starter fed or unfed
• 1 tsp vanilla extract or 1/2 tsp vanilla powder
• 2 cups King Arthur All Purpose Flour or bread flour
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp tsp vinegar
• 1.5 cups white chocolate chips (I like Ghirardelli)
• 1/2 cup dried cranberries

Instructions

 

• Preheat the oven to 350°F
• In a large mixing glass bowl or a stand mixer, combine the softened butter, sugar, and brown sugar.
• Add the egg and mix well.
• Stir in the sourdough starter and vanilla extract (or powder).
• Add the vinegar to the baking soda so it will get foamy and then add to the mixture.
• Add the flour, salt.
• Finally add the chocolate chips and cranberries, mix and place in the fridge for 15 mins or overnight.
• Take out of fridge and use the ice cream scooper to scoop the dough and place on a parchment paper on top of a baking sheet.
• Bake for 10-12 mins.

Notes

Bake util the bottom of the cookie is golden. Make sure you don’t over bake. It may seem like it's not fully baked, DON’T worry it will continue to bake and be cooked throughout after being out of the oven for a few minutes.

OR if you want them less fluffy and more chewy, bake for about 8 mins. Remember that everyone ovens, sourdough starters are different and can play a role in the outcome.

Keyword sourdough, sourdough chocolate chip cookies, sourodough white chocolate chip cranberry cookies