Cranberry snickerdoodle cookies –Yo, listen up! If you’re looking to satisfy that sweet tooth with something that’s both delicious and vegan, you’ve come to the right place. I’m about to drop the deets on these amazing White Chocolate Macadamia Cranberry Snickerdoodle Cookies. Trust me, they’re as tasty as they sound. Let’s get it poppin’!
White Chocolate Macadamia Cranberry Snickerdoodle Cookies
These cookies are a twist on classic snickerdoodles, and they pack a punch of flavor with the addition of white chocolate and cranberries. Perfect for sharing with the squad or just for treating yourself!
Ingredients:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup non-dairy milk
- 1 tsp vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup macadamia nuts, chopped
- 1/4 cup dried cranberries
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the flour, baking soda, and salt. Set that aside.
- In another large bowl, whisk together the melted coconut oil, brown sugar, and granulated sugar until smooth.
- Add in the non-dairy milk and vanilla extract, mixing until everything is well combined.
- Gradually add the dry ingredients to the wet mix, stirring until just combined. Don’t overmix!
- Fold in those yummy white chocolate chips, chopped macadamia nuts, and dried cranberries.
- Using a spoon, drop mounds of dough onto the prepared baking sheet, leaving space between them for spreading.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown.
- Once done, let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
And there you have it! Delicious cookies that will have everyone coming back for more. Whether it’s for a gathering, a gift, or just a cozy night in, these cookies are sure to impress. Get in that kitchen and let the baking magic happen!