Christmas Cookies with White Chocolate & Lingonberry Powder
In this recipe, we have added organic lingonberry powder for natural colouring and white chocolate for a twist on the Christmas season. The lingonberry powder gives the cookies a delicate red colour that looks magical on the table at Christmas, and the combination of lingonberries and white chocolate offers a good balance of sweet and sour. These big, delicious, soft cookies, crispy on the edges and chewy in the middle, taste heavenly.
Ingredients
Servings: 25 cookies
270 g wheat flour
1/2 tsp baking soda
230 g unsalted butter, room temperature
100 g sugar
200 g brown sugar
3/4 tsp salt
2 tsp pure vanilla extract
2 large eggs
2–3 tsp lingonberry powder
300g white chocolate chips
Instructions
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Preheat the oven to 170°C. Line a baking tray with baking paper.
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Whisk the flour, salt, and baking soda together in a bowl, then set aside.
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Beat the butter and sugar in a stand mixer on high speed until light and fluffy.
Then add the brown sugar and continue mixing until well combined. -
Add the vanilla extract, then beat in the eggs one at a time, scraping down the bowl one last time.
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Add the flour mixture and mix on low speed until almost combined.
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Then add the white chocolate chips. If you want white chocolate chips on top, save a handful for decoration.
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Place 2 tablespoons of dough 7.5 cm apart on the baking trays. Bake at 170°C for approx. 10 minutes, or until the edges are golden brown.
If you also prefer chocolate chips on top, bake for 8 minutes. Place the chocolate chips on top and bake for a further 2–3 minutes.
