From the kitchen of The Robbylicious

NEW KDHamptons Recipe: Cranberry White Chocolate Cookies



Cranberry White Chocolate Cookies

KDHamptons is thrilled to share another great recipe from one of our favorite readers and self-described “dessertarian” Robert Baier, who provides a delicious new recipe below for Cranberry White Chocolate Cookies. Baier says, “Easy and fast recipes, that is what I am looking for. And this cookie recipe is one of those. The results are delicious little cookies to satisfy a craving for sweets. Which I think, we all have from time to time.For more great recipes, be sure to follow Robert’s baking blog and on Instagram at: The Robbylicious .







180 gr. flour
100 gr. butter
150 gr. sugar
1 egg
1 sachet vanilla sugar  (or 2 teaspoons fluid vanilla)
1/2 teaspoon baking powder
1 pinch of salt
100 gr. white chocolate (chopped)
200 gr. dried cranberries (chopped)
Pre-heated oven at 170°C/340°F (bottom-/top-heat)
1 or 2 baking sheet(s) with baking parchment














Chop the white chocolate and the cranberries.
Mix the butter, sugar and egg with an electric mixer until foamy.
Blend the flour with the baking powder and add into the batter.
Go on mixing until you have a homogenous batter.
Add the chopped white chocolate and the chopped cranberries and incorporate with a spatula until evenly spread.
With the use of two teaspoons I make small heaps on to the prepared baking sheet. Leave some room in between, so you don´t get one big cookie J

Put the sheets into the pre-heated oven at 170°C/340°F (bottom-/top-heat) and let them bake for about 10 – 15 min. This depends on the size of the heaps and your oven. They are finished, when the border is light brown. Take the sheet out of the oven and let them cool down completely. Fresh out of the oven, they are still soft. But while cooling down they become harder – and that is what we all expect from cookies.


“I hope you like my recipe and have fun making these sweet little cookies,” says Robert.