Go Back
Stack of KAMUT® Brand Wheat Cranberry Bliss Cookies with bag of KAMUT® White Flour in the background and holiday tableware

KAMUT® Brand Wheat Cranberry Bliss Cookies

andrea blair cirignano | cedar baking company
This recipe tastes like the holidays in a cookie. The cranberry, orange zest and subtle almond flavor are reminiscent of a holiday offering at our favorite coffee chain but in cookie form and made with only the best ingredients so you can indulge guilt-free this holiday season.
Print Recipe Pin Recipe
Course Dessert
Servings 18 cookies

Ingredients
  

  • 1 ¾ cups (270g) KAMUT® White Flour PLUS 1 tsp (divided)
  • ½ tsp salt
  • ½ tsp baking soda
  • ¾ cup unsalted butter cold or softened *(see note)
  • ½ cup sugar
  • ¾ cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup dried cranberries
  • zest of one orange
  • 1 tsp orange extract
  • 1 cup white chocolate chips

Instructions
 

  • Preheat oven to 350℉. Line three baking sheets with parchment paper and set aside.
  • Add white chocolate baking chips to a small bowl then grate orange rind into the bowl using a microplane or fine grater. Stir together white chocolate baking chips, orange zest, orange extract, and 1 tsp of KAMUT® White Flour. Set aside.
  • In a medium bowl, using a whisk or dough hook, combine remaining 1 ¾ cups of KAMUT® White Flour, baking soda, and salt. Set aside.
  • Using a mixing bowl and hand mixer or a stand mixer fitted with the paddle attachment, cream together butter and both sugars on medium speed. Lower the mixer speed and add eggs, one at a time then vanilla and almond extracts and mix between each addition, scraping down the sides of the mixer bowl as needed. Mix until just combined.
  • Add the dry ingredients to the wet ingredients in a few batches (or just one if using a large stand mixer). Mix until just combined then remove the bowl from the stand mixer or set aside the hand mixer. Stir in dried cranberries and white chocolate chip and orange mixture by hand using a wooden spoon or sturdy spatula.
  • Using a large, 2-oz cookie scoop, place 6-8 level scoops of dough on each parchment-lined cookie sheet.
  • If you used room-temperature butter, chill prepared cookie sheets for 30 minutes. **(see note)
  • Bake for 16-18 minutes, rotating each baking sheet and swapping oven racks halfway through the baking time. Cookies are finished baking when the bottom edges of the cookies start to turn golden brown.
  • Transfer each cookie sheet to a wire rack. Serve warm or let cookies cool completely on trays.

Notes

*Only use cold butter with a stand mixer equipped to handle cold butter. If using a hand mixer, opt for softened butter.
**If you used cold butter, skip this step and move on to baking.