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White Chocolate Cranberry Cookie Sticks – Egg Free Recipe

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★★★★★

4.6 from 135 reviews

These egg-free White Chocolate Cranberry Cookie Sticks are delightfully crumbly and packed with tart dried cranberries, then dipped in smooth white chocolate for a perfect sweet treat. Ideal for those with egg allergies or looking for a simple yet elegant cookie, these sticks combine buttery richness with the festive touch of cranberries and decadent white chocolate coating.

Ingredients

Scale

Dry Ingredients

  • 2 cups All purpose flour (also known as plain or cake flour)
  • 1 cup powdered sugar (confectioners or icing sugar)
  • ¼ tsp salt
  • ½ cup chopped dried cranberries

Wet Ingredients

  • ⅔ cup butter at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lukewarm milk

Topping

  • 5–6 ounces white melting or baking chocolate
  • ¼ teaspoon coconut oil (optional, for smoother texture)
  • Powdered or gel tint/color (optional)

Instructions

  1. Make the dough: In a large bowl, combine the all-purpose flour, powdered sugar, salt, and room temperature butter. Add the chopped dried cranberries and mix with a fork until evenly distributed.
  2. Add wet ingredients: In a separate bowl, mix the lukewarm milk and vanilla extract, then add this mixture to the dry ingredients. Begin mixing with a fork until crumbly, then use your hands to gather the dough, pressing together gently until it forms a cohesive dough without adding extra milk.
  3. Chill the dough: Place the dough in the refrigerator for 10 to 15 minutes to firm up, making it easier to handle.
  4. Roll and cut the dough into sticks: On a lightly floured surface, cover the dough with parchment paper and roll it out to approximately ⅜ inch (1 cm) thickness. Remove the parchment, trim the edges to form a square, then cut into sticks about ⅜ inch (1 cm) wide and 4 inches (10 cm) long. Collect scraps and repeat rolling and cutting.
  5. Chill the cut sticks: Arrange the cookie sticks on a parchment-lined baking sheet and refrigerate for about 30 minutes (or freeze for 15 minutes) before baking.
  6. Bake the cookies: Preheat oven to 350°F (180°C, 160°C fan forced). Bake the cookie sticks straight from the fridge or freezer for 10-15 minutes. Once baked, leave them on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
  7. Melt the chocolate: Ensure utensils are dry to prevent chocolate seizing. Melt white chocolate either in a microwave-safe bowl in 1-minute intervals stirring in between (2-4 minutes total), or using a double boiler by placing a heatproof bowl over simmering water and stirring until smooth. Optionally add coconut oil for smoother texture and mix in any desired coloring carefully, avoiding water-based additives.
  8. Dip the cooled cookie sticks: Using a narrow cup or shot glass filled with melted chocolate, dip each cookie stick and place them on parchment paper to set.
  9. Storage: Store finished cookie sticks at room temperature in an airtight container for up to 5 days.

Notes

  • Use room temperature butter for easier mixing and a tender texture.
  • Do not add extra milk beyond the recipe amount, as it will make dough too soft causing cookies to spread excessively.
  • Chilling the dough before and after cutting is important to maintain shape and texture during baking.
  • Ensure all dipping utensils are completely dry to prevent chocolate from seizing.
  • Coconut oil is optional but helps achieve a smoother melted chocolate consistency for dipping.
  • Do not add water-based flavors or colors to melted chocolate as it will cause it to seize.
  • You can speed chilling by freezing the cut dough sticks briefly if you’re short on time.

Keywords: white chocolate cranberry cookies, egg free cookies, holiday cookies, cookie sticks, white chocolate dip, dried cranberry cookies, easy cookie recipe

Find it online: https://tastybella.com/white-chocolate-cranberry-cookie-sticks-egg-free-recipe/