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in the kitchen with: lindsey and chloe’s winter cookies

by Kristina Gill

I’ll confess, I’ve been listening to Christmas music since July (“Baby, It’s Cold Outside,” sung by Johnny Mercer and Margaret Whiting, is on now), and I’m about to watch Love Actually to officially kick off the Christmas month. I’m not sure I actually like Christmas, but I like the music, sappy movies and, of course, the sweets! After last week’s eggnog, I thought a cookie recipe that you could use for holiday parties would be good. This recipe for White Chocolate, Cranberry and Almond Cookies is by the Paris-based American cookie company, Lola’s Cookies, run by Lindsey Tramuta and Chloe Hayim. My husband was already asking for more after he finished the first batch in two days, so the oven is warming for a second batch. I’m sure your friends and family will have the same reaction! — Kristina

About Lindsey and Chloe: Chloe Hayim, a native New Yorker, and Lindsey Tramuta, from Philadelphia, met one summer while working at the American University of Paris. They quickly realized they had a lot in common, including their love for baking. In January 2011, the two launched Lola’s Cookies, an online American cookie company, in Paris. Their goal is to provide a taste of home to the vast American expat community in Paris and show the French how cookies and brownies are meant to taste and look. You can follow Lindsey’s Parisian adventures at her award-winning blog, Lost in Cheeseland.

The full recipe continues after the jump (yum yum)…

White Chocolate, Cranberry and Almond Cookies


  • 1 stick of butter (114g softened)
  • 1/2 cup sugar
  • 1/4 cup packed light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 cup toasted chopped almonds
  • 1/2 cup dried cranberries
  • 1/2 cup white chocolate chips or chopped high-quality white chocolate bar


1. Cream the butter and sugars together until fluffy; add vanilla extract and egg.

2. In a separate bowl, mix together the dry ingredients. Mix the dry ingredients into the sugar mixture in three installments, being careful not to overmix. Add in almonds, cranberries and white chocolate.

3. Refrigerate dough for at least one hour. Preheat oven to 350 degrees.

4. Using a cookie scoop or tablespoon, form the dough into balls, placing them on a cookie sheet (we use parchment paper to prevent sticking).

5. Bake cookies for 10 minutes until just toasted around the edges. Keep in mind that cooking times vary depending on altitude and oven temp. Rotate the tray halfway through bake time to ensure even rising.


Photography by Kristina Gill; cookie plate by Sabine Csampai; cutting board by Andrea Brugi; Christmas trees by Samina Langholz; small cookie disk by Christiane Perrochon, #60 scoop

Why Lindsey and Chloe Love This Recipe

This cookie was created after the staggering success of our white chocolate lemon cashew cookies. Since the French love not only lemon but also fruit desserts, this recipe was a logical follow-up and suitable for the winter season. It’s also versatile and can be catered to personal tastes. Don’t like almonds? Stick with white chocolate and cranberry. Don’t like cranberries? Substitute with dried cherries or even apricots. The white chocolate is tame enough to appeal even to the dark-chocolate-only camp. Whatever the mix-ins, it’s a flavorful cookie that is perfect for the holidays!

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  • Oh I love this! I use a similar recipe found in an Annabel Karmel children’s cookbook and it is divine, but doesn’t have almonds! I must try this version — So pretty :)

  • Oh, to be able to gobble down these yummy cookies in 2 days and ask for another batch without a second thought… *sigh* #itsamansworld

  • Thank you thank you!!! So thrilled to be on D*S! Hope all the readers enjoy the recipe and hit us up for some cookies should they find themselves in Paris :)

  • I love the concept of an American cookie in Paris, and can’t wait to try some next time I am there! YUM.

  • About “Love Actually”, hands down my favorite Christmas movie – ever (since I became an adult, you when the magic left (see Polar Express)). I never watch it until my tree is up, lights are on and I’m cozy under my blanket. I even have my husband hooked. Then I watch it at least 5 times before the season is over.

    Looks like this year America is trying to recreate the “magic” of the Brits with the upcoming “New Years Eve” movie. Ha! I’m rooting for them but I have a feeling they will fall up short. The Brits make good TV!!!

  • definitely making these tonight, i have everything on hand (so rare!) :)) i’ll let you know how they turn out!

  • Thanks for including the butter in grams – very helpful.
    I assume the oven temperature is in degrees fahrenheit? if so, those that use degrees celcius should heat the oven to 177.
    thanks for the recipe!

  • Yay! I’ll be sure to keep these away from my housemates. My last batch of Lola’s cookies didn’t last very long…

  • I made these tonight for a gourmet cookie plate I take to my clients. At my altitude, Colorado-high, the cookies didn’t flatten out like yours, but I like that! It took over 18 minutes to start to brown. i was a little worried until I tasted them. Yum!!! I love all the textures! I would enjoy the lemon cookie, too! :) thanks for the recipe!

  • How many cookies does this recipe make? (i.e., do I need to triple it to make 3 dozen??)

  • Abby, I just made these and they are YUMMY! I doubled the recipe and ended up with about 60 biscuits.

  • I have never really varied from the old standby Nestle Tollhouse recipe, but the photos and descriptions made this cookie sounds great. I just pulled my first batch out of the oven and they are great—the thin crunch of sliced almonds with the chewiness of the dried cranberries, kind of like a chewy sugar cookie, but of course with added white chocolate… Great cookies! I look forward to sharing a batch with friends.
    Thanks for the recipe!