White Chocolate Chip Cranberry Cookies

White Chocolate Chip Cranberry Cookies

White Chocolate Chip Cranberry Cookies

White Chocolate Chip Cranberry Cookies

White Chocolate Chip Cranberry Cookies

This weekend I was in Austin for a few reasons, one being a “Cousin’s Christmas” gathering we have every year with our extended family! I decided to try out a new recipe I found via Pinterest and it got nothing but rave reviews. Since I’m on a diet I only got to eat a couple which proved extremely difficult.

Thanks to Sally’s Baking Addition for this amazing recipe – check out the site for more awesome baking recipes and tips!

Ingredients: (makes approximately 2.5 dozen)

  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup white chocolate chips
  • 3/4 cup dried cranberries

Directions:

Line an ungreased cookie sheet with parchment paper or silpat. Set aside.

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla.  Scrape down the sides as needed.  On low speed, mix in flour, cornstarch, baking soda and salt.  Stir in white chocolate chips & dried cranberries. Chill dough (covered) for 30 minutes or up to 3 days.

Preheat oven to 350F.  Drop balls of dough (1.5 tablespoons each) onto cookie sheet OR used a standard-sized cookie scoop. Bake for 8-9 minutes, until barely golden brown around the edges.  Do NOT cook them longer than 9 minutes.   Remove and let cool for 5-10 minutes on the cookie sheet.  Transfer to cooling rack.

*Do not drop dough onto warm cookie sheets.  Allow cookie sheets to cool completely between batches.

 

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