Saturday, December 1, 2012
White Chocolate Cranberry Cookies
I wonder when cookies became a Holiday staple? I mean, if you are looking to bake something from Thanksgiving-New Years it is probably one of the first things that you think of. Especially when you have a cookie exchange, company or need a personal gift - you look for something new with a little kick.
Enter these babies. They pretty much scream Holiday Time. I love how the cornstarch makes them thick and soft and the cranberries add a perfect twist to the sweetness. Usually I'm not really a white chocolate chip kind of girl, but this cookie is an exception.
I love cookies for the reason that you can bake them, freeze and when you pull them out they are just as perfect as when they go in. If you're having a party it makes it so easy to have your dessert taken care of early. Or if you're making them as gifts you can do it ahead of time so that you arent in such a rush the night before you see the person.
I currently have a freezer full of 3 types of cookies (about 2.5 dozen or so of each) plus an entire gallon bag of Buckeye bark. Um yea, I think I'm on cookie overload, but this is the one time of year where I feel that is perfectly acceptable :) So even if you have no real excuse to bake more cookies, just throw them in the freezer once they are cooled and you can enjoy them yourself for weeks to come. Happy baking!
White Chocolate Cranberry Cookies (from Sallys Baking Addiction)
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
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.
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. (I left mine in the fridge for a couple of hours and it was perfectly firm when I scooped it up)
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.