I have been working to get this post out for the past two days, but a very mama-attached little boy (who is now sick with yet another cold) and lots of family time has left me with no time for anything else.
However, I still have an hour before it is officially December 26th and our Santa cookies for the year are no longer “seasonally appropriate”; but, if you ask me, cranberry cookies with white chocolate chips are delicious any time of year.
These golden goodies are so soft and chewy and the white chocolate is a welcome change from the popular milk or dark chocolate chips I usually always bake with. You won’t be able to stop at one or two or even three cookies.
I recommend a very tall glass of milk to help wash them down.
Happy Holidays, Everyone!
- 2.5 cups all-purpose-flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 15 Tablespoons unsalted butter at room temperature
- 1 cup dark brown sugar packed
- 1/2 cup white granulated sugar
- 3 tsp vanilla extract
- 2 large eggs at room temperature
- 2 cups white chocolate chips
- 1 cup dried cranberries or more if you really love cranberries
- Preheat oven to 375 degrees F and line 2 large baking sheets with parchment paper. Set aside.
- In a medium size bowl whisk together the flour, baking soda, salt and cinnamon. Set aside.
- In the bowl of an electric stand mixer, combine the butter, sugars and vanilla. Beat on medium-high until light and fluffy, approximately 2-3 minutes and scraping the sides when needed (if you don't have an electric stand mixer, a handheld mixer or old fashioned whisk and wooden spoon will work just fine).
- Add the eggs and beat until just combined, approximately 30 seconds.
- Gently fold in the flour mixture with a wooden spoon or rubber spatula. As soon as flour begins to disappear, pour in the white chocolate chips and cranberries and gently fold into the batter.
- Roll 2-3 tablespoons of dough between the palm of your hands to form a large cookie dough ball. Place onto the prepared baking sheet, making sure to leave enough room in between each cookie for spreading (I fit 9 cookies on each sheet and they were snug). Repeat this process with the other baking sheet and place them in the preheated oven and bake for approximately 10-14 minutes (depending on how soft and chewy you like them). Allow cookies to cool at least 5 minutes on the sheet before transferring to a wire rack to cool completely.
tip: You can refrigerate the dough for up to 3-5 days in an airtight container for later use. I find that it is also easier to roll them into balls when they are chilled.