My baking spree continues! Today I gave white chocolate cranberry cookies another try. I made a batch last year and they came out flat as a pancake, so this year I tried a recipe from Sally’s Baking Addiction and the cookies turned out very well. Mine aren’t as pretty as Sally’s, but hey, they taste delicious–soft and moist, as all cookies should be! Here is my version of the recipe:
White Chocolate Cranberry Cookies
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup dark brown 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
Preheat oven to 350°.
In a large bowl, cream the butter and sugar together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Add half of the flour mixture and mix on low speed until just combined. Add the rest of the flour mixture, making sure not to overwork the dough. Stir in white chocolate chips and dried cranberries. Chill dough (covered) for 30 minutes or up to 3 days.
Drop balls of dough (about 1 tablespoon) onto cookie sheets lined with parchment paper. Bake for 9-10 minutes, until barely golden brown around the edges. Remove and let cool for 5-10 minutes on the cookie sheet. Transfer to cooling rack.
Now off to pack some for the staff at work tomorrow. Sharing is caring!