On the eighth day of Christmas…
…we’re rockin’ around the Christmas tree for these Cranberry White Chocolate cookies!
ANNOUNCEMENT: Before we talk about cookies, I have important news to share. Today is Gus Powers’ 11th birthday! Cheers to you Gus!
Anyway, back to cookies. So here’s the funny thing: I don’t really like white chocolate nor dried cranberries. I don’t hate them, but I would never go out of my way to eat either of these ingredients. However, in some strange twist of fate, I have always LOVED cranberry white chocolate cookies. Call me crazy, but I find the way the sweet, creamy white chocolate and tangy, chewy cranberries marry together utterly divine.
I actually feel bad for these cookies, as they are always people’s last pick from a cookie tray. As a child who was picked last for the kickball team in 7th grade gym class, I can relate. A couple weeks ago, I brought these cookies and some chocolate truffle cookies to work. I’m pretty sure every single chocolate cookie was gone before one cranberry white chocolate cookie was picked up. Multiple co-workers approached me thereafter and told me that while they loved the chocolate, they actually preferred the underdog cranberry cookies!
Therefore, I am making it my personal mission to make sure every last human on Earth knows the deliciousness that are these cookies. Okay, lofty goal, but this post is a good first step. These red and white-studded cookies are perfect for the holidays, and I promise will be a huge hit.
Join my cause and add these soft, flavor-packed cookies to your holiday baking list. You will thank me later!
- ¾ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 Tbsp pure vanilla extract
- 1 egg
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ teaspoon salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
- With a stand or electric mixer, beat together the butter and sugars until light and fluffy. Beat in the vanilla and egg to combine.
- Add in the flour, cornstarch, baking soda and pinch of salt and mixed until until a soft dough has formed. Stir in the cranberries and white chips by hand.
- Refrigerate the cookie dough for 1-2 hours or overnight.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.Roll dough into 1-1/2 inch balls and place onto the prepared cookie sheets.
- Bake for approx. 8-10 minutes, or until the edges are a light golden brown. Cookies may appear slightly undone, but do not over-bake them! They will continue to set up more as they cool.
- Allow cookies to set on the baking sheets for about 10 minutes or so before carefully transferring to a wire rack to cool completely.