We are already nearing the end of November & I feel like I am way behind in my Christmas spirit! I haven’t watched enough cheesy Christmas Movies, sang – off tune – enough Christmas songs, or started buying Christmas presents, but I have ate plenty of Christmas cookies!
For a while now I have been working on a few cookie recipes – using the Ultimate Chocolate Chip Cookies as a basis of course – & I finally have a new recipe to share with you! These White Chocolate Cranberry Cookies come just in time for the holiday baking season! I must admit I have already had too many of these scrumptious cookies…
Every Christmas I try to limit my intake of sugar, but unfortunately I am less like Susan Walker – Miracle on 34th Street – & more like the Cookie Monster, especially when it comes to Christmas cookies!
These White Chocolate Cranberry Cookies look & taste just like Christmas wrapped in a soft & chewy cookie!
1 ½ Cups All-Purpose Flour
1 Cup Bread Flour
3 Teaspoons Cornstarch
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 Cup Room Temperature Salted Butter
½ Cup White Sugar
1 Cup Packed Fresh Dark Brown Sugar
2 Eggs and 1 Egg Yolk at Room Temperature
1 ½ Teaspoon Vanilla Extract
1 Cup White Chocolate Chips
1 Cup Dried Cranberries
First, sift 1 ½ cups all purpose flour, 1 cup bread flour, 3 teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt into a bowl medium sized bowl.
In a separate, large bowl use a hand mixer to blend the 1 cup of butter, slowly adding in the 1/2 cup of white sugar and then the 1 cup brown sugar to make a nice thick cream.
Next, add one egg at a time, including the yoke – blending until combined between each addition – then blend in the 1 & 1/2 teaspoons vanilla extract.
Stir in – by hand with a spoon – the dry ingredients just until combined, but don’t over mix. Then blend in the white chocolate chips & dried cranberries until they are evenly dispersed.
Cover with plastic wrap & refrigerate for 2+ hours. I have seen recipes where they call for 24, 36, 48, or even up to 72 hours of refrigeration. I usually try to wait at least 24 hours before shaping & baking my cookies, although I have noticed they hold spread less & hold a better shape when I wait at least 48 hours.
Use a large cookie/ice cream scoop to measure the cookie dough for uniform cookies and bake at 350° for 15-20 minutes. If your White Chocolate Cranberry Cookie dough isn’t completely chilled the cookies will bake faster and spread more – see The Ultimate Chocolate Chip Cookie recipe under Shaping and Baking for more information about cold dough, spacing, and bake time. As you can see from the picture above I also push the sides up on the cookie dough a little to ensure that it doesn’t spread too much while baking. I also added a few white chocolate chips & cranberries to give it a pretty look.
Your White Chocolate Cranberry Cookies are done when they begin to turn golden brown – they will still be hot when you pull them out of the oven and will continue to cook even out of the oven so make sure not to over bake them!
Oh, & don’t forget to share your White Chocolate Cranberry Cookies with all your friends & family this holiday season!
I’d love to see your White Chocolate Cranberry Cookies! Show off your Domestically Blissful inspired recipes on Instagram with the hashtag #DomesticallyBlissful for a chance to be featured on DB’s Instagram!
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