When it comes to holiday baking it always starts out with the 'fancy' cookies or desserts that have a lot of steps and more ingredients. Then by the end I am so over baking and burnt out I will make the simplest recipes I can find.
This is one of those 'easy to make' recipes, but it's still a huge crowd pleaser. The cookie has a really nice base, where you could really add anything you wanted to it and it would always taste phenomenal!
I decided to keep this one festive and use white chocolate chips and cranberries.
Start out by softening 3/4 cups (1 and a half sticks) of unsalted better. If the butter ends up being melted instead of softened if you are using a microwave like I did, that's okay. The cookie will still come out just fine with either softened or melted butter.
In a large mixing bowl, beat the butter, sugar, eggs and vanilla until everything is well combined. The recipe I was going off of said to us a room temperature egg. I took mine straight out of the refrigerator and again my cookies turned out just fine.
In a separate mixing bowl, sift together the flour, salt, cornstarch and baking soda.
Gently mix the dry ingredients with the wet ingredients until the dough starts to form. Fold in the white chocolate chips and the cranberries or whatever additions you are using.
Roll into about 1 inch balls and place on a non-stick baking sheet. Bake at 350°F for 10-12 minutes or until the edges start to turn a light brown.
White Chocolate Cranberry Cookies
Ingredients
3/4 cup (1.5 sticks) unsalted butter, softened
3/4 cup packed brown sugar (light or dark)
1/4 cup granulated sugar
1 large egg
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
Instructions
Preheat the oven to 350°F.
In a large mixing bowl, beat together butter, sugar, egg and vanilla extract until light and fluffy.
In a separate mixing bowl, sift together flour, cornstarch, baking soda, and salt.
Gently mix the dry ingredients with the wet ingredients until dough starts to form.
Fold in the white chocolate chips and dried cranberries.
Roll dough into 1-inch balls and place on a non-stick baking sheet. Make sure cookies are spaced at least 1/2 inch apart.
Bake for 10-12 minutes, or until the edges are lightly brown.
Transfer to a cooling rack for the cookies to cool completely.
Nutrition Information
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