Thanksgiving was amazing as always. We went to my parents for round one and then headed over to Myron’s brother’s house for round two. It was our first Thanksgiving without Mom and it was a little weird. We were missing her there sitting by Dad where she would be laughing at all of the kids. We know that we will see her again someday, but it would still be nice to have her here with us, especially during the holidays.
We are setting up our Christmas tree today and eating leftovers. Leftovers are the very best, but I am also moving on to Christmas baking. We had the most amazing cranberry sauce yesterday, my mom is a wizard in the kitchen and I’m devouring every last bit of it today. It made me think about these white chocolate chip cranberry cookies that are so delicious anytime of year, but the cranberries and white chocolate make such a pretty Christmas cookie. If you are having a cookie exchange this year, these are a perfect cookie to take, if they last that long.
The first time we had these cookies was a our milk and cookies night about 12 years ago, my sister-in-law brought them and my hubby fell in love. White chocolate and cranberries are a delicious combination. These cookies stay soft for days and fluff up so beautifully because of the cornstarch. They are easy to make and you can even make them ahead of time and freeze them to bake later.
White Chocolate Chip Cranberry Cookies
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be thick. Add the white chocolate chips and dried cranberries mix on low until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours. Chilling is mandatory for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes-- if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 20-30 minutes. This makes the cookie dough easier to scoop and roll. Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
The dough will be slightly crumbly once it is chilled, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Place 8-10 on each baking sheet. Bake in batches for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.
This dough can be made ahead of time and frozen to bake later no need to thaw them. Roll into balls and bake at 350 for 10-12 minutes.