In anticipation for Christmas, I have been testing out baking recipes for the last week. After one too many pinterest fails, I decided to make a few tweaks of my own to a couple recipes I stumbled upon. This recipe worked out beautifully - these cookies are so soft and chewy and are a perfect little festive treat. I tested them out on my family (a rather blunt bunch of people I might add) and they were an absolute hit! I'll definitely be making these again come Christmas day.
- 3/4 cup butter (room temperature works best, if too soft it will cause your cookies to come out flat)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tbsp pure vanilla extract
- 1 egg
- 2 cups all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- a pinch of salt
- 1 1/2 cup dried cranberries
- 1 1/2 cup white chocolate chips
- Beat together butter, brown sugar, and white sugar with an electric mixer until light and fluffy. Beat in egg and vanilla until combined. Add in flour, salt, baking soda, and cornstarch until a soft dough is formed. By hand, add in the white chocolate chips and cranberries.
- Refrigerate dough for at least an hour, this is crucial to ensure your cookies do not turn out flat.
- Preheat oven to 350F, prepare by lining baking sheets with parchment paper.
- Remove chilled dough from refrigerator and roll 1 inch balls. Place on baking sheet ~2 inches apart.
- Bake for approx 6-10 minutes depending on your oven. I found 7 minutes to be the perfect timing for my oven.
- Don't fret if your cookied appear undercooked, they will settled even after they've been removed from the oven.
- Let cookies settle on baking sheet for ~5 minutes once removed from oven before transferring to a wire cooling rack.
- Lastly, dig in!
I hope you try out this recipe, make sure to share your experience with me if you do!