Merry Christmas Eve, friends! I know it’s pretty last-minute, but I was busy in the kitchen baking our family’s favorite Christmas cookies yesterday and I realized that I better pop in to share them with you, too!
To be honest, by yesterday I was totally done with my holiday baking. I’ve made multiple batches of Chewy Ginger Oatmeal Cookies; I’ve made multiple batches of My Grandmother’s Bourbon Balls; I’ve decorated gingerbread cut-outs and gingerbread houses with the kids; and I’ve consumed more than my fair share of cookie dough. But, it just wouldn’t be the holidays in my kitchen without at least one batch of Cherry White Chocolate Chip Cookies. Without a doubt, these are the Christmas cookies that my family looks forward to all year long!
So when Keith reminded me that I hadn’t made a batch of his favorites yet, I knew that I better pull out the sugar, butter, and flour and get to work!
These Christmas cookies are the baseline upon which Keith evaluates every other cookie that he tastes (he hasn’t found a better one yet). He even requests them for his birthday dessert in September instead of cake!
The cookies are crisp on the outside, soft and chewy on the inside, and loaded with exactly the right ratio of chips-to-batter. And while we like them best with dried cherries (or cherry-infused dried cranberries), they are also incredibly delicious with plain ol’ dried cranberries. If you’re doing any last-minute holiday baking this season, I hope that you’ll give our favorite Christmas cookies a try. I promise, you won’t be disappointed!
- 1¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (1.5 sticks) butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 12 ounces white chocolate chips
- 1 cup dried cherries, dried cranberries, or cherry-infused Craisins
- Preheat oven to 375 degrees F.
- Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
- Beat butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat well. Gradually add the flour mixture just until combined, being careful not to overmix. Stir in the white chocolate chips and the dried cranberries.
- Drop batter by heaping tablespoons onto ungreased cookie sheets.
- Bake for 8-10 minutes or just until golden brown. You want them to still be soft when you pull them out of the oven. They will firm up as they cool, and this will keep them soft and chewy on the inside.
- Allow the cookies to cool on the cookie sheet for at least 1-2 minutes, and then transfer them to a wire rack to cool completely. These cookies freeze really well, or you can keep them in an airtight container on your counter.