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In between visits with Santa,
and chats with the cows next door,
my assistant and I also managed to bake a couple more batches of Christmas cookies.
While Casey slept, Gibbs and I prepared two of my favorite cookie recipes of all time: White Chocolate Chip Cranberry Cookies and The Ultimate Ginger Cookies.
The white chocolate chip cookies have been on my holiday baking list for a few years now, and they always seem to be a hit. Even my milk-chocoholic husband loves these. In fact, I have to hide them from him immediately after they come out of the oven – otherwise they will disappear long before they make it into their tins.
And the ginger cookies were actually inspired by the molasses cookies that I buy all summer and fall from Mary Ruth Kipps at the local farmers’ market. They’re sweet, slightly salty, chewy, and spicy. In my mind, the perfect cookie!
White Chocolate Chip Cranberry Cookies
Ingredients
- 1 ¾ c. flour
- ¾ t. baking soda
- ¼ t. salt
- ¾ c. 1.5 sticks butter, softened
- ½ c. granulated sugar
- ½ c. firmly packed brown sugar
- 1 egg
- 1 t. vanilla
- 1 package 12 oz white chocolate chips
- 1 c. dried cranberries
Instructions
- Preheat oven to 375 degrees F.
- Combine 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. Stir in the white chocolate chips and the dried cranberries.
- Drop batter by heaping teaspoons onto ungreased cookie sheets.
- Bake for 10 to 12 minutes or just until golden brown. Cool on cookie sheets for 1 minute. Remove to wire racks and cool completely.
Stay tuned for the recipe for my Ultimate Ginger Cookies…
Cant wait to try the Pecan Bars!!!!!
Awesome! You’ll love them, Dede! Definitely an all-time favorite!